Idiyappam

Ingredients :

1 cup rice flour 

1¼ cup water

salt to taste

1 tsp oil

Method:

Firstly, in a kadai take 1¼ cup of water, also add salt and oil.

Stir well and get water to boil

Further simmer the flame, and add roasted rice flour.

Mix continuously till the dough is formed.

Now turn off the flame, cover and rest for 5 minutes.

Furthermore, with wet hands, knead and combine together.

Be careful, as the dough is going to be very hot.

Now take noodle mould and fix to the chakli maker.

Grease the chakli maker with some oil. This prevents dough from sticking to mould.

Now make a cylindrical shape out of dough and place the dough inside maker. keep covered the rest dough else they will turn hard.

Tighten the lid and start preparing idiyappam.

On the greased idli plate press in circular motion.

Further, steam it for 10 minutes.

Finally, serve idiyappam with onion tambudi, http://yuvikasrecipes.blogspot.co.uk/2018/04/konkani-delight-piyava-onion.html

or sweet coconut milk and topped with coconut oil.

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Konkani delight: Piyava (Onion) Tambudi/Tambli

Ingredients:
1 Red Onion  (chopped) 1/2 cup

Coconut 3/4 cup

Tamarind extract 1/2 tsp

Roasted Red chillies 3-4

Asafoetida (hing)- 1tsp

Salt

Method:
Grind together coconut, tamarind, hing and red chillies to a very smooth paste, adding sufficient water.
Mix salt and onions with hand. Add these onions to ground masala and mix well.
Serve with Idiyappam

 Undi https://yuvikasrecipes.blogspot.co.uk/2012/06/undi-konkani-delight.html

 (This gravy is not cooked. So keep it refrigerated. Remove from refrigerator 1/2 an hour before serving).

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Quorn Tikka Masala

Ingredients:

Quorn pieces 300 gms

Ginger paste 1 1/2 teaspoons

Garlic paste 2 teaspoons

Kashmiri red chillies paste 2 tsp 

Salt to taste

Black salt (kala namak) 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Yogurt 2 tablespoons

Garam masala powder 1/2 teaspoon

Lemon juice 3 1/2 teaspoons

Red chillies crushed 1/2 teaspoon

Oil 2 tablespoons

Onions 3 medium (paste)

Oil 2 tablespoons

Tomatoes (3) paste 1 ½ cup

Coriander powder 2 teaspoon

Turmeric powder a pinch

 Salt to taste

Red chilli powder 1/2 teaspoon

Green cardamom powder 1/4 teaspoon

Fresh cream 2 tablespoons

Honey 2 tablespoons

Mint leaves few for garnishing.

Method:

Place quorn in a bowl, add ginger paste, garlic paste,(1 tsp each , keep the remaining for the gravy) Kashmir red chilli paste(1 tsp , rest for gravy), salt, black salt, turmeric powder, yogurt, garam masala powder,  lemon juice, crushed red chillies and mix well. Let them marinate for 35-40 mins.

Heat oil in a flat non-stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook. Add onion paste, ginger-garlic paste, sauté for 8 mins on medium heat. Add in the spices, Kashmir red chilli paste and tomato paste cook covered for 8-10 mins. Keep stirring in between.

In a grilling pan add 1 tbsp of oil and when hot add marinated quorn pieces. Cook on each side till golden. Add them into the gravy. Add the honey and fresh cream. Cover and cook for 6 mins on low heat. Garnish with mint leaves. Serve Lazeez Quorn Tikka masala hot in Bread well or  with naan or roti.

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Tandoori Cauliflower

Tandoori Cauliflower in coconut milk

Rich, creamy, flavourful, vegan, and healthy cauliflower (gobhi) recipe.

Ingredients:

1 medium cauliflower, washed and cut into medium-small florets

1.5 cup white onion, diced (about 1 medium white onion)

6 cloves garlic, minced

1/2 inch ginger, outer skin removed, finely grated

1/2 cup Peas

1/2 tsp mustard seeds

1 tbsp cooking oil

freshly chopped cilantro (coriander leaves) for garnish

2 tbsp cashew cream , optional

For the Sauce:

3 medium vine-ripe tomatoes, halved

1 medium red bell pepper, stem and seeds removed

1/2 cup fresh cilantro, loosely packed

3/4 cup coconut milk

1 tsp of chaat masala

Spices for curry:

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp salt to taste

1/2tsp chili powder

Spices to marinate cauliflower:

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/2tsp cumin powder

1/2 tsp salt to taste

1/2 tsp chili powder

2 tsp of oil

Method:

1.       Marinate the cauliflower with ingredients mentioned under spices to marinate. For 35 min.

2.       Now in a pre-heated oven bake these cauliflowers for 40 mins (20 mins on each side) at 180 degree Celsius.  Keep them aside.

3.       In a large non-stick sauté pan, heat 1 tbsp cooking oil on medium heat.

4.       Add in the mustard seeds and allow them to fry for 30 seconds. You should start to see them sizzle and start popping.

5.       Immediately add in the finely grated ginger, minced garlic, and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning.

6.       While the mixture is cooking, add all the Sauce ingredients above into a blender (do not add coconut milk into the blender).

7.       Once the onions start to become translucent, turn off the heat, and add all the contents of the sauté pan (onion/garlic/ginger) into the blender containing the Sauce ingredients.

8.       Blend on high until completely pureed into a smooth sauce.

9.       Pour the sauce from the blender back into the sauté pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.

10.   Now: add the tandoori cauliflower florets and peas into the sauce, toss, and cook, for about 10 minutes on low heat.

11.   Add coconut milk and chaat masala and let it cook or 5 mins. Remove from heat.

Garnish with coriander leaves and 1 tsp of coconut milk. Serve hot with naan or roti.

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Rajasthani Dal Dhokli

Dal Dhokli, prepared with spices and flour is a complete meal in itself. When nothing comes to my mind and I struggle what to cook its Dal Dhokli in my kitchen ... super easy and simple recipe. Dal Dhokli can be prepared In two style Gujrati and Rajasthani. Today I would like to share Rajasthani Dal Dhokli

Ingredients:

Toor Dal - 1/2 cup (100 grams)

Wheat Flour - 1/2 cup (100 grams)

Gram flour - 2 tbsp (20 grams)

Tomato - 1 (finely chopped)

Ghee - 2 -3 tbsp

Asafoetida - 1 pinch

Cumin seeds - 1/2 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Dry red chilly - 1

Curry leaves - 7-8

Green coriander - 1 tbsp (finely chopped)

Salt -  as per taste

Carom seeds - less than 1/4 tsp

Method:

Clean and wash the dal thoroughly. Soak in water for 1/2 to 1 hour, prior cooking. Place dal and 2 cup water in a pressure cooker. Also add 1 tsp salt and cook until it simmers once. After one simmer, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the dal as it in the pressure cooker.

Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used. Cover the dough and keep it aside for 10 to 15 minutes to set.

Grease your hands with some ghee and knead the dough again. Dough for making dhokli is now ready. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti. Now cut it into 1-1 inch strips. Cut these strips into two halves from center.

For cooking dhokli, take 2 to 3 cups of water in any vessel and allow it simmer. When water starts boiling, place dhokli pieces into. Cook the dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals. Once the dhokli's are cooked properly it will come up in water. It time to strain and just retain 1 cup water.

Prepare tempering for dal:

Take ghee in a pan. When ghee in hot, add cumin seeds and asafoetida into it. After sautéing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Sauté the spices for 4-6 minutes. After this add, chopped tomatoes. Once tomatoes are cooked, add red chilly powder and mix well. Sauté the masala until oil starts separating from it.

Masala is ready. Now mix cooked dal and dhokli  (also remember to add the remaining water) into the pressure cooker and add the masala in the vessel with dhokli. Mix everything really well and cook for 5 minutes on low flame.

Dal dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee. Serve Hot.

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Tomato Pasta- South Indain Style

Tomato Pasta

Inspired by tomato rice which we often cook in our homes, I have tired tomato Pasta keeping all the delicate flavours just replacing white rice with brown pasta and pinch of Yuvika’s kitchen touch. Here goes the recipe…

Ingredients:

1 cup brown pasta

1 medium chopped onion

2 teaspoon sambhar powder

1 handful chopped coriander leaves

2 tablespoon refined oil

1/2 teaspoon garlic paste

3 large chopped tomato ( 2 tomato for puree and 1 chopped)

1 medium green chilli

1/4 teaspoon powdered turmeric

 Salt to taste

1/2 teaspoon ginger paste

1 tsp red chilli powder

Roasted melon seeds ¼  cup for garnishing

Few coriander leaves chopped for garnishing

For Seasoning

1/4 teaspoon mustard seeds

7 curry leaves

1 pinch asafoetida

1 star anise

Method:

 1. In a pan add borwn pasta , 1 tsp salt and boiling water and cook for about 25 minutes or till pasta turns soft. Drain and keep aside.

 2. Now put the chopped tomatoes in a blender and blend it properly. Transfer the puree in a bowl and keep it aside. Now heat 2 tbsp of oil in a pan and add the ingredients for seasoning (mustard, asafoetida, curry leaves, star anise). Add onions and sauté till they turn slightly pinkish in hue. Then add green chillies and ginger-garlic paste. Sauté these ingredients for a minute.

 3. Now add the tomato puree, chopped tomato, turmeric powder, red chilli powder, sambar powder and salt as required. Cook until the oil separates. Add the cooked pasta to the tomato gravy and mix well. Once done, transfer the tomato pasta in a serving bowl and garnish with coriander leaves and roasted melon seeds. Serve hot with papads or raita.

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Orange Infused Garlic Shrimp Spaghetti

Ingredients:

100gms brown spaghetti

1 tbsp olive oil

1 cup shrimp, peeled and deveined

2 tbsp chopped garlic

1/2 cup  peas

1 tbsp Italian seasoning

1 tbsp orange zest

1/2 cup of freshly squeezed orange juice

Salt and pepper, according to taste

Method:

Boil the spaghetti in water with salt, according to the instructions on the pack. Save 1 tbsp  of the spaghetti water separately. Keep it aside.

Marinate shrimp with salt, 1 tsp olive oil, orange zest and pepper for 15 mins. In a heated pan with 1/2 tbsp olive oil, shallow fry the shrimp for 5-6 mins. Keep them aside.

In a pan add the remaining olive oil, once hot, add garlic.

When garlic turns golden, add peas, salt, and pepper. Cook for 6-8 mins on medium heat.

Now add spaghetti water, orange juice, prawns and spaghetti. Mix well.

Stir for a minute.  Add orange zest and Italian seasoning.

Orange infused spaghetti is ready.  Serve hot with slices of orange.

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Aloo Bun (potato buns) - Bakery Style Bun

I love these aloo buns have lots of childhood memories attached to it. I remember coming from school on every Thursday's my mom used to bake these buns for me. It was delight. We first had these buns in Bangalore now known as Bangaluru, we use to visit my aunt's house during summer vacations and in evening my aunt (my mom's elder sister) used to get bakery buns from Gandhi nagar market. Still remember the taste. Here goes the recipe for aloo bakery style buns...

Ingredients:

For Dough:

1 Cup self raising wheat flour or maida mixed with ½ Tsp baking powder, ¼ tsp baking soda

1 Cup whole wheat atta

Salt to taste

¾ Tbsp easy bake yeast

1 Tsp sugar

½ Cup water

½ Cup milk

3 Tbsp olive oil

For Aloo Filling:

2-3 boiled and peeled potatoes

1 Tbsp oil

½ Tsp mustard

½ Tsp jeera

1 pinch hing (asafoetida)

1 finely chopped green chillies

6-7 chopped curry leaves

1" ginger

2 sliced onions

½ Cup fresh/ frozen sweet corn (you can also add peas)

½ Tsp turmeric

Salt to taste

Juice of ½ lime/lemon

2 Tbsp chopped coriander leaves

Method:

In a mixing bowl, add self raising wheat flour and whole wheat flour,

Season with salt and sugar

Sprinkle easy bake yeast directly into the flour.

Take warm milk in a pan

Add olive oil to warm milk along with warm water and whisk well.

Slowly pour this warm mixture into the flour mixture.

Make into dough, it will be slightly sticky,

Apply olive oil and slowly knead into a dough,

Cover and set aside for 3-4 hours to prove.

To make aloo masala filling, heat oil in a pan, splutter mustard and jeera

Add hing and sauté

Next add chopped chilli, ginger and curry leaves

Sauté till they release aroma

Next add sliced onions and sauté

Once onions turn translucent, add green peas

Sauté well till peas soften a bit

Next add turmeric and salt, mix well

Add boiled, peeled and chopped potatoes

Mix lightly till potatoes are well combined with the masala

Squeeze in lime/lemon juice

Cover and cook for 2 minutes, add chopped coriander, set this aside.

Baking time now:

Once the dough has proved and well risen, punch the dough to release air

Knead lightly with some flour

Divide the dough into 2 equal parts, I used the other part to make garlic burger buns.

Next divide one part into 6 balls

Lightly flour the board and start rolling

Roll all dough balls into thick poori sized rounds

On each round, place big spoonful of aloo masala in the centre.

Repeat for all rounds

Now bring the ends together of each round and seal the top.

Flip the bun and place it on a baking sheet/tray, preheat oven to 180 Deg C.

Brush with some olive oil-milk mixture all over the surface.

Bake at 180 Deg C for 20-25 mins till golden on top and done!

Serve hot with tea/coffee!

Notes:

Adjust green chillies as per your taste

Do not forget to brush with milk, olive oil or melted butter on top to get a golden crust


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Vatana Usal recipe with home made Pav

Usal is very famous Maharashtrian dish, which goes well for breakfast or dinner or even its great add on for your evening parties. The Vatana Usal Recipe is a delicious recipe that is made from a combination of the dried versions of green peas, tossed in a tangy and spicy gravy. Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns

Recipe link for Buns- https://yuvikasrecipes.blogspot.co.uk/2017/02/home-made-buns.html

Here in this buns recipe I have added Basil seeds on top. 

Ingredients:

1 cup Dried Green Peas (Vatana)

1 Onion , thinly sliced

1 Tomato , finely chopped

4 Garlic , grated

1 inch Ginger , grated

1 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Sugar

1 teaspoon Maharashtrian Goda Masala  recipe link - https://yuvikasrecipes.blogspot.co.uk/2018/03/gada-masala-powder.html

Salt , to taste

Cooking oil ,

1/2 cup Coriander (Dhania) Leaves , finely chopped

For Usal Masala

2 tablespoons Fresh coconut , grated

1/2 teaspoon Ajwain (Carom seeds)

1/2 teaspoon Cumin (Jeera) seeds

1 teaspoon Coriander (Dhania) Seeds

2 Byadagi Dried Chillies

1 teaspoon Fennel seeds (Saunf)

Method:

To begin making the Vatana Usal Recipe (Spicy Peas Curry), soak the peas for at least 6 to 8 hours or overnight. 

Once soaked, pressure cook the peas  along with 2 cups of water and salt in a pressure cooker until soft and mushy. After a 3 to 4 whistles, turn the heat to low and simmer for 10 minutes and turn off the heat. Allow the pressure to release naturally.

For the Usal Masala, in a small skillet, roast the coconut on medium heat until you get a roasted aroma (for about 3 to 4 minutes) and keep this aside in another bowl. Add the coriander, cumin, ajwain, fennel and red chilies and roast until you get a roasted aroma - about 4 to 5 minutes and turn off the heat.

Using a blender, grind to make a powder of the coconut and the above roasted spices and keep aside.

On a heavy bottomed wok or kadai, heat a tablespoon of oil. Add the onion, ginger and garlic and saute until the onion is soft and translucent. Add the tomatoes and saute until soft. Add the turmeric powder, salt, goda masala the the fresh usal masala to the tomato onion mixture and give it a stir.

Finally stir in the cooked peas and stir. Check the salt and spice and adjust to suit your taste. Adjust the consistency of the Vatana Usal by adding a little water if required. It is typically a thick curry and not a runny one.

Give it a brisk boil so the spices get well incorporated into the cooked vatana. Once done, turn off the heat and serve. Garnish with coriander leaves.

Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns .

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