Wednesday, December 13, 2017

Pesarattu Bhurji | Dal Scramble Recipe | Lentil Scramble Recipe

Lentil Scramble Recipe

Hi Supermoms,

When I grind Pesarattu batter, I try various recipes with it. Same goes with Adai batter. For vegetarians, lentils and pulses are the main protein sources and recipe innovations adds excitement to the entire experience of cooking. 

When I posted the Pesarattu burger and pesarattu pancake pictures on my instagram , so many readers asked if they could make Idli using this batter. 

You can make idlies with the thick pesarattu batter. But, they will not be soft like the regular idlies . Their texture will be dense. But for people who are more comfortable to make idli than dosai, this Pesarattu Bhurji is a great recipe. 

Usually we use up the left over adai and pesarattu batter to make upma. Unlike upma, this bhurji recipe has minimum ingredients and can be made so quickly. 

It tastes best when eaten hot off the pan. Do try cooking it in an iron pan and the crumbs on the pan tastes 'the best'. 

A very quick and healthy tiffin recipe. 

Pesarattu Bhurji

Pesarattu Bhurji:

Preparation time: 10 minutes
Cooking time : 15 minutes
Serves : 2
1 cup = 250 ml cup
Special vessel : idli plates, steamer/pressure cooker 

Ingredients :

1 large onion ( finely chopped)
1 large tomato( finely chopped)
1 garlic ( finely chopped, optional)
1 green chilli ( the batter already has spices, adjust accordingly)
10-15 mint leaves/pudina leaves ( roughly torn)
1/8 teaspoon turmeric powder
salt ( only for vegetables)
1 tablespoon oil ( divided, to grease idli plates and for bhurji)


Method:

1. Bring pesarattu batter to room temperature .
2. Grease the idli plates and spoon batter into the idli plates.

3. Steam cook for 10 -12 minutes and switch off.
Chef tip : You can insert a fork in the centre of the idli to check if it is done. The fork will come out clean if the idlies are cooked. 
4. Once cool, remove the idlies and crumble them.

5. Heat an iron wok/ kadai or pan with oil and fry garlic, onion, tomatoes along with turmeric powder and salt.
6. Once the onions turn transparent and the tomatoes mushy, add the crumbled pesarattu idlies.
7. Mix well and allow it to fry for 10 minutes over low flame, stirring occasionally to ensure uniform cooking. 
8. Just before switching off, add the mint leaves, cook for just a minute and switch off. 

Enjoy it hot with a strong cup of coffee or tea. So delicious. 

Pesarattu Bhurji

Happy Cooking !

With love,

Masterchefmom


Tuesday, December 12, 2017

Pesarattu Recipe | How to grind Pesarattu Batter | Gluten Free and Vegan Recipe


Pesarattu

Hi Supermoms,

'Attu' means Dosai in Telugu language and Pesarattu means a dosai made using the moong beans. Whole green moong beans are soaked and ground to make the pesarattu batter. It makes for a wholesome meal and is made weekly in many South Indian homes.  I have earlier shared the basic pesarattu recipe with you all. 

Some months back my mother shared that she enjoyed a pesarattu during her visit to Puttaparthi ( Andhra Pradesh, India) in her friend Gayatri's house and it was so tasty and much different from the one I make. She told me that she got the recipe from Gayatri so that she could share with me . She insisted that I try this recipe and also share it with all of you.

At first, I was doubtful about the quantity of cloves in the pesarattu recipe. I asked her if the measurements she had given me is right. But my mother reassured that it woud work superbly and I should simply try it. 

As you would have already guessed, the Pesarattu turned out super tasty and I was so thrilled by the freshness of the pesarattu batter and the newly infused flavour of clove. I can't thank my mother and her friend enough. So grateful. 

A must try !!

Pesarattu

Pesarattu:

Preparation time : 4 hours 
Cooking time : 20 minutes
Serves : 6
1 cup = 250 ml cup 

Ingredients :

1 cup whole green moong dal/ green moong beans 
1/4 cup rice 
8-10 cloves 
3 green chillies ( adjust according to the spice of the chillies) 
1" ginger 
salt to taste

For cooking the pesarattu:

1 tablespoon oil 
1 large onion ( finely chopped) 
1-2 green chilli ( finely chopped)
handful coriander leaves( finely chopped, optional)

Method: 

1. Wash and soak  green gram and rice together for 3-4 hours along with cloves , green chillies and ginger.
2. Grind it into a thick and coarse batter .
3. You can dilute and make pesarattu dosai or you can make it into Pesarattu Burger patty
4. While making dosai, you can sprinkle onions, coriander leaves green chillies and grated ginger for extra spice.
5. Cook pesarattu on both sides and serve with your choice of chutneys. 


Happy Cooking !

With love,

Masterchefmom



Monday, December 11, 2017

Pesarattu Burger | Masterchefmom's Fusion Recipe

Pesarattu Burger

Hi Supermoms,

It is Monday morning and many of you must be busy packing lunch boxes for your little ones. Waking up the child, getting breakfast ready, lending a hand in helping the child find his  or her "can't find this amma.."things and then filling the water bottle and packing the tiffin box , seeing  the child  catch the bus on time and only then  sitting down to have a cup of coffee . Yes, school mornings,  can get really stressful . 

But what can be done to bring some excitement in this situation is the variety and innovation in the lunch box dish that you send  to school ( You can get all my fusion recipes here) . I always found myself so happy whenever I  created something tasty ( approved by the child and her friends) , sneaking in some healthy dish but presented it well. 

One such dish that I created recently was the 'Pesarattu Burger' made using the left over Pesarattu batter . I usually grind my batter really thick and it helped me make  pancakes perfect to fit in as a burger patty. I also added a few vegetables to the batter to add taste. But that is completely optional. 

I even cut up the patty into wedges and served them as such with sauce. It tasted so good. It is a great party starter too. Pesarattu batter is made by grinding soaked whole green gram along with spices. It is wholesome and also delicious. 

Next time you grind batter for pesarattu, do try this burger recipe. 

Pesarattu Burger

Pesarattu Burger Recipe : 

Preparation time : 10 minutes
Cooking time : 10 minutes
Makes : 4 burgers
1 cup = 250 ml cup

Ingredients:

2 cups Pesarattu batter ( thick)
4 burger buns
2 large tomatoes ( sliced)
1 onion ( sliced)
5-6 lettuce leaves or cabbage leaves ( optional)
4 cheese slices or paneer/cottage cheese slices 
10 mint leaves 
1 tablespoon tomato ketchup or sauce of your choice 
salt and black pepper to sprinkle over the vegetables
1 teaspoon oil ( to cook the pesarattu)
1 tablespoon butter

Method:

1. Heat a tava and just spoon a small ladle of batter on the tava and do not spread it.
Chef tip: You can sprinkle finely chopped onions and herbs of your choice on top if you like.

2. Once it is cooked on one side, flip and cook the other side.
3. If you are using a big tava, you can make 4 small patties on one go.
4. To assemble the burger, first toast the halved burger buns on the tava using butter.



5. Apply the tomato sauce on both the inside halves and then start arranging the vegetables .
Chef tip : You can customise the burger with your child's favourite vegetables and sauces . 

6. Place the pesarattu patty, cheese slice and close the bun.

You can serve them immediately or pack them for lunch box. Delicious Pesarattu Burgers are now ready. 

Pesarattu Burger

Happy Cooking !

With love,

Masterchefmom









Sunday, December 10, 2017

Masala Khichdi| Moong Dal Khichdi Recipe

Masala Khichdi

Hi Supermoms,

Hope you are having a great weekend. I just finished cooking, serving and enjoying today's lunch of baby potato fry, garic rasam and yellow pumpkin vathal kuzhambu . Simple meals are  so satisfying . Talking of simplicity , I always remember the simple and melt in the mouth, 'Khichdi'. Being a huge lover of Pongal, I naturally loved Khichdi, the very first time I tasted it in a Gujarati restaurant,  two decades ago. 

Khichdi is a wholesome dish made using rice and lentils. Many different types of Khichdi is made in different parts of India. Khichdi is soft food and is good even for people with weak digestion . It is wholesome and recharges one with much needed energy. It is a delicious one pot dish . I have earlier shared the Rajasthani Style plain Khichdi recipe. 

Khichdi is traditionally served with ghee, pickle, papad and curd. There is a popular saying in Hindi Language about how Khichdi should be served, " Khichdi ke chaar yaar- ghee, dahi, papad aur achaar". 

So , when you make Khichdi next time, don't forget to fire roast some papad and enjoy this scrumptious meal. 

Masala Khichdi


Masala Khichdi| Moong Dal Khichdi Recipe :

Preparation time : 30 minutes
Cooking time : 25 minutes
Serves : 4
1 cup = 250 ml cup 
Special Vessel : 3.5 litre pressure cooker ( or bigger size)

Note : I have used only tomatoes . You can also use chopped potatoes, carrots, beans and peas.

Ingredients : 

1 cup rice ( I used sona masuri rice )
1 cup yellow moong dal /husked and split green gram 
4 cups water 
2 green chillies 
1 tomato ( finely chopped) 
1/2 " ginger ( grated) 
1/4 teaspoon turmeric powder
1/2 teaspoon dhania powder/coriander powder
1/4 teaspoon Kashmiri chilli powder 
salt to taste

First tempering :

1 teaspoon ghee/clarified butter
1 bay leaf 
1 clove
1 green cardamom
1/2 " cinnamon stick 
1 dry red chilli 
1 teaspoon cumin seeds ( lightly crushed)

Second Tempering :

1 tablespoon ghee
1/2 teaspoon cumin seeds
1 dry red chilli
pinch of asafoetida 

Optional garnish :

coriander leaves 

Method :

1. Wash rice , moong dal and soak in four cups of water for 30 minutes.

2. Heat a pressure pan with ghee over low flame and temper with all the whole spices given under ' first tempering'.

3. Once tempered, add the soaked rice and dal along with  water.

4. Add all the spice powders, tomatoes, green chillies, ginger, salt and pressure cook upto 4 whistles over low flame.






5. Once the pressure releases, mash the mixture well using the back of a ladle.
6. Place it back on low flame and add 1 cup of boiling water to the mixture and mix well.
7. Add more water and let the mixture become loose.
Chef tip : I added 3 cups of boiling water, little at a time, stirring continuously.
8. Once you achieve the desired consistency, switch off.
9. Taste and adjust salt.
10. Now heat a small ladle with ghee and temper with cumin seeds, red chilli and asafoetida.
11. Pour it over the Khichdi , mix and serve hot.


Masala Khichdi

Happy Cooking !

With love,

Masterchefmom










Saturday, December 9, 2017

Karuvepillai Chutney | Curry Leaves Chutney Recipe | Gluten Free and Vegan Recipe

Karuvepillai Chutney

Hi Supermoms,

Curry Leaves are such an integral part of Indian Cooking. I simply love the flavour curry leaves imparts in every dish that I cook. If I do not get them fresh, I use the dry powdered one

I feel a child like excitement when I see two things - banana leaves and curry leaves. Both remind me of my grandmothers , childhood and tasty food. My paternal grandmother  always used to tell me to chew my curry leaves well . She used to tell the teenage me that my hair would grow long and never turn grey . I think she knew which aspect of curry leaves she needs to highlight  to encourage a teenage girl to eat a bitter leaf . She was such a wise lady. Being the sincere girl that I am , I always do it even till date 😊 and quote my grandmother to my children . And like she said, my locks still remain the same black . 

Curry Leaves Chutney

My love for Chutneys is not hidden from you all and today I am presenting another tasty recipe for you all to try. 

Recipe adapted from 'Cooking At home with Pedatha' 

Karuvepillai Chutney | Curry Leaves Chutney :

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

To fry :

1 cup curry leaves ( washed and pat dried)
1 teaspoon urad dal /husked and split black gram
2 teaspoons mustard seeds
1 teaspoon cumin seeds 
1 green chilli ( add more if you like it more hot) 
4-5 dry red chillies ( adjust according to taste) 
1 teaspoon oil ( I used sesame oil)

Other ingredients :

1/4 cup coriander leaves( finely chopped)
10 mint leaves ( chopped)
marble size tamarind ( soak in 1/4 cup warm water and extract juice)
1/2 teaspoon jaggery
pinch of asafoetida
1/4 teaspoon of turmeric powder
salt to taste

For tempering :

1 teaspoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal 

Method :

1. Heat a pan or kadai with 1/2 teaspoon of oil over low flame and fry urad dal till it turns light brown.

2. Add mustard and once they splutter , add the  cumin seeds , dry red chillies and switch off. 
3. Transfer this to the jar of a mixer and place the pan back on low flame. 

4. Add the remaining half teaspoon of oil and fry the pat dried curry leaves till they turn crispy and switch off. 


5. Transfer it to the jar of the mixer. 
6. In the heat of the kadai, toss the coriander leaves and mint leaves and add them to the jar of the mixer. 

6. Add  turmeric powder, salt, asafoetida powder, jaggery and tamarind juice. 

7. Grind it smoothly .
Chef tip : You can add water little by little to grind the mixture smoothly. 
8. Heat oil and temper with the ingredients given for the same and pour it over the chutney.
9. Taste and adjust salt . 

Your delicious chutney is ready to be served. I served it with mini dosai. 

Karuvepillai Chutney

Happy Cooking !

With love,

Masterchefmom











Friday, December 8, 2017

Methi Thepla | Fenugreek Flatbreads from Gujarat

Methi Thepla

Hi Supermoms,

I am sitting down to write after a while . Sorry for being missing in action. Hopefully I will be more regular in my recipe updates. Hope you are all doing well. 

Today, I am going to share the recipe of the delicious and most popular thin flatbreads of Gujarat - Theplas.  What is the difference between Phulkas and Theplas , you may ask me. 
Well, theplas are much thinner than phulkas and the dough for theplas are flavoured with spices.  

This is a traditional everyday bread of the Indian State of Gujarat and every family has their own unique recipe. I have had the luck to taste some authentic theplas made by my kind Gujarati friends. Also, we get fresh methi theplas ( ready to eat) from our near by Supermarket and they taste great with Mirchi Achaar ( Green chilli pickle) . My daughter and I are huge thepla fans . 

During my recent trip to San Francisco, my blogger friend Amisha had made some delicious Methi Theplas for me . Those were even more delicious as it was made with so much love. So, once I was back home, I made sure to make some theplas for my family incorporating the tips that I learnt from her. 

Methi leaves are nutritious and this is a great way to add them to our diet. You can remove the leaves and chop them finely before you add it to the flour. Adding chickpea flour is optional. But I add it for increased taste. 

Methi Thepla

Methi Thepla | Fenugreek Flatbreads from Gujarat :

Preparation time : 10 minutes
Resting time : 35-40 minutes
Total cooking time : 20 minutes 
Makes : 15-18 
Storage : Stays good for 2-3 days when stored in a clean , dry, odour free container on the counter top and longer when refrigerated.
1 cup = 250 ml cup

Ingredients :

For the dough :

2 cups atta/ whole wheat flour
1/4 cup besan/chickpea flour
1 cup methi leaves/fenugreek leaves ( washed, cleaned and finely chopped) 
1/4 cup hari dhaniya/coriander leaves ( finely chopped, optional)
1/2 teaspoon haldi/turmeric powder
1/2 teaspoon Kashmiri chilli powder ( you can use regular chilli powder , adjust quantity according to your taste)
1/2 teaspoon jeera powder/cumin powder
1/4 teaspoon dhania powder/coriander powder
1/4 teaspoon ajwain/carom seeds
1/2 teaspoon til/sesame seeds ( you can use white or black)
1/2 cup dahi/curd ( if you are vegan , use water ) 
1 teaspoon oil 
1/2 teaspoon sugar
water ( adjust)
salt to taste 

To make the thepla:

2 tablespoons oil ( of your choice) 
1/4 cup wheat flour ( for dusting)


Method :

1. Add all the dry ingredients given under "for the dough'' in a wide bowl and mix well . 
2. Now add fenugreek leaves, coriander leaves , curd and mix it well.

3. Add water little by little and form a stiff dough.
Chef tip : If you wash and add the fenugreek leaves, the amount of water required will be very less. 

4. Grease your hand with oil and knead the dough for five minutes so that there are no cracks in the dough and it is smooth.

5. Cover and rest the dough for 30 minutes or more.
6. After the resting period, knead the dough again for 2-3 minutes and divide the dough into 15- 18 small balls . 
Chef tip : Divide them into smaller portions so that you can roll them out very thin. 
7. Dust your work surface with flour and roll out each portion of the dough using the rolling pin
Chef tip : The technique for rolling out is the same as making phulkas.



8. Heat a greased tava/skillet and place the thepla and cook on one side.
9. Flip and  greasing them with 1/4 teaspoon of oil . 
10. Once they turn golden on both sides, remove from the tava. 
11. Repeat the same procedure for all the theplas. 
Your delicious theplas are ready to be served. I served them for lunch along with Gujarati dal and Batatu Nu Shaak , a another yummy potato curry from Gujarat. But they taste so yummy with just a pickle and curd. 

Methi Thepla

Happy Cooking !

With love,

Masterchefmom









Tuesday, November 28, 2017

Warm Corn and Sprouts Winter Salad in Orange Ginger Vinaigrette | Salad Meal Recipes by Masterchefmom


Warm Corn and Sprouts Winter Salad in Orange Ginger Vinaigrette |



Hi Supermoms,


Till a few years ago, 'Salad' to me meant only raw leafy greens, vegetables and fruits 😇. Even during our potluck dinners with friends, there will be one mandatory 'salad' - cut carrots, cucumbers and radish to be enjoyed with a green chutney or a yoghurt dip.  

We did enjoy the salad on all such occasions , as it was the company of friends that made it so enjoyable . I always find myself overeating when I am with friends 😄.  Good friends make food taste delicious , isn't it ? 

But I have taken up the challenge of making salads  tasty and which can be enjoyed as a 'meal'. The best part about winters is the shopping for vegetables and fruits. They are so fresh and it is a pleasure to buy them. In fact, I often buy more than what is required for a week 😀.  
Coming to this salad recipe, what is really exciting is the  orange and ginger vinaigrette . It gave gave this salad a tangy twist. I like adding sprouts and I used the green gram sprouts for this one. Corn, peas , pomegranates are other ingredients that make this salad look so vibrant. 

I have used ragi poha/ finger millet beaten rice to make this a complete meal. You can add vegetables of your choice and also the millet of your choice . 


Warm Corn and Sprouts Winter Salad in Orange Ginger Vinaigrette |


Warm Corn and Sprouts Winter Salad in Orange Ginger Vinaigrette :

Preparation time : 15 minutes
Cooking time : 15 minutes
Serves : 2
1 cup = 250 ml cup

Ingredients :

For steaming :

1/2 cup fresh peas ( shelled)
1/2 cup sweet corn
3/4 cup green gram sprouts ( you can use sprouted beans of your choice)
1/2 cup finger millet poha/ ragi aval

Other Ingredients : 

10-15 mint leaves ( finely chopped)
1 English cucumber ( chopped)
1/4 cup pomegranate
1/2 teaspoon ghee/clarified butter ( use oil if vegan)


Orange Ginger Vinaigrette:

1 tablespoon orange juice
1 teaspoon lemon juice
1 tablespoon oil ( of your choice)
1 green or red chilli ( de seeded and finely chopped)
1/2 " ginger ( grated and squeeze the juice)
4-5 mint leaves ( finely chopped) 
salt to taste

Note : You can add roasted peanuts or any other dry fruits or seeds of your choice just before serving .

Method :

1. To make the vinaigrette, add the ingredients given under 'orange ginger vinaigrette' into a small bottle and give it a good shake .
Chef tip : Taste and adjust  salt and spices 


2. Steam cook the peas, corn and the ragi poha.
Note : Wash the ragi poha well and steam them.

3. Heat a pan with ghee and fry the steamed vegetables along with the ragi poha over medium high for just two minutes and transfer it to the serving bowl. 

4. To this,  add the chopped cucumber, pomegranate and mint leaves.
Note : You can also add tomatoes , cabbage, lettuce or any other fresh vegetables of your choice. 
5.Add the steamed vegetables and the vinaigrette. 
6. You can garnish with toasted nuts and serve . 

Warm Corn and Sprouts Salad is ready to be enjoyed as a meal along with a bowl of soup


Warm Corn and Sprouts Winter Salad in Orange Ginger Vinaigrette |

Happy Cooking !

With love, 

Masterchefmom
















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