Sunday, January 12, 2020

Instant Ragi Dosai | Spring Onion Greens Finger Millet Dosai Recipe | Gluten Free and Vegan



Hi Supermoms,

Finger Millet or Ragi is full of health benefits. Today I am sharing a quick and easy instant ragi dosai recipe. Just handful of ingredients and thirty minutes of cooking time is all you need to make this tiffin for your family. Do watch the video too to make this simple and nutritious recipe. 


Instant Ragi Dosai :

Preparation time : 5 minutes
Cooking time : 20 minutes
Makes : 10 ragi dosai
1 cup = 250 ml cup

Ingredients :

1 cup finger millet flour/ragi flour
1/4 cup rice flour 
3-4 black pepper corns ( coarsely powdered, adjust quantity according to taste)
1/2 teaspoon cumin seeds/ jeera
2 cups water 
1 sprig curry leaves ( roughly torn)
1/4 cup spring onion greens ( chopped )
Salt to taste 
Oil to grease ( I used sesame oil)

Method : 

  1. To a wide bowl , add ragi flour, rice flour, spices and salt.
  2. Add water little by little and make a thin batter.
  3. Add the curry leaves and spring onion greens and mix well.
  4. Place a lava over medium flame and grease with sesame oil.
  5. Once the lava is hot, pour a ladle fun of batter in circular motion.
  6. Spread oil on the sides.
  7. Once the dosai cooks on one side, flip and cook on the other side.
Chef tip: You can cover the dosai for a few seconds using a lid and then flip the dosai.
  1. Repeat the same process for the remaining batter.
  2. Your delicious Rage dosai is now ready to be served with chutney, sambar or podi of your choice.

I served with a delicious radish greens chutney and healthy Gajar ka halwa/carrot halwa. 

Radish Greens Chutney Recipe VideoπŸ‘‡

Healthy Gajar Ka Halwa Recipe Video πŸ‘‡


Do try and share your family feedback with me.

Happy Cooking!

With love,

Masterchefmom 


Radish Greens Chutney | Mullangi Keerai Chutney | Mullangi Aakulu Chutney | Gluten Free and Vegan Recipe

Radish Greens Chutney

Hi Supermoms,

Radish Greens is so good for health. 
Next time when you buy radish, do not throw away the greens. Do you know that the radish greens has more fibre, vitamins and nutrients than the radish itself ? Yes, Radish greens is filled with so many anti oxidant properties and is also used as a medication for jaundice and rheumatism. Radish greens are edible, tasty and is not bitter at all. Do include radish greens in your everyday diet to enjoy all the health benefits. Today, I a sharing an easy, quick, protein rich and healthy radish greens chutney recipe that you can try at home. I have also shared the cleaning tips in my recipe video. Do watch and share it with your friends too. 




Ingredients:

1 cup radish greens ( cleaned)
1/3 cup peanuts 
1 dry red chilli ( adjust)
Marble size tamarind
1/2-1 teaspoon jaggery
1-2 teaspoons oil
Salt to taste 

To temper :
1 teaspoon oil
1/4 teaspoon mustard seeds
Pinch of asafoetida ( optional)

Method:

  1. Heat a pan with oil and dry red chilli and  the peanuts.
  2. Add  radish greens and fry for 2-3 minutes.
  3. Switch off and add the tamarind.
  4. Transfer it to the jar of a mixer, adjust water and grind it to a chutney consistency.
  5. Transfer it to a serving bowl and add salt and jaggery ( if adding).
  6. Heat oil for tempering and temper with the ingredients given for the same.

Mix well and serve. Your delicious Radish Greens Chutney is now ready to be served!

Radish Greens Chutney | Mullangi Keerai Chutney | Mullangi Aakulu Chutney


Happy Cooking!

With love,


Masterchefmom

Wednesday, January 1, 2020

Sprouts Kurma | How to make Sprouts Kurma | Gluten Free and Vegan Recipe

Sprouts Kurma | How to make Sprouts Kurma

Hi Supermoms,

The winter is at it's peak here in North India and even the day temperatures are in single digit numbers. In this freezing weather, we were all craving for some hot poori. So I made poori and also a delicious and healthy Kurma to serve as a side dish .

The Sprouts Kurma is easy to cook and has very less ingredients too. The Kurma comes together in less than 15 minutes. You can also use store bought  coconut milk if you do not have fresh coconut to grind. Or, you can even use a handful of cashew nuts instead of coconut. 

The meal was comforting and the kurma was so loved. I can't wait to share this yummy recipe with all of you. 

Sprouts Kurma | How to make Sprouts Kurma

Sprouts Kurma | How to make Sprouts Kurma | Gluten Free and Vegan Recipe :

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 3-4 
1 cup = 250 ml cup

Ingredients:

2 cups green gram
1 onion ( sliced)
2 tomatoes ( roughly chopped)
3 garlic cloves ( crushed)
1/2" ginger ( chopped or crushed)
salt to taste

To Temper:

2 teaspoons coconut oil
1 bay leaf
2 cloves
1/2" cinnamon stick
1/2 teaspoon cumin seeds/jeera

To Grind :

1/2 cup coconut ( chopped, adjust)
1/2 teaspoon peppercorns
1 teaspoon fennel seeds
1/2 teaspoon poppy seeds
1 large green chilli ( chopped, adjust)

For garnish :

mint leaves and/or coriander leaves 

Method :

1. Soak the ingredients given under 'To grind' in the jar of a mixer for 10 minutes.













2. Grind it smoothly using water and set it aside.












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












4. Add garlic, ginger and mix well.












5. When they start to brown add the onion.












6. Mix well and add the tomatoes and salt.












7. Once the tomatoes are lightly cooked, add the sprouts and a glass of water.













8. Cover and cook over low/medium flame for 5 minutes.
9. Now add the ground masala.
10. Cook for another 5 minutes, garnish and switch off.













Your delicious Sprouts Kurma is now ready!

Sprouts Kurma | How to make Sprouts Kurma
Do try! It is so delicious .

Happy Cooking!

With love,

Masterchefmom



Wednesday, December 25, 2019

Chettinadu Chole | Chole Chettinad | Gluten Free and Vegan Recipe


                                   

Hi Supermoms,

I might have shared this with you already but I don’t mind repeating this - “We love Chickpeas”. I end up making chickpeas/garbanzo beans/chole/kondakadalai dishes at least twice or thrice a week. From Pindi Chole to Channa Masala, Sundal to Salad, I try every thing with this protein rich and tasty legume. 

Chole Chawal ( rice with garbanzo beans gravy/curry) is a favourite way to enjoy the chickpeas for lunch. This time, I gave a South Indian twist to the regular chole/channa masala and made a Chettinad Style Chole and it tasted absolutely delicious. 

I was so happy with the family feedback. I even served it with hot pooris and they were an instant hit. Whether you want to make it for weekday lunch with rice or weekend special with Poori, this Chettinad Chole will be a super hit with your family too. 

You can watch the Youtube Video below :



Chettinad Chole | Chole Chettinad :

Preparation time : 15 minutes 
Cooking time : 45 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

10 garlic cloves
15-20 shallots/sambar onions
2 cups garbanzo beans ( boiled)
1 &1/2 teaspoons peppercorns
1 teaspoon dhaniya powder/coriander seeds powder ( freshly ground gives best taste)
1 teaspoon Kashmiri red chilli powder
lemon size tamarind ( soak in warm 1 cup warm water and extract the juice)
salt to taste 

To grind :

2 tomatoes
1 onion 
1/2 " ginger 
4-5 garlic cloves

To temper :

2 tablespoons sesame oil 
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1-2 sprigs curry leaves

Garnish :

Coriander leaves ( optional)
A teaspoon of ghee ( optional)

Method : 

  1. Add the chopped tomatoes, onion, ginger, garlic into the jar of a mixer/blender and make a smooth puree adding 1/4-1/2 cup water and set it aside.
  2. Heat a pan/kadai with oil and temper with the ingredients given under ‘ To temper’.
  3. Add the garlic and shallots and allow it to fry for 5 minutes over low flame.
  4. Add the ground puree’ and add all the spice powders.
  5. Partially cover and allow the mixture to cook .
       Chef tip : The tomatoes will change colour and the oil will separate.
    6. Add the tamarind water and allow the mixture to simmer for another     5-7 minutes.
    7. Add in the boiled chole/chickpeas and let it again cook for another 5 minutes over low        flame and switch off. 
  1. You can garnish with coriander leaves and a dash of ghee ( optional). 
Your delicious Chettinad Chole is now ready to be served .

Chettinadu Chole | Chole Chettinad


Happy Cooking!

With love,

Masterchefmom


Saturday, December 21, 2019

Protein Dosai | Protein Dosa Recipe | Gluten Free And Vegan Recipe

Protein Dosai | Protein Dosa Recipe

Hi Supermoms,

Today I am sharing a healthy Protein rich dosai recipe that requires no fermentation. Soak the legumes and lentils for a few hours, grind into a smooth batter and make your dosai. 

You can use legumes and lentils of your choice too. You can add vegetables and make it more colourful and wholesome. This dosai is a complete meal by itself. 

It tastes great without any accompaniments. However, you can always serve it with your choice of chutneys or podi. Peanut podi is a great choice for this dosai. 

This dosai recipe is a tried and tested one and so many of you have even shared your family feedback . This motivated me to share this recipe here on my blog and my YouTube channel
Do subscribe to my channel for regular video updates. 

This dosai batter can easily be transformed into coin dosai, paniyaram, uthappam etc., You can even use millets/millet flours of your choice instead of rice. 

Another simple, healthy, tasty recipe from my kitchen to yours!

Protein Dosai | Protein Dosa Recipe

Protein Dosai | Protein Dosa Recipe :

Preparation time/Soaking time : 5 hours
Cooking time : 20 minutes 
Makes : Approximately 30 dosai ( medium size)
1 cup = 250 ml cup

Ingredients :

1/4 cup garbanzo beans/kabuli channa
1/4 cup dark garbanzo beans/kala channa
1/4 cup whole green gram
1/4 cup husked black gram/urad dal ( whole or split)
1/4 cup pigeon peas/tuvar dal
1 cup rice ( I used Sona Masoori/Ponni rice)
3-4 dry red chillies ( adjust according to your spice preference)
1 onion ( chopped)( optional)
1" ginger ( chopped)
1 sprig curry leaves ( optional)
1/2 cup fresh coriander leaves ( optional)
salt to taste
1 tablespoon sesame oil ( to make the dosai)

Method :

1. Wash all the legumes, lentils and rice together and soak for 5 hours along with dry red chillies.
2. Drain excess water, grind the soaked ingredients along with onion, ginger, coriander, curry leaves into a smooth batter.
Chef tip: Adjust water quantity while grinding. The batter should not be too thick or too thin. 
3. Add salt, mix well and your Protein Dosai batter is now ready.
4. Heat your tava, grease and when the tava is hot, start making the dosai ( cook on both sides).
5. Instead of grinding the vegetables and herbs in the batter, you can also sprinkle it on top of your dosai. 
6. Your delicious and healthy protein dosai is now ready!

It is a great lunch box recipe too. 

Protein Dosai | Protein Dosa Recipe

Happy Cooking!

With love,

Masterchefmom




Tuesday, December 17, 2019

Saatvik Dal Recipe | Pressure Cooker Dal Recipe | Cabbage and Peas Dal | Gluten Free Recipe

Pressure Cooker Dal Recipe

Hi Supermoms,

There are so many ways in which we can cook dal. Each region in India has its own speciality Dal recipes. I have even shared some dal recipes from different States of India like the Gujarati Dal , Amritsari Sookhi Dal, Andhra Style Pappu, Kerala Style Dal Fry, Tamil Nadu Style Kootu, Mixed vegetable Dal, Dal for Chapathi on my blog. 

But today, I am sharing an everyday dal recipe . It can be customised according to your taste. You can use vegetables that you have at home. Even without any vegetable, this dal will taste delicious. Just add 1/4 teaspoon of fenugreek seeds while cooking the dal. 

This dal saves me lot of time and effort. It tastes great when served along with chapatti/roti or hot rice. For extra taste, you can temper this dal again in the end with green chillies or dry red chillies and a pinch of asafoetida. 

Garnishing with mint leaves or coriander leaves brings extra flavour. I have not used onion and garlic and also any spice powder in this recipe and that is reason I decided to call this the 'Saatvik Dal' . 

Instead of green chillies, you can also add coarsely crushed black pepper corns . A basic dal recipe but a handy one. 

You can watch the full  recipe video hereπŸ‘‡


                              


Saatvik Dal Recipe | Pressure Cooker Dal Recipe :

Preparation time : 10 minutes
Cooking time : 15-20 minutes
Serves : 3-4
1 cup =250 ml cup

Ingredients :

2 cups chopped vegetables ( I used cabbage and peas)
1/4 cup Moong Dal ( washed twice, I used 1/2 cup, but dal becomes much thicker with this quantity, so use 1/4 cup)
2 cups water
1/4 teaspoon turmeric powder
salt to taste

For tempering :

2 teaspoons oil 
1/4 teaspoon cumin seeds or mustard seeds
2-3 green chillies 
sprig curry leaves 
pinch of asafoetida ( optional)

Garnish :

coriander leaves ( chopped)
1 teaspoon juice of lemon ( freshly squeezed)

Method :

1. Heat a pressure pan/cooker over low flame.
2. Add oil and when it heats up temper with the ingredients given under 'For tempering'. 
3. Now add the cabbage and peas and mix well.


4. Add moong dal, turmeric powder, water, salt and pressure cook over medium flame for 3-4 whistles.
5. Once the pressure releases, open and mash the dal using a ladle.
6. Place the cooker over low flame and adjust water quantity if required and let it come to a boil. 
7. Switch off , squeeze lemon juice ( optional) and garnish with coriander leaves. 

Your Saatvik Dal is now ready to be served along with rice or flat breads. Truly comforting!! 


Pressure Cooker Dal Recipe

Happy Cooking!

With love,

Masterchefmom







Sunday, December 8, 2019

Cauliflower Tikka Rice | Marinated Cauliflower Rice Recipe | Gluten Free Recipe

Cauliflower Tikka Rice

Hi Supermoms,

Some days I just feel lazy to cook elaborate meals. On such days, my first choice is to make a flavourful variety rice. A rice that does not require too much of vegetable chopping and also takes less time to cook. 

Cauliflower is in season and I made good use of it by making this Cauliflower Tikka rice. I marinated the cauliflower in spices and fried them well . Added cooked basmati (fluffy) rice and that's it -my cauliflower tikka rice was ready!

It can be a great lunch box recipe too. It can be paired with any raita, though I chose to make the easiest raita of all 😁 - boondi raita using readymade boondi. 

You can watch me make this recipe by clicking here.

Cauliflower Tikka Rice | Marinated Cauliflower Rice Recipe :

Preparation time : 5 minutes
Cooking time : 17-20 minutes 
Serves : 3-4
1 cup = 250 ml cup

Ingredients :

1 large cauliflower ( cut into florets)
2 cups rice ( cooked) ( I used Basmati rice)
2-3 teaspoons rice flour (optional)
2 teaspoons oil 
2 teaspoons ghee/clarified butter
salt to taste

To Marinate :

2 teaspoons oil ( I used sesame oil) 
1/4 teaspoon turmeric powder
1/2-3/4 teaspoon Kashmiri Chilli Powder ( adjust according to your spice preference)
1 teaspoon coriander powder/dhania powder
3/4 teaspoon cumin powder/jeera powder
1/2 teaspoon garam masala powder 
1/2 teaspoon pomegranate seeds powder/anardana ( optional)
2-3 teaspoons rice flour (optional)
salt to taste

For garnish ( optional) :

1/2 teaspoon dry Kasuri Methi ( crushed)
mint leaves ( roughly torn) 

Method :

1. Add cauliflower florets to a bowl of boiling hot water and let it sit for 5 minutes.
2. Drain the water and set aside the cauliflower.
3. Add all the ingredients given under ' To marinate' into a wide bowl and mix well.
4. Add the drained cauliflower florets and coat them with the spice mix.
5. Heat a wide kadai/wok with oil and add the coated cauliflower florets.
6. Cook over medium heat by stirring continuously.
7. Once the cauliflower has browned and is almost cooked, add salt.
Chef tip : If the cauliflower leaves water, add rice flour and cook over medium to high flame. 
8. Once all the excess water is absorbed, add the cooked rice, mix well and switch off.
9. Garnish with mint leaves , Kasuri Methi or herbs of your choice.

Your delicious Cauliflower Tikka Rice is now ready to be enjoyed or can be packed for lunch box. So yummy !! Do try and let me know your family feedback.

Cauliflower Tikka Rice

Happy Cooking !

With love,

Masterchefmom












Friday, December 6, 2019

Smashed Potatoes | Easy Snack Recipe By Masterchefmom| Gluten Free Recipe


Smashed Potatoes

Hi Supermoms,

Snacks made out of potatoes are usually irresistible. 
French Fries is one of  my children's favourite snack . As they are deep fried, I only make them at home occasionally. Today, I am going to share a delicious potato recipe using baby potatoes. They are so easy to make, baked and taste so delicious. 

All you need to do is boil the potatoes with the skin(jackets), coat them with butter and spices , smash them and bake them. I am sure you are tempted to try them immediately. 

Do serve them with the creamy cheese sauce and you are sure to get loads of compliments from friends and family. 

You can watch me make this recipe here

Smashed Potatoes

Smashed Potatoes :

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 3-4 
1 cup = 250 ml cup

Ingredients :

20 baby potatoes ( boiled along with skin )
2 tablespoons butter(salted)( melted)
1 teaspoon dry Italian herbs
1/2 teaspoon chilli flakes ( adjust)
salt to taste 

Method :

1. To a wide bowl, add butter, seasoning, chilli flakes, salt and mix well.
2. Add the boiled potatoes and coat them with this mixture.
3. Pre-heat the oven at 220 degrees C for 10 minutes.
4. Line a baking tray with parchment paper.
5. Spread the potatoes on the parchment paper.
6. Using a small cup, smash each potato till they are smashed thin.
7. Bake them at 200 degrees C for 20-25 minutes or till crisp.

Your smashed potatoes are now ready to be served along with some tomato sauce and cheese dip. 

Smashed Potatoes

Happy Cooking!

With love,

Masterchefmom




Creamy Cheese Sauce | Quick And Easy Recipe | The 3 Ingredient Cheese Dip


Hi Supermoms,

Cheese dips are quite popular with my children. Whether it is to drizzle on top of chips, nachos or served as a dip along with baked vegetables, they taste so delicious. 

Today I am sharing my simple, easy and quick cheese sauce recipe made using just three ingredients. It hardly takes a few minutes from start to finish. I made this sauce twice last week and realised that I have not shared this yet on the blog.

I made baked Broccoli and Smashed Potatoes as snacks/starters and while these were baking in the oven, I quickly made my sauce. 

You can add seasoning of your choice. I added Italian mixed herbs and chilli flakes . Sometimes I just add some white pepper and salt if the snack is really spicy. 

To make it more crowd pleasing, you can mix your choice of spicy tomato sauce/Ketchup ( you can add Tabasco, Chipotle sauce, Sriracha , hot and sweet etc.,) with the sauce and serve. 

It is sure to be a super hit recipe and a keeper too .


 Creamy Cheese Sauce :

Preparation time : 2 minutes
Cooking time : 5-7 minutes
Serves : 2-3 
1 cup = 250 ml cup 

Note : You can double the recipe to make larger batch 

Ingredients :

1/2 cup cream 
1-2 cheese cubes ( grated)
2 tablespoons milk 
1/4 teaspoon Italian seasoning 
1-2 teaspoons 
pinch of salt 

You can watch me make this sauce in this recipe video.

Method :

1. In a heavy bottom vessel , add cream, grated cheese, milk and mix well.
2. Place it over low flame and keep stirring till the cheese melts and the sauce thickens .
Chef tip : This will take less than 5 minutes. You can adjust cream and milk if the sauce thickens too much.
3. Switch off. 
4. Add seasoning of your choice or tomato sauce of your choice.

Your delicious creamy cheese is now ready !!

Creamy Cheese Sauce | Quick And Easy Recipe | The 3 Ingredient Cheese Dip


Happy Cooking!

With love,

Masterchefmom






Tuesday, December 3, 2019

Chilli Idli | Healthy Chilli Idli Recipe | Gluten Free and Vegan Recipe



Hi Supermoms,

Winter has set in . Many winter special vegetables and fruits have flooded the market. 
Personally I love the winter vegetables and fruits so much . They are so fresh and motivates me to create new dishes. 

I bought the Red Chili peppers /big red chillies this week . Did you know that these are actually a fruit and not a vegetable πŸ˜€ ? They are also full of anti-oxidants. They are not very spicy like the small green chillies. Pickling them is one of the most popular ways of using them. 

I know when you read the recipe name/title, you would think that I am going to share deep fried idles in chilli powder mixture. Sorry to disappoint you. But here is the new 'Chilli Idli' recipe for you. 

It is even more awesome because the idli has not one but multiple dal/lentils . A healthy tiffin and also a great lunch box dish. You can remove the seeds and ribs of the Chili Peppers and use them. You can also reduce the amount of chillies that you use according to your family taste preference. 

I am going to share the best incentive to go ahead and grind this idli batter - you can make the most crispy and delicious dosa/dosai too. No need to ferment for the dosai.  You can grind and immediately make dosai. Ferment and make idli the next morning. 

How amazing, right? 

OK, sharing the recipe right away !


Chilli Idli | Healthy Chilli Idli Recipe | Gluten Free and Vegan Recipe :

Preparation time/Soaking time : 5 hours 
Cooking time : 10-12 minutes
1 cup =250 ml cup
Storage : Batter keeps good unto 3 days when refrigerated

Ingredients :

3 cups raw rice ( Sona Masoori or Ponni)
1 cup urad dal/ husked black gram
1/2 cup channa dal/bengal Gram
1/4 cup toor dal/pigeon peas
1/4 cup moong Dal/ husked and split green gram
1/4 teaspoon fenugreek seeds
1/4 teaspoon asafoetida
2-3 red Chili Peppers/big red chillies ( you can remove seeds and ribs )
1/2" ginger ( optional)
salt to taste

Method :

1. Wash and soak rice and dal together along with fenugreek seeds.
2. Grind them finely along with the fresh red chillies.
Chef tip: Do not add too much water while grinding the batter. 
3. Add salt, asafoetida and mix well.
Chef tip : You can make dosai instantly with this batter. You can dilute the batter and make Chilli Dosai.
4. Allow the batter to ferment overnight or for 6-8 hours.
5. Your Chilli Idli Batter is now ready!!

Grease your idli plates , pour the batter, steam them and your delicious and healthy Chilli Idli is now ready!



They taste great with powdered jaggery or sugar. I served with coconut chutney too. So yum!

Thank you all for the love you are showing to my Youtube Channel. Please continue to love and support. For those who haven't subscribed yet, click here to be a part of Masterchefmom Family , subscribe and not miss any of my recipes or cooking tips. 

Happy Cooking!

With love, 

Masterchefmom











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