Monday, November 13, 2017

Spring Onion Dip | Three Ingredient Scallion Dip Recipe | Gluten Free and Vegan



Hi Supermoms,

I am always thrilled to create and share quick and easy recipes. Did I share with you all that I have amazing and talented friends who are such warm human beings. I feel blessed and am so grateful for being a small part of their lives. They are so gracious and generous to share their family recipes .  I am  so happy to share the recipes shared by them . They are all tried and tested and also a big hit in their homes.

Recently when I visited my friend Kavita's home, she asked me to taste a dip/spread that she had made and quizzed me about the main ingredient. The dip was so tasty and tasted familiar but I failed to answer the right main ingredient. I was so surprised to learn from her that it was 'spring onion/scallion'. When she shared the entire recipe with me , I was even more excited , as it had only 3 main ingredients - sesame seeds, peanuts and scallions !!

We had a good time catching up and I came home so refreshed. Don't we all feel refreshed after time with good friends? But , that scallion dip was on top of my mind. Next day, I went to the market to get a fresh bunch of spring onions and recreated Kavita's recipe. In fact, in my excitement, I forgot to roast dry red chillies and added red chilli powder instead. But it tasted equally good. So you can try both ways.  It was simply delicious ! 

You can serve them along with crackers, chips, savoury biscuits, pita bread or even use them as a sandwich spread. I have tried all of the above, they taste amazing. I even made mini dosa using my Ragi Lentil Dosa batter  ( dosa tacos) and spread the scallion dip. Simply amazing and so healthy. You can store this dip in a clean and dry glass bottle , add a teaspoon of oil on top. 



Spring Onion Dip | Three Ingredient Spring Onion / Scallion Dip Recipe:

Preparation time: 5 minutes
Cooking time : 5 minutes
Storage : Keeps good for upto a week when stored in a clean , odour free and dry container. 
Special vessel/equipment : Mixer/food processor 
Recipe Courtesy : Mrs. Kavita Raj 

Ingredients :

5 spring onions ( roughly chopped)
2 teaspoons  spring onion greens ( chopped)
1 teaspoon lemon juice ( adjust according to taste)
1/2 teaspoon Kashmiri chilli powder ( if you are not using dry red chillies) 
1/4 teaspoon powdered jaggery ( optional, you can even use brown sugar) 
salt to taste

To dry roast :

1/4 cup peanuts 
1 teaspoon sesame seeds ( white or black)

For garnish :

2 teaspoons oil ( of your choice, adjust)
chilli flakes 

Method :

1. Dry roast the peanuts and sesame seeds separately and add it to the jar of a mixer or food processor.
2. Add the washed and chopped spring onions and leaves, spice , salt , jaggery powder ( if adding) and lemon juice .
Chef tip : Use less amount of leaves for better flavour. 

3. Grind them smoothly without adding any water.
Chef tip : You can add oil to grind smoothly .
4. Taste and adjust the salt and spice. 
5. Transfer it to a clean jar /container and add oil to seal the freshness.

Your super yummy, flavourful and fresh dip/spread is ready to use immediately or later. It is handy to have this ready in your refrigerator. Much better than any store bought spread/dip. A perfect side to your party starters too. 


Happy Cooking !

With love,

Masterchefmom 







Saturday, November 11, 2017

Roasted Cauliflower and Finger Millet Salad with Tahini Dressing | Roasted Cauliflower and Ragi Aval Salad Recipe


Roasted Cauliflower and Finger Millet Salad with Tahini Dressing  

Hi Supermoms,

I have earlier shared with you all my desire to create 'salads' that change the perception of my family towards 'Salad' and begin to view it as tasty dish rather than eat ' raw leaves, fruits or vegetables '.  Also, it gets difficult for me to make 'salad' only for myself. I am not so motivated to make something just for myself in the way I am to cook for every one. 

So, I have been building salads from seasonal and easily available ingredients that suit the Indian palate. So far, every salad that have done in the past week has been liked and appreciated by my family. 

Once recipes  get approved by my In-House Food critics,they get blogged here. So, you can go ahead and try them in your kitchen. The show stealer of this salad are the roasted cauliflower. I learnt so many tips and tricks to roast cauliflower beautifully from  my friend Jill --->
(@feedtheswimmers) . The final texture and taste of cauliflower was simply amazing. You must try it. You will simply fall in love with it. 

I must also talk to you about the Ragi Aval /Finger Millet Poha / Flattened Finger Millet . I got these from a super market in Chennai. They are so easy to cook. Hardly takes 10 minutes to wash and steam them. You get all millets in this form. I personally find it so easy to cook them and they taste great too. I tossed them in ghee for flavour. I am sure you all know that 'Ghee' /clarified butter is so good for health. But if you are Vegan, you can use oil. 

What can I say about the lightly crisp chickpeas ? They simply elevate the taste and raise the bar of this Salad. "One of the best tasting salads that you have ever made" - says my daughter.  I am so happy. 

Roasted Cauliflower and Finger Millet Salad with Tahini Dressing


Roasted Cauliflower and Ragi Aval/Poha Salad Recipe :

Preparation time: 10 minutes
Cooking time : 20 minutes
Serves : 2-3 
1 cup = 250 ml cup

Ingredients :

1 cup chickpeas /garbanzo beans ( soaked and boiled)
1 cup ragi aval /poha/ flattened finger millet
1 medium size cauliflower ( chop it into florets)
1 large garlic pod ( finely chopped)
1 large onion ( sliced thinly)
5-6 peppercorns (freshly crushed )
1/8 teaspoon turmeric powder
1/4 teaspoon jeera/cumin powder
1/4 teaspoon Kashmiri Chilli powder ( or any other chilli powder of your choice)
1 teaspoon melted ghee/clarified butter 
2 teaspoons oil ( of your choice ) 
salt to taste

For garnish :

fresh herbs of your choice 

For the Tahini Dressing :

2 teaspoons sesame seeds
3 teaspoons sesame oil
1 teaspoon lemon juice ( freshly squeezed, adjust)
pinch of powdered jaggery ( add more if you like the taste)
salt to taste  

Note : You can lightly roast and powder sesame seeds ahead. Mix the other ingredients and make the dressing . Also, I have given the dressing quantity more as it is difficult to grind smaller quantities in my mixer. You can store it in the refrigerator and use it upto a week. 


Method :

1. Roast the sesame seeds over low flame till they start popping and switch off.
2. Grind them smoothly along with  oil , lemon juice , jaggery and salt.
3. Transfer it to a clean, odour free bottle. Your dressing is ready. 
4. To make the salad, first heat a wide pan with 1 teaspoon oil.
5. Add chopped garlic and roast them over medium flame till they turn light brown.



6. Now add the onions , add salt and roast them till they become translucent and lightly brown.
7. Transfer the garlic mixture into another bowl, and place the wise pan back on low flame.
8. Add 1/2 teaspoon of oil  and when it heats up, add the cauliflower florets .


9. Cook over medium heat, stirring continuously so that each floret gets well roasted .
10. When the florets get well roasted , add the onions and garlic mixture into the pan, add crushed peppercorns and salt.


11. Let them cook over low flame for another 4-5 minutes and then switch off.
Chef tip : You can transfer them into serving bowls/salad bowls. 
12. Wash the ragi aval and steam it for 10 minutes and switch off.


13. Allow it to cool for 5 minutes and using a fork , remove any lumps.
14. Heat a pan with ghee and add the ragi aval, pinch of salt and mix well. 

15. Fry for just a few minutes and transfer them into serving bowls/salad bowl.
16. Heat a pan with the remaining oil over low flame.
17. Add boiled chickpeas, turmeric powder, jeera powder, chilli powder, salt and mix.
18.  Fry over low flame for 5-6 minutes or till they are get lightly roasted. 

19. Add the chickpeas into the salad bowl.
20. Tear and add fresh herbs of your choice. 

21. Drizzle a teaspoon of the dressing into each bowl.



Mix well and enjoy your most delicious salad meal . 

Roasted Cauliflower and Finger Millet Salad with Tahini Dressing



Happy Cooking !

With love,

Masterchefmom











Samai Salad Recipe | Indian Style Little Millet Salad with Garam Masala Vinaigratte Dressing | Gluten Free Recipe

Indian Style Little Millet Salad

Hi Supermoms,

First of all, thank you all for your patience. I have a huge backlog of recipes and the last few days, I have been caught up in dealing with the change of weather here. I am yet to adjust to the new winter timings . Also, you would have heard about the high pollution levels in Delhi NCR, that is making many of us sick. Praying that the situation will get better soon. 

From our end, we should try and keep our environment cleaner for our own wellbeing . To start with, we can carry our own bags from home whenever we step out. Also, planting trees/ plants  around our home are  small steps towards cleaner air  but will  together make  a huge difference.

Coming to today's recipe, it is a part of my attempt to make salads that can be served along with Indian meals and also that can stand alone as a 'meal' . I am not used to eating vegetables raw except for a very few of them . I am sure many of you ( from India) can relate to what I am sharing. Also, it is a different way to use the millets.  So, keeping these pointers in mind, I proudly present another salad - Indian Style Little Millet Salad in a Garam Masala Vinaigrette dressing. Simple, healthy and delicious . You can enjoy this salad warm or cold. 

 You can prepare this salad  for your get togethers and parties ahead of time and refrigerate. Really convenient. Also, they are best to pack for  lunch box . I have added cottage cheese and chickpeas /chole/garbanzo beans because I had soaked them in advance. You can use any legume of your choice, sprouts will be great too . Also, instead of paneer, you can use Tofu or completely omit it . Use vegetables of your choice.  

Let us have fun building this salad, shall we ?

Indian Style Little Millet Salad


Samai Salad Recipe | Indian Style Little Millet Salad with Garam Masala Vinaigratte Dressing:

Preparation time : 15 minutes
Cooking time : 15 minutes ( does not include cooking the chick peas as I had them prepared earlier) 
Serves : 2 
1 cup = 250 ml cup 
Special Vessel/equipment: 1 small or medium size bottle for the Vinaigrette.

Ingredients :

1/2 cup Little Millet / Samai/Sama
1/2 cup chickpeas ( soaked and boiled) 
1 large tomato ( finely chopped)
1 large onion ( finely chopped)
1 cucumber ( finely chopped)
1/4 capsicum /bell pepper ( finely chopped)
100 gm cottage cheese/paneer or tofu ( crumbled or finely chopped) ( optional)
10 mint leaves ( torn)
6-7 cilantro leaves ( finely chopped, optional) 
salt to taste 

For the Garam Masala Vinaigrette :

1 tablespoon oil ( of your choice) 
1 teaspoon vinegar ( you can use apple cider if you like) 
1/4  teaspoon cumin/jeera  powder
1/4 teaspoon kashmiri chilli powder ( or chilli powder of your choice ) 
1/4 teaspoon garam masala powder 
1/4 teaspoon jaggery powder or sugar 
1 teaspoon finely chopped onions
1 teaspoon finely chopped tomatoes 
1/2 small green chilli ( seeds removed, finely chopped , optional) 
1/2 teaspoon fresh herbs ( of your choice , I used mint/pudina leaves)
salt to taste

Chef tip  : You can make a larger quantity and store it in the bottle. Each one can add extra according to their taste preference. Also, taste the vinaigrette and  adjust spice powders and sweetness according to your palate. The vinaigrette stays good for 3-4 days when kept refrigerated in a clean, odour less and air tight bottle.  . 

Method :

To make the  Garam Masala Vinaigrette:

1. Take a small clean bottle , add the oil and vinegar, close the bottle tightly  and shake well.
2. The mixture will emulsify.

3. Now add all the spices, vegetables given under ' For the Garam Masala Vinaigrette', close the bottle and shake again . 


4. Your Garam Masala Vinaigrette dressing  is ready . 

Let us now prepare the salad. 

1. Chop all the vegetables and  boil the chick peas.

2. Cook the samai / little millet using 1 1/2 cups water ( one and half cups of water) till they are well cooked and soft. Make sure they don't turn mushy .

Chef tips : 
 Little Millets/ Samai can be cooked two ways. 
a.You can pressure cook them upto 2 whistles and switch off. 
b. You can cook them in an open pot . 
c. It takes approximately only 10 minutes to cook them . 
d. Soaking them in water for at least 30 minutes, helps it to cook faster. 
3. You can use a ladle or fork to toss them so that even if a few of them stick together, it will loosen them up/fluff up. 

4. Add all the chopped vegetables , herbs and mix well.



5. Add little salt ( as the vinaigrette also has salt) and mix again. 

6. Spoon vinaigrette into the salad and toss well. 
Chef tip : Add quantity according to your liking. Best way to find out is to mix , taste and adjust spices and salt. You can squeeze juice of lemon if you like . 


Your Indian Style Little Millet Salad with Garam Masala Dressing  is now ready to be served immediately or you can refrigerate them for a few hours and serve them cold. They taste even more flavourful after a few hours. 

Little Millet Salad Recipe

I am sure your family will love this taste. It is sure going to change the way they are going to look at salads . 

Happy Cooking !

With love ,

Masterchefmom












Monday, November 6, 2017

Ragi Paruppu Dosai | Finger Millet Lentil Dosa | Gluten Free and Vegan Recipe

Ragi Paruppu Dosai

Hi Supermoms,

Having an Idli/ Dosai batter in the refrigerator is always a comfort feeling for all of us.  This weekend, I made a tasty and wholesome dosai using mixed dals and ragi flour. I had shared the 'making' in my instagram feed and I received so many requests to share the detailed recipe .  Thank you for being so appreciative and encouraging. I am so grateful for all your love. I completely enjoy sharing my recipes with you all. 

 Finger Millet or  'Ragi' , as we popularly call in India is rich in fibre and is packed with calcium and Vitamin D. I have already shared Instant Ragi Dosai Recipe and Ragi Dosai recipe  ( fermented version) with you all. This is the third variation. 

In Gurgaon, I get ready made mixed dals which has toor dal, channa dal, green moong dal, split black gram dal. You can add equal amounts of these to make this dosai. The dosai was a big hit in my home and trust me, no one likes ragi so much . But, they loved this dosai as it was so  tasty.

This dosai is gluten free , wholesome and so easy to make . 

Ragi Paruppu Dosai

Ragi Paruppu Dosai | Finger Millet Lentil Dosai :

Preparation time: 4 hours
Cooking time : 3-4 minutes per dosai 
Makes : 40-45 medium size dosai ( approximately)
Special Equipment/ Vessels : Dosai tava, dosai(flat) spatula
1 cup = 250 ml cup

Ingredients :

For the Dosai batter:

3 cup mixed dals 
3 cups ragi/finger millet flour
4-5 dry red chillies ( used the long variety) 
1/4 teaspoon asafoetida 
salt to taste 

Other ingredients :

1 tablespoon sesame oil ( you also can oil of your choice also) 

Method:

1. Wash and soak dals along with dry red chillies for four hours . 
2. Grind them smoothly in batches using 1 cup of water.
Chef tip: I like to grind the batter thick and dilute as and when I am making the dosai. 

3. To the ground dal mixture, add ragi flour, salt, asafoetida and curry leaves ( if you are adding )and mix well using your hand .

Chef tip : You can add 1 cup of water and make a loose batter. 
4. Allow the batter to rest for 5-6 hours.
Note : The batter does not require fermenting and can be used immediately. But the taste and texture of the dosai gets even better after resting. In fact , you can rest the batter in the refrigerator overnight , dilute the batter and make dosai next day. Tastes great. 
5. Your Ragi paruppu dosai batter is now ready. You can refrigerate and use the batter upto 3-4 days.
6.  Before making dosai, take small portion of the batter ( 2 cups )  in another vessel, dilute the batter using 1 cup water , mix well and start making dosai.
Important note : The batter should be in room temperature to get that perfect colour and texture.
7. Now you can start making  Ragi paruppu dosai like regular dosai . You can refer here for stepwise pictures.

I served the Ragi Paruppu dosai with Yellow Peas Curry ( Matar) . It was a delicious combination. You can refer to my yellow peas curry recipe here. The only variation I made in the yellow matar recipe is that I used tomato puree instead of chopped tomatoes . Loved, the colour and the taste. Do try !

Ragi Paruppu Dosai

Few Additional  Tips :

You can add curry leaves either in the batter while grinding or can tear and add them to the batter . You can also sprinkle grated vegetables of your choice after spreading the dosai . Press lightly with the spatula and then flip and cook . 


Happy Cooking !

With love,

Masterchefmom









Saturday, November 4, 2017

Mullangi Keerai Soup | Radish Greens Soup | Gluten Free and Vegan Recipe

Radish Greens Soup

Hi Supermoms,

Keeping up my promise, here is the first soup recipe of this season using radish greens. Though you get radish through out the year, the ones you get during winter is so much more tasty and fresh. How many of you use the radish greens? 

Till some years ago, even I used to remove it and leave it in the vegetable shop itself after the shop keeper weighs it 😅. You learn every day and I learnt that radish greens has more nutrients than the radish itself.  It is filled with so many anti oxidant properties and is also used as a medication for jaundice and rheumatism.  So, before you cook radish, do remember to use the greens . 

It is easy to cook them. To clean , just fold the leaf vertically in half, remove the stem in the centre . For more clarity, check my 'radish greens poriyal recipe' for stepwise pictures. 

 I have earlier shared the 'radish greens chutney' recipe and 'radish greens poriyal recipe' , which you can refer to for more radish greens recipe ideas. 

Radish Greens Soup

Mullangi Keerai Soup | Radish Greens Soup:

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 4
1 cup : 250 ml cup

Important Note : I have used mixed dal in this recipe but you can use one or many  dals of your choice 

Ingredients :

To be pressure cooked :

2 cups radish greens ( cleaned and washed)
1/4 cup mixed dal /lentils
( I added  a teaspoon of channa dal, masoor dal, split black urad dal, toor dal , green moong dal) 
2 garlic pods 
1 small green chilli ( optional)
1/4 teaspoon turmeric powder

Other ingredients :

1/2 teaspoon peppercorns ( coarsely powdered)
1 tablespoon lemon juice ( adjust according to your taste)
salt to taste 

For garnish ( optional):

toasted bread, cream , fried onions , fresh coriander or mint 

Method :

1. Pressure cook radish greens along with dal, garlic pods, turmeric powder with 3 cups of water upto 3 whistles over medium flame.


2. Allow it to cool completely and grind the mixture coarsely . 
3. Transfer it back to the pressure cooker or any other pan , place it over low heat and adjust water quantity according to the soup consistency you like.
4. Add peppercorns, salt and allow it to simmer for 5 minutes.
5. Taste and adjust spice and salt according to your taste and switch off.
6. Stir in the lemon juice , garnish and serve hot. 

Healthy and wholesome soup is now ready to be served. You can serve this along with Dalia Salad and it makes for a complete meal. 

Radish Greens Soup

Happy Cooking !

With love,

Masterchefmom










Friday, November 3, 2017

Dalia Salad| Broken Wheat Salad| Tabbouleh Recipe


Dalia Salad

Hi Supermoms,

 I have a foodie family and it is difficult for me to make salads that gets approved easily. Also, when I say that I am making 'Salad' , the immediate reaction from them is not very motivating 😆.

But this only makes me more determined to build a salad that is also very tasty. Also, all of you who are reading this post want to eat light, healthy and wholesome salad as 'one bowl meals' that is also quick and easy to build. Am I right ?

So, I am going to share some delicious salad recipes that can be enjoyed as a 'meal' for lunch or dinner. You can add a bowl of soup to this meal. If you eat eggs, then you can boil and add the white part of the egg . Also, you can add vegetables that are available at home to this basic recipe. I have used ghee to toast Dalia. If you are vegan, you can skip ghee and use oil. Also, you can use any gluten free millet of your choice . 

Together, let us start enjoying salads 👍

Dalia Salad

Dalia Salad| Broken Wheat Salad| Tabbouleh Recipe :

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

Ingredients :

1/2 cup dalia /broken wheat
1/2 cup green gram sprouts 
1 large tomato ( finely chopped)
1 large onion ( finely chopped)
1/2 cup fresh herbs of your choice ( I used mint and cilantro/coriander leaves)( roughly torn)
1/4 cup roasted peanuts
1/4 cup raisins/dry grapes
1/2 teaspoon ghee 
4-5 peppercorns ( coarsely powdered, adjust according to taste)
1/4 teaspoon fennel seeds/ saunf ( coarsely powdered)
1-2 teaspoon lemon juice
salt to taste 

Method :

1. In a wide bowl, add the chopped onions and tomatoes.


2. Sprinkle the powdered fennel seeds, salt and mix well.
3. Heat a pan with ghee and lightly roast the dalia till fragrant.
4. Add 2 cups of water and cook the dalia .
Chef tip : You can pressure cook the dalia. Just make sure that they don't turn mushy.
5. Just before switching off the dalia, add the sprouts , mix and switch off.


Chef tip : If you like the sprouts raw, you can skip this step and add it to onions and tomatoes.
6. Add the cooked dalia and sprouts into the bowl .


7. Add black peppercorns, lemon juice and mix well.
8. Taste and adjust salt and spice according to your taste .
9. Add the herbs, ground nuts, raisins and serve immediately for best taste. 


Your simple and tasty Dalia Salad is now ready !

Dalia Salad

Happy Cooking !

With love,

Masterchefmom














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