Grilled Sabudana Vada

Grilled #Sabudana Vada …nahi it’s not fried. Yes still taste yummy. Please it.

Ingredients:
1 cup sabudana / sago
Water for soaking
5 potatoes boiled and pealed
1/2 cup peanuts roasted, deskinned and coarsely crushed
1 inch ginger finely chopped
2 tsp paste of lemon grass
½ cup coriander leaves finely chopped
1 tsp Black pepper powder
salt to taste
1 tbsp lemon juice

oil for grilling

Method:
In a large bowl, take sabudana, wash in cold water. Drain and keep it aside in closed bowl for at least 4 -5 hours. After 2 hours sprinkle 4 tsp of water on sabudana and cover.
Mash between your fingers and check if they are soaked well.
In a large mixing bowl, take sabudana, mash the boiled potatoes to make perfect vada.
Now add roasted, deskinned and coarsely crushed peanuts.
also add finely chopped ginger, lemon grass paste, lemon juice, black pepper pwd., salt and coriander leaves.
Mash and combine them well with your hand make a dough and prepare small vadas.
Heat the grilling pan add oil then place the vadas cover for 6 mins cook for medium heat. Now remove the cover turn the vadas let it cook on another side. Cook till both sides are golden brown.
Its yummy time now…serve hot with Tamarind dates chutney and coriander peanut chutney.

#Coriander Peanut Chutney
In a blender add 1 bunch of washed coriander leaves, ½ tsp of mint powder, ½ cup of roasted, deskinned peanuts, salt and 2 tsp of lemon juice. (to make it spicy add 1 green chilli) Grind to smooth paste using very little water.
It’s ready to be served. It can be kept in fridge in glass bottle for 1 week.
Note: Always make sure you use a dry spoon to remove the chutney from the jar.

#Tamarind Dates Chutney

Ingredients:

1⁄2 cup tamarind paste

1⁄2 cup dates, deseeded

2 cups water

1⁄2 teaspoon red chili powder

1⁄2 teaspoon cumin powder

1⁄2 teaspoon ginger powder

1 teaspoon salt

3⁄4 cup jaggery or 3⁄4 cup brown sugar or 3⁄4 cup sugar

Method:

Place the jaggery, dates and water in a deep boiling pan for about 2 hours.

After the dates become smooth, blend in a mixer till smooth.

Strain and transfer to the pan again.

Add the tamarind paste and seasoning.

Boil till thick enough to coat the back of a spoon thinly.

Cool again.

Store in clean airtight bottles and refrigerate.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

* Here, I have used tamarind paste. But in case you do not have tamarind paste, soak the tamarind in water and extract its paste.

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Mango Mastani

Mango Mastani

Mago mastani is very popular drink from pune named after the queen mastani, wife of peshwa ruler baji rao. It’s prepared with mango puree, milk, ice cream, some fruits and dry nuts.

Ingredients:

To blend:

1 cup ripped mango roughly chopped (if using mango pure 1 can- 850g)

½ cup thick milk cold

2 scoops ice cream (I have used almond flavour however you can use vanilla, strawberry etc)

3 tsp sugar pwder

2 tsp rose water

For Mastani:

2 tsp almonds slices

2 tsp cashews slices

2 tsp pistachios slices

Few grapes sliced

Few strawberries

(You can use any fruit of your choice or you can add tutti fruitti)

Method:

In a blender add mango (or mango puree), milk, rose water, ice cream and sugar. Blend to smooth thick form. Keep refrigerated.

Serving-

In a glass, firstly add few pieces of mangoes.

Now pour prepared mango shake, leave space at the top for fruits and nuts.

(you can add a scoop of vanilla ice cream; I have skipped this as I kept my mastani simple with fewer calories)

Serve mango mastani chilled.

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Watermelon Dosa

Instant Watermelon dosa
Yup! Instant Watermelon dosas. They are soft, fluffy and delicious. The smell and taste of watermelon dosa is extra ordinary and very different from regular masala dosa. The recipe travelled from my Naani’s to mum’s kitchen now from Yuvika’s kitchen to yours.

Ingredients:
1 cup of sooji (semolina)
¼ cup grated coconut (optional but recommended)
½ cup puffed rice
¼ cup oats (optional)
1 cup chopped watermelon rind/watermelon pieces
Salt to taste
Oil for frying the dosas

Method:
1. Soak puffed rice in water for at least 15-20 mins. After soaking, wash the puffed rice well and drain all the water completely.
2. Puree the white rind portion or pieces of watermelon in a blender/mixer.
You can use just the white rind portion of watermelon or just the red edible part of watermelon or use them together too. I prefer using 3-4 pieces of watermelon and rest white rind. No matter what you use the taste of watermelon dosa will definitely be yum. However, the colour of the dosa depends on what you use. Puree the watermelon.
3. Now in the mixer add in the soaked puffed rice, grated coconut, sooji and oats, grind them smooth using watermelon puree no water. (if you want you can just grind the puffed rice then add sooji and oats mix it with watermelon puree.)
The consistency of the batter should be medium thick. Do not add any water while grinding, as the water given out by watermelon is sufficient to make a batter.
4. Transfer the ground batter into a vessel, add salt to the batter and mix well. 
5. Allow the batter to sit for 20- 25 mins for softer, fluffier dosas.
6. Heat up a frying pan and set it to medium heat.
7. Pour a ladle full of batter in the centre of the pan and then spread it a little into a round shape. Cook closed until it cooks on one side. Add a tablespoon of oil uniformly all over the dosa. Flip it onto another side and cook uncovered for 3-4 mins.

Serve hot with butter, chutney.

Note: For sweet flavour you can add 1 -2 tsp of jaggery to the watermelon batter.
If you have left over dosa batter then add ½ cup of watermelon puree, add ½ tsp black pepper. Check for salt. Make dosa now. Enjoy!

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Pineapple Pasta

Ingredients:

1 tbsp vegetable oil

1 ½ cups chopped fresh pineapple

1 large red bell pepper, diced

1/2 cup chopped onions

½ cup peas

½ cup sweet corn

2 cloves garlic, pressed or minced

½ cup chopped, unsalted cashews/ roasted peanuts

2 cups cooked brown pasta, (boiled)

1 tablespoon soy sauce

1 to 2 teaspoons chili garlic sauce

Salt, to taste

Sesame seeds roasted 1 tsp for garnishing.

Half of pineapple scoop out then use for serving pasta.

Method:

In a pan add oil, when hot add onion, garlic and fry till golden. Then add red bell pepper, pineapples, roasted peanuts (cashew if using) fry for 2 mins on medium heat. Add peas and sweet corn, cook for 2 mins. Then add soya sauce, garlic sauce, and brown boiled pasta. Mix well cook for 2 mins. Check for salt. Serve hot in pineapple bowl and garnish with sesame seeds.

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Beetroot Rice

Ingredients:

2 tablespoons butter/ vegetable oil (1 tbsp)

1 teaspoon cumin seed

1⁄2 teaspoon mustard seeds

1 teaspoon ginger, minced

2 boiled beetroot = 1 cup grated

1 small finely sliced onion

1 teaspoon sambar powder

1 teaspoon garam masala powder

1⁄4 cup peas

¼ cup sweet corn

5-6 Curry leaves

1 cup rice, cooked

Salt to taste

Method:

Melt butter in pan.

Add cumin, mustard seeds , curry leaves and ginger.

Sauté for 1 minute. Fry onion till golden.

Add grated beetroot.

Cook on low until beets are tender; you may need to add a little water to prevent sticking.

Add sambar powder, and garam masala powder.

Stir in peas and sweet corn.

Stir in rice; stir until rice is red.

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Vegetable Stew

Ingredients

Carrot - 1 (cubed)

Potato - 1 (cubed)

Green Peas - ¼ -1/2 cup

Onion - 1, sliced finely

Ginger grated – ½ tsp

Whole black pepper - ½ tsp

Cinnamon - 1 piece

Mustard seeds- 1 tsp

Cumin seeds- ½ tsp

Coconut milk - 1½ cup (one can)

Curry leaves

Salt

Coconut oil

Method:

Heat oil in a deep bottom pan &add the cumin seeds, mustard seeds when it splutter then add black pepper and cinnamon. Add the onion, ginger, curry leaves & sauté for a few minutes till the onion becomes soft and golden. Don’t make the onions brown. Add the cubed vegetables & combine well. Add coconut milk & salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 20-25 mins approx. & remove from fire. Garnish with curry leaves fried in coconut oil or ghee.

Serve hot with rice, appam, set dosa.

http://yuvikasrecipes.blogspot.co.uk/2018/04/flower-appam.html

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Flower Appam

Kerala Appam is bowl-shaped/ flower shaped thin pancakes made by using raw rice, boiled rice, and coconut.

Ingredients:

Raw Rice : 2 cups

Cooked Rice : 1 cup

Grated Coconut : ½ cup

Salt to taste

For Yest solution :

Sugar : 1 tsp

Dry yeast fresh : 1 tsp

Warm Water : ¼ cup

Method :

Mix sugar with warm water.

Add yeast and keep aside for 10-15 minutes or until froth appears on the surface.

 (Note: Always use fresh yeast)

Soak raw rice for about 4 hours and drain.

Blend with cooked rice and grated coconut in a blender to get a smooth batter.

Mix sugar, yeast solution and salt. Leave the mixture for fermentation for 8 hours or overnight.

Heat appam pan, add one ladleful of appam batter. Lift the pan from the stove and slightly twist around to spread the batter in the pan to make circular shape. Add few drops of oil on sides.

Close it with a lid and cook on low heat till the edges are golden brown.

Flower Appam:

This takes a little practice to get it right. You have to have quick motion of wrist/hand to get all the petals equal.

To make a flower design:

 You would gently bend (use your wrists) the skillet in the direction you want the petal to form. Go back and forth in the direction you want the petal in one gentle swift motion. Bend the skillet, so that the batter flows to the right in a quick motion and bring the batter back to the centre. Bend the skillet, so that the batter flows to the left in a quick motion and bring the batter back to the centre. Bend the skillet, so that the batter flows to up and down in a quick motion and bring the batter back to the centre. Repeat to make 4 more petals, your flower shape appam is done. Little on the edges. Cover and cook.

To make peas appam:

Take 1/2 cup boil, drain water, grind to smooth paste. Now mix 2 tsp of peas paste with 1 tbsp. of appam batter. 

To make beetroot appam:

Take 1 boiled beetroot, make a paste. Now mix 2 tsp of beetroot paste with 1 tbsp. of appam batter.

To make bullseye appam:

1 egg

salt and black pepper

In a pan take one ladleful of appam batter , spread and make shape of your choice. Now just break the egg add salt and black pepper pwd.  Little oil on the edges, cook covered on medium heat.

When the Appam is ready the edges resemble crisp lace and centre soft.

Serve with Veg Stew or even with coconut milk and Enjoy!

http://yuvikasrecipes.blogspot.co.uk/2018/04/vegetable-stew.html

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Gobhi Paratha

Gobhi paratha is very popular paratha in Northern parts of India.

Ingredients:

1 tsp ginger grated

2 cup gobhi / cauliflower grated

1 green chilli finely chopped (remove the seeds)

½ tsp turmeric / haldi

½ tsp red chili powder

½ tsp anardana (pomegranate seeds powder)

½ tsp cumin powder / jeera powder

½ tsp garam masala powder

½ tsp amchur powder / dry mango powder

salt to taste

For paratha dough:

1 cup whole wheat flour / atta

Salt to taste

Water as required for kneading

¼ cup wheat flour for dusting

For roasting paratha:

Ghee or oil as required

Method:

Gobhi stuffing process:

First, heat oil and sauté ginger.

Then add grated cauliflower (gobhi), green chilli and sauté for 5 minutes.

Further add all spices and sauté well.

Finally, add salt and keep aside.

Assembling and rolling out the paratha:

First, take a medium sized ball from paratha dough, roll about 5 inches in diameter.

Place the prepared stuffing in the centre. Now take the edges to close, bringing to centre. Press sprinkle some flour and roll it paratha size as required.

 Now a hot pan/ tawa place the rolled paratha and cook both sides. Till golden.

Add oil / ghee/ butter and press slightly.

Serve hot with butter, chutney of your choice, yogurt. Or just roll it indulge Gobhi Paratha on its own. It taste yumm...

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Green Moong Dal Chilla Sandwich

Green Moong Dal Sandwich

Moong dal ground into a smooth batter along with onions, tomato and spices is pan-fried. It makes a great breakfast and a delicious snack. Served along with some tamarind chutney and tomato ketchup just like that or sandwich it between slices of bread to make a delicious sandwich.

Ingredients: 

Green moong dal 1/2 cup

Ginger  1/2 inch piece

Garlic roughly chopped 5-6 cloves

Onion roughly chopped 1 medium

Tomato roughly chopped 1 medium

Green chillies roughly chopped 1 

Salt to taste

Red chilli powder 1/4 teaspoon

Oil to shallow fry

Tamarind Chutney http://yuvikasrecipes.blogspot.co.uk/search?q=tamarind+chutney

Method:

Soak moong dal in three cups of water for about half an hour. Drain and grind with ginger, garlic, green chillies and salt to a smooth batter.

Add chopped tomato, onion, red chilli powder and mix well. Heat a tawa and grease it. Spread a ladle full of batter to a pan in shape of patty. Cover and cook for 5-6 minutes.

Drizzle a little oil and cook on medium heat till the underside is done.

Carefully flip over, drizzle a little oil and cook till the other side is golden brown. (cook uncovered)

Now its plating time: take a brown bread slice toast it and then place two moong chilla on top cut bread in round shape (optional) spread tamarind chutney and tomato ketchup.

Serve with avocado salad. Awesome green plate! Healthy Bhi aur Taste Bhi!

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