Dhanya chai powder and chai-KASHAYA /Coriander tea powder and tea

 

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This chai or kashaya is very tasty and healthy. Amma used to make this for my grannies, as long as I remember when we were school going kids. We as kids hated it, Amma would make it with fresh coriander, milk, jaggery and many more ingredients, but now from few years we started making  this dhanya kashaya with dhanya seeds and without milk it tastes so tasty and yum.

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Dhanya tea/kashaya has many health benefits; we usually have it in the night after dinner. Kashaya is very good for digestion, its cleanse the kidneys, it’s good for your tummy, it reduces cholesterol and it has many more health benefits, as of now these are the ones I remember. Ok now let’s start making it.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Makes :  575 grams

WHAT YOU WILL NEED

To grind and make Dhanya kashaya /tea powder

Dhanya /coriander seeds – 250 grams

Jeera/cumin – 100 gms

Sauf/sompu/fennel seeds – 100gms

Om/ajwain/carom seeds – 50 gms

Cinnamon – 50 gms or more

Eliche/Cardamom – 25gms (cardamom is missing in the pic)

To make the kashaya /tea

Water – 1 cup

Dhanaya tea powder – 2 tsp

Jaggery – 1 tsp (optional)

 

How to make

In a pan dry roast all the ingredients under to grind, one by one. Dry roast all the ingredients for 5 minutes or until you it’s hot, not more than that. I roasted in the oven dhanya for 3 minutes and other for 1 minutes, it depend on the oven your using, soc heck and roast.

Spread it on a paper or a big plate for cooling down, once it’s cooled down grind it into coarse powder, you can store it for at least for a year, but it will be over by then.

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Now in a sauce pan add water, jaggery and dhanya tea powder let it boil for 10 minutes, strain it and the healthy drink is ready to serve.

NOTES

Milk also can be added, since we don’t drink milk I don’t add.

Without jaggery also it can be made, but it will be very bland, sugar also can be added.

Cinnamon can be added more, but I had less so added less.

Dry ginger can be added too, or fresh ginger can be added while making the tea/kashaya.

Cluster beans/Gorikai/Kothavarangai parupu usli

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Gorikai (in Kannada) parupu usli is a typical Brahmin/Iyengar recipe I think so, because I never had this before wedding. Not even until recently. Now days I try to balance the cooking between our types of cooking, husbands side cooking, sometimes fusion of both. My MIL just gave an idea of the recipe, it’s very easy and simple recipe, I have just done small changes, but it does not affect original taste of the recipe.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Serves :  3 to 4

WHAT YOU WILL NEED

2 cups chopped Cluster beans (cut inch 1 inch piece)

2 tbsp – Tool dal

2 tbsp – channa dal

10 to 15 – badgi chilies 

4 tbsp – grated coconut

2 tsp – oil

1 pinch – Hing/asafoetida

1 tsp – mustard seeds

1 tsp – turmeric

1 tsp- salt

1 spring – curry leaves

HOW TO MAKE

In a bowl soak dals and chillies, soak at least 1 hour.

Cook the cluster beans with salt, once cooked keep aside.

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Now grind the soaked dal and chilly, grind it coarsely keep aside.

In a pan add oil, add mustard seeds once its splutters, add hing, turmeric, curry leaves and mix well. Now the grind paste mix well, add some salt. Let it cook for 5 minutes.

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Once the dal is cooked, add the cluster beans let it cook for 2 to 3 minutes so that the dal paste and cluster beans are mixed well. Once it’s cooked its ready to serve.

NOTES

This recipe can be made with beans also, maybe other veggies I am not sure.

The dal paste can be roasted until it becomes crisp too and then the cluster beans can be added.

I have added 2 types of chilies for more spiciness,the other is mankatti red chilly.

you can add or minus chilies, according to spice levels.

Vegan Brownie

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I wanted to make vegan brownies from a long time, finally I came across a recipe of vegan brownie but the ingredients listed in it were many and I dint have the main ingredients in my pantry, specifically I dint have the wet ingredients, so I decided to try with just coconut curd, and the result was a gooey, soft and yummycilious brownie. So after this success, I want to try vegan lava cake, ok that’s for next time, now we will make the yummy vegan brownies.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 30 mins
Serves :  9 slices

WHAT YOU WILL NEED

1 cup Maida/ all purpose flour

½ cup coco powder

1 tsp coffee powder

1 tsp Baking powder

1/4th tsp Baking soda

1 tsp Vanilla extract

3/4th cup Vegan sugar

1 cup Vegan coconut curd

1 tbsp sliced almonds or chopped

1/4th cup vegan Choco chips

1/4th cup vegetarian oil + 1tsp for greasing

HOW TO MAKE

Preheat the oven for 180 degrees or 350 F.

In a bowl add the curd, sugar and mix until the sugar is dissolved. Once the sugar is dissolved add the baking powder and soda, vanilla extract, salt and mix well.

Once the wet ingredients, are mixed well add the dry ingredients, oil and mix well, now add the sliced almonds mix well.

Grease the baking dish, pour the batter and sprinkle the Chocó chips and bake for 30 minutes and its ready to serve.

NOTES

If you eat dairy, you can use normal curd.

You can add maple syrup ½ cups + ½ cup apple sauce instead of coconut curd.

 

Navane/Foxtail millet Sweet pongal

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Happy Sankrathi to all, I try to make healthy food most of the time like everyone, even during festival. I made this millet pongal, it was tastier than the rice pongal, and so it was a hit in both ways, tasty and healthy too. Nowadays I try to add millets in my daily routine. I have also made broken wheat pongal. Ok let’s start making millet pongal.

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HAPPY SANKRANTHI

Basic Information:
Preparation Time: 15 minutes.
Idle Time: nil
Cooking Time: 30 minutes
Serves : 4 to 6 people

WHAT YOU WILL NEED

1 cup moong dal

1 cup millets

3/4th cup jaggery + ½ cup water

5 to 6 cloves

1 cup grated coconut

1 tsp eliche

1 tbsp mixed dry fruits (dry grapes, cashew and Badam)

1 tbsp ghee

HOW TO MAKE

In a pan dry roast the millet and moong dal separately, keep aside.

In another pan add ghee once heated add cloves and cashew. Keep aside.

Now add the roasted moong dal and millets in a pan mix well now add the grated jaggery, mix well, keep on sim flame let it cook slowly.

In another pan add jaggery, water, eliche and let the jaggery melt fully.

Once the jaggery is fully melted, add it to moong dal, millets, coconut mixture and mix well and let it cook, let it cook for 20 minutes or until done.

Once done add the remaining dry fruits and cloves and cashew roasted in ghee and then it’s done.

NOTES

I have added finely powdered badam.

You can make pongal with rice, broken wheat and any millet.

I have added badam powder and dry grapes without roasting , you can roast and then add it to pongal.

Badam if are sliced I do roast , but never dry grapes, because I feel it changes in its texture and taste.

Ps:I have not taken the cloves and cashew roasted in ghee.

 

Sarson ka Saag

 

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Happy New Year to all. I wanted to start the first post of the year with something sweet but, the that has to wait, and I want to be consistent here, by posting at least one recipe a week so thought of posting something I made for the first time and it was super tasty and everyone like it at home. This recipe was made in November and I can still feel the taste. It was one of the best recipes that I have made and came out well in the first try itself. It’s easy, healthy and yummy. This recipe is actually made with loads of ghee and butter, since I try to make all my recipes vegan, I have not added any butter or ghee, this recipe is a bit twisted according to my needs also its almost like plain palak recipe, and the saag was super tasty. Ok let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: 10 minutes
Cooking Time: 20 mins
Serves : 4 to 6 people

WHAT YOU WILL NEED

2 bunches of sarson/mustard leaves

1 bunch of palak /spinach

1 bunch of chakothe soppu/papu kuraku/mountain spinach

1 small onion chopped + 1 tbsp chopped onion

1 tomato chopped

10 green chillies

2 tsp ginger garlic

1 tsp garam masala

1 tsp salt

1 tbsp oil + 2 tsp oil

½ tsp jeera

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HOW TO MAKE

Clean the greens , wash it throughly and keep aside.

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In a hot pan, add 2 tsp oil, small chopped onion, chillies, ginger garlic paste and roast it for 3to 5 minutes, until the onions are translucent.

Once the onion is translucent add the greens and let them wilt, it may take 10 to 15 minutes. Once the greens are soft let it cool down.

In another pan add the 1 tbsp oil, once hot add jeera and when it splutters, add the onion and tomato and fry it for 5 minutes

While the onion and tomato are cooking grind the above mixture into smooth paste.

Now add the above paste into the pan, mix well, now add the gram masala, salt and mix well, simmer it for 5 to 10 minutes and its ready to serve.

Notes

Instead oil you can use butter and ghee or either one of them.

Though mine was vegan version it tasted very good, I felt there was no compromise in taste.

Even radish greens are added, I have heard but I have not tried that version

Vegan Peanut Buttermilk, Coconut Buttermilk and Happy NEW YEAR

Hope people are still reading my blog, I have been MIA for almost two months and I keep doing this sigh. Hopefully I will not do this in 2016, will/must blog no matter what, blogging is very therapeutic for me .I have cooked so much, clicked pictures, planned to post but nothing worked.November month beginning at least I read blogs and also commented on few too but December just flew by, and now it almost end of the month and in two days we will be stepping into 2016, ha time flies. Wishing you all advance Happy New year 🙂

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( Image courtesy google)

Ok coming back to the post, on November 1st it is/was world’s vegan day I read some recipes in Bangalore mirror I was just very happy, it mentioned about a vegan restaurant in Bangalore, and also about many vegan recipes. Since I am trying to be vegan, I have not had buttermilk for like ages, I am ok not taking curd or  buttermilk, but you know sometimes we feel like  eating those forbidden things sigh, so I tried both peanut and coconut curd and made buttermilk from them and both were awesome,if given choice  I prefer coconut buttermilk more it too good and non dairy and I love it. So let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: over night or 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

Peanut curd and buttermilk

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WHAT YOU WILL NEED

¼ cup peanut

2 cups water + more water for butter milk

6 green chilly stalk

½ tsp Salt

½ inch Ginger

HOW TO MAKE

First soak the peanuts for 2 hours. Once it’s soaked grind it into smooth paste.

Take the fine paste and add the 2 cups of water mix well.

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In a wide pan add the peanut and water mixture and let it boil. Once it boils just let it simmer for 10 to 15 minutes.

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Once the peanut water mixture become warm add the green chilly stalk and keep in warm place for 6 hours or overnight.

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Once the curd is done, add curd, salt and ginger to the juicer blend it and add water according to the thickness of the butter milk you want to, yummy butter milk is ready to serve.

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Coconut curd and buttermilk

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 3 to 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

1 cup grated coconut

1/2 cup water + more water for butter milk

1 small lime

½ tsp salt

1 green chilly

1 small onion chopped for garnishing

HOW TO MAKE

First grind the grated coconut with the half cup water into smooth paste, and then strain it using strainer and keep aside.

The first extract of coconut milk is need for making the curd.

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Then take the coconut milk add in a wide pan and let it boil, just let it simmer for 10 minutes, don’t boil coconut milk.

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Once the coconut milk becomes warm add the lime juice keep in warm place for 2 to 3 hours.

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Once the curd is done, add curd, salt and green chilly to the juicer blend it and add water according to the thickness of the butter milk you want to the garnish with chopped onion; yummy butter milk is ready to serve.

NOTES

Instead of adding chilly stock, you can add lemon/lime juice for making peanut curd.

I prefer lemon/lime juice to make curd than using chilly stalk.

While making coconut curd, used the first extract of coconut milk, then  the next extract of the milk can be used for other south Indian food or for even baking too.

 

 

Same/Little Millet Upit/Upma

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Ha I have not posted for a long time, now I am back and also back in Namma Bengaluru, ha feels sooo good to be back, that’s the reason I have not been able to blog, I have been travelling, meeting people, eating , eating and eating sigh.

My amma is always trying to make the food healthy, so this time, she had bought different types of millets and wanted to try it with me when I was back, so one of the breakfast was this millet upma. Nowadays everyone is using millets, and it’s healthy too. This recipe is not only healthy, easy but also tasty too. In Kannada little millet is called SAME (this is how you pronounce saa-may) anyways let’s start making this easy recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 30 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

2 cups – little millet

2 big onion – chopped

1 tomato – chopped

10 to 15- green chillies slit

1 tsp – mustered

1 tsp – jeera

1 tsp – urad dal

1 tsp – channa dal

1 tbsp – chopped coriander

Handful of curry leaves

2 tsp – salt

2 tbsp – oil

2 tsp – lime

1 cup – grated coconut

4 cups of hot water

HOW TO MAKE

In a pan add oil, once the oil is hot, add mustard, once the mustard splutters  add jeera, urad , channa dal and sauté for a minute or 2 , then add the onion, chillies, tomato, coriander and sauté for 10 minutes until the onion is translucent.

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Once the onion is soft and translucent, add the coconut, salt and mix well, sauté for 2 minutes and finally add the millet, mix well, once mixed well add lime and mix well again.

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Finally add the hot water mix well without lumps and cover and cook on low flame /sim for 10 to 15 minutes until done. Once done serve with hot gee over or any chutney or just the upma will be great too.

Notes

You can add mixed veggies instead of the plain upma.

Mothichur ladoo (Vegan)

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I love mothichur ladoo, its soft, moist and of course yum. I wanted to try making at home, but was intimidated to make the ladoo, but then I wanted to make it as prasada for Shridi Sai Baba, so I started browsing for an easy recipe.  I found the recipe in Tarladalal’s website, I felt it was actually an easy recipe and decided to do it. In the beginning it was intimidating but once you make the boondi’s you feel ok it’s not that tough. These sweeties were used during the weekend get together my friends were amazed that we could make it at home and that to like store bought, I was darn happy.

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I have made vegan Mothichur ladoo, you see nowadays I try to make it vegan I am a vegan fanatic you see. Also I dint have orange food colour so I have added turmeric , so if you want not only the authentic taste , but if you even want the authentic colour then you need to add the orange food colour. Mine look colourless but yummy they are. Ok let’s start making.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 45 mins
makes: 25 to 30 (depending on the size)

WHAT YOU WILL NEED

1 and ½ cup besan flour

1 and ½ tbsp rava /semolina

1 and 1/4th cup sugar (I have used vegan brown sugar)

Oil for deep frying

1 tsp orange food colour (I have not added)

1/4th cup Chopped almonds

1 tsp eliche/cardamom powder

¼ th tsp salt

In a pan add sugar and add 1 cup of water and bring it to a boil.Heat till the sugar gets dissolved stirring in between.Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

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Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

In another bowl mix the besan, rava, salt, 1 and ½ cup water and mix well and make a nice batter; the consistence of the batter must be like dosa the batter.

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Now heat the oil, once the oil is hot, hold a perforated spoon over the hot oil and pour a little batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the bond falls into the oil.

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Take out the boondi’s out soon, we don’t want crispy boondi, it should be soft. Once the boondhi is done, keep aside.Warm the sugar syrup, and add the boondi and mix well, the boondi and sugar syrup should be mixed well, let it cool

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Once boondi is cooled well, add the boondi to mixer with two tbsp hot water and pulse it, don’t grind the boondi just pulse.

Once done transfer in wide bowl add the almond and make lemon sizied balls and its ready to serve.

Notes

I have added brown vegan sugar, you can add normal sugar.

Pista, walnuts etc also can be added, instead of just almonds.

I recommend adding orange colour, for the store bought looks or you can skip, next time I will add the colour and post a pica.

You can deep fry in ghee to get the real taste, or frying in oil too is good according to me.

Spinach & Cream cheese Pinwheels

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I had tasted pinwheels in one of my friend’s house long back and totally forgot about it, but the taste was always in my mind. Pinwheels are an appetiser that can be modified the way we want according to our tastes.

Usually when  I buy puff pastry sheets I make puffs with  different stuffing, this time I decided I will make something different and I wanted to search on the net , but then  I decided against searching on the net and  to try my own version with whatever I can remember from the last time ate in my friends place. It’s a very easy and simple recipe, with very few ingredients.I have used cream cheese, you can make your own cream cheese at home. So let’s make it.

 

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Basic Information:
Preparation Time: 10 minutes.
Idle Time: nil hours
Cooking Time: 20 min
makes: 15

WHAT YOU WILL NEED

1 Sheet of puff pasty

SPREAD

1 cup chopped spinach (see notes)

1 tbsp cream cheese

1 tsp chilly fakes

1 tsp oregano

1 tsp basil

1 tsp chopped garlic

1 tbsp chopped onion

1/4th tsp salt

HOW TO MAKE

First thaw the pastry for 40mins to 1 hour.

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Mix all the ingredients under spread, mix well keep aside.

Take the pastry sheet just fatten it a bit more using the rolling pin.

Now spread the mix evenly on the sheet.

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Then roll up the sheet, while rolling up the sheet careful with stuffing it might come out.

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Cut into 3/4 inch slices. Arrange the slices one inch apart on ungreased cookie sheet.

Bake the pine wheels at 400 F for 20 minutes on the top rack.

Notes

Before chopping the spinach, just soak the spinach in hot water for 2 minutes and let it wilt the drain the water and chop the spinach.

The choice of cheese can be according to your taste like mozzarella, cheddar etc.

The filling also you can be flexible with it, you can make it veg or non-veg appetizer.

Vegan Ladli Pav or Pav Buns

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I have been MIA from last week. So many posts are pending hopefully I will be able to post those. I was caught up in the life’s twists sigh, but then blogging makes me happy and forget those worries so I think I should blog more regularly.

Ok coming back to the post these pav beauties were baked last week and they came out soft and yummy, better than store bought. Once you start making your own bread you won’t like those store bought once. I have already blogged about pav buns, it was good it’s a healthy version, coming back to this recipe its is a keeper and you will fall in love with these beauties , so let’s start making.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 2 hours
Cooking Time: 25 mins
makes: 10

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WHAT YOU WILL NEED

2 cups Maida/bread flour/ all purpose flour

1 cup coconut milk

1/4th  cup Luke warm water

2 tsp Yeast

1 tsp salt

1 tbsp sugar

3 tbsp oil

HOW TO MAKE

In a bowl add yeast, sugar and Luke warm water and let the yeast prove/proof.

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In another bowl take Maida, salt, oil and the proved yeast mix well.

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Then add the coconut milk and make a soft dough, kneed it 8 to 10 minutes so that the gluten is formed, then let it rest until it doubles, mice took 1 hour to rise.

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Once the  dough is resin punch it down and kneed it for 5 minutes and dived it into 9 equal parts and keep it in the baking tray, let it rise again, mine took 45 minutes to rise.

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Once the dough is risen bake it at 400 F for 25 minutes, and its ready to serve with pav bajji or you can make vada pavs, yummy… 🙂

Notes

Diary milk can also be used, if you don’t want vegan pavs.

The more you kneed better.