Tuesday, October 5, 2021

Tamilnadu Style Poori Masal Recipe | Poori Masala Recipe | South Indian Style Potato Masala For Poori | Gluten Free And Vegan |Masterchefmom

South Indian Style Potato Masala For Poori

 Hi Supermoms,

What makes a great side dish to Poori?


Is it the Tomato and Curd based Aloo Bhaji, or the Aloo Mutter or the thick Aloo Subji or the Aloo Sagu or the Vegetable Kurma or Potato Onion Subji that is popularly called Masala in the South especially Tamil Nadu. Well, Poori + Bhaji (in any of the local avatars) remains one of the most popular breakfast items across the country. 


For someone like me who was born and brought up in Chennai, the Poori Masala is right up there as one of my top tiffin favourites. The 'Potato Masal' (yes, the Aloo Onion Subji is lovingly called Masal by many in TN) and Poori ( puffed Indian flatbread) are a match made in heaven (burrp!). The potatoes are soft boiled and then simmered in an open pan/kadai along with Onions, Chillies and spices to create the perfect Masala that’s neither too thick nor two flowly. 


Potatoes are rich in potassium and have large amounts of Vitamin C. They are believed to improve eye and skin health. Easy to digest and filled with carbohydrates, this tiffin, is most ideal for breakfast (and lunch ๐Ÿ˜€ for many of us Poorians). Potatoes are delicious and are universally loved by children and adults alike. You can include this dish in your special weekend menu or pack them for your office/school lunch box. Either ways, they are tempting and yummy !


Go ahead try this recipe and share your feedback on how your family liked the dish.


South Indian Style Potato Masala For Poori



Tamilnadu Style Poori Masal Recipe/Poori Masala/Aloo Masala For Poori by Masterchefmom


Preparation time : 10 minutes

Cooking time : 30 minutes

Serves : 4

1 cup = 250 ml cup

Special Vessel/Equipment : Pressure cooker ( for boiling potatoes)


Ingredients :


5-6 medium size potatoes ( boiled, peeled and roughly crumbled)

1 large onion ( thinly sliced)

3-4 green chillies (roughly chopped)

1/2 " ginger ( grated)

4-5 garlic cloves( roughly crushed using mortar and pestle)

1/4 cup fresh green peas 

10 cashew nuts ( broken)

1-2 teaspoon tomato puree’( use store bought or grate 1 small tomato( discard the skin))

1/4 teaspoon turmeric powder

salt to taste


For tempering:


2 teaspoons sesame oil

1/2 teaspoon mustard seeds

1/2 teaspoon bengal gram/chana dal

1/2 teaspoon urad dal/husked black gram

1 sprig curry leaves


For garnish :


finely chopped cilantro/coriander leaves


Method:


1. Heat a kadai/wok/wide pan over low flame  with oil.

2. When the oil is hot, temper with mustard seeds, chana dal and curry leaves.

3. Add the ginger, garlic, green chillies, cashew nuts and mix well over low flame.

4. Immediately add the thinly sliced onions and cook till they turn transparent.

5. Add peas and salt.

6. Add 2 cups water to the kadai . Chef tip : Adjust water quantity according to the number of people you will be serving the masal.

7. Now add the crumbled potatoes. Chef tip: Make sure that there are a few large pieces of potatoes.

8. Add tomato puree’ ( Optional step)

9.Let the mixture cook for 10-12 minutes or till the masala has to come to the desired consistency.

Chef tip: You can gently mash the potatoes so that the gravy thickens. But do not mash completely.

10. Switch off and garnish with coriander leaves.


Your delicious South Indian Style Potato Masal for Poori is now ready to be served!


 Chef Tips:


1.Adjust water quantity if the mixture becomes too thick.

2.The consistency of this masala should be semi liquid. 

3.You can add a teaspoon of lemon juice to give more tanginess to this dish.

4. Adding tomato puree’ is optional. But I add it as it is loved by my family.



South Indian Style Potato Masala For Poori


Happy Cooking!


With love,


Masterchefmom

Saturday, October 2, 2021

Kothavarangai Thogayal | Cluster Beans Thogayal | South Indian Style Cluster Beans Chutney for Rice | Gluten Free And Vegan Recipe | Masterchefmom

 

Kothavarangai Thogayal/Cluster Beans Thogayal by Masterchefmom

Hi Supermoms,

Thogayal is an integral part of our food. The taste of the pan fried vegetable, roasted dal and red chillies, ground along with  tangy tamarind and fresh coconut makes for an incredible spice mix. It tastes heavenly when added and enjoyed along with hot rice and ghee. 


Thogayal can also be served along with chapathi or dosai. My mom always made some coconut thogayal to go along with ghee chapathis. They are an amazing spread too. Thogayal is a great way to introduce/include different types of vegetables to children . 




Today, I am going to share the ‘Cluster Beans Thogayal’. The recipe needs just a handful of ingredients . You can steam the cluster beans or can boil them for ten minutes and drain the excess water. Once the beans are ready, it hardly takes 7-8 minutes to prepare the thogayal. 


I served the cluster beans thogayal along with rice for lunch and along with dosai for dinner.


Kothavarangai Thogayal Recipe


Chef tips : If you are serving the thogayal for dosai or any other tiffin, you can grind the thogayal with little extra water. You can also temper it with some sesame oil, mustard seeds and curry leaves. Use cold pressed sesame oil or coconut oil for the most tasty thogayal experience.



Kothavarangai Thogayal/Cluster Beans Thogayal by Masterchefmom



Preparation time: 12-15 minutes

Cooking time : 10 minutes

Serves: 4

1 cup = 250 ml cup


Ingredients:


25-30 cluster beans (cleaned and roughly broken)

1 tablespoon urad dal/husked black gram

1-2 dry red chillies ( adjust according to the heat of the chillies you are using)

marble size tamarind

1/4 cup fresh coconut 

2-3 teaspoons sesame oil or coconut oil 

salt to taste


Method:


  1. Steam the cluster beans. Chef tip : You can place a separator with the beans and cook them when you cook rice. This step saves time. 
  2. Heat a pan with oil and add urad dal.
  3. Once the dal starts to brown, add the dry red chillies.
  4. When the chillies are fried, add the steamed beans ( drain the excess water)
  5. Fry for a few minutes ( approximately one minute on low flame and switch off).
  6. To the hot pan, add tamarind( remove the seed), chopped coconut and let the pan cool down completely.
  7. Transfer the contents from the pan to the jar of a mixer.
  8. Add  salt and grind them coarsely. Chef tip : You can add salt after grinding too in order to avoid the dish becoming too salty.
  9. Add water ( just a few tablespoons) and grind it to a thick, coarse mixture.


Our delicious thogayal is now ready to be served. You can always add a dash of sesame oil if you are storing in the refrigerator for a few days. The thogayal stays good for up to 2-3 days. 

Kothavarangai Thogayal Recipe

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


Happy Cooking!


With love,


Masterchefmom



Friday, October 1, 2021

Carrot Dip | 2 Minute Carrot Dip | Gluten Free and Vegan Recipe | Masterchefmom

easy carrot dip

 Hi Supermoms,


Children love fried food a lot. Nachos, chips , papad, are some snacks they crave all the time.

As moms, we want to avoid these and give them vegetable or fruit salads as snacks. But children do not always welcome it happily. I am sure some of you can relate.


So, I found a way to make them enjoy their vegetables when they snack. I made a yummy carrot dip that can go along with wafers/chips and other snacks. This carrot dip tastes yummy and also compliments any snack. I even serve it along with rice vadams or papad. This way, children end up eating healthy. Not only children but adults at home will also like this dip. 


The carrot dip is so easy to prepare with literally no-cooking at all. So, go ahead and try this healthy and tasty carrot dip for your family. 



vegan carrot dip


Carrot Dip | 2 Minute Carrot Dip by Masterchefmom


Serves : 4

1 cup = 250 ml cup


Ingredients :


2 carrots (roughly chopped)

1/2 cucumber (roughly chopped)

5-6 cashew nuts OR 2 tsp roasted gram

1 green chilli 

1/4  teaspoon kashmiri chilli powder (optional)

1 tsp lemon juice 

2 tsp olive oil 

salt (to taste)


Method :


1. In the jar of a mixer, add  the roughly chopped cucumber, carrot, chilli, cashew nut and grind it along with chilli powder.

2. Transfer it to the serving dish, add salt and lemon juice.

3. Add olive oil and mix well.

Chef tip : Adjust oil and spice quantity according to taste. You can also use oils of your choice. 


Your fresh and healthy dip is  ready  so quickly ! 


When you have friends over next time, make this two minute carrot dip and serve along with your savoury snacks. 


carrot dip

Happy Cooking!


With love,


Masterchefmom


Tuesday, September 28, 2021

ABC Dip | ABC Chutney | Gluten Free and Vegan | Masterchefmom

ABC Dip

Hi Supermoms,


Don’t we all love a good chutney or a dip that can elevate our tiffin/chaat/snack experience. A good coconut chutney makes Dosa doubly tasty. A good green chutney makes Pakora or Kebab taste divine. The Saunth/Imli meethi chutney goes so well with the Samosa and Kachori. Similarly, the Salsa  that is inseparable from the Nachos and the Hummus with Pita. I have shared many chutney/dip recipes that you can check out here. Green Chutney, Hummus, Salsa.


My quest for new chutney recipes is never ending. I made a strawberry chutney few years back that was not only appreciated, but actually fetched me the Netflix Asia Instagram Award and took me to America. You can check out the Strawberry Chutney recipe here. In this quest, I recently created an amazing recipe that can be used both as a chutney or dip. I call this as ABC Dip. A for Apple, B for Beetroot and C for Carrot. This combination of healthy fruit and vegetables resulted in an amazing dip that my family enjoyed. 


ABC Dip

How did ABC Dip happen? 


Well, being anaemic, I have been advised to regularly eat ABC. ..ie., Apple, Beetroot and Carrot. I try to include these three items in my diet on a daily basis. Few days back, a flash occurred to me. Why can’t I integrate the ABC and create a dip which I can use along with my regular diet. Eureka, the ABC Dip was born. It goes so well with Papad, Pakora, Bajji, Bonda etc. Use it as a spread in your sandwich instead of the traditional green chutney. It goes quite well with Dosa, Uthappam and Chapathi also. It was a perfect companion for stir fried vegetables as a dip. Am going to try it along with chaat soon. Will definitely share my experience.


ABC Dip is easy to make. It is a quick two step recipe that can be made easily by anyone. 


Try the ABC Dip and share with me your feedback! I am looking forward to it ๐Ÿ’•.


ABC Dip By Masterchefmom


Total Time: 10 minutes

Serves: 3


Ingredients:


1 apple (medium size)(chopped)

1/4 cup beetroot (grated)(packed)

1/4 cup carrot (grated or chopped) 

1 teaspoon lemon juice(adjust)

1/8 tsp ginger (grated)

1/2 green chilli

sea salt to taste


To temper:


1 teaspoon oil ( you can use sesame or coconut oil)

1/2 tsp mustard seeds


Important Note : Tempering is optional. If you are using it for chaat or as a sandwich spread or dip for your snacks or salad, you can skip tempering. You can even add curry leaves in the tempering if you like. 


You can check out the recipe video below๐Ÿ‘‡



Method:


  1. Add all the ingredients into the jar of a mixer and grind to a smooth consistency.

      Chef tip: No need to add any water

      2. Heat oil in a tadka pan and temper with mustard seeds.

      3. Pour it into the chutney and mix well.


Your iron rich tasty and nourishing chutney is now ready to be served along with any tiffin or as a sandwich or wrap spread. 


ABC Chutney

Do try and share your feedback with me.


Happy Cooking!


Masterchefmom


Friday, September 24, 2021

Makhana Payasam | Makhana Payasam Using Jaggery | Makhana Kheer Using Jaggery | Masterchefmom

Makhana Kheer Using Jaggery

 Hi Supermoms,


Navratri is fast approaching and usually we offer neivedyams/prashad on all the nine days. It usually has one sweet and one savoury dish. Makhana is a power house of nutrients and has so many anti-ageing properties. 


I have earlier shared a Makhana Kheer recipe using dates. Today, I going to share Makhana Payasam or Makhana Kheer Recipe using Jaggery. I have shared a simple method to make the payasam . The payasam is flavoured with dried rose petals and cardamom. 


You can add dry fruits of your choice and make it more rich. This payasam was so delicious. I am sure you will love cooking and serving this payasam. 


Do try and share your feedback with me.

Makhana Kheer Using Jaggery



Important Note : Use the same cup to measure makhana, jaggery and milk


Makhana Payasam Using Jaggery By Masterchefmom


Preparation time: 5 minutes

Cooking time: 20 minutes

Serves : 3


Ingredients:


1 cup makhana

1/2 cup jaggery(powdered)

1 cup water

4 cups milk(adjust)

1 tablespoon dried rose petals

1/4 tsp cardamom powder

handful of dry fruits of your choice 

1-2 teaspoon ghee 


I have shared the detailed steps to making this payasam along with cooking tips in my recipe video. Do check out below๐Ÿ‘‡


Method:


  1. Set aside a handful of makhana and powder the rest.
  2. Heat a kadai or pan with ghee and roast the dry fruits and makhana(whole).
  3. Once they turn light brown, add the powdered makhana and roast for a few seconds. 
  4. Now add the jaggery powder and water. 

Note: I use dirt free organic jaggery powder and so used it without filtering. If you have impurities in your jaggery, then dissolve the jaggery in water, filter and add it to the roasted ingredients.

  1. Let the makhana cook and absorb the excess water . 
  2. Remove the pan from the gas stove and place it on your kitchen counter.
  3. Now, stir one cup of milk ( room temperature or cold) and mix well.
  4. Place the kadai/pan over low flame now and stir in the remaining milk.

Chef tip: You can adjust the amount of milk depending upon the number of people you are serving the payasam and the thickens of the payasam you desire. 

 8. Add rose petals and cardamom powder.

 9. Let the payasam simmer for a few minutes and switch off.


Your delicious Makhana Payasam is now ready to be served . You can refrigerate it for a few hours and serve it chilled too. Absolutely yum!


Makhana Payasam Using Jaggery

Do try and share your feedback with me.


Happy Cooking!


With love,


Masterchefmom


Wednesday, September 15, 2021

Gulab Jamun | Gulab jamun Using Wheat Flour | Masterchefmom

Wheat Gulab jamun Recipe

Hi Supermoms,

Growing up in a conservative middle class family in Chennai meant you are mainly eating home cooked food. Eating out was not encouraged for various reasons. But I can't complain because my mother kept  dishing out nourishing and tasty food day in and day out. Fresh seasonal ingredients, freshly made spices, the sun dried vegetables and condiments, all made at home, are what I have experience and grown with. 

Festivals meant, unique menu of traditional recipes, both for main course and snacks, each of which was yummy. I still remember sitting with my grandmother and shaping Modak/Kuzhakkattai (Sweet Dumpling) for Ganesh Chaturthi. We would wait for the rituals and prayers to be completed and the naivedyam/prasad first offered to the gods, so that we can feast on these yummy delights on the traditional banana leaf. Yes, during festival times we would all sit on the floor and eat the hearty meal on banana leaves cut fresh from our backyard.

Then comes summer vacation time when everyday is like a festival. During these vacations you get spoilt silly by your grandparents who would make variety of snacks, both sweets and savouries, the taste of many of which still linger on my mouth. My favourite snack, to date, is the Gulab Jamun. My paternal grandmother, Kuppu Paati, used to make the world's best Gulab Jamuns. I love everything about the way she does Gulab Jamun including the way she stores them in tall glass bottles at the end. 
Wheat Gulab jamun

Even today, every time I make Gulab Jamun, I store them in glass jars as a tribute to her. Gulab Jamuns are always close to my heart and I am so happy to share my recipe with all of you.


Best Gulab jamun Recipe



Wheat Gulab Jamun By Masterchefmom


Makes : 25 medium size gulab jamuns

Storage: Keeps good for up to 1 week when refrigerated

1 cup = 250 ml cup


Ingredients:


1/2 cup atta/whole wheat flour

1/2 cup milk powder

1/4 tsp baking soda

1 tbsp ghee

1/4 cup milk + 2 tbsp (adjust)

Ghee/oil to fry


For sugar syrup:


1.5 cups sugar

2 cups water

3-4 cardamom pods

Rose petals/rose water/saffron strands( all optional flavouring)



For the detailed method to make this delicious Indian dessert/sweet, do check out my recipe video below. Shared lots of tips and tricks to get perfectly soft and juicy gulab jamun.



Method:


1. To a wide bowl, add all the dry ingredients to make the Gulab jamun dough and mix well.

2. Add ghee and milk and make a smooth dough ( without any cracks). 

Chef tip: Watch my detailed video for this most important step. 

3. Pinch small portions of the dough and roll them into balls or into oblong shape ( with ever you like). 

4. Now, make the sugar syrup but adding the sugar and water into a thick bottom vessel and heating it over low/medium flame.

5. Once the syrup starts to turn sticky, switch off. 

Chef tip : No string consistency required for this syrup. You can add cardamom, rose petals etc., for flavour or can skip it. 

6. Heat a kadai or wide pan with ghee or oil and deep fry the shaped dough balls over low flame till they are uniformly fried on all sides.

7. Remove the fried jamun and drop them into the sugar syrup. 

Chef tip: Allow the sugar syrup along with the jamun to simmer over low flame for 2-3 minutes. 

8. Switch off and allow the gulab jamun to soak in the sugar syrup at room temperature for at least 3-4 hours.

9. Once they have soaked well our gulab jamuns are ready to be served. You can store them in glass bottle and refrigerate them for up to one week. 


Atta Gulab jamun


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


Happy Cooking!


With love,


Masterchefmom



Tuesday, September 14, 2021

Spanish Tapas - Spicy Tofu Banderillas | Tofu Satay | How to make Spanish Tapas | Masterchefmom

 

Tofu Banderillas

Hi Supermoms, 

Snacking time with family is the best way to unwind. A must have snack for me in the menu is the Spanish Tapas dish - Spicy Tofu Banderillas .  

With just six ingredients, this dish is so easy and quick to make. The perfect combination of delicious spicy garlic tofu, bell peppers and green olives…heavenly!


The best part is that you can involve children in assembling the tapas. It can be a great activity for them that they will enjoy. 


Tofu Satay



You can adjust the quantity of garlic and chilli powder as per your taste. You can substitute white pepper powder instead of red chilli powder if you are serving very young children. 


You can watch the recipe video below:





Spicy Tofu Banderillas :


Ingredients:


150 gm Tofu (cubed)

20-25 Green Olives (whole, pitted)

1-2 garlic cloves (grated)

2 tbsp Olive oil (divided)

1 cup bell peppers ( mixed colours or just red bell pepper)

3/4 paprika or red chilli powder (adjust)

salt to taste


Method:


-Mix all the ingredients (except olives) and fry them over low flame till the tofu firms up and the peppers are fried well.

-Allow them to cool.

-Assemble them in small skewers or tooth picks and they are ready to be enjoyed. 


This healthy snack can be packed for lunch box too. 


Btw, do you also love Tapas ? What is your favourite Tapas ? 

Do share with me. 


Spanish Tapas


Happy Cooking!


With love,


Masterchefmom


Easy 3 Ingredient Eggless Brownies | Oreo Brownies | Masterchefmom

 



Hi Supermoms,  


I had made these quick and easy brownies a few days ago and it was so good. I made a small batch using a small packet of Oreo biscuits. When you want to bake a fuss free quick eggless dessert, this recipe will come handy. Just  3 ingredients needed and it comes together beautifully. You can also involve kids while making these brownies. They will enjoy helping you. 


 Here are the three ingredients you will need to make this quick dessert.


You can watch the recipe video of making these simple and tasty brownies below:





 Easy 3 ingredient Oreo Brownies



Ingredients:


10 oreo biscuits

1/2 cup fresh cream ( add in batches) 

1/4 cup olive oil or any flavourless oil


Method: 



Powder the biscuits, add cream ( first add 1/4 cup, mix and then add 1/4 cup) and oil, mix the batter, pour it into a greased mould or square glass container, garnish with roughly  broken biscuits and bake them in a pre-heated oven at 180 degrees C for 13-15 minutes . 


Allow them to cool for a few minutes, slice and enjoy ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹.



Happy Cooking!


With love,


Masterchefmom


Tomato Sambar | Thakkali Sambar | Masterchefmom


Hi Supermoms,


You all know my love for a good sambar. 


And being a South Indian, sambar is almost a daily affair in my kitchen. 


Today I am sharing a simple and delicious sambar recipe that everyone can try easily at home and believe me, it is so tasty ๐Ÿ˜‹.


You can use homemade sambar podi/powder or store bought sambar powder to make this sambar. If you do not have any vegetables except tomatoes in your fridge, this recipe is a great option. 


All you need is some steaming hot rice, ghee and potato wafers/chips , vadams or appalam.  Soul satisfying meal will be ready within minutes. 


I have shared the video of making this quick, easy, simple and super tasty tomato sambar . You can check out the recipe video below :




Tomato Sambar Recipe



Ingredients:


6 tomatoes (roughly chopped)

1/8 tsp turmeric powder

2.5 tsp sambar podi

2 tsp tamarind paste

1/2 cup toor dal/arhar dal/pigeon peas

Salt to taste


For Tempering:


1 tbsp sesame oil

1/2 tsp mustard seeds

1 sprig curry leaves


For Garnish:


1 sprig curry leaves

1 tsp sesame oil 



Method:


Heat a pan and add sesame oil

Add mustard seeds, curry leaves, tomatoes and mix well.

Add turmeric powder, salt and mix again.

Add 2.5 cups of water (adjust), cover and cook for 12-15 minutes over low flame.

Now add 2.5 tsp of Sambar Powder ( adjust according to spice preference) and mix well.

Add 2 tsp tamarind paste or extract tamarind juice by soaking a small lemon size tamarind in 1/2 cup warm water. 

Add cooked and mashed toor dal/arhar dal/pigeon peas . Adjust water quantity according to the consistency of sambar you prefer.

Allow the mixture to cook over low flame for another 12-15 minutes and switch off.


Chef tip: You can garnish with curry leaves and/or coriander leaves if you like. You can even add a teaspoon of ghee or sesame oil just before you switch off. 


Your super delicious tomato sambar is now ready to be served!!! A must try! 


Serve it along with idli/dosa or rice, they taste so amazing!


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


Happy Cooking!


With love,


Masterchefmom


P.S:You can try my other sambar recipes too. 

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