Tuesday, September 27, 2016

Tamarind Date Chutney

Yum
Guys...I have no words to describe this chutney.

It has become my number one favorite chutney! Zoomed right to the top...

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

So guys, how was your weekend? Good, bad, somewhere in between?

After a not so great week, I had a decent weekend. I had a thought provoking weekend. It  has been all about defying what I thought I liked. Hmmm.

I went Sari shopping with my mother in law and picked up a sari I never imagined myself buying. I bought a Mysore Silk, my first! I went so certain I wouldn't even buy silk. I surprised myself by picking up this mustard yellow and green Mysore Silk. The color combination I love, in a fabric I never though I could love. But it is lovely and I hope I enjoy wearing it. I've already started planning how to accessorize the Sari.

But my weekend got a lot better before I picked up the Sari. The reason? This awesome delicious amazing fabulous Tamarind Date Chutney I made earlier in the day and enjoyed with an even more delicious Sweet Potato Chaat (Recipe coming up soon, watch out!!)

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

Tamarind Date Chutney is an Indian version of barbeque sauce. It is tangy, it is sweet, it has a subtle taste of spice.

I am a more traditional South Indian coconut chutney kinda girl. At least I was, until I made this one.
I had one spoonful of the Tamarind Date Chutney and my mouth exploded. Seriously. Exploded with flavor. And I could not have enough of it. I kept sneaking in spoonfuls as I walked in and out of the kitchen while the chutney cooled. I'm sure I saw Raj do it too though he totally denies it.

It's not like I've not made Imli ki Chutney or Tamarind Chutney before, it's just that I'd never made it with dates. It was usually with sugar or jaggery and tamarind. While the sugar added to the sweetness it never gave the chutney that kind of depth it got from the dates.

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

This chutney can be eaten with anything and everything. You can use it as a marinade where ever you would use barbeque sauce. You can eat it with french fries or Samosa. I even topped a cracker with it and relished it off while no one was around.

The above para just states what you can do.... but not what you need to. You NEED to add this chutney to your chaat*. No chaat is complete without a tangy sweet tamarind chutney and once you've made chaat with THIS Tamarind Date Chutney, there is just no turning back.

*Chaat is Indian version of street food 

My message is clear - Eat this with absolutely anything. But eat it for sure. This chutney is what cravings are made of (when not chocolate cravings, of course, nothing beats chocolate in my world). Try it and tell me what you think.

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

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Tamarind Date Chutney


How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com
Tamarind Date Chutney is an Indian version of barbeque sauce. It is tangy, it is sweet, it has a subtle taste of spice.

Recipe Type:  Dessert
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:                3/4 cup

Ingredients:


0.25 cup Tamarind
1.5 cup warm Water
6-8 pitted Dates
1-2 tsp Jaggery powder or Brown Sugar
0.5 tsp Cumin Powder
0.25 tsp Red Chilli Powder

Method:


Soak the tamarind in 1/2 cup warm water and keep aside for 30 minutes.
Squeeze the tamarind pulp and extract all tamarind juice.
Chop the dates finely.
Combine the tamarind and dates in a pan and cook on medium flame until it starts bubbling.
Add the cumin powder and red chilli powder and mix.
Cover and simmer on low flame for 8-10 minutes.
Allow it to cool and then blend into a smooth chutney.
Add jaggery powder or brown sugar if the chutney is not sweet enough.
Add water if the consistency is very thick.
Serve chilled.

Friday, September 23, 2016

Banana Bread

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Friday again… Hurray!!

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com

This time, my weekend has begun, unlike last week when I had to work a Saturday to make up for an unexpected holiday. I wish every night could be a Friday night when I get to lie down on the sofa and watch TV all night. I rarely cook elaborate meals on Friday night. Bare minimum to stop me from being hungry. So it is usually some kind of pressure cooker rice dish like Mint Pulao or Vangi Bhaat. I don’t like doing dishes either on Friday nights.

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com

This week though, I have an added treat to my Friday night. We bought these large bananas on Sunday that were starting to go all black on the outside and ripe on the inside. I felt my whole house had begun smelling bananas. Usually, overripe banana means making Mangalore Banana Buns for me. But this time, I tried a new way of using them up in this zero effort Banana Bread. It takes like 10 minutes to whip up the batter and then just put it in the oven and allow it to cook while you continue with your other work.

This Banana Bread is dense and moist as any good banana bread is meant to be. It is perfect to eat at tea time as isn’t too sweet. I pretty much ate it for tea, snacks and dessert. So there isn’t a time when it isn’t the right time to eat this Banana Bread.

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com

The Banana Bread has a slight hint of cinnamon. I’m not a very big fan of cinnamon and I usually prefer to keep it in low notes in any food I make, so I added just half a teaspoon of cinnamon powder to the bread. You can add up to one teaspoon, anything beyond that and it will overpower the taste of bananas. I used condensed milk to add liquidity and sugar, and hence used less sugar in the bread. If you want to skip the condensed milk, just use more of regular milk and sugar. You can also add maple syrup instead.

If you have never baked a cake in your life, then I’d suggest starting out with this Banana Bread, it is a no fail and zero effort recipe.

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com


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Banana Bread


How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.comMoist Eggless Banana Bread made using ripe bananas, condensed milk and all purpose flour. 

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     20 minutes
Cook time:     55 minutes
Yield:                1 loaf


Ingredients:


3 ripe Banana
1.5 cups All Purpose Flour (Maida)
100gms sweetened Condensed Milk
1/3 cup Butter (melted and cooled)
1/2 cup powdered Sugar
1/4 cup Milk
1 tsp Vanilla Extract
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon Powder (Optional)

Method:


Preheat the oven to 180 degree Celsius.
Brush the bottom and sides of a loaf tin with butter and dust with flour. I used a 9"x 3"x 2.5" loaf tin.
In a large bowl combine the flour, sugar, salt, cinnamon powder, baking powder and baking soda and keep aside.
Mash the bananas.
Add the condensed milk, melted butter, milk and vanilla extract to the mashed bananas and mix until combined.
With a wooden spoon or a spatula, fold in the dry ingredients gently into the wet ingredients until you get a thick batter. Do not over mix, else the bread will become hard.
Scrape the batter into the greased loaf tin.
Bake for 50-60 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
Remove the bread from the pan after 5-8 minutes. Cool on a wire rack.
Allow it to cool and then slice it.
Serve at room temperature or warm.

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com


Tuesday, September 20, 2016

Mint Rice | Pudina Rice

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Monday blues came in early this week. I had a one day weekend. Just Sunday… Sigh!


Between my load of laundry and dusting the house, I have absolutely no idea where that Sunday just disappeared into thin air. Literally, I blinked and my weekend was over.

I’m a planner, at least I try to be most of the times. Not necessarily execute all that I planned but plan I do. My weekly meals are all well planned on Saturday. I buy all the groceries and vegetables over the weekend and chalk out a small menu on a post it and stick it onto my fridge. This way I don’t need to stress out on weekdays wondering what to cook next. I still fret around about what to cook, but that fretting is now limited to Saturdays. I also wash all my vegetables and fruits on the weekend and sometimes chop them and store them in the fridge to make my weeknights easier. With my erratic work schedule, I need all the prep I can do.

Guess what happens when the planner loses one day of prep time. She panics!!!


That’s when come out simple recipes that can be whipped up in a jiffy. And so I made this evergreen Mint Rice or Pudina Rice. I did not have to go out and buy anything. Well… at least not the hero of the dish – the Mint. I’ve spoken a lot about my little Mint patch many times before, so I won’t bore you with that once again. 

This Mint Rice requires no prep in advance at all. It also uses exactly 2 vessels – the blender or mixer and the pressure cooker. Just blend together the mint, coriander leaves, spices, ginger and garlic and cook it along with the rice and some optional vegetables in the pressure cooker. You can use your rice cooker or even a deep saucepan to make this Mint Rice.

I added potato, tomato and green peas. You can skip them or go ahead and add vegetables like green beans or broccoli. I assure you it will taste amazing. 

Mint Rice tastes great with mixed vegetable Raita or plain yoghurt.


If you like this, you may also like:



Mint Rice | Pudina Rice


How to make pudina rice or mint rice recipe on www.oneteaspoonoflife.com
Mint Rice is a one pot dish of rice cooked along with a mint puree, vegetables and spices.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     15 minutes
Yield:                Serves 2-3

Ingredients:


1 cup chopped Mint (Pudina)
0.5 cup chopped Coriander Leaves
1-2 Green Chilli
0.5" Ginger
3-4 Garlic Pods
2 Tbsp Coconut Milk
1 tsp Coriander Powder
1/2 tsp Cumin Seeds
1 cup uncooked Rice
2 Cloves
1 green Cardamom
1" Cinnamon stick
1 Bay Leaf
1 Onion
1 Tomato
1 Potato
0.25 cup Green Peas (You can use frozen or fresh)
3-4 tsp Oil
Water as required
Salt to taste

Method:


Wash the rice. drain and keep aside.
Slice the onions and chop the tomato.
Peel and dice the potato.
In a blender or mixer, blend together the mint leaves, coriander leaves, green chilli, ginger, garlic, coriander powder along with the coconut milk. Add 1-2 Tbsp water if required.
Heat oil in a pressure cooker and add the cumin seeds, cloves, cardamom, cinnamon and the bay leaf.
Fry for 1 minute on medium heat or until fragrant.
Add the onions and fry until translucent. 
Now add the green peas, potato and tomato and fry for 30 seconds.
Add the washed rice and fry for 1-2 minutes. Stir frequently to avoid burning the rice.
Add the mint paste and mix well.
Add 1.5 cups of water and salt.
Cover and pressure cook for 2-3 whistles or 5-8 minutes after the pressure builds up.
Serve hot with raita.

Tweet me or Message me on Facebook with pics of food you have cooked from www.oneteaspoonoflife.com. I'm waiting to seeee!!

Friday, September 16, 2016

Super Tasty Millet Cutlets

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TGIF!! Right? Weekend officially begins for most of us.

How to make vegan foxtail millet cutlet fritter or navane tikki at www.oneteaspoonoflife.com

Well not so much for me this week. I'm working tomorrow. Not a happy feeling, I have to admit. Saturday is my favorite day of the week. I like that happy feeling that there is another day of holiday left. By Sunday, I'm usually sad that the weekend is "almost" over. Now all my plans for Saturday are out of the window and pushed to next Saturday. I wanted to go get some fresh mud to plant the variety of seeds I got free at an Organic Terrace Gardening workshop conducted a few weeks ago. 

I am looking forward to some fresh vegetables in the near future, but those plans have to wait until I get an entire weekend to dedicate to my balcony garden. 

More about that later.

vegan millet cutlet tikki fritter vegetables snacks appetizer green peas

So what else happened this week for you guys? 

I baked my first Vegan chocolate cake for Gee and Raj's birthday on Wednesday.  I have baked vegetarian cakes, but never vegan. It was super delicious, but so wrong in texture. I hope to keep trying to perfect it and hopefully will have it soon on the blog. 

foxtail millets navane thinai


So, none of that on top had anything to do with either my recipe for today or my new found obsession with millet. I'm beginning to use millet extensively these days, remember this post on Healthy Millet Salad? Since then I've tried out a few more recipes with Millet, but these Millet Cutlets have to be my favorite. I secretly love the fact that they are healthy too. Well not so much of a secret anymore, is it?

Usually vegetarian cutlets use potato as the base as it binds well. But this recipe, just like my Curried Brown Rice and Zucchini Fritters recipe, uses the starchy grain as the binding agent. And the good thing is, just like potato and rice, millet in itself is bland, so it absorbs all the flavor of the spices.

I used simple vegetables I had at home - frozen peas, beans and carrot. Feel free to use other vegetables like Zucchini or Beets. Next time I'm definitely adding Beets. Beets will give it lovely color and that earthy sweetness which I absolutely love in cutlets.

How to make vegan foxtail millet cutlet fritter or navane tikki at www.oneteaspoonoflife.com

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Super Tasty Millet Cutlet

How to make vegan foxtail millet cutlet fritter or navane tikki at www.oneteaspoonoflife.com
Shallow fried cutlets made from foxtail millet and mixed vegetables.

Recipe Type:  Appetizer
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                Makes 13-15

Ingredients:


1/2 cup Foxtail Millet or Navane
4-5 Green Beans
3 Tbsp Green Peas
1 small Carrot
1-2 tsp Green Chilli-Ginger paste
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
1 Tbsp Coriander leaves (finely chopped)
1-2 tsp Lime Juice
1/2 tsp Jaggery or Sugar
Oil to fry
Water
Salt to taste

Method:


Wash and soak the millet in water for 30 minutes
Finely chop the green beans and the carrot.
Boil the green beans, carrot and green peas until done.
Drain the millet, and pressure cook it in 1 cup of water until the millets are cooked. Cook it for 1 whistle or for 3-4 minutes after the pressure builds up. If not using a pressure cooker, cook it the same way you would cook rice regularly until the millet is well done.
Allow it to cool until you can work with it.
In a large bowl, combine the cooked millet, cooked vegetables and mash slightly.
Add the coriander leaves, green chilli-ginger paste, lime juice, garam masala, turmeric powder, jaggery or sugar, salt and mix well.
Shape into cutlets and keep aside.
Heat 3-4 Tbsp of Oil in a frying pan and place the cutlets on it. Once the first side is golden brown, flip and cook until the other side is browned.
Serve hot with ketchup or mint chutney.


Friday, September 9, 2016

Grilled Eggplant and Coriander Hummus Rolls

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My latest addition to Finger Food that is finger licking good - Grilled Eggplant and Coriander Hummus Rolls. Silky smooth garlicky coriander hummus rolled in thinly sliced grilled eggplant. This recipe is super quick to make and has all makings of a healthy snack.

How to make grilled aubergine or brinjal hummus rolls at www.oneteaspoonoflife.com

Who is a Hummus fan?? Obviously, Me, well so is Raj, there's Gee too... Well, the whole family is nuts about Hummus. The usual combination for hummus is Pita, but when you are bored to knead dough and roll out those light little pockets of Pita, I recommend trying this simple gluten free option to enjoy that amazing hummus.

As much as I like Hummus, I love Coriander or Cilantro just as much, or may be a little more. A sprinkle of coriander here, a tablespoon of coriander there. I literally, use it in everything I make. That vibrant fresh sprinkling of green, just brightens up any curry. It does the same to this Hummus. This Coriander Hummus is just one level above the regular Hummus in terms of flavor and color. I mean who does not find this lovely green appealing?

How to make Cilantro Hummus Recipe at www.oneteaspoonoflife.com

I can eat this Coriander Hummus with anything - crackers, chips, regular bread, chapati, roti, naan. I think I'm only yet to try it with rice. But on days that you are too bored to knead the dough and make your own light Pita pockets or you just fancy going gluten free, try this awesome combination of eggplant and hummus and tell me if you hear complains.

How to make grilled aubergine or brinjal hummus rolls at www.oneteaspoonoflife.com

Ever since I bought my AWESOME new grill pan, I've been grilling EVERYTHING. Paneer, Eggplant, Peppers... this is just a small list. Grilling is so much fun, I love that nice char marks that I get from my new pan. Check out this super delicious Grilled Paneer Sandwich I made using the same pan.

However, I think I should warn you, these rolls are addictive and may never be enough for your family. They are also quite filling.

If you don't want to make your own hummus, you can just use your favorite store bought hummus. Roasted Pepper Hummus will also go great with the Eggplant.

coriander cilantro chickpeas kothmir chutney dip kabuli chana Mediterranean

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How to make grilled aubergine or brinjal hummus rolls at www.oneteaspoonoflife.com


Grilled Eggplant and Coriander Hummus Rolls


How to make grilled aubergine or brinjal hummus rolls at www.oneteaspoonoflife.comThese Eggplant Rolls are made by grilling finely sliced eggplant and spreading coriander hummus on them before rolling them into bite sized rolls.

Recipe Type:  Appetizer
Cuisine:            Middle Eastern
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:                Makes 13-15

Ingredients:


For Coriander Hummus:


1 cup cooked Chickpeas
1/2 cup Coriander leaves
2-3 Garlic cloves
2 Tbsp Water
3 Tbsp Olive Oil
Salt to taste

For Grilled Eggplant:


1 large Eggplant or Bharta Baingan
Water
Salt to taste
Pepper to taste
3-4 tsp of Oil

Method:


To make Coriander Hummus:


Chop the coriander leaves and garlic.
Blend together the chickpeas, coriander leaves, garlic and salt with water and Olive oil until it is a smooth creamy paste.
Add more Olive oil if required.

To make Grilled Eggplant:


Take a large bowl of water and add 1/2 tsp of salt to
Slice the eggplant into fine slices lengthwise and put them in the salted water. Leave them soaked for 10-15 minutes.
Pat the eggplant fry using a tea towel or kitchen napkins and rub them with oil, salt and pepper.
Heat a grill pan or a griddle. Once it is hot place the eggplant slices on it in a single layer without overlapping them.
Spoon oil on the eggplant if required. Grill for 2-3 minutes on each side until the eggplant is cooked.

To make the Rolls:


Spread the coriander hummus on the grilled eggplant slices and roll them to make Grilled Eggplant and Coriander Hummus rolls.