Category Archives: Break Fast Recipes

Smorgastarta – Sandwich cake

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This post goes to the facebook group Home Bakers Guild, as part of their Blogger Tuesdays

Hi all,

I am back. And you have no idea how glad I am to be back!

I am happy, because if it weren’t for the Guild and Blogger Tuesdays, my blog vacation would have become a blog break! It was already bordering somewhere there, but let’s not go there now. There will be a post, every Tuesday recipe the whole of this month. Let’s begin with that and slowly take it from there.

Like I wrote last week, we shifted to U.S. one and a half months back. Right from finding a steering wheel in the passenger seat in your car (they switched it, would you believe!!) to finding just empty space inside the closet (in India, you will have built-in shelves inside wardrobes), everything is different. None of the changes are big, but it’s been a deluge of small ones.

The inevitable question from everyone has been,”How do you find the place? Do you like it?”. It’s a simple query, but I find it the most difficult one to answer. Because I miss home the minute I hear it. Coming to think of it, I don’t even know which home I am missing – our house, my in-laws house or my parents’ house… food for thought!

But then, that’s life and you go where it takes you. And be happy about it. It’s different from what we have known all our life, but that doesn’t mean that it’s bad. It means that you need to open up a bit more.

And once you open up your mind, you might enjoy a different, but delightful experience. Not unlike the cake here.

Whoever thought sandwich can get dressed up like this!?

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Smogastarta is a popular sandwich cake from Sweden. It’s savory and is served chilled. It’s apparently served for birthdays, weddings, funerals and all sort of gatherings (says Wiki).

It’s really versatile…it can be an appetizer (small individual portions), lunch or even a wedding cake! It’s a non vegetarian dish by default, but again it can be easily adapted into vegetarian or a vegan avatar.

The sandwich filling options are endless. I tried my usual Nita Mehta cottage cheese filling. Egg salad would be good with this. A combination of potatoes and peas mashed along with some pudina chutney would be wonderful and filling as well. The ‘frosting’ recipes also vary a lot. It usually includes cream cheese, but I was happy with thick yogurt itself.

Do try out this cake. A truly ‘hatke’ (different) cake..

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Recipe source: the internet, Saveur

Ingredients:

  • Bread, home made or ready made. If baking at home, a 6″ round pan would be the best
  • Sandwich filling of your choice
  • Decorations : vegetables of your choice
  • Yogurt and mayonnaise for the ‘frosting’

What I used: 

  • Three slices of whole wheat bread, cut using a sharp lid
  • Filling 1:  (Recipe source: Nita Mehta’s Sandwiches book)
    • 2 tbsp cottage cheese or grated paneer
    • 1 tbsp tomato ketch up
    • 1/2 tsp ginger garlic paste
    • 1 tbsp chopped coriander leaves
    • salt and pepper for seasoning
  • Filling 2:
    • 2-3 tbsp finely chopped salad vegetable (lettuce, carrot, cabbage)
    • 2 tsp mayonnaise
    • 1 tsp thick yogurt
    • salt and pepper
  • Outer frosting:
    • 3/4 cup thick yogurt (this qty varies depending on the size of the bread)
    • 2-3 tbsp mayonnaise (this varies in proportion to the yogurt)
    • salt

Method: 

If you are baking the bread, follow the recipe and bake it in a 6″ round pan. Once it’s baked and cooled completely, level the dome and cut into one or two layers.

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Here, I have used a sharp dabba for cutting the bread into a circle. Three slices for two layers.

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Make the fillings. This is cottage cheese + ketch up + ginger garlic paste + coriander leaves. Mix and fill one layer.

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Fill the other slice also with filling of your choice.

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Make the ‘frosting’ recipe by mixing yogurt and mayonnaise. Add salt to taste. Check the seasonings and adjust per taste. Add this to the assembled sandwich.

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Coat the sandwich all over and decorate as per your wish. Since I was covering the bread all over with coriander leaves and cherry tomatoes, I was not striving for a smooth finish.

You can decorate with chopped cucumber, boiled eggs, lettuce, carrots…whatever you like and goes well with your sandwich.

Chill and server your smogastarta. Enjoy!

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Filed under Any Time Foods, Break Fast Recipes, Cakes and Bakes

Savory corn and pepper muffins

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This post goes to the facebook group Home Bakers Guild, as part of their Blogger Tuesdays.

This is Rajani here, I blog at My Kitchen Trials. Thank you for having me at the guild again as part of Blogger Tuesdays this month.

I blog because I love food. And food photography. But the main reason is I also like to think out loud. My loud mouth has gotten me into a lot of tight spots in real life, but thankfully that’s not happened much in the blog space till now.

I like to record the little things in my life, the everyday things that we love at that moment but soon gets forgotten in the rush of life. And at times, I like to talk about the big things too.

I was here in this forum for June Blogger Tuesdays with two posts. I posted them from my home in Chennai.I have traveled a long way from that time. Literally! I have crossed the oceans and traveled 10 hours back in time. I have come to another country, another continent, another world.

See….big things!!

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I boarded that flight to US in July mid (remind me to tell you that story some other time. Excerpts include a delayed flight from Chennai, raised BP, fight over checking in the cabin baggage, Olympic style midnight marathon at the airport to catch the connecting international flight and a literal last minute boarding).

The man, my dear husband, was already there a couple of months before in the US. The house hunting was over, the car was bought. The tough part was over, all I had to do was to step into the semi-set house, fix it up fully and start running it. A piece of cake, right?

What I didn’t know was when a man says the kitchen is already set, he might mean,”That’s where the salt is. That’s all one needs for cooking, right?”

You miss your comfortable home the most when you are standing in the kitchen with a big cabbage in your hand, wondering how to cut it because there is no knife or a cutting board.

You miss the simple things in life that you took for granted.

It snowballs and then you miss your family, friends and the fun you had back home.

It is a task to remind oneself that there are fun times ahead too, but that’s not the first thought that comes when you look at that cabbage in hand.

Relocating and starting from scratch is no cake walk, at least not for me. It’s been one day at a time, one meal at a time. But gets better everyday and it helps that we now have a knife and cutting board as well in the kitchen :-).

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For the recipe today, I have chosen a savory treat. It’s slightly adapted from Dorie Greenspan’s Baking From My Home to Yours. You can view the recipe in the book preview as well.

I am trying a corn muffin for the first time. LOVED it would be an understatement. These were quite a different treat from the usual sweet bakes and the whole batch disappeared before I could even get a decent click! These freeze well, so you can make ahead if you want to.

See you all next week!

Makes : 12 

Ingredients:

Dry Ingredients:

  • 2 cups all purpose flour (or 1 cup flour + 1 cup cornmeal)
  • 1 tbsp sugar
  • 1 tbsp baking powder (yes, tbsp – not tsp)
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp chilli powder (or more, per your taste)
  • 3/4 spoon ground pepper powder

Wet Ingredients:

  • 1 cup buttermilk ( 1 blended 1/2 cup yogurt + 1/2 cup water and measured out one cup buttermilk)
  • 100 gm (1 stick) butter, melted and cooled
  • 1 large egg yolk ( I used an egg instead)
  • Water, as needed

Oher stuff:

  • 1/2 cup corn, frozen or fresh
  • 1 small jalapeno pepper, seeded and chopped fine
  • 1/4 red pepper, seeded and chopped fine
  • 2 tbsp cilantro, cleaned and chopped fine

Method:

Heat oven to 200C/400F. Grease a muffin tray and keep aside.

Cut the butter into cubes and melt, set aside to cool.

In a large pan, mix the dry ingredients together. Ie, whisk together the flour, baking powder, baking soda, sugar, salt, pepper and chilli powder until well combined.

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Once the butter is cooled, add the prepared buttermilk and egg/egg yolk and mix well until combined.

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Add the wet ingredients to the dry. Whisk until combined. Don’t over mix.  I had to add some water also to get this consistency. If it happens to you as well, add water in tablespoons, until you get a lumpy batter. Don’t add too much water all at once.

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Add the corn kernels,  chopped red pepper, jalapenos and coriander leaves. Stir it in.  
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Divide the batter evenly into the muffin molds and bake for about 20 minutes or so, this time may vary from oven to oven. You can check whether the muffins are done by inserting a skewer or thin knife inserted into the middle of muffins. It is done if the skewer/knife comes out without any crumbs attached to it.

 

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Remove from the oven and let it cool down for 5 minutes in the pan itself. Carefully take them out and serve once they are warm. These can be cling wrapped and frozen as well.

 

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Grab one and have it as soon as it’s cool enough to pop into your mouth, else they will all be finished before you realize it!

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Sikkim : Sel roti/ sael roti

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I remember the time I started making rotis/chapatis. The game that we had was “Guess the shape!”

India map was the most common one, but animal shapes like kangaroo or cheetah too weren’t uncommon. We used to have a lot of fun, letting our imagination run wild, while savouring those out of shape rotis. The good thing was, no matter what the shape is, the taste was fine.

Now when I roll out chapatis, it doesn’t come as a perfect circle, but it’s stopped being closer to a square! So I am happy…

Coming to these Sel rotis, which are quite popular in Sikkim, the shape is nowhere close to how it should look like! But again, the taste was fine, so I guess, it’s ok…for a first trial, at least.

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While looking for Sikkim recipes, I came across this NDTV article which talks about the culinary changes that has come over the place. There was a mention about Sel roti in there and that helped me decide the menu.

A bit more digging showed that Sel roti is originally from Nepal and is eaten with potatoes in various forms, aloo ko achar being one amongst many. This is a nice post about Sel rotis.

Though I tried the given combination of potato and sel roti, with yogurt, I couldn’t understand the combination-connection. The sel roti was great, the potato was great, but there was no chemistry between the two!

May be, these are acquired tastes or may be I should try out the original before passing that statement :-).

I loved the Sel roti, despite its poor shape. I first used a coke bottle and the batter oozed out completely. Then I used a squeezable ketch up bottle, that’s how I got the wriggly Sel rotis. I tried pouring from my hand as well. The shape wasn’t great, but it wasn’t bad either.

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The Menu:

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Filed under Break Fast Recipes, Flat breads, Side Dishes

Madhya Pradesh: Poha-Jalebi and Bhutte Ke Khees

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I tried getting a lunch menu for Madhya pradesh, but wasn’t successful. I didn’t know anyone personally from there and I was not confident about the menu I created.

But browsing for recipes from the region, I realized that there was a totally new dish for me to try : Bhutte ke khees, corn grated and then cooked in milk until its dry. It was a recipe I wanted to try. Apparently it’s famous in Indore, a happening city in the state.

So to go along with it, I decided to feature another interesting combination that I haven’t heard before – Poha and hot-hot jalebis!

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Poha and Jalebi together is a new combination for me and this apparently is a popular street food there. Through this journey of the Indian states, I am learning so many new recipes and new combination of food.

Poha is rice flakes and this is a very simple dish to prepare. It can be modified to include as many vegetables as you want. In my place, this is an occasional breakfast or an evening tiffin/snack to have when you are back from school.

There is a tamarind version and a curd version as well, and I like the first the best. This is a simple version with lemon and potatoes.

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I never thought I would make jalebis at home one day. And the surprising fact was that it wasn’t all that complicated. If you can make sugar syrup and you know how to deep fry, then it’s a breeze.

Now, for me, I am still struggling with both. Yet I was able to get decent results.

The traditional recipe for jalebi requires overnight fermentation. But there is an instant recipe, which uses yeast for rising. I used this recipe. And one main thing to notice is that when they say instant, they MEAN instant. Ie, this recipe is not great for refrigerating and using the batter later (def not in Chennai). And even if you leave it outside for more than 2 hours, the batter rises a lot. So it might spread out more. There will be more holes in the jalebi as well. And more holes means it will soak up the sugar syrup a lot.

So prepare the batter in smaller quantities if you are not planning to make it right away.

 

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Bhutte ke khees is a good exercise recipe for your arms. You have to keep on stirring for about 20 minutes plus. I made only with one corn, but I don’t think that mattered. It took all the time in the world before it was ready.

The good thing was that it was worth it. It’s not a recipe I might try again as it was time consuming, but it’s definitely worth trying once at least.

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The Menu:

  • Poha : A breakfast preparation made of rice flakes. It is paired with hot-hot jalebis.
  • Instant Jalebi : A sweet preparation, that is deep fried first and then dipped in sugar syrup. This is an instant version using yeast. The traditional method uses yogurt for overnight fermentation. Check out this video from Tarla Dalal before attempting this recipe.
  • Bhutte Ke Khees

 

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Filed under Break Fast Recipes, Sweets and Desserts, Thali

Kerala Breakfast – Puttu & Kadala

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Sorry..long post. Couldn’t help myself.

Kerala. God’s own Country. The place where I was born and brought up. My home.

They say we don’t know the worth of our blessings until it’s taken away from us. When I was in Kerala, I never appreciated the greenery, the beauty and the laid back lifestyle. All it took was an year in Chennai to learn, love and respect mother nature’s blessings. When you travel in train, there is a noticeable difference in the scenery outside when you enter Kerala. It’s green and pleasant and many-a-times it might be raining as well.

Rain is a big part of the life there. And unlike Chennai, we hardly had the schools off because of rains.

Our old house has a well inside. Yes, inside the house. It was an old ‘nallu kettu’ style house, which has an opening in the middle of the house. Our favourite time pass was to watch the water flow in the small canals (oda) from our windows. We had two such openings, and so it’s an ‘ettu kettu’ veedu.  It’s similar to the one below, but on one corner, next to the kitchen, there is a well. It’s in ruins now :-(, the house, I mean..the well is still fine.

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My place is surrounded by temples. Usually temples have a pond nearby and we have one right opposite our house.

Now, during the rainy season, the water level inside the well increases. But it’s connected to the pond, so the excess water flows off to the pond via some hidden channel and the water level in the well is maintained without overflowing. It’s like marking a ‘maximum height’ point and then connecting to the pond using some pipes (made of what? No idea!!) once the water rises that level.

And the pond is connected to a lake nearby. So there too, when the water level goes beyond a point, it flows off to the lake and hence never overflows.

And yes, it was done centuries back. Some architecture, huh?

But those were the good old days. Now, life is much busier, no one has time for anything, lots of trees are gone, building have come up like mushrooms and the rains are much lesser.

The price we pay for progress!

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The good thing is, the food remains just as simple and just as tasty. That hasn’t changed. After covering the sadya recipes last September, I chose something basic from my native state this time.

Something that you can begin your day with…Puttu and Kadala curry.

Puttu is made with ground rice. The ground rice is then steamed with grated coconut filling in between. Earlier it involved soaking, drying and then grinding of rice. Now, all we need to do is pick up a ready-made ‘puttu podi’ packet from the supermarket aisle.

In olden days, the steaming was done in hollowed bamboo stalk or in a coconut shell. Now we have stainless steel cylindrical tubes, just for this purpose.

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Puttu is a really filling breakfast. It can be served with a whole lot of curries. Kadala curry or chickpea curry is a famous combination. Mutta curry and whole green moong curry also goes well with puttu.

But the simplest and the tastiest way is to have it with milk and banana. Break the puttu and then add a bit of milk to moisten it. Top it with sugar and eat it with a small piece of banana. Childhood memories :-) (Not quite childhood, I still do it :D).

Food has a lot more to do with familiarity than the taste itself. Something that’s tasty for me doesn’t appeal that much to my husband since they weren’t brought upon it. So I don’t make this at home as much as I would love to, because my husband and my son are not from Kerala and they don’t have a connection with this food as I have. Well, that’s the way of life..

Anyway, scroll down for kadala curry’s recipe and the link for puttu.

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Recipe Source: My Friend

Serves : 2-3

For making puttu, check out this link : Puttu. There are step wise pictures, making it easy to understand. For the curry, the recipe is below.

Ingredients:

  • Black Chana/Chickpea            :           1 cup, cooked
  • Onion                                               :           1 small, chopped fine
  • Ginger garlic paste                    :            1 tsp
  • Tomato                                          :             1, optional
  • Coconut milk                               :             1/2 cup, optional

Tempering:

  • Oil                                                   :              2 tsp
  • Mustard seeds                           :              1 tsp
  • Curry leaves                               :              6-8
  • Red chillies                                 :              1-2

Spice powders:

  • Chilli Powder                              :             1/2 tsp (or per taste)
  • Coriander Powder                    :             1 tsp
  • Pepper powder                          :              1/2 tsp
  • Turmeric Powder                     :              1/4 tsp
  • Garam Masala powder            :              1/2 tsp

Method:

  1. Wash and soak chickpeas overnight. Pressure cook the next morning with salt and enough water to cover the chana. After the first whistle, lower the heat and cook for 20-25 minutes to cook the chana thoroughly. Take off the heat and once the pressure drops, keep it aside retaining the water in which it’s cooked.
  2.  In a kadai, heat the oil. Add the mustard seeds, curry leaves and red chillies. Once the mustard crackles, add the chopped onions. Saute till pink and add the ginger garlic paste. Cook for a minute or two.
  3. Add the chopped tomatoes, if using. Cook till it’s a bit mushy. Add the spice powders. Saute till it’s a bit brown.
  4. Now, add the chana with the water in which it’s cooked. Check and add salt (keeping in mind that we have added some while cooking the chana) and adjust the other seasoning as well.
  5. Let it simmer for about 10 minutes, stirring now and then to avoid burning. You can add more water if the curry thickens too much. Ideally you can stop when the gravy is not runny any more and is slightly thick.
  6. If you want more gravy, you can grind half a coconut into a smooth paste and add it to the curry along with a cup of water and let it simmer for sometime. I added coconut milk powder with 3/4 cup of water and let it cook in low heat for 5 minutes.
  7. Serve with puttu, aapam or even rotis.

Notes:

  • As kids (even now :D), we would add milk to moisten the puttu, then add a bit of sugar to it and eat it with a banana. A pappadam to this would take it to the next level :).Puttu goes well with kadala curry, green moong curry, spicy egg curry. It pairs well with pappadam as well.
  • This kadala curry will go well with aappam as well.
  • My friend sometimes pressure cooks the chana in the night without soaking. She then lets it rest in the cooker overnight. That way you don’t have to wake everyone up by using the cooker in the morning. And no soaking as well. Brilliant!

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Jharkhand – Chilka roti & Chana Dal ki Chutney

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Once upon a time in a small town, there lived a woman who knew only one breakfast to prepare. Arisi upma. And everyday she prepared it with a lot of love for her husband. But after eating it day in and day out, the husband was bored with the dish. He decided to take her to a restaurant nearby to show her that there are dishes beyond upma.

So off they went to a fancy restaurant. He ordered a porridge/pudding from the menu. And with great expectations, they bit into their lovely looking, all dressed up porridge.

….and the wife blurted out,”Upma!”

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The scene above is not unlike my experience with this chilka roti and chana dal chutney. I didn’t believe Jharkhand dishes would taste like our everyday South Indian recipes. But one bite into this roti and I blurted out,”Ada dosa!”

And a bit of chutney had me shouting,”Parippu thogayal!

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It’s amazing that people in two different zones of the country have come up with very similar dishes. Our South Indian Adai dosa has a combination of lentils and this chikli roti has only chana dal.

The chutney tasted really close to our thogayal which is made of a toor dal and chana dal combination. Though this chutney goes well with the roti, I felt it would pair well with rice and a more gravy-ish chutney would be suited for the roti. This is again because my taste buds are tamed to that way of eating. No other reason.

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The Menu:

  • Chilka Roti : A dosa/pancake like preparation. Rice and chana dal (split gram) are soaked and ground together for the batter.
  • Chana dal ki Chutney : A thick chutney prepared with chana dal, coconut and red chillies.

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Delhi: Paratha and Bedmi Poori Thali

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For the fourth day of the month-long marathon, we are visiting the capital city.

Delhi is a historical city and we have planned to visit the place multiple times. Once we planned a trip to Rajasthan via Delhi. But because of heavy rains, the train was delayed by more than 24 hours. So we cut short the Delhi part and went directly to see the Taj. The rest of the trip was fine, but Delhi has been elusive since.

Now that I know about their street food, I am definitely planning a trip sometime soon!

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Apparently the street food totally rocks in Delhi. Read more about it here. There is a ‘parathe wali gali’ itself. And there are innumerable varieties of chaats and other food.

Boy! That’s the place I should have been born!!

I tried making the paratha thali here, but without that plate where they serve the parathas, it just looks spread out and incomplete. My original menu was onion paratha, aloo curry, tamarind chutney, mint chutney and chole.

Then when I was digging Vaishali’s blog (she is from Delhi), I saw a refreshing kulle ka chaat recipe and also one for bedmi poori. These two were new to me,  so I cut out the chhole and added the chaat and bedmi poori to the menu. The aloo curry is also from her space, it turned out absolutely fantastic. Scroll down for the recipe links.

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The kulle ka chaat was so easy to put together and tasted so fantastic. Like Vaishali, I too served it chilled. It has very basic ingredients, all you need to do is cook your chana and chill it. Serve them later in chilled vegetable or fruit ‘baskets’ (carved out veggies like potato, sweet potato, tomatoes or fruits like bananas, orange or apple) topped with pomegranate seeds, lemon juice, chaat masala and coriander leaves. It’s best served chill.

When you add that bit of lemon juice and a pinch of chaat masala, this simple combination waves a great culinary magic.

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Bedmi poori has urad dal paste in it and the dal can be prepared as a stuffing or the paste can be mixed with the dough and made as pooris. I followed Vaishali’s recipe and made it as a filling.

The filling really resembled our South Indian Vada to some extend, which is also made with urad dal.

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The menu:

  • Bedmi Poori : Deep fried pooris with urad dal filling. Served with aloo curry
  • Aloo Subzi : A potato based curry that pairs well with bedmi poori and the paratha
  • Onion Paratha : Parathas with onion filling
  • Pudina Chutney : Grind a cup of mint leaves with an onion, 2 pods of garlic, 2 green chillies, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala and salt. Add a bit of lemon juice for retaining the green colour.
  • Tamarind chutney : Sweet, sour and spicy tamarind chutney enhanced with dry fruits and nuts.
  • Kulle Ka Chaat : A chaat with cooked chickpea, pomegranate pearls and a fruit/vegetable basket.

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Masala Dosa – Lunch box style

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Every time I get to meet my cousin, its “food time”. My BIL also cooks and their cooking mantra is “Simple, but tasty food”. They don’t bother with cumbersome cooking, just light foods that are easy to make.

Along with new recipes, I learn ‘re-invented’ foods also from them. Masala dosa is something I have been making forever, but this version ensures that you can pack it for your kid’s lunch and he doesn’t come back and tell you that “the masala kept falling all over, Mommy!”

All one has to do is to mash the potato masala filling nicely. Mash them up so that you can apply it like a paste and then the dosa would just stick to it! That makes it easy to pack it for lunch. Don’t you think so?

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Makes filling for about 8 dosas, depending on how much filling you use for each dosa

Ingredients:

  • Dosa batter (ready-made or home-made)
  • Potatoes                               :           3 big
  • Onion                                     :           1 medium, chopped
  • Green chillies                     :            3-4, chopped very fine (or per taste)
  • Ginger                                    :           1″ piece, minced
  • Turmeric powder             :           1/4 tsp
  • Mustard seeds                   :             1 tsp
  • Curry leaves                      :              8-10, chopped very fine
  • Salt
  • Oil

For the red chilli chutney:

  • Red chillies soaked in warm water       :  8-10
  • Garlic pods                                                     :   4-5
  • Tamarind paste                                            :   1 tsp
  • Salt, as needed

Method:

  1. Wash and clean the potatoes. Cook them till they are well done, I do this in the pressure cooker for about 4-5 whistles. When cooked, peel, cut them into bigger pieces. Once they are cool enough to touch, break them as small as you can with your hands or with the back of a ladle and keep aside.
  2. Chop the onions fine. Mince the ginger, curry leaves and green chillies.
  3. Heat 1 tbsp oil in a pan and add the mustard seeds. Once they crackle, add the curry leaves. Add the onions and chopped ginger and green chillies and cook till the onions change colour.
  4. Once the onions are done, add the potatoes, turmeric powder and salt. Mix well.
  5. Now, using a masher, mash the masala well. We want as little lumps as possible. Taste test and adjust the seasoning. Once done, keep aside.
  6. For the red chili chutney, soak the red chillies in warm water for about 30 minutes. Drain and grind it with garlic pods, tamarind paste and salt, adding a bit of water to make a paste. This stores well for over a week when stored properly and refrigerated.

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Keep your masala and the red chutney ready. Mash the masala well so that you don’t have many lumps.

Spread the dosa batter in the hot tawa, try making it as thin as possible. The sides, especially should be as thin as possible. Take a spoon of sesame seed oil/ghee and pour it all around the sides of the dosa. This makes it easy to take it off the pan.

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Spread about 1/2 tsp of the chilli chutney on top of the dosa. The chutney is spicy, so skip it for kids.

Take 1 tbsp of the masala filling and spread it on one half using the back of a spoon or another wooden spatula. Take some more and again spread, ensuring that half the dosa is covered with a layer of masala.

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Fold the dosa over and let it cook in medium flame for about 15-20 seconds. Turn over and cook the other side too.

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Take off the heat and cut it into four pieces. Ready for the lunch box!

Skip the chilli chutney when giving it to kids. For adults, its not that spicy since we are using only a little bit. A bit of the chutney can be had as a side dish as well for the dosa.

masala dosa

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Filed under Any Time Foods, Break Fast Recipes

Corn Capsicum Sandwich

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I have always been “Honey, we have guests tonight. What is the delivery guy’s number?” kind of person. Making food for a crowd is just not my thing. My BP goes up, sugar comes down and I am a total nerve wreck!

Not to mention that the couple of trials have been disasters!

So whenever some one comes home, I call up anyone and everyone who deliver food to my place. I prefer to enjoy a nice relaxing time catching up with people than catching up with stove.

So when my son wanted to celebrate his birthday (“like all my friends do, Mommy”), I was so sure that I will be ordering food from outside.

corn capsicum sandwich

But then some how somewhere we all decided that I will be doing the whole thing by myself.

Well, it helped that the attendees were kids and it was tea time. I don’t think I would ever have had courage to cook for 12 adults!

Anyway, the day came and went. And I survived. So did the kids. In face, the kids were happy and they had a great time. They went home with tummies full and we had an empty sandwich tray in return. And you have no idea how happy that made me :-)

corncapsicumsandwich

Recipe Source : My friend

Ingredients:

  • Bread slices  :  8

For the filling (4 sandwiches):

  • Onion                                          :        1, chopped fine
  • Capsicum/green pepper     :        1 small, chopped fine
  • Corn                                             :        1/4 cup
  • Milk                                              :       1/2 – 3/4 cup
  • Flour (maida)                           :    1 tbsp
  • Salt & Pepper to taste
  • Oil to sauté

Method:

  1. Wash, peel and chop the onions. Dice the capsicum into small squares.
  2. Heat the sandwich maker, if you have one.
  3. Heat 2 tsp oil. Sauté the onions. When it’s done, add the corn and capsicum. Cook till its softened a bit, but the capsicum should not  be too soft.
  4. Add the maida/flour and cook for 30 sec. Add salt and pepper.
  5. Add 1/2 cup milk and stir so that no lumps remain. You might have to add some more milk to bring it to a slightly thicker than cake batter consistency. It shouldn’t be runny, but it shouldn’t be too thick either. We should be able to spread it in the bread without any problem.
  6. Let it cool for a bit. This can be made 2 days in advance and stored in the refrigerator.
  7. For the sandwiches, spread a tablespoon of the filling to one slice and cover with the other slice. Use a sandwich maker to make the sandwiches.
  8. Serve with tomato ketch up or on its own itself.

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Vegetable Omelette

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I said I send fruit as snacks for my son – I didn’t say he finishes it off everyday. On the days the snack comes back half full, I present them as fruit pancakes the next day.

Luckily for me, he has been quite a good kid snack-wise for a while now. So the apple pancakes will just have to wait.

Let’s turn our attention to this vegetarian omelette, which is also a good mess less lunch box choice. It makes a great quick fix evening snack/tiffin as well. The best part of this recipe is that it was sitting in the drafts folder, waiting to be used straight away!

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Recipe Source: Veg Recipes of India

Ingredients:

  • Gram flour/besan                :           1 cup
  • Onion                                         :           1 small, chopped finely
  • Tomato                                     :            1 small, chopped finely
  • Green Chillies                        :             1, sliced into thin rounds (optional)
  • Ginger                                       :             1/2″, chopped fine
  • Coriander leaves                  :            a handful, chopped finely
  • a pinch of turmeric powder
  • a pinch of garam masala
  • Salt
  • Oil for making the omelette
  • Water                                          :            approx. 1.5 – 2 cups

Method:

  1. Clean and chop the onion, tomatoes, chilles and coriander leaves.
  2. Add the chopped vegetables to the besan. Tip in the salt, garam masala and turmeric powder. Add water and mix until you get a lump free batter. The consistency will be neither too thick nor too thin.
  3. Heat a tawa and add a tsp of oil. Pour the batter like you would make a dosa/pancake. Add a spoon of oil around the omelette.
  4. Wait for the top side to cook (the batter will become dry and the bottom will start to brown) and flip over and cook the other bottom.
  5. I served this stuffed between two slices of bread with a bit of mayonnaise, but this omelette tastes good on its own as well.

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This recipe is linked to Blogging Marathon #34 under mess free lunch box theme. Check out the Blogging Marathon page to see the other participants and their entries.

The post also goes to Mireille’s Taste of Tropics – Chillies.

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Filed under Break Fast Recipes, Flat breads