Vegetarian cooking blog

Thursday 29 October 2020

BONDA MORU KUZHAMBU

 This is a popular south Indian dish made of curd/yogurt and is the counterpart of the North Indian Kadi. In the North Indian Kadi chickpea flour or besan is used to give body to the dish, whereas in Mor Kuzhambu, Chana dal and Tuvar dal( yellow lentils and gram) along with coconut and coriander seeds are used to give body. The masalas used in Kadi are in powdered form, whereas in the South Indian Mor Kuzhambu the whole masalas are ground to a paste.

The array of vegetables that can be used in making this dish is huge. Vegetables like Plantains, Brinjal, Colaccasia/Arbi, Ash gourd, Pumpkin, Mango(ripe), Bhindi/Vendakai can be used to make this dish. These vegetables are used in a combination or individually to make the Mor Kuzhambu. Sometimes lentil dumplings are also used

In this recipe, I am showing the method for the Bonda/Dumpling Moru Kuzhambu. This is a dish that I used to make so often in the past and then stopped making altogether for the past two years, for no specific reason ofcourse. Though the Moru Kuzhambu/Kadi is a weekly dish in my house, the Bonda Moru Kuzhambu I make only once in a while.

Usually, Urad dal/ Black lentils are soaked and ground to a fine batter and then deep-fried in oil. There is a popular south Indian snack called Mysore Bonda, so these Bondas are put in the Kadi. I make this in a much simpler fashion though. Idli/Dosa batter is a staple in all our homes, I have used that to make the Bondas with a little additional flours. That's all. 

While you are here please check out other recipes by me like Vatha Kozhambu, Moru Kuzhambu with Bhindi, Gutti Vankaya Kura, Drumstick curry, Brinjal Pepper masala, Pachai Sundakkai Kuzhambu, and many more...

   Here is the recipe for Bonda Moru Kuzhambu-


 PREP TIME: 15                                 COOK TIME: 20Mins
 TOTAL TIME:35 MINS                       COURSE:  MAIN
 CUISINE:  SOUTH INDIAN                SERVINGS: 6 
 AUTHOR: Rajni Ram

 




   Ingredients:

   To Soak for 15 mins:

    Dhania/Coriander seeds 1 tbsp

   Jeera 1/2 tsp

   Chana dal 1.5 tsp

   Tuvar dal 1 tsp

   Dry red chilli  1

   Methi seeds a pinch(optional)

   To grind:

   Green chilli 1 big

   Ginger1/2 inch piece

   Coconut 2 tbsp +

    All soaked ingredients after draining water.

   Curd 300 ml or 2 cups(refer method) (1 cup=150ml)

    For the Bondas/lentil Dumplings:

    Idli/Dosa batter 1.5 cup

   Rice flour 1.5 tbsp

   Green chillies 2 chopped

   Ginger 1/2 inch piece chopped

   Cumin- pepper powder 1 tsp

   Curry leaves a few

   Oil for frying the dumplings

    For tempering:

    Oil 1 tbsp

   Mustard seeds 1 tsp

   Cumin seeds/Jeera 1/2 tsp

   Dry red chillies 2 broken 

   urad dal 1 tsp

   Chana dal 1/2 tsp

   Curry leaves a few

   salt to taste


   Directions: 

   Soak all ingredients mentioned under "to soak" for 15 minutes. After 15 minutes, drain water and put the soaked ingredients into a blender. Add the ingredients mentioned under "to grind" except the curd and grind them to a coarse mixture. Now add 2 tbsp curd to the coarse mixture and grind again to a smooth paste.

While the above ingredients are soaking, let's fry the Bondas. To the Idli/Dosa batter add the rice flour, green chillies, ginger, cumin-pepper powder, and curry leaves and mix nicely. Heat oil in a Kadai for deep frying the Bondas. Now drop a small amount of batter into the oil with your finger or one can use a tablespoon to do it. Drop tiny amounts of batter, because they fluff up in the oil. Repeat for all batter, drain in absorbent paper and keep aside.

Now put a Kadai on the flame and pour the ground paste into it. Reduce the flame and add 1 to 1.5 cups of water and simmer it. The paste has to cook well, for about 2 minutes or until the raw taste of the masalas is gone. Now smoothen the remaining curd(we used only 2 tbsp for the paste) with a whisk or give it a single spin in the blender and pour this curd into the cooking paste. Add turmeric powder and salt. The flame should be low throughout. Once the curd is poured, keep stirring constantly for a few minutes. This should take approximately 2 minutes and then switch off the flame. Once the curd is poured, it should not simmer for long. Now add the fried Bondas. Now in a small Kadai heat oil, add all the tempering ingredients, fry them and add to the Mor Kuzhambu.

 Let the Bondas soak for 10 minutes. The tasty Bonda Mor Kuzhambu is ready to relish.

Serving Suggestions: Hot rice and Parupu Usili on the sides. It is a match made in heaven with Coconut(Thengai ) Sevai(rice hoopers) or even with Coconut rice.


STEPWISE RECIPE FOLLOWS

1.  Assemble all ingredients. Soak all ingredients mentioned under "to soak" for 15 minutes. After 15 minutes, drain water and put the soaked ingredients into a blender.




2. Add the ingredients mentioned under "to grind" except the curd and grind them to a coarse mixture. Now add 2 tbsp curd to the coarse mixture and grind again to a smooth paste.





3. To the Idli/Dosa batter add the rice flour, green chillies, ginger, cumin-pepper powder, and curry leaves and mix nicely. Heat oil in a Kadai for deep frying the Bondas. Now drop a small amount of batter into the oil with your finger or one can use a tablespoon to do it. Repeat for all batter, drain in absorbent paper and keep aside.




4.  Now put a Kadai on the flame and pour the ground paste into it. Reduce the flame and add 1 to 1.5 cups of water and simmer it. The paste has to cook well, for about 2 minutes or until the raw taste of the masalas is gone. 






5. Now smoothen the remaining curd(we used only 2 tbsp for the paste) with a whisk or give it a single spin in the blender and pour this curd into the cooking paste. Add turmeric powder and salt.





6. Once the curd is poured, keep stirring constantly for a few minutes, approx. 2 minutes and put off the flame. Now in a Kadai heat oil, add all the tempering ingredients, fry them and add to the Mor Kuzhambu. Let the Bondas soak for a few minutes and then the Mor Kuzhambu is ready to serve.










NOTES:

1. The flame should always be low while cooking this dish, as curd on the high flame will split and the water will separate.

2. For the same reason once the curd is poured into the masala paste it has to be stirred constantly, to avoid separating of water and curd, which will turn the dish runny.

3. To fry the Bondas use a spoon to drop the batter, as it is safer. At a time a few Bondas can be fried. 


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.



















Wednesday 28 October 2020

ROASTED RED BELL PEPPERS CHUTNEY

 I have created this chutney as per my imagination and have not referred to any recipes. I was always intrigued by recipes showing roasting Red Bell Peppers and so I wanted to give it a try.  In the past I have used green Capsicum in chutneys, but this is the first try with the Red ones. 

This is a very simple recipe, gets done in 20 minutes(just because it involves cooling time, otherwise it would take much lesser) and goes very well with Idli, Dosa, Pongal, Upma and Chapati or Puris too. The red bell peppers give the chutney a beautiful texture and body and tomatoes give it the tang. Herbs and spices enhance its flavors and what we get it absolute yumminess.

While you are here do try my other recipes like  Stuffed Kuzhi Paniyarams, Adai, Rava Dosa, MLA Pesarattu, Tomato Coconut Chutney, and more...

The recipe for the Red Bell Peppers Chutney is given below-


PREP TIME: 10Mins                     COOK TIME: 10Mins
TOTAL TIME: 20 Mins                  COURSE: ACCOMPANIMENT  
CUISINE: SOUTH INDIAN           QUANTITY: 1 CUP
AUTHOR: Rajni Ram



   Ingredients:

   Red Bell Peppers 1 big

   Tomatoes 2 medium chopped

   Tamarind paste 1 tsp or less

   Green chillies 2 

   Cumin seeds 1 tsp

   Asafoetida 1/4 tsp

   Dry red chillies 3 ( refer note 1)

   Curry leaves a few

   Mustard seeds 1/2 tsp

   Fresh Coriander leaves a few sprigs

   Jaggery 1/2 tsp

   Directions:  Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. No oil needs to be applied on the pepper before putting it on flame. The bell peppers are very fleshy, so the skin peels away easily. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Set aside and let it cool. Once they cool down, peel the skin off and chop them . Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool. 

After cooling, put all ingredients into a blender and blend to a fine puree without adding any water. Now in the same kadai heat some oil for tempering. Add the mustard seeds, asafoetida and curry leaves and as they splutter pour the puree into it, and stir nicely. Add the jaggery now, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.


STEPWISE RECIPE FOLLOWS:

  1. Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Once they cool down, peel the skin off and chop them .



  2. Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds.



  3. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool. 



4. Put all the sauteed ingredients into the blender on cooling and grind to a smooth puree. Now take oil in a Kadai and heat. Add mustard seeds followed by curry leaves and asafoetida.



5. Now Pour the puree into the tempering, add the jaggery and, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.



NOTES:

  1. I have taken 2 dry red chillies regular, and 1 Kashmiri red chilli for colour, you could do this or just use regular dry red chillies.

  2. Spice level can be increased or decreased as per taste.

  3. The bell Peppers will not stand too much sourness, so stick to the tamarind quantity mentioned. Same holds good for Jaggery as well.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

Tuesday 27 October 2020

UPSIDE DOWN ORANGE VANILLA CAKE( EGGLESS RECIPE)

 I have imagined creating this cake many times and finally got down to baking it recently. This cake requires small and firm Oranges that can be sliced with the peel. I spotted them at the store I buy my vegetables from and just grabbed them.

This is a simple recipe and an eggless one. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. I have not infused the Orange sauce into the cake, but wanted them on top, and so made the upside-down version.

Being an eggless version it is different from other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cakeApple crumble, and more...

Here is the recipe for Upside down Orange Vanilla Cake. 

PREP TIME: 10 MINS                  COOK TIME: 40 MINS
TOTAL TIME: 50 MINS                           SERVINGS: 6
CUISINE:  WORLD FOOD                      AUTHOR: Rajni Ram

 





Ingredients for the topping:

Oranges 4  with a taut peel ( baby oranges are the best) sliced in circles.

Honey 3 tbsp

Butter 10 gms or 1 tbsp


Ingredients for Cake:

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

The rind of 1 small orange grated (optional)

Requirement: Square or rectangle baking tin/tray

Directions for topping:

Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt (take care not to overheat the butter). When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides ( 1 minute each side). We don't want the Orange to overcook and lose shape. Put off the flame and allow it to cool.


 Directions for cake:

Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and combine lightly once again.

In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes.  In case you have any sauce from cooking the oranges in honey remaining, you can pour it over the cake as soon as you turn it upside down. let it stand for 10 minutes before slicing.  Enjoy this refreshing cake with tea. 


STEPWISE RECIPE FOLLOWS:

1. Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt. When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides.



2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.



3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.



4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and, Vanilla essence and, combine lightly once again. ( I forgot to click a picture of adding the vanilla essence).



5. In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness. Remove from oven, and cool for 30 minutes. Now when you turn the cake upside down, the Oranges will be on top. 







NOTES:

1. The curd should not be very sour.

2. If using Orange rind(peel) gratings add only 1tsp of it, more quantity can make the cake turn bitter.

3. If any butter Orange sauce is remaining after cooking the oranges in butter, set aside. It can be used as a topping for the cake, pour it after you turn the cake upside down, that is on cooling for 30 minutes.

4. If you want to infuse the cake with this sauce then pour it while baking along with the batter. 


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.


Wednesday 21 October 2020

VEN PONGAL (MOONG DAL KICHDI)

 This savory Pongal is a popular breakfast item in Sout India. Like the Rasam, the Ven Pongal too is one recipe, whose taste  I find is different from house to house, though the same ingredients are used. The proportion of the rice and dal and the proportions of the pepper and cumin are what make the difference.

This is a simple recipe that can be made as a one-pot recipe or a pot in pot one. I follow both the methods depending on when I am making it. In this recipe, I have followed the pot in pot method.  

I prefer the Pongal to be spicy(not the chilli kinda spicy, but the pepper kind of spicy). The quality of pepper we use always makes a difference to the dish. I source my peppers from Kerala, where they are the freshes and spicy.

Though this dish is made as a breakfast dish, in my home I always prefer it for lunch, as I find it too heavy for breakfast. For breakfast, I make a Millet Pongal which is lighter to have in the morning. Like the Chakkara Pongal, this dish too is loaded with ghee, but I prefer adding my ghee in the end and I don't use too much. 

I have mentioned in my previous blog posts how and when to add ghee to a dish, such that it is not too much, but is proportional to the dish. I have shared some tips and tricks for adding ghee in the Chakkara Pongal post, do check it out.

While you are here please view my other recipes like Chakkara Pongal, Barnyard Millet(Kudiraivali)Pongal, Rava Dosa, Lemon Rice, and more...

Here is the recipe for Ven Pongal for you-

 PREP TIME: 10 MINS                                     COOK TIME: 25Mins
 TOTAL TIME:35Mins                                        COURSE:  MAIN
 CUISINE:  SOUTH INDIAN                              SERVINGS: 5
 AUTHOR: Rajni Ram




   Ingredients:

   Rice 1 cup washed (regular small-grained rice)

   Moong dal 1/2 cup roasted to a light brown

   Water 4 to 4.5 cups (more to add later)

   Salt as required

   Turmeric powder 1/4 tsp

   Pepper-cumin powder 3 tsp 

   Peppercorns 4-5

   Cumin 1/2 tsp

   Cashewnuts 6 to 8

   Curry leaves a few

   Ginger 1inch piece chopped fine

   Oil for tempering

   Ghee 2 to 3 tbsp for garnish

 Directions:

Take the rice in a vessel that fits into the cooker. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Keep aside. In a Kadai take some oil and heat. Add the 1 tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Now add the cooked and, washed rice and dal mixture and mix well. Add some hot water handy to adjust the consistency of Pongal, approximately 1/2 cup to 1 cup. Stir nicely. Adjust salt and spice, add more hot water if the consistency is too solid. The Pongal should be a little gooey, but not runny. Now in another small Kadai take some ghee and heat. Add the cashew nuts and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve as breakfast or lunch.


Serving suggestions: With Sambar, with chutney, with Gotsu or even Moru Kuzhambu(kadi). I like it just as it is and needs no accompaniment.

To make pepper- cumin powder, dry roast pepper, and cumin in the proportion of 3 tsp of pepper and 1 tsp of cumin. Cool and make a coarse powder. I always have this handy as I use it to temper Rasam too.



STEPWISE RECIPE FOLLOWS:

1. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. 



2. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 



3. After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Add around 1 to 1.5 cups of hot water and adjust consistency.



4. In a Kadai take some oil and heat. Add 1tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Add a little more salt, if required. Now add the cooked and, washed rice and dal mixture and mix well. 



5. Now in another small Kadai take some ghee and heat. Add the cashew nuts and some more curry leaves and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve 



NOTES:

1. The cashewnuts can be fried in ghee before adding the regular tempering too.

2. The softer the rice and dal cook the better will be the texture of the Pongal. 

3. Asafoetida can also be added while tempering. I have not added in this recipe, but it definitely can be done.


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

   

Monday 19 October 2020

TOMATO RICE/TAMATAR PULAV

 Tomato Rice is a very simple recipe and I love making it just for this reason. It is a quick fix in many ways. Whether I have to head out in a hurry or have to fix a lunchbox in a short time, this dish is always my option. This dish also necessarily does not need a side dish to go with it. Any stir fry will do, or just by itself, it is great too. This dish has all the goodness of tomatoes, so it is rich in vitamin C, in lycopene that is good for the skin, a decent amount of fibre.

I keep my tomato rice very simple, subtly flavoured with the minimum of spices. In this dish, I don't use any pungent spice like cloves, cardamom, cinnamon, or even onion, garlic, or ginger. I just let the Tomatoes do all the talkingšŸ˜€and the flavor is always bang on. The most concession I can make is adding fresh green peas to the rice. I don't puree my tomatoes too, I love to keep it rustic.

While you are here do check out my other rice varieties like Lemon Rice, Coriander rice, Lobia pulav, Masala rice, Flavoured rice, Coconut rice,  and more...

Here is the recipe for Tomato Rice for you--

 PREP TIME: 10 Mins                                COOK TIME: 20Mins
 TOTAL TIME:30Mins                                 COURSE:  MAIN
 CUISINE:  SOUTH INDIAN                       SERVINGS: 5
 AUTHOR: Rajni Ram






   Ingredients:

   Tomatoes 4 big chopped fine chopped finely

   Rice 1 cup pre-cooked and cooled

   Cashewnuts a few

   Green chillies 2 slit lengthwise

   Curry leaves a few

   Dry red chillies 2 broken

   Chana dal(yellow gram) 1/2 tbsp

   Urad dal 1/2 tbsp

   Mustard 1 tsp

   Turmeric powder 1/2 tsp

   Salt as required

   Red chilli powder 1 tsp(add more for more spice

   Coriander powder 2 tsp

   Oil for sauteeing


Directions:

Cook 1 cup rice, spread it on a plate to cool, and drizzle some oil over it so that the grains do not stick. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown. To this add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice. Check for salt and spice and adjust if required. Put off the flame and add the fried Cashews. The yummy and tangy Tomato rice is ready.


Serving Suggestions: With any stir fry vegetable or Potato roast, Sepankazhangu(Colaccasia)roast, or just by itself.


STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cook 1 cup rice, spread it on a plate to cool and drizzle some oil over it so that the grains do not stick.

2. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown.




3. Now add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. 




4. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released.



5. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice.





NOTES:

1. One can use Basmathi rice if they prefer. I have used regular raw rice.

2. I have kept the rice simple in flavour, if one wants onion and garlic can be added after adding the green chillies and sauteed well before adding the tomatoes.

3. Along with regular chilli powder, Kashmiri chilli powder can also be used for colour. I have used 1tsp regular red chilli powder and half teaspoon Kashmiri powder.  


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.



Thursday 15 October 2020

OATMEAL COOKIES

 Oatmeal Cookies are hearty and chunky cookies that are like granola bars in cookie form. Some days we are in a hurry or rush to get to work, and most times ignore our hunger pangs. This Cookie comes in handy. For those mid-morning or early evening hunger pangs this a healthy option to eat. Have fussy teenagers at home who skip breakfast for sleepšŸ˜€? Ideal cookie for them.

I am giving you such a simple recipe that one bowl and all the mentioned ingredients are what you need. No mess, mix up everything in a single bowl, scoop the cookie dough into a baking sheet, and done.

These cookies can be stored at room temperature for a week and stay good in the refrigerator for 15 days. I prefer to make them in batches that last me a week or a fortnight. They are very simple to make so I don't mind the process of making them regularly.

This Cookie requires Almond flour/almond meal, which is not available at all stores. Amazon has it though and I ordered it from there. Regular flour will not work for these cookies and will make them doughy. These cookies are not the crunchy ones but the chewy type.

While you are here please check out my other recipes like Blueberry Cheesecake, Apple tea cake, Apple Crumble, Savoury Muffins, and more... 



Here is the recipe for Oatmeal cookie-

 PREP TIME: 20                                      COOK TIME: 30Mins
 TOTAL TIME:50 MINS                          COURSE:  DESSERT
 CUISINE:  WORLD                              SERVINGS: 12 PIECES
 AUTHOR: Rajni Ram

 


Dry Ingredients:

Oats - 1 1/4 cup Instant or rolled (refer note1)

Almonds 1 handful or 50 gm 

Cashewnuts 1 handful or 50 gm

Walnuts 1 handful or 50 gm

Raisins 1/2 cup

Almond flour 3/4 cup (refer note2)

Cinnamon powder 1 tsp

Baking powder 1/2 tsp

Desiccated coconut 1/4 cup


Wet Ingredients:

Dates 100 gm pitted or 15 numbers after pitting

Hot water 1/4 cup or just enough to soak the dates

Honey 3 tbsp

Egg 1

Coconut oil or Olive oil 3 tbsp

Vanilla essence (optional)


Directions:

Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. While the oven is getting hot let's get the Cookie dough ready. Take the instant Oats and dry roast them on low flame for 3 minutes. We don't want to brown them, but just make them a little crisp. Keep feeling the oats with your fingers, when they hot enough and your fingers can't stand the heat, switch off the flame and let it cool while we get other things ready. Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly, and pulse them a single time in the blender. We want them to be partly broken.

The dates would have softened by now. Take a spatula or wired whisk and mash it to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. Add the dry ingredients to this mixture and mix well, such that all are well integrated. Now what you have at hand is a thick batter. 

Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Bake at 180 degrees for 30 minutes or until they turn golden brown. Do the skewer/toothpick test if in doubt. (prick through the center, if it comes out clean without any batter, the cookie is done). Enjoy the cookies with a hot cup of coffee, tea, or hot chocolate. Bon Appetit.


STEPWISE RECIPE FOLLOWS:

1. Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. Take the instant Oats and dry roast them on low flame for 3 minutes. Keep feeling the oats with your fingers, when they hot enough and your fingers can't stand the heat, switch off the flame and let it cool.



2.  Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly and pulse them a single time in the blender. We want them to be partly broken.



3. Now take a spatula or a wired whisk and mash the dates to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. 



4. Mix in the dry ingredients into this mixture and combine well until all are well integrated. We will have a sticky dough.



5.  Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Flatten the cookies with a spatula slightly. Bake at 180 degrees for 30 minutes or until they turn golden brown.





NOTES:

1. I have dry roasted the Oats as they are the instant ones. If using rolled oats, roasting is not required.

2. Almond flour can be made at home also by blanching almonds, dry them, and then grinding to a fine powder.

3. If one doesn't mind the skin of the almonds they can be directly ground to a fine powder.

4. I have added the Cinnamon powder at the end along with the dry ingredients.


Wednesday 14 October 2020

ALOO METHI PARATHA

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more...


Here is the recipe for Aloo Methi Paratha for you-

  PREP TIME: 20                                      COOK TIME: 30Mins
 TOTAL TIME:50Mins                               COURSE:  BREADS
 CUISINE:  INDIAN                                  SERVINGS: 6
 AUTHOR: Rajni Ram

 





   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp


   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas


Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  


Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.


Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.


Serving suggestions-- as it is filled with a proper subji it actually doesn't need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 


STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.



2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.



3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 



4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  



5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.



6. Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing.



7. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. 



8. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing.





NOTES:

1. One can try the paratha using Kasoori Methi, but I have not tested this method, as I have mentioned above, it might not give the right texture and flavor.
2. Some potatoes absorb a lot of water while cooking, therefore choose ones that cook a little dry. Alternately don't overcook the potatoes. Cook them adequately and grate them through. I don't mind a few potato lumps in between, so I don't process them so much.
3. I don't use garlic or onions in this recipe and so cannot tell how the taste will be.


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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