Saturday, July 30, 2022

Mint Ginger Rasam | Pudina Inji Rasam | Rasam Recipes by Masterchefmom

 

Mint Ginger Rasam

Hi Supermoms,

Rainy season is here. It is not only the season to enjoy hot vadas and pakoras but also to protect yourself and your family from seasonal allergies and viral infections. The best preventive medicine is of course, eating right. The adage 'Food is Medicine' is indeed true, especially consuming food that has healing and soothing properties. 

We all know the medicinal properties of ginger, black pepper, cumin seeds and mint leaves. I am going to share a rasam recipe that is truly soothing for your throat, refreshing and immunity building. 

You can enjoy this rasam along with hot rice or can just drink it as a soup. 

Mint Ginger Rasam

Mint Ginger Rasam Recipe By Masterchefmom

Preparation time: 5 minutes

Cooking time: 20-25 minutes

1 cup = 200 ml cup

Serves: 4


Ingredients:

To grind:


Mint leaves( handful)

Fresh Ginger( 1/2”) 

2 tomatoes

1/4 tsp black peppercorn

1/2 tsp cumin seeds/ jeera

3-4 curry leaves


Other Ingredients:

1/4 cup moong dal (boiled and mashed)

1/8 tsp turmeric powder

2-3 green chillies

Salt to taste


To Temper:

1-2 tsp Ghee

1/2 tsp mustard seeds

Pinch of asafoetida


To garnish:

juice of 1 lemon


Method:


1. To the jar of a mixer, add ingredients given under ' to grind' and grind it to a paste.

2. Transfer it to a heavy bottom vessel, add 2 cups of water.

3. Place the vessel over low flame, add turmeric powder, salt, green chillies and allow the rasam to simmer for 10 minutes.

4. Dilute the mashed dal with 1.5 cups of water and add it to the rasam. 

Note: You can add more water if you like the rasam more diluted.

5. Let the rasam simmer till it starts to froth. This will take approximated 6-7 minutes.

6. Switch off. 

7. Heat a ladle with ghee and temper with ingredients given under 'To Temper'.

8. Once the mustard seeds splutter, add pinch of asafoetida, switch off and pour the tempering into the rasam and cover the vessel immediately. 

9. After 5 minutes, open the lid, squeeze lemon juice and mix the rasam.


Your tasty and healthy Mint- Ginger Rasam is now ready to be served!



Chef tips:

 1.You can also add 1-2 omam leaves/ ajwain leaves while grinding. 

 2. I have used moong dal, but you can also use toor dal

 3. 1glass ( in the mint ginger rasam video) = 200 ml glass

4. You can also add or reduce spice as per taste.

5. Add lemon juice as per the tartness you like. I added juice of 1 medium size lemon. 


Do try this healing recipe and share your feedback with me πŸ’•.


Mint Ginger Rasam



Happy Cooking! 


With love, 


Masterchefmom

Monday, July 25, 2022

Vazhaipoo Paruppu Usili | Banana Blossom Usili | TamBrahm Style Vazhaipoo Paruppu Usili | Gluten Free and Vegan Recipe


Vazhaipoo Paruppu Usili


Hi Supermoms,

Do you know that 'Banana Blossom' or the 'Banana Flower' is known as the 'Happy Flower'?

They are pretty to look at and also has properties to elevate your dull mood and thus the name. Is'nt it interesting ? Apart from this speciality, banana flowers or 'Vazhaipoo' as it is called in Tamil language, is anti- inflammatory , reduces the activity of free radicals and also has so many minerals and vitamins essential for good health.

Regular intake of the banana flower/vazhaipoo  prevents anaemia. It is also known to give relief during menstruation. So, do include the banana flower in your diet. I have earlier shared Vazhaipoo Vadai recipe and Mochar Ghonto Recipe. Do give them a try too. 

Vazhaipoo Paruppu Usili



Vazhaipoo Paruppu Usili | Banana Blossom Usili :

Preparation time : 30 minutes
Cooking time : 45 minutes
Serves : 4-6
1 cup = 250 ml cup

Note : Once you chop the vazhaipoo, soak it in water mixed with 1/2 cup buttermilk and 1/2 tsp turmeric till you use them. You can chop a day earlier , soak and keep it in the refrigerator till use.

Ingredients :

1 banana blossom / vazhaipoo ( cleaned, finely chopped  )
3/4 cup tuvar dal/toor dal/ pigeon peas 
4-5 dry red chillies ( I used the guntur variety)
1-2 teaspoons sesame oil
pinch of asafoetida
salt to taste


For tempering :

2 teaspoons sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal/ husked and split  black gram
1/4 teaspoon channa dal/bengal gram
1 sprig curry leaves

Method :

1. Soak the tuvar dal along with chillies for 30 minutes.
2. Grind the soaked dal and chillies with 2-3 tablespoons of water in a mixie/food processor coarsely.
3. Add sesame oil , salt , asafoetida and mix well.
4. Transfer it to a vessel that can be kept as the inner vessel in a pressure cooker.
5. Drain the soaked water from the vazhaipoo and transfer the vazhaipoo to a cooker friendly vessel with 1/2 cup water.
6. Now pressure cook both the ground batter and the vazhaipoo ( kept in two separate vessels) upto 3-4 whistles and switch off.
7. Once cool, remove the cooked batter and crumble them using a ladle or spoon.
Chef Tip : You can cool the batter and then just grind them in a mixie to a powder consistency. Do not grind it too much or add water.
8. Drain the excess water from the cooked vazhaipoo.
9. Heat a kadai/pan with 1 teaspoon oil and temper with the ingredients given under 'For tempering'.
10. Now add the boiled and drained Vazhaipoo and add salt and stir over medium flame till the excess water is absorbed.
11. Once the excess water is absorbed, remove the vazhaipoo from the pan and set it aside.
12. Heat the same pan with remaining oil and add the cooked and ground dal-chilli mixture.
13. Fry it over low flame for 5-7 minutes.
Chef Tip : If you want the dal mixture ( paruppu usili) more crunchy then fry for a longer time. 
14. Now add the Vazhaipoo and mix well. 
15. Taste and adjust the salt levels.

Your delicious and healthy Traditional Vazhaipoo Paruppu usili is ready to be served along with rice and rasam.

Vazhaipoo Paruppu Usili


If you would like to see stepwise pictures to make Paruppu usili, check out my Beans Paruppu Usili Recipe.

Happy Cooking !

With love,

Masterchefmom













Sunday, July 24, 2022

Aquafaba Dosai | How to make and use Aquafaba | Vegan Recipe

 

Aquafaba Dosai | How to make and use Aquafaba

Hi Supermoms,


My family loves all kinds of chickpeas based dishes, Pindi Chole, Chole Masala, Sundal, Hummus etc. I love cooking chickpeas and I am partial towards 'Hummus'. I can eat "Hummus" every day if I can! 


Here is a secret tip - Don't drain the water (stock) after boilng the chick peas. Use it while making your Pindi Chole or Chana Masala for even more tastier gravy. You know what this stock/chick peas boiled water is called? It is called the "Aquafaba". 


Sometimes you may have to discard the "Aquafaba", especially when making dishes like Sundal or Hummus. I for one don't like to throw away this wonderful and taste enhancing water away. I use it to make some amazing recipes.


Today, I am going to share once such tasty recipe, a dosai using Aquafaba - the Aquafaba Dosai. 


The Aquafaba Dosai is made with atta/wheat flour.  You can always make it gluten free by using millet flours or a mix of millet and rice flours. Best things about this dosai recipe is the fact that it does not require any fermentation. All you need to do is to mix the flour/flours with the aquafaba, add salt and spices. That's it. Your dosai batter is ready! 


Next time, you boil chickpeas, use a little extra water to boil , drain the water and keep it chilled in the refrigerator. Whisk it well and use it instead of regular water to make the dosai batter. You can make any (instant)flour dosai in the same way. The dosai becomes more nutritious. Don’t you agree? 


Now, let me share the recipe...


Aquafaba Dosai | How to make and use Aquafaba


 How to make Aquafaba


Soak 1 cup chickpeas in water for 6-8 hours. Drain the water, wash the chickpeas once or twice and pressure cook it in at least 5-6 cups of water.  

Once the pressure releases, drain the excess water. Let it cool down completely. This is aquafaba. You can add 1/4 tsp salt and keep it  refrigerated till use. It stays good in the refrigerator for at least 2-3 days. 


How to use Aquafaba


Remove the aquafaba from the refrigerator. Whisk it till it turns completely frothy and light. Now, your aquafaba is ready to make dosai. 


More Ideas: 


You can use the aquafaba instead of regular water to knead the flour to make roti/chapathi πŸ‘πŸ»



Aquafaba Dosai By Masterchefmom


Preparation time: 10 minutes

Cooking time: 20-25 mins

Serves: 2-3


Ingredients:


3 cups aquafaba

1 cup atta/ wheat flour

1 tsp cumin seeds

3/4 tsp salt (adjust)

1 sprig curry leaves


Method: 


1. Whisk the drained chickpeas water using a  whisk so that it turns frothy, light and fluffy. This step will take 5-6 minutes.


2. Add the flour, salt, cumin seeds, crushed black peppercorns or green chillies( optional), curry leaves, salt.


3. Mix well and your batter is ready!


Important Note: Adjust water quantity depending upon the texture of dosai you prefer ( do refer to my Aquafaba Dosai Video).


Aquafaba Dosai | How to make and use Aquafaba



 Thinner batter will yield crisp dosai. Thicker batter will yield you soft dosai. You can also add green chillies or crushed peppercorns as per taste.


I usually make this dosai for dinner as it is not only quick to make but also tasty and nutritious. 


Do try this recipe and share your feedback with me. 


Happy Cooking!


With love,


Masterchefmom



Tuesday, July 19, 2022

Pudina Thogayal/Thuvaiyal | Mint Thogayal | Mint Chutney for Rice | Gluten Free and Vegan Recipe

Pudina Thogayal

Hi Supermoms,

'Thuvaiyal/Thogayal' is an integral part of my lunch menu. 

Thuvaiyal is almost like a chutney but is made for mixing with rice and ghee and enjoying as the first course in a meal. Thuvaiyal can be made with different dals and/or vegetables. I make thuvaiyal even with  vegetable peel and seeds. 

As a family, we love thuvaiyal. One of our favourite Thuvaiyal is the Mint Thuvaiyal. It is tangy, spicy, and refreshingly tasty. 

The best part is that it takes less than 10 minutes to make it. So, go ahead, give this recipe a try and share your feedback with me. 

You can also try my 

- Coconut Thogayal

- Ridge Gourd Peel Thogayal

- Cluster Beans Thogayal

- Sigappu Milagai Thogayal/Red chilli Thogayal

- Murungai Keerai Thogayal

- North Arcot Style Inji Thogayal

- Methi Gooseberry Thogayal

-Beetroot thogayal

-Shallot Thogayal

-Turai Thogayal

Pudina Thogayal


Pudina Thogayal/Thuvaiyal by Masterchefmom


Preparation time: 5 minutes

Cooking time: 7-8 minutes

Serves: 3-4



Ingredients:


1 cup mint leaves

2 tbsp urad dal

3-4 dry red chillies

Marble size tamarind or 1 tsp tamarind pulp

Salt to taste

2 tsp coconut oil 


Method:


1. Heat a pan or small kadai with oil.

2.Fry urad dal till golden brown, add red chillies, mint leaves , salt , tamarind and fry for 5 mins.

3. Allow the mixture to cool down. 

4.Grind with just 2-3 tbsp water. Your delicious thogayal is ready!! 

You can mix it with hot rice or serve as a side dish to roti or any bread. 


So do try out this recipe and share your feedback with me. You can watch the video of the Mint Thuvaiyal recipe here.


Along with the pudina thuvaiyal, I also made beetroot chana poriyal, drumstick and jackfruit seeds sambar.  It was indeed a soul satisfying wholesome meal. I am sure you would agree.


Pudina Thogayal


Have an amazing day πŸ’•.


Happy Cooking!


With love,


Masterchefmom


Monday, July 18, 2022

Snake Gourd Seeds Chutney | How to make Chutney using Snake Gourd Seeds | Gluten Free and Vegan Recipe


Snake Gourd Seeds Chutney


Hi Supermoms,


 Are you also a snake gourd fan like me. Isn’t it such a tasty vegetable?

You can make amazing subjis/poriyal (fried, boiled, with coconut or onion etc) with it.


Well, here is something more interesting for you that you will love to know as a snake gourd fan. Before I tell you what it is, you must answer a simple question. Do you throw away the snake gourd seeds? 


Well, next time, don’t !

It is not only a good source of potassium but also has a lot of anti-bacterial properties that help to flush out toxins. 


Today I am sharing one of my most favourite ways to use the snake gourd seeds - Snake Gourd Seeds Chutney or I call it Pudalangai Vidhaiyal (Tomato flavour version) . 

A ‘zero-waste’ chutney recipe, that you and your family will love πŸ’•. I had earlier shared the Thogayal( Chutney for Rice) plain version, do try that out too. You can get the Pudalangai Vidhaiyal Recipe here.


Snake Gourd Seeds Chutney

Snake Gourd Seeds Chutney by Masterchefmom


Preparation time : 5 minutes

Cooking time: 10 minutes

Serves: 2-3


Ingredients:


Tender Seeds of 2-3 Snake Gourds 

2 tomatoes (roughly chopped)

2 tsp coconut oil or oil of your choice

3 tsp urad dal

3-4 red chillies( adjust)

1 tsp tamarind paste or marble size tamarind

1 sprig curry leaves

Salt to taste


You can check out the video recipe of the Snake Gourd Seeds Chutney here.


Method:


1.Heat a pan with oil and fry the urad dal and red chilli until the dal browns.

2.Add the snake gourd seeds, tomatoes , salt, tamarind paste and cook till the tomatoes turn mushy.

3.Allow the mixture to cool down. 

4.Grind them till smooth. You can adjust water quantity according to the consistency of chutney you prefer.


Your healthy and delicious Snake Gourd Seeds Chutney is now ready to be served!

Snake Gourd Seeds Chutney



Some Chef tips:


You can temper the chutney if you are making it slightly watery. The chutney tastes amazing as a side dish for idli/dosai or along with rice and ghee.


Do try and share your feedback with meπŸ’•


Happy Cooking!


With love,


Masterchefmom


Sunday, July 17, 2022

Vegetable Chowmein | How to make Chowmein at Home | Masterchefmom

 

Vegetable Chowmein

When you stay in Delhi NCR for close to two decades, one popular fast food that you cannot miss seeing people enjoying around you is the Chowmein. Unlike ordering noodles which involves choosing the flavour of noodles you want to eat like Regular noodles, Hakka Noodles, Fried Noodles etc. and ordering a side dish to eat along with like Veg Manchurian, Veg Sweet & Sour, Vegetables in Garlic sauce etc., Chowmein is a single dish that combines all necessary ingredients for you to eat it standalone. It has noodles, vegetables, spices, sauces all mixed in one tasty package which can be made quickly too. No wonder it is so popular and affordable.

My kid got her taste of Chowmein at her school canteen and during the melas at our building during Diwali times. To ensure she doesn't get tempted to eat outside, I started making it at home with healthy ingredients, no additives and better quality oil. Thankfully she loves the Chowmein I make and does not crave for eating it out.

I am going to share with you the recipe of Veg Chowmein that I make which you can try at home. You can change the combination of veggies depending on what your family likes. The same thing with oil too. Use what suits your family palette.

Vegetable Chowmein

Vegetable Chowmein by Masterchefmom

Preparation time: 10 minutes

Cooking time: 20-25 minutes

1 cup = 250 ml cup

Serves: 2-3

Ingredients:

1 packet noodles

3-4 garlic cloves(finely chopped)

1/2" garlic(finely chopped)

1-2 onions( thinly sliced)

1-2 green chillies ( thinly sliced, adjust as per spice preference)

2 cups Mixed Vegetables( thinly sliced or shredded)

1/2 tsp chilli powder

1/2 tsp black pepper powder

2 tsp vinegar

2 tsp soy sauce ( you can use light or dark soy sauce)

1 tsp sugar

1 tablespoon sesame oil

salt to taste

To garnish :

You can add toasted sesame seeds and scallion greens.

Note : You can use coloured bell peppers, carrot, beans, cabbage etc., If adding beans, slightly steam them before you add them. 

Method:

1. Heat oil in a wok or kadai.

2. Add garlic, ginger and fry for few seconds.

3. Now add onions and fry for a few seconds .

4. Add the remaining vegetables, soy sauce, vinegar, salt, sugar, chilli powder, pepper powder and mix well over high flame for 5-7 minutes.

5. In parallel, cook noodles as per instructions on the packet. Drain the noodles and add it to the vegetable mixture.

6. Toss them together for another 2-3 minutes , garnish and switch off. 

Your delicious Vegetable Chowmein is ready! I served it along with Chilli Paneer

It was sumptuous !

Vegetable Chowmein


Do try and share your feedback with me.

Happy Cooking!

With love,

Masterchefmom


Saturday, July 16, 2022

Protein Sevai | How to make Protein Rich Rice Noodles | Paruppu Usili Sevai | Gluten Free and Vegan Recipe

How to make Protein Rich Rice Noodles


Hi Supermoms,


What should we have/make for dinner today?


Deciding what to make for dinner is usually a daunting task. We rarely agree on one dinner idea . The base rule is that dinner has to be light, nutritious and also tasty . I usually share what I make for lunch with you all, but I have decided that I will also share at least some of the dinners I make with you. Presenting the ‘Protein Sevai’ aka Paruppusili Vegetable Rice Noodles . A tasty and healthy dinner idea for you. You can use rice noodles or any gluten free ( thin variety)noodles.


Now, let me share the recipe.


How to make Protein Rich Rice Noodles


 Protein Sevai Recipe By Masterchefmom

Soaking time: 2-3 hours
Cooking time: 25-30 minutes
Serves: 4
1 cup= 250 ml cup

Ingredients:

For the Protein mix:

1/2 cup toor dal

4-5 dry red chillies


Other Ingredients:


250 gm rice noodles

1/2 cup French Beans ( finely chopped)

1/2 cup capsicum

1/4 tsp turmeric powder

salt to taste


To temper:


2 tsp sesame oil

1/2 tsp urad dal

1/2 tsp chana dal

pinch of asafoetida

1 sprig curry leaves(optional)


To garnish(optional)


mint or coriander leaves

1 tsp lemon juice


You can watch the video recipe below





Method:


1. Soak the dal with chillies for 2-3 hours. 

2. Drain excess water and grind them to a coarse paste. 

3. Add 1 tsp sesame oil, salt and steam them for 15-20 minutes. 

Bonus tip: steam vegetables placing a plate on top of the dal . I have added only beans, but you can add more vegetables of your choice.

4.Heat a kadai with sesame oil and temper with urad dal, chana dal, pinch of asafoetida, curry leaves( if adding),  capsicum, turmeric powder, steamed vegetables, salt(for vegetables) and cook for 5-7 minutes.

 Note: No need to steam capsicum.

5.Once the dal is steamed, add it to the vegetables, mix and allow it cook for another 5 minutes. 

6.Now add the sevai /noodles.

Note :  I used the readymade noodles. It needs to be soaked  in boiling water for 10 minutes and the excess water needs to be drained. 

7. Mix the sevai with vegetables and let it cook together for just 5 minutes and switch off. You can taste and adjust salt if required. 


Your delicious Protein Sevai is now ready! You can garnish with mint leaves and a dash of lemon juice if you like. It was really tasty!


How to make Protein Rich Rice Noodles


Do try and share your feedback with me πŸ’•


Happy Cooking!


With love,


Masterchefmom


Friday, July 15, 2022

Cucumber Chutney Recipe | Gluten Free and Vegan Recipe

 

Cucumber Chutney Recipe

Hi Supermoms,


Just the way tiffin is an every day affair at our home…..chutney also features regularly in my menu. 

Bringing variety to the chutneys I make is always my priority. 

Since cucumber is in season, I made a simple yet delicious cucumber chutney!

Just handful of ingredients and less than ten minutes of your time, this chutney gets ready! 


Cucumber Chutney was loved and enjoyed by my family and I felt that I need to share this easy recipe with all of youπŸ’•. 


Cucumber Chutney Recipe



Cucumber Chutney by Masterchefmom


Preparation time: 5 mins

Cooking time: 5 mins

Serves: 2-3


Ingredients:


1 cucumber (peeled)

1/4 cup fresh coconut

1 tsp tamarind paste

3/4 tsp Kashmiri chilli powder

salt to taste


To temper:


2 tsp oil ( you can use coconut oil or sesame oil)

1/2 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1-2 dry red chilli (optional)

1 sprig curry leaves


Chef tip: If you would like the chutney to be mildly spicy, then skip adding the chilli powder and temper dry red chillies along with the tempering.


You can watch the video of the cucumber chutney here.


Cucumber Chutney Recipe


Method:

  1. Grind cucumber and coconut along with 1/4 cup water into a smooth consistency.

  Note : Adjust water quantity depending upon the chutney consistency you prefer.

   2. Add salt, tamarind paste, chilli powder and mix well.

   3. Heat oil in a tempering ladle and temper with ingredients given under ‘To Temper’.


Your delicious Cucumber Chutney is now ready to be served along with any tiffin. I served it along with crispy dosai. This chutney tastes best when prepared fresh and consumed immediately.

 

Cucumber Chutney Recipe


Do try and share your feedback with me.


Happy Cooking!


With love,


Masterchefmom













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