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Omapodi | Plain Sev


Festivals are the time when families get together and have lots of fun, and food which is always the integral part. Being in abroad we miss the actual spirit of festivals. Even though there are different communities celebrating our festivals, nothing comes to close celebrating with family. Diwali falls on 19th of October this year. I'm trying my hand on different snacks and sweets and will share my successful experiments here.

Today I'm sharing a easy and really quick snack recipe - omapodi. Omapodi is nothing but plain sev made with chickpea flour (besan), rice flour and carom seeds, alias omam in Tamil and ajwain in Hindi. Carom seeds have a slightly bitter taste, so do not use more than the quantity mentioned. The dough is pretty easy and since it is squeezed so thin it does no take much time to cook. You can have it as such or use them for chaat recipes. Off to the recipe now.

OMAPODI RECIPE

{ Deep fried snack with chickpea flour, rice flour and carom seeds }


Ingredients:

1 cup besan / chickpea flour
2 tbsp rice flour
1 tsp ajwain / omam / carom seeds
1 tsp red chilly powder
1/4 tsp asafoetida / hing
1 tbsp butter, softened
Salt to taste
Oil for deep frying

Method:

1. Powder the carom seeds and soak in 2 tbsp warm water. Set aside for 10 minutes. Using a coffee strainer, filter the water.

2. In a large bowl, add besan, rice flour, red chilly powder, asafoetida, salt and mix well. Add the butter, ajwain water and mix with hands to incorporate the butter.

3. Add water little by little to form a soft non-sticky dough. Keep the dough covered with wet cloth to avoid drying.

4. Heat oil for deep frying. To check if the oil has reached right temperature, drop a small piece of dough into the oil. If the dough sinks and then comes to the top, it means the dough is ready.

5. Take the sev press and put the disc with small holes. Fill it with 3/4 of the dough. Turn the heat to low and press into the hot oil making circles starting from the outer side.

6. Flip and cook both sides. Once the bubbles cease, remove and drain on a paper towel. Repeat for remaining dough.

7. Once the sev has cooled, break them and store in an airtight container.

Notes and Tips

  • The carom seeds will be slightly coarse when grinding, which is fine.
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Pacha Payaru Sundal | Green Gram Sundal


Navratri starts tomorrow and sundal is one of the main neivedhyam (offering) prepared during this festival. Sundal is like a no onion-no garlic snack made with different legumes, beans or lentils with freshly grated coconut and simple tempering of mustard seeds, urad dal, red chillies and curry leaves. Sundal is protein packed, so you can make it anytime as a healthy snack.

I have already posted few sweet and savoury sundal recipes in the blog. Today I'm posting a simple sundal wih green gram/pacha payaru which requires no soaking. If you have time, you can soak it to reduce cooking time. But if you are pressed for time, you can make this in less time without worrying about pre-soaking, as most legumes and beans require. I have posted the sweet version of this - you can check out the pacha payaru sweet sundal recipe here. Let's see how to make this easy sundal.

PACHA PAYARU SUNDAL

{ Green gram with coconut and spices }

Ingredients:

1/2 cup pacha payaru / green gram
3 tbsp grated coconut
Salt to taste

To temper:
1 tsp oil
1 tsp mustard seeds
1/2 tsp split urad dal
Pinch of hing/asafoetida
1 dry red chilly
Few curry leaves
1 green chilly, finely chopped

Method:

1. Pressure cook the green gram for 3 whistles adding water just enough to cover it.

2. Heat a small pan and add oil. Then add mustard seeds, urad dal, red chilly, asafoetida, green chilly and curry leaves.

3. Add the cooked green gram, coconut, salt and gently combine everything.
Notes and Tips

  • The green gram should not be over cooked and turn mushy.
  • You can add lemon juice at the end.
Read More >>

Onion and Poppy Seed Bialys #BreadBakers


It's the second Tuesday of the month and it's time for the Bread Baker's monthly bread! This month Wendy of A day in the life on the farm suggested to bake any international bread. I was looking for an easy bread as I knew I would end up baking at the last minute with no extra time to bake another batch if my first attempt failed!! If you love baking bread and want to join this wonderful bread baking group, scroll to the end of the post for further details.

I had Bialys bookmarked long time back when I saw some posts from my fellow blogger friends. I followed the recipe from King Arthur Flour. Bialys is a chewy round Polish bread with a small depression in the middle filled with onions and poppy seeds. The original recipe calls from high gluten flour which lends the chewiness to the Bialys but if you can also use all-purpose flour with vital wheat gluten as substitute. I added a pinch of curry powder and garam masala to the onion filling for an Indian touch :) Off to the recipe now!

ONION AND POPPY SEED BIALYS BREAD

{ Polish rolls filled with onion and poppy seed filling }


Ingredients:

3 cups all-purpose flour
1 tsp instant yeast
1 1/2 tsp salt
1 cup lukewarm water

For the filling:
2 tbsp olive oil
4 garlic cloves, finely chopped
2 large onions, finely diced
Salt and pepper to taste
1 tsp poppy seeds

Method:

1.  Add the flour, yeast, salt and water in a food processor and knead till the dough comes together.

2. Knead by hand for about 5-7 minutes or until you get a smooth and failry stiff dough. You can use your stand mixer or bread machine to knead.

3. Place the dough in a lightly greased bowl and cover it. Keep in a warm place for about 1 1/2 hours or until it's just about doubled.

4. To make the filling, heat a pan and add olive oil. Add the garlic, onion and fry over medium heat till it's dark brown. Add poppy seeds, pepper, salt and combine. Set aside to cool.

5. Gently deflate the dough and divide it into 8 balls. Take a ball and shape into 4" to 5" circles with a small rim. Keep the remaining dough covered.

6. Place the shaped circles on a parchment-lined or lightly greased baking sheet. Prick the center using a fork. Place about a tablespoon of the onion filling into the center of each bialys.

7. Preheat the oven to 230 C | 425 F.

8. Top the bialys with a sheet of parchment or aluminum foil and then with another baking sheet.

9. Bake the bialys for 4 minutes. Remove them from the oven, and remove the baking sheet and parchment or foil.

10. Return the bialys to the oven, and bake for an additional 7 minutes, till they're a slightly golden brown. Remove from the oven and cool on a rack.

Notes and Tips
  • Original recipe calls for high gluten flour. 
  • You can refrigerate the dough overnight after the first rise. Next day, haw for 30 minutes and proceed with remaining recipe.

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Read More >>

Varutharacha Sambar | Kerala Style Sambar


Onam is coming up next week and without a ona sadya, the celebrations are not complete. Now there are several items in a sadya that are mandatory and sambar is one of them. Once we get a little taste of the payasam and have a small fistful of rice mixed with parippu (lentils) and ghee, the real feast starts with the sambar, followed by rasam, payasam and ending with curd rice.

There are couple of sambar recipes in the blog using sambar powder and freshly ground sambar masala. The recipe I'm sharing today is a typical Kerala style sambar - more like Thrissur side - with freshly ground spices and roasted coconut. Usually when we make arachuvitta (ground spices and coconut) sambar, we do not roast the sambar. Slow roasting the spices and coconut makes this sambar taste divine and fills the whole house with a wonderful aroma. I have added different vegetables in small quanties. You can add whatever you have in hand but don't skip small onions/shallots, drumstick and pumpkin. Serve with any thoran or mezhukkupuratti.

Check out other ona sadya recipes here.

VARUTHARACHA SAMBAR RECIPE

{ Kerala style sambar with freshly ground spices and roasted coconut }
Serves 8-10


Ingredients:

3/4 cup toor dal
1/4 cup turmeric powder

1/2 tbsp coconut oil
3 tsp tamarind paste / lime sized tamarind
1/4 tsp turmeric powder
Salt to taste

Vegetables: (about 4 cups)
2 drumstick, cut into 3" pieces
1 small potato, cut into big cubes
1 small carrot, cut into big cubes
1/2 cup pumpkin / mathanga, cut into big cubes
1/2 cup ashgourd / kumbalanga, cut into big cubes
10 lady's finger / vendakka / bhindi
15 shallots
2 small brinjals, quartered

For the masala:
1/2 tbsp coconut oil
4 small onions / shallots
1/2 cup grated coconut
7-8 dry red chillies
1/8 tsp asafoetida / hing
1 1/2 tbsp coriander seeds / malli
1 1/2 tsp chana dal / kadala parippu
1/4 tsp fenugreek seeds / methi / vendhayam / uluva
Few curry leaves

To temper:
1/2 tbsp coconut oil
1/2 tsp ghee
1 1/2 tsp mustard seeds
3 dry red chillies
1 sprig curry leaves

Method:

1. Pressure cook the toor dal with turmeric powder and 1 1/2 cup water for 3 whistles. Mash the dal and keep aside.

2.  Soak the tamarind in 1/2 cup hot water and extract the pulp.

3. Pressure cook the vegetables except small onions, lady's finger and brinjal for 1 whistle or until cooked.

4. Heat oil and add all the ingredients for the masala and fry in low flame till the spices are slightly roasted and coconut has turned light golden. Cool and grind to a smooth paste adding little water.

5. Heat a large pot and add coconut oil. Add the shallots, lady's finger, brinjal and fry for 3-4 minutes. Then add the tamarind extract, salt and cook till the raw smell goes.

6. Add the remaining cooked vegetables, ground coconut-spice paste, mashed dal, salt and water as required.  Mix well and bring to boil. Simmer for 5-6 minutes.

7. In a small pan, heat coconut oil, ghee and add mustard seeds, red chillies and curry leaves. Pour over the sambar. Cover with a lid for at least 20-30 minutes before serving.

Read More >>

Whole Wheat Challah Bread #BreadBakers


For this month's Bread Bakers, the theme is braided breads hosted by Gayathri of Gayathri's Cook Spot. I chose to bake a simple 3-braid Challah bread. If you love baking bread and want to join this wonderful bread baking group, scroll to the end of the post for further details.

Challah, pronounced as Halla, is a Jewish braided bread and typically eaten on ceremonial occasions such as Sabbath and major Jewish holidays. The Challah bread is a slightly sweet bread, and the dough is enriched with eggs, sugar and oil. The multiple risings creates a beautiful flavor, and the egg wash gives a nice golden crust. Being my first attempt in baking Challah, I'm pretty happy with the results. Though I would like to improve my braiding skills!!! We gobbled few of the slices fresh from the oven slathered with butter! 


WHOLE WHEAT CHALLAH BREADREAD

{ Jewish yeast bread with whole wheat, eggs and brown sugar }
Recipe Source ~ Half Baked Harvest


Ingredients:

2 1/4 tsp active dry yeast
1/4 cup + 1/2 tbsp brown sugar
3/4 cup + 2 tbsp lukewarm water
1/4 cup light olive oil
2 large eggs + 1 egg for brushing
1/2 tbsp salt
2 1/4 cup whole wheat flour
2 cup all-purpose flour

Method:

1. In a large bowl, dissolve the yeast and 1/2 tbsp brown sugar in warm water. Let it sit for 5 minutes or until foamy.

2. Add the remaining sugar, salt and oil and whisk. Then add the eggs one by one and beat until combined.

3. In a bowl combine the wheat flour and all-purpose flour. Gradually ass the flour and mix till the dough holds together.

4. Transfer the dough onto a floured surface and knead until smooth for about 5-10 minutes. Grease a bowl and place the dough in it.

5. Cover with plastic wrap and let rise in a warm place for 1 hour or until almost doubled in size. After the dough has doubled, punch down dough, cover and let rise again in a warm place for another 30 minutes.

6. To make a 3-braid challah, divide the dough into 3 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Pinch the tops of the strands together.

7. Bring the right outside rope over the center rope; that rope now becomes the center. Bring the left outside rope over the new center rope; that rope now becomes the center. Continue braiding until you reach the end. Pinch the ropes together to seal.

8. Place the braided bread on a baking sheet lined with parchment paper. Beat remaining egg and brush it on loaves. Allow the bread to rise another hour or place it in the fridge to rise overnight.

9. When ready to bake, preheat the oven to 190 C | 395 F. Brush the bread again with the egg wash. Bake in the middle of the oven for 30 to 40 minutes, or until golden. Cool on a wire rack.

Notes and Tips
  • After each rise you can let the dough sit overnight in the fridge.

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



This month's Bread Baker's theme is Braided Breads and is hosted by Gayathri Kumar of Gayathri's Cook Spot.

Here is the collection of all the beautiful braided breads from our team.

Read More >>

Murungai Keerai Poriyal | Drumstick Leaves Stir Fry


Drumstick leaves, as you all know, are very nutritious and have numerous health benefits. You can make curry, stir-fry or add them in your dosa or adai. Couple of weeks back, I was surprised to see fresh murungai keerai in the local market - for the first time here! Anyways I got a big bunch and after some debating decided to make a stir-fry with it.

Drumstick leaves have a slightly bitter taste but the addition of shallots adds a bit of sweetness which takes away some of the bitterness. There are not really any spices in this stir-fry - a simple tempering, shallots and fresh coconut imparts flavor to this healthy dish. I served with sambar and rice - happy tummy!!! Off to the recipe now!


MURUNGAI KEERAI PORIYAL RECIPE

{ Drumstick leaves stir-fry with shallots and coconut }
Serves 3


Ingredients:

2 tsp oil
1 tsp mustard seeds
1 tsp split urad dal
2 dry red chillies, broken
2 green chillies, slit
Pinch of asafoetida / hing
1 cup chopped shallots
3 cup murungai keerai / drumstick leaves
Pinch of turmeric powder
1/4 cup grated coconut
Salt to taste

Method:

1. Wash the leaves under running water and set aside in a colander to drain.

2. Heat a pan and add oil. Add mustard seeds and when it starts to splutter, add urad dal, red chillies and asafoetida.

3. Once dal is golden, add green chillies, onions and fry till the onions are soft and transcluscent.

4. Then add the drumstick leaves, turmeric powder, salt and mix well. Cook uncovered for 5-6 minutes or till the leaves are cooked.

5. Add the grated coconut and mix well.

Notes and tips
  • You can skip the green chillies and add red chilly powder or flakes instead.
  • You can use chopped brown onion instead of shallots.
Read More >>

Whole Grain Date Walnut Bread #BreadBakers


Yayyy!!!! I'm back with a post after a really long gap. I'm not going to make any more empty promises to be regular, but will continue blogging whenever I can.

For this month's Bread Bakers, our host Cindy suggested to bake bread with nut flours, nut meals or simply with nuts. I was looking for a simple and healthy bread recipe when I saw date and walnut bread. It sounded so good with whole wheat, oats, flax and no butter. The bread was little dense but still tender and moist. The addition of flax and walnuts gives the bread a nice nutty texture. Definitely will try this bread again but next time will try to cut down some of the sugar.

If you love fruit and nut based breads, you must try it. The bread is good as such for breakfast or snack, If you love baking bread and want to join this wonderful bread baking group, scroll to the end of the post for further details.Off to the recipe now!

WHOLE GRAIN DATE WALNUT BREAD

{ Quick bread with whole wheat, oass, flax, dates and walnut }
Recipe Source ~ What would Cathy Eat
Makes  9 x 5 loaf

Ingredients:

1 1/2 cups whole wheat flour
1/2 cup oat flour
2 tbsp ground flax
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup chopped dates
1 cup boiling water
1 egg
3 tbsp light olive oil
2 tbsp milk
1/2 cup raw sugar
1 tsp vanilla
1 cup chopped walnuts

Method:

1. Preheat the oven to 180 C | 350 F. Grease a 9 x 5 loaf pan with cooking spray or line with baking paper.

2. Combine the dates and boiling water in a small bowl and let stand for 15 minutes.

3. In a medium bowl, whisk together the egg, oil, milk, sugar and vanilla.

4. In a large mixing bowl, combine the whole wheat flour, oat flour, ground flax, baking powder, baking soda, cinnamon and salt.

5. Stir in the dates with their liquid and the egg mixture. Stir just to combine and fold in the walnuts.

6. Pour into the prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool thoroughly before slicing.

Notes and Tips
  • You can use coconut oil or any neutral or light flavored oil instead of olive oil.

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



This month's BreadBakers' theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings.

Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

Read More >>

Irish Soda Bread Scones #BreadBakers


Our host for this month's Bread Bakers is Wendy of A day in the life on the farm and she suggested to bake Irish bread for St. Patricks day.  Saint Patrick's Day, or the Feast of Saint Patrick is a religious celebration held on 17 March, the traditional death date of Saint Patrick in Ireland.

Irish soda bread is is a variety of quick bread where baking soda is used as a leavening agent instead of the traditional yeast. I adapted this scone recipe from here. Though these scones are not traditional ones, they are made with the almost same ingredients as the traditional soda bread. Let's see how to make Irish soda bread scones.

Ingredients:

1 cup all-purpose flour
2 tbspgranulated sugar
1/2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp / 25gm cold unsalted butter
1/4 cup cold buttermilk
1 small egg
1/3 cup golden raisins + currants
1 tsp milk, to brush 

Method:

1. Preheat the oven to 220 C | 425 F and line a baking sheet with parchment paper.

2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Grate the butter and mix well into the flour mixture until the mixture resembles coarse meal. Place the bowl in freezer for 5 minutes.

3. In a large measuring cup, whisk together the cold buttermilk and egg.

4. Stir in the golden raisins in the flour mixture. Add the buttermilk-egg mixture and using a spatula mix until combined.

5. Transfer the dough to a lightly floured surface and knead for 4-5 minutes.

6. Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Using a cookie cutter, cut out the scones.

7. Place them on the prepared baking tray and brush the tops gently with milk.

8. Bake for 10-12 minutes or until tops are golden brown. Transfer scones to a wire rack.



Notes:

Do not twist the cookie cutter as you cut the dough, this will prevent the scones from rising evenly.


BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



Check out the Irish breads that our fellow Bread Bakers have baked this month:

Read More >>

Strawberry Nutella Crepes #BreadBakers


For this month's Bread Baker's Mayuri of Mayuri's Jikoni suggested pancakes from around the world as the theme. I was surprised to learn about so many different variety of pancakes from different countries. There were quite a few I want to try but for today I chose to make French crepes.

Today being Valentine's day, I felt strawberries and nutella would make an apt filling for these delicious crepes. I followed Julia Child's basic crepes recipe, which I found in this site. I spread some nutella generously on the lacy sweet crepes and stopped with sliced strawberries. Need I say more?? Let's jump into the recipe now.

Ingredients:

1 cup all-purpose flour
1 cup cold milk
2 eggs
1 tsp sugar
1 tsp vanilla extract
1/4 tsp salt
2 tbsp melted butter

Method:

1. Combine the eggs, milk, vanilla extract and butter in a large bowl. Whisk the flour, sugar and salt.

2. Add to the milk mixture and whisk until well combined. Batter should be smooth and lump-free.

3. Cover the batter with cling wrap and refrigerate the batter up to 2 hours.

4. Heat a frying pan over medium heat and add about 1/4 tsp butter and brush the butter on the frying pan.

5. Pour 1/4 cup batter into the centre of the pan and swirl the pan so that the batter form a circle.

6. Cook for about 30 seconds to 1 minute or until the edges start to turn slightly brown.

7. Using a spatula, flip the crepe and cook the other side.

Notes:

If you find the batter is too thick, adjust by adding little milk or water.


BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:


Read More >>

Baked Garlic Parmesan Zucchini Fries


Few weeks back while browsing through Facebook, I saw this video of zucchini fries from Tasty. The fries looked so appetizing and it was baked, not deep fried! I couldn't wait for the weekend to try my hands at making these zucchini fries. Saturday came and I was all set with my ingredients. To be frank, I was not expecting the fries to be crunchy, but they were super crunchy and delicious!!

I baked the fries again next weekend adding more flavor this time. I used dried garlic bits, Italian seasoning mix and chilli flakes. When you take the fries out from oven, it will be slightly sticking to the pan. The key is to leave the fries in the baking sheet for 5 minutes, before transferring to a serving dish. I couldn't wait for the photo session to get over to attack these fries!! Enjoy them as such or serve with mayonnaise, chilli or tomato sauce. Do try these crispy baked zucchini fries and make sure to bake a big batch as these are too addictive!!!

BAKED ZUCCHINI FRIES RECIPE

{ Baked garlic parmesan zucchini fries }
Serves 2


Ingredients:

3 tbsp all-purpose flour
1 egg
1 tbsp milk
2 medium zucchini
½ cup panko breadcrumbs
¼ cup grated Parmesan
2 tsp Italian seasoning / mixed herbs
1 tsp garlic powder / dried garlic
½ tsp red chilli flakes
Salt and pepper to taste

Method: 

1. Preheat oven to 200 C | 400 F. Line a baking sheet with aluminium foil and lightly grease with oil. 

2. Trim the ends of zucchini and cut them into ½ inch strips.

3. In a shallow bowl, beat the egg and milk. In another bowl, combine the panko breadcrumbs, Parmesan, garlic, Italian seasoning, salt and pepper.

4. Dredge the zucchini strips in flour, dip in the egg-milk mixture and dredge in the panko mixture making sure it's well coated.

5. Place on the prepared baking sheet. Lightly spray with oil and bake for 25-30 minutes or until golden and crisp.
Read More >>

South Indian Style Five Bean Curry


We love all kinds of legumes in any form - be it a curry, pulao or a simple sundal. Beans, pulses and lentils are a great source of carbohydrates, protein and fiber and an ideal meat substitute for vegetarians and vegans. Legumes are an inexpensive source of protein, with a low amount of calories and keeps you fuller longer which in turn prevents any unnecessary snacking! They are cholesterol-free and contain no saturated fat.

Today I'm sharing a delicious spicy five bean curry which can served with roti/phulka and rice. This South Indian style curry takes about 45 minutes. You can add any choice of beans, I used red kidney beans, chickpeas, lima beans, butter beans and black eyed beans. Canned beans also works and save a bit of time too! The main spice that imparts flavor to the curry is the South Indian staple - sambar powder. We love the curry to have that extra kick of spice, so please adjust the chillies if you prefer less spice. I served with rice, boiled eggs and cucumber. Off to the recipe now!

FIVE BEAN CURRY RECIPE

{ South Indian style mixed bean curry}
Serves 4-5


Ingredients:

2 cups cooked mixed beans
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds / jeera
½ tsp fennel seeds / saunf / perumjeeragam
¼ tsp asafoetida / hing
1 sprig curry leaves
6 cloves garlic, minced
½ inch ginger, minced
3 green chillies, finely chopped
2 large onion, finely chopped
½ cup tomato puree
¼ tsp turmeric powder
2 tsp red chilly flakes
2 tsp sambar powder
½ tsp black pepper powder
¼ tsp fenugreek powder / vendhaya podi
Salt to taste
¼ cup thin coconut milk
1 tsp lemon juice
¼ cup chopped coriander leaves

Method:

1. In a large pan or kadai, heat oil. Add mustard seeds and once it pops add cumin seeds, fennel seeds, asafoetida and fry till golden.

2. Add the curry leaves, garlic, ginger, onion and fry till the onion starts getting golden.

3. Add the tomato puree, turmeric powder, red chilly flakes, sambar powder, pepper powder and fenugreek powder. Cover and cook for 10 minutes stirring in between.

4. Add 1 cup water, salt and cover and cook again for 10-12 minutes or till the gravy has thickened stirring in between.

5. Add the beans, coconut milk, 1 cup water, adjust the salt and mix well. Cover and cook for another 10 minutes.

6. Remove from heat and add the lemon juice and coriander leaves.

Notes and Tips
  • Please adjust chillies according to your spice preference.
  • You can add any beans of your choice.
Read More >>

Chocolate Banana Flax Almond Meal Muffins #BreadBakers


Wish you all a very happy and fun filled New Year! I know I have been missing from the blog for sometime and keep saying I will be regular, but life got little busy and blogging took a back-step. With things settled down, I hope to blog regularly 😊 I'm starting this New Year with a healthy muffin recipe which I baked as part of the Bread Bakers. Our host Pavani of Cook's Hideout asked us to bake a healthy bread with or without yeast which can be using whole grains, no sugar, gluten-free etc.

I found this delicious and healthy muffin recipe in Ambitious Kitchen. This muffin is made with almond meal and flax seed meal and the good thing is there is no sugar, no butter and just 1 tablespoon of oil. I did little tweak and added some cacao powder and maple syrup as my bananas were not that sweet. The muffins were less sweeter, but the chocolate chunks added that extra sweetness. I used dark chocolate bar, but you can use one with less cocoa. Whether you are following a healthy diet or not, try these moist and soft muffins. I'm sure you and even kids will love it!

CHOCOLATE BANANA FLAX ALMOND MUFFINS RECIPE

{ Almond meal and flaxseed meal muffins with banana and chocolate }
Makes 10 muffins


Ingredients:

1 3/4 cup almond meal
1/4 cup flaxseed meal
1 tbsp cacao powder
1 tsp baking soda
1/8 tsp salt
2 medium ripe bananas, mashed
1 egg
1 tbsp olive oil
1 tbsp white vinegar
1 tsp vanilla extract
4 tbsp pure maple syrup
2 tbsp milk milk
70 gram dark chocolate bar, roughly chopped

Method:

1. Preheat the oven to 180 C | 350 F. Line a muffin pan with paper liners.

2. In a mixing bowl, add almond meal, flax, flaxseed meal, cacao powder, baking soda and salt and whisk well.

3. In a large mixing bowl, beat the egg and add mashed banana, maple syrup, oil, vinegar and milk. Mix until smooth and creamy.

4. Add the almond meal mixture and mix until just combine. Fold in the dark chocolate chunks, leaving few aside to sprinkle on top.

5. Scoop the muffins batter into the paper cups and sprinkle the remaining chocolate chunks.

6. Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack.

Notes and Tips
  • Cacao powder is optional. You can substitute with cocoa powder.
  • Maple syrup is optional. My bananas were not that sweet so I added maple syrup.
  • Original recipe calls for apple cider vinegar.

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



Breads with Natural Sweeteners

Read More >>