Showing posts with label Carrot. Show all posts
Showing posts with label Carrot. Show all posts

Instant Oats Idli Recipe [Video]

Yum

Oats Idli is a steamed cake made of oats and semolina. It is a healthy take on the popular South Indian breakfast of rice idli.

steamed idli made from oats, instant oats idli

So what have you guys been up to? I know I missed posting last week, but I won't make any excuses. I'm just happy I managed to get a post this week.

But in between we got a lot of new additions to the house. 

In came some mango wood wall shelves that helped us drag out all our travel memoirs. I'm so happy I now get to display all the souvenirs we've collected over the years. If you've missed reading about our recent travels, you can now read them here

We also finally got a dining table!!! Since we never ate at the table, I never missed having one. But now that I have one, I love it. We had so many discussions and measurements until we finalized on a teak rectangle four seater. I cannot believe we contradicted each other on pretty much everything about the table - the size, the color, the shape. I wonder how we ever buy anything!! Now all I have to ensure is that the table is clutter free.

steamed idli made from oats, instant oats idli

Straying back to our recipe of the day - Oats Idli. If you've ever been around a South Indian, you have to know how much we love our idlis. Idlis are light fluffy steamed rice cakes made by steaming a batter made from fermenting ground rice and black lentils. While that is healthy too, I now have a healthier version for you, and on the plus side, a quicker version too. 

Raise your hand if you hate oats but still want to include them in your diet for all the health benefits it gives you. That is exactly what inspired me to make these idlis. Raj hates oats, he'll only eat them if he doesn't know it is in the dish. So these oat idlis were the perfect place to hide them. These idlis are made with oats and semolina (cream of wheat) instead of the rice and lentils. Sour yogurt or curd is used to give it the slightly fermented taste. 

To make the idlis light and fluffy, I used Fruit Salt or Eno. To ensure that you don't end up with hard idlis, always have the steamer hot and ready for steaming before adding in the fruit salt to the batter. Once you add the fruit salt, don't over mix, just make sure it is combined and add it to the plate or bowl you want to steam the idlis in.

While I used rolled oats this time, I have made it in the past with oat meal too. Use either one of them to get the same results - Soft fluffy healthy Oats idlis. Serve them with traditional coconut chutney and piping hot sambar for best results.

steamed idli made from oats, instant oats idli



Psst... All the pics in this photo are clicked on our new table :)


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email






--------------------------------------------------------------------------------------------------------------------------


Oats Idli Recipe


steamed idli made from oats, instant oats idliOats idli is a steamed cake made from oats and semolina. It is a healthier version of the popular south Indian breakfast of rice idli. This is an instant recipe and does not require any fermenting.

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     30 minutes
Cook time:     15 minutes
Total time:     45 minutes
Yield:                10 idlis

Ingredients:


1 cup rolled Oats or Oat meal
0.5 cup fine Semolina (chiroti rava) or cream of wheat
1 cup sour Yogurt or curd
0.75 cup grated Carrot
2 Tbsp chopped Coriander leaves
10-12 Cashewnuts
1.5 Tbsp Oil
1 tsp Mustard seeds
1 finely chopped Green Chilli
1 Tbsp Chana Dal
1.5 tsp Fruit Salt or Eno
1 Tbsp chopped Curry leaves
Salt to taste
Water as required

Method:


1. Powder the oats until smooth.
2. Heat 1 Tbsp oil in a pan and add mustard seeds.
3. Once they splutter, add in chopped curry leaves and chana dal. Saute for 30-45 seconds.
4. Add in split cashew nuts and fry until the cashews brown slightly.
5. Add the semolina and saute for 4-5 minutes until the semolina is fragrant.
6. Add in the powdered oats and fry for 2-3 minutes.
7. Remove from heat and allow to cool completely.
8. Add grated carrot, chopped coriander leaves, salt and whisked yogurt to the dry ingredients.
9. Mix well and keep aside for 10-15 minutes. If the batter feels very dry, add a little water. The consistency of the batter is slightly thicker than usual idli batter.
10. Heat up the steamer and grease the idli plate or small bowls.
11. Add the fruit salt and a little water and mix well until combined.
12. Pour spoonful of batter onto the greased idli plate or bowls.
13. Steam for 10-12 minutes.
14. Demould and serve hot with chutney or sambhar.





If you liked this, you may also like:

Paddu - Dumpling made with fermented rice and urad dal
Paddu

How to make MTR style instant rava idli at www.oneteaspoonoflife.com
Rava Idli
Steamed cups made from rice semolina
Battalu Kadabu

Read more ...

Iyengar Bakery Style Masala Bread Toast [Video]

Yum
Simple delicious masala bread toast made by topping bread with fried onions, carrots and spices in Bangalore Iyengar Bakery style!

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala

You asked for snacks, so here goes - Masala Bread Toast made in full Banglore's Iyengar Bakery style!!

So I recently posted a poll on my Facebook Page. Have you liked it yet? Go on, like it so you never miss out on what's cooking on One Teaspoon Of Life!! Anyway, so while not many of you voted, the choice was waaay too clear. All you ever want to eat is snacks. There is no satisfying you folks out there, is there? But you are my kinda people. I would have voted snacks too! To say I love snacks would be an understatement. I am forever hungry for snacks, just like you.

Today I'm sharing an extremely simple recipe. This Masala Bread Toast is an extremely popular product in Banglore's famous Iyengar Bakeries. And something I buy regularly. Every evening as I travel home from work, I have just one thought on my mind - "What do I eat for evening snacks today?". Sometimes, it is just leftover breakfast (I always make extra), or a dosa or pakoras, but a lot of times, it is this Masala Bread Toast from the bakery right behind my apartment complex. 

So when you guys asked for snack, I thought this recipe was perfect. It is quick, it is filling, it is healthy if you use the right bread, and it is vegan too. But above all, it is delicious and your family will love it. It is also an excellent way to add veggies to your snacks. Although I have used some spice mixes like garam masala and chaat masala, you can skip them if making for kids or if you don't have access to them. The masala tasted perfectly tasty without any spices too. 

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





--------------------------------------------------------------------------------------------------------------------------


Iyengar Bakery Style Masala Bread Toast

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala

Simple delicious masala bread toast made by topping bread with fried onions, carrots and spices in Bangalore Iyengar Bakery style.


Recipe Type:  Snack
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                Makes 5 toasts

Ingredients:


5 slices Bread
1 large Onion, roughly sliced
1 medium Carrot, grated
1 small Tomato, diced
2 Tbsp chopped Coriander
8-10 Curry leaves
1 Green Chilli, finely chopped
0.5 tsp Sugar
0.5 tsp Mustard Seeds
0.5 tsp Cumin seeds
0.25 tsp Garam Masala
0.25 tsp Chaat Masala
2 Tbsp Oil
Salt to taste

Method:


1. Heat oil in a pan and add mustard seeds
2. Once the mustard splutters, add in the cumin seeds.
3. Once the cumin browns slightly, add the curry leaves and allow them to crisp up.
4. Now add the onions and saute them until they are lightly browned.
5. Toss in the grated carrot and mix well.
6. Add the diced tomatoes and mix.
7. Add the salt, chaat masala, garam masala and sugar. Mix well. Adjust the seasoning to suit your taste.
8. Cook for 2-3 minutes and remove from heat.
9. Add the chopped coriander leaves and mix well.
10. Dry toast the bread. You can add butter or oil while toasting if you like.
11. Spread the masala on the toast and serve it immediately like an open sandwich.
12. You can make the masala before and store it in the fridge, just heat it up before serving and top on the freshly toasted bread. 



If you liked this, you may also like:

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com
Honey Cake

Indian street food, chaat, made with bread, yogurt, chutneys and spices
Dahi Bread Chaat
How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe
Coriander Chutney Sandwich



Read more ...

Vegan Thai Green Curry

Yum

Fragrant, creamy and vibrant vegan Thai Green Curry made with fresh ingredients!!


Happy 2018 guys!!! I know I’ve been AWOL for way too long from the blog and I feel extremely guilty. It may be a new year but my excuses are the same – work, home and travelling took up so much time that I could not devote enough to my one passion – my blog. I’ve missed blogging much more than anything last year and I don’t wish to repeat that again. So hopefully, you’ll see more of me and more consistently in 2018. Cheers!!

If you’re following me on Instagram, then you know what I’ve been eating and where. No? What are you waiting for, go follow me here or search for @oneteaspoonoflife on Instagram.
 
How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

Just to catch you up a little, I spent the last week in Chicago freezing myself. I went from a comfortable 20 degrees C (Positive) and to -20 degrees C (negative) for one week. My fingers froze when they weren’t in the coat pockets and my ear hurt when it errantly slipped out of the cap. I applaud those who brave this weather regularly, but I’m not made for that chill. While it was an a nice to experience just how that cold feels, I’m happy to be back to warm weather where I don’t need even a light jacket and I can roam around in open sandals.

I am one of those weirdos who actually likes airline food. I look forward to meals on planes. But after 8 meals in a span of one week plus a week of eating in restaurants, I’m just simply glad to be back to eat warm clean food at home. A touch of spice, a lot less cheese and a lot of health – that’s how I like my everyday food.

So my first recipe of 2018, is this warm flavorful Thai Green Curry with lots of vegetables that is perfect for cold winters. Did I tell you how much I love it? It is simply delicious plus it is hearty, healthy, vegan, gluten-free and full of fiber. Serve it with a bowl of brown rice for a healthier meal. I also had so much fun making this curry. I found all the fresh ingredients in the market and they were such a colorful bunch. I enjoyed shooting this recipe, all those colors popped beautifully.

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com
How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

Back to the recipe, one might be discouraged by the number of ingredients, but I ask you to look beyond it. The number may be more, but the effort is really not too much. The prep here is more time consuming than the actual cooking. And this is the perfect recipe to engage your family – ask your partner or kids to help out in peeling, chopping and slicing. Make it a family recipe and you won’t be so daunted. 

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:



---------------------------------------------------------------------------------------------------------------------------

Thai Green Curry (Vegan)


How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.comEasy to make vegan Thai green curry that is made with a fresh green curry paste and creamy coconut milk along with lots of stir fried vegetables.

Recipe Type:  Main
Cuisine:            Thai or Asian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:                Serves 2-3

Ingredients:


For the Green Curry Paste:


3 Lemongrass Stalks
2 Tbsp chopped Ginger
4-5 cloves Garlic
1 small Onion
2-3 green Onions (spring onions)
2-3 green Chillies
1 Tbsp fresh Turmeric or 0.5 tsp Turmeric Powder
Handful of Basil leaves
Handful of Coriander leaves
2 tsp Coriander seeds
1 tsp Cumin seeds
0.5 tsp Peppercorns
Zest of 1 Lime
1-2 Tbsp Lime juice
1 Tbsp Palm Sugar (Jaggery/Sugar)
Water as required
Salt to taste

For the vegan Thai Green Curry:


1 cup thick Coconut Milk
1 cup thin Coconut Milk
3 Tbsp fresh Green Curry Paste
75 gms firm Tofu (cubed)
0.5 diced Capsicum
1 cup Broccoli florets
0.5 cup sliced Zucchini
1 small Carrot sliced
4-5 Mushrooms sliced
0.5 cups cubed Sweet Potato (boiled)
1 diced Bokchoy or handful of Spinach
3-4 Tbsp Oil
Salt to taste
Water as required

Method:


To make the Green Curry Paste:

  • Powder the coriander seeds, cumin seeds and peppercorns coarsely. I hand pounded these in a mortar with a pestle.
  • Remove the outer later of the lemongrass stalk and chop into slices.
  • Roughly chop the green chillies, onions, green onions and garlic.
  • Add the pounded spices, lemongrass, green chillies, onions, green onions, garlic, chopped ginger, chopped turmeric, coriander leaves, basil leaves, lime zest, lime juice, sugar/jaggery and 1 tsp of salt to the food processor or a mixer and give it a whizz.
  • Scrape the sides of the jar and grind again. Add water by the spoonful to get a smooth paste.
  • Adjust salt, sugar and lime as per your taste.
  • Fill in sterilized glass jars and store in the refrigerator for up to 2 weeks.
  • This recipe makes approximately 1.5 cups of curry paste.

To make the vegan Thai Green Curry:


  • Heat oil in a wok or kadhai.
  • Drain the excess water from the tofu using a kitchen towel. Add the tofu to the wok and fry until golden.
  • Remove the tofu and keep aside.
  • Add the carrots, mushroom, zucchini, broccoli, bokchoy stems and capsicum and stir fry them for 3-4 minutes.
  • Add the bokchoy leaves or spinach and stir until they are wilted.
  • Cook until the vegetables are cooked to your liking and remove it from the wok and keep aside. Preferably, the vegetables should be crunchy and not overcooked and mushy.
  • Heat the remaining oil and add the green curry paste. Stir fry it for 1-2 minutes until fragrant.
  • Add the stir fried vegetables along with the boiled sweet potato to the wok.
  • Add the thin coconut milk and cook it for 3-4 minutes.
  • Add the thick coconut milk and salt and cook for another 3-4 minutes.
  • Add the tofu before serving. Serve the curry hot with steamed white rice.

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com


Read more ...

Wedding Anniversary Gajar ka Halwa

Yum
5 years of love, 5 years of disagreements.
5 years of understanding, 5 years of why-can’t-you-understand-me moments.
5 years in happiness and sadness. 5 years of ups and downs.
5 years of sharing work, 5 years of fighting over the TV remote.
5 years of buying new stuff, 5 years of we-really-need-to-get-rid-of-stuff.

How to make gajar ka halwa or carrot halwa recipe at www.oneteaspoonoflife.com

5 years since we tied the knot. Sunday, the 16th was our 5th Wedding Anniversary. Somehow, being as different as chalk and cheese we’ve made it work. 
10 years ago, I saw him across the room and wanted to get to know him. I did get to know him a few months later. We became friends, very good friends. Friends who fell in love eventually.

Raj is probably the nicest guy around. A man who hurts not even a mosquito (literally!!), much to my annoyance. A man with immense patience - he can entertain toddlers for hours and teach technology to senior citizens. But totally loses it when someone cuts in front of his car breaking traffic rules. A man who sings well but has two left feet when it comes to dancing (he may as well be fighting Kung Fu with me). Totally low maintenance guy, whom I love very much, no matter how much he annoys me at times.


Today morning as I was waiting for the bus, I was trying to think of the things we have in common and while we are more different than similar, we do have quite a lot of stuff in common…

  • Travel – We both love to travel, we’ve always loved to see new places and take long drives. We loved the snowcapped peaks of Manali just as much as the pristine waters of Phuket. We were equally mesmerized by the Taj Mahal as we were by the Sigiriya Rock in Sri Lanka.
  • Desserts – Both of us have a massive sweet tooth and are always trying to curb it. But yes, desserts are our weakness, no matter how much we try.
  • Movies – We may have different tastes in movies, I love rom coms and he love his action movies (typical Man.. Duh!), but give us an Animated Movie and we are willing to tolerate the headache we both get from the 3D glasses.
  • Jamie Oliver and Top Gear – He’s all about cars and I’m all food, but for a change we both love watching Jamie Oliver cook things we would probably never eat and watch them test drive cars on Top Gear that we will never buy.
  • Tea – Tea is what led to this marriage according to me. We bonded over cups and cups of tea and still cannot get enough of.

How to make gajar ka halwa or carrot halwa recipe at www.oneteaspoonoflife.com

This Gajar ka Halway is a dedication to our 5 years of Marriage. 5 years ago, just before we got married, Raj told me he makes the most amazing Gajar ka Halwa and will one day make it for me. I’m still waiting for him to make it… I probably will be waiting for the next 5.  So instead of denying myself of the sinful pleasure, I made it myself. 

Gajar ka Halwa or Carrot Halwa is a traditional North Indian carrot pudding that is made by slow cooking grated carrots along with milk, sugar, ghee and dry fruits. It is a sweet rich dessert, fit for special occasions, like our Wedding Anniversary.

You can either grate the carrots or use a food processor to shred them. Use juicy carrots, avoid fibrous ones. The grated carrots are first lightly roasted in ghee. Then they are slow cooked in milk on low heat. Traditional recipe uses full fat milk. I used regular toned milk. Once the milk has almost evaporated, add the sugar. The sugar will melt and you will again find liquid in your halwa. I love some desserts very sweet. Adding the 1 cup of sugar will make the halwa very sweet. I suggest adding half a cup and letting it evaporate, before adding more if you prefer your desserts to be less sweet. Once all the sugar has evaporated, add the cardamom powder. I also love adding a lot of dry fruits to my desserts. I added almonds, cashew nuts and raisins after lightly frying them in ghee. 

Although I love cold Gajar ka Halwa, it tastes best when served warm. It also is great when paired with a scoop of Vanilla Ice Cream.

How to make gajar ka halwa or carrot halwa recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:

P.S - You know my biggest accomplishment? After 5 years, I finally got him to smile when the camera is pointed at him.

Gajar ka Halwa | Carrot Halwa


How to make gajar ka halwa or carrot halwa recipe at www.oneteaspoonoflife.comGajar ka Halwa or Carrot Halwa is a slow cooked North Indian carrot pudding made with grated carrots, milk, sugar, ghee and dry fruits.

Recipe Type:  Breakfast
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     1 Hour 45 Minutes
Yield:                Serves 5 to 6


Ingredients:


3 cups grated Carrots (300 gms)
2 cups Milk
0.75 to 1 cup Sugar
0.5 tsp Cardamom Powder
3 Tbsp Ghee
8 to 10 Almonds
8 to 10 Cashew nuts
8 to 10 Raisins

Method:


Heat 2 Tbsp ghee in a kadhai and add the grated carrot.
On low heat, fry the carrots for 4-5 mins, stirring continuously.
Add the milk and continue to simmer on low heat until all the milk has evaporated. Stir occasionally.
This will take around 30-45 minutes. By the time the milk has evaporated, the carrots would have almost cooked.
Now add the sugar and continue to cook on low heat. The sugar will melt and the halwa will again have liquid in it. Continue to stir occasionally.
Once all the liquid has evaporated, add the cardamom powder and mix well.
Remove from heat.
Heat the remaining ghee in a small pan.
Add sliced almonds, split cashew nuts and raisins and saute until the nuts brown slightly.
Add the nuts to the Gajar ka Halwa and mix well.
Serve warm.

How to make gajar ka halwa or carrot halwa recipe at www.oneteaspoonoflife.com


Read more ...

Healthy Millet Salad

Yum
This Healthy Millet Salad is made from Foxtail Millet, kidney beans, sprouts and mix vegetables. It is very healthy, very tasty and very filling. 

foxtail millet navane sprouts carrot capsicum cucumber beans healthy proteins thinai tabouleh

You go to the supermarket and are immediately drawn to the shelf that holds these exotic ingredients that you've only heard of but never eaten. It looks nice in it's classy looking packaging. You start remembering that recipe you saw on TV or that food photo that featured in the Magazine, wondering which of them should you cook. You glance at the price, and that wonderful dream of cooking with something exotic just evaporates. Smile replaced by shock. Deja vu, anyone?

foxtail millet navane sprouts carrot capsicum cucumber beans healthy proteins thinai tabouleh


I replay this scene everytime I go to stores like FoodHall or Godrej Nature's Basket. And sometimes I do it knowing that it will be an anti-climax. By now I know I will never buy Quinoa because of it's insane cost. Quinoa is being touted as THE superfood. High in protein, not high in calories, it's kind of  a win-win for those who can access it easily.

Quinoa is not Indian. Although, recently, some farmers are toying with the idea of growing Quinoa, it is still not popular enough to replace any of our ancient grains and seeds.

foxtail millet navane sprouts carrot capsicum cucumber beans healthy proteins thinai tabouleh


I use Millet instead. India has been the home of millet for centuries. Millets are just as rich as Quinoa. It is rich in fibre and magnesium. It has a low glycemic index and is a rich source of protein. And it is very light on your pocket. In short, millet is affordable super food that are easily available anywhere.

There are various types of Millet:

  • Pearl Millet or Bajra
  • Foxtail Millet or Navane
  • Finger Millet or Ragi
  • Sorghum Millet or Jowar
There are so many more, but these are the famous ones.

navane millet thinai foxtail sama rice

Let's  get back to this super tasty and healthy Foxtail Millet Salad. I've had it two days in a row and I just cannot have enough of it !!! 

This is a super simple salad. The dressing is made with just Olive oil, lime juice, honey, salt and pepper. Everything you already have at home, so there is no excuse to skip making it. Use any oil you like if you have run out of Olive Oil.

Now, usually, I say that there are things that are optional in a recipe. But in this one, the beans are definitely not optional. They are one the major building blocks of this salad. I really don't believe this salad will taste as good if you skip them. Also really needed are the fresh ingredients - tomatoes, cucumbers and mint. Everything else in the salad can either be skipped or replaced. You can substitute the coriander with parsley. Skip the sprouts if you don't have any. I personally like the light sweetness of the carrots in the salad and would recommend keeping it in there.

foxtail millet navane sprouts carrot capsicum cucumber beans healthy proteins thinai tabouleh


This salad was pretty filling due to all the protein in it and the slowly digesting millet. Hope you enjoy it as much as I did. 

If you liked this, you may also like:

  • Kabuli Chana Chaat or Chickpea Salad - Street side style salad made with chickpeas, tomatoes, onions and spices. Hot and Tangy - explosive on your taste buds.
  • Radish Salad - Fresh salad made from finely chopped radish or daikon (mooli) and it's leaves.




foxtail millet navane sprouts carrot capsicum cucumber beans healthy proteins thinai taboulehHealthy Millet Salad


Healthy salad made with mixed vegetables, beans, sprouts and Foxtail Millet. 

Recipe Type:  Salad
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                Serves 2

Ingredients:


1/4 cup Foxtail Millet or  Navane
1 cup cooked Red Kidney Beans or Rajma
1/4 cup Sprouts
2 ripe Tomatoes
1 small Cucumber
1/2 Carrot
1/2 Capsicum
Handful Coriander leaves
Handful Mint leaves
2 Tbsp Olive Oil
1 tsp Honey
2-3 tsp Lime Juice
Salt to taste
Pepper to taste
1/2 cup Water

Method:


Wash and soak the millet for 30 minutes.
Drain the millet and pressure cook it with 1/2 cup water until done. In a pressure cooker it takes around 1 whistle or 4-5 minutes after the pressure builds up.
If not using a pressure cooker, cook it the same way you would cook rice.
Allow the millet to cool to room temperature.
Finely chop the tomatoes, cucumber, carrot and capsicum and add to the millet.
Add the red kidney beans and the sprouts to the millet.
Roughly chop the coriander and mint leaves and add to the millet.
In a small bowl, mix olive oil, honey, lime juice, salt and pepper until completely blended.
Pour the dressing over the millet and vegetable mixture and mix well.
Serve at room temperature or chilled.


foxtail millet navane sprouts carrot capsicum cucumber beans healthy proteins thinai tabouleh


Read more ...

Instant Rava Idli

Yum

I had an INDULGENT weekend. I-N-D-U-L-G-E-N-T!!!

I'm spelling out stuff, so I guess you get the picture.

Spicy Biryani lunch, Cheesy Pasta for dinner, Deep fried Bread Rolls for snacks and a heavenly TRIPLE Chocolate Milkshake, I’ve had it all. And I cooked none of it. Nada. 
I’m sure it will take me a month to work it off. Sigh!!

How to make MTR style instant rava idli at www.oneteaspoonoflife.com


All those guilty pleasures made me want to eat a healthier breakfast this Monday morning. I’d never been a Rava Idli fan, regular Idli, give it to me anyday and I’ll eat it. But I wondered why would one eat that hard lump of rava (semolina) for any meal? This was until I made my own.

Eye opener – Rava Idli does not have to be a hard lump. It can be soft like the regular rice Idlis. It can actually be delicious.

All credit goes to Gee, my sis. Someday she got the MTR instant rava idli packet and made it and repeatedly kept telling me how good they had become. MTR is a legendary restaurant in Bangalore that actually invented the Rava Idli when there was food shortage during a war. A place you should visit for some rich South Indian food.

The restaurant rocks, but I won’t accept defeat from a packet. Na-ah.

How to make MTR style instant rava idli at www.oneteaspoonoflife.com

So I made just to show her that she can make equally good Rava Idlis with just the ingredients she has at home. I had no plans of liking them at all. It was just a competition with the packet, that’s IT. (I'm competitive that way). At least that’s what I thought, until I ate them. I mean if I make them, I have to taste it, right? And what a pleasant surprise it was. Soft smooth Rava Idli. And so easy to make as well. No overnight soaking, no overnight fermenting. Just mix and steam.

I'm always on a lookout for breakfast recipes. And they obviously have to be HEALTHY and EASY to make. These Rava Idlis satisfy all my criteria. So they have been back on the menu time and again since that day. 

How to make MTR style instant rava idli at www.oneteaspoonoflife.com

Some additional steps that you may have to do if making your own healthy Rava Idlis, and it is totally worth it:

  • Toast the Rava / Semolina - You can either toast it when you decide to make the Rava Idlis or you can toast the rava whenever you have time and store it. Toasting helps increase the shelf life of rava. You can then use it instantly while making Upma too.
  • Grate a carrot, Chop a chilli - Yup, you will need to grate a carrot and chop some chilli and coriander. 
  • Tempering - Heat a little oil, throw in some lentils (dals), mustard seeds, curry leaves and chilli. This is seriously a 10 seconds job.
  • Mix once - Mix tempering with the rava.
The rest is exactly like the packet. Mix in the ingredients. Allow it to rest for some time. Then steam them as usual. Ta-da - Instant soft smooth Rava Idli.


Instant Rava Idli


How to make MTR style instant rava idli at www.oneteaspoonoflife.comPopular South Indian instant steamed breakfast cakes made from semolina or rava and yogurt.

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                8 Idlis

Ingredients:


1.25 cups Semolina or Upma Rava
1 cup Yogurt (Curd)
1 small Carrot
1/4 tsp Baking Soda
2-3 tsp Oil
1/2 tsp Mustard seeds
1 tsp Urad Dal
1 tsp Chana Dal
8-10 Curry leaves
1 Tbsp chopped Coriander leaves
1 chopped Green Chilli
1/2 cup Water
Salt to taste 
Oil to grease

Method:


Toast the rava in a kadhai on low flame for 8-10 minutes. Stir frequently to avoid burning. Remove it into a large bowl once done.
Heat oil in the kadhai and add mustard seeds to it.
Once the mustard seeds splutter, add the urad dal and the chana dal.
Once the dals brown slightly, add the curry leaves and chilli. Pour this tempering to the toasted rava.
Mix well and allow to cool.
Once the rava has cooled, add grated carrot, yogurt, chopped coriander, baking soda and salt and mix well.
Add water by the spoonful. The consistency of the batter should be similar to the regular idli batter.
Leave aside for 10-15 minutes.
In the meanwhile, prepare the idli steamer. The water in the steamer should be boiling when we put in the idli, else the idli will become hard.
Now grease the idli mould, and pour in the batter.
Steam for 10-15 minutes.
Serve hot with chutney or sagu.



Read more ...

Tawa Pulao | How to make Tava Pulao Recipe with Step by Step Instructions

Yum
Tava pilaf pav bhaji mumbai street food masala rice tomato

Street food ROCKS!!!

Don't you just agree to that? Many markets across the world are centered around the street food. Streets of Bangkok... Streets of Mexico City... Streets of Mumbai...

I think the true essence of a city lies in its Street Food. You get local food, fusion food and some even carry international favorites. But one thing is a constant in every food street, there is so much variety. After all, variety is the spice of life, isn't it?
I've found these are one of the busiest places in a city, especially after sundown. We have our own little food street in Bangalore which is packed even on weeknights.

Every city has its favorite, and so does Mumbai.

Mumbai is famous for its Vada Pav and its Pav Bhaji. Lurking in their shadows is the Tawa Pulao. Tawa Pulao literally is rice and vegetables cooked on a flat griddle along with some spices and oodles of butter.

Everything tastes better with BUTTER!!! Spoon in as much butter as you desire, it only improves the taste.

Tawa Pulao can be easily made VEGAN by skipping on the butter, or adding some yummy Almond Butter.

Tava pilaf pav bhaji mumbai street food masala rice tomato

Tawa Pulao has now started to become a popular dish outside of Mumbai too. I've eaten it in so many places in Bangalore. It seems to be entering restaurants too. But the street version beats the restaurant version any day. On my list of favorite street food, Tawa Pulao ranks 3rd, right behind the Pani Puri and the Pav Bhaji.

I must credit this recipe to my friend at work. She got this for lunch one day and I simply had to have the recipe. I was pleasantly surprised when she told me the recipe. I couldn't believe it was so easy to make. My friend makes it with only green peas and she adds a chilli paste as well. I add any vegetables I find in my fridge. In the past I've added babycorn, sweet corn, zucchini, mushrooms, broccoli etc. I guess you get the picture.

Step-by-Step Instructions:

Tava pilaf pav bhaji mumbai street food masala rice tomato

1) If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
2) Dice the vegetables and keep aside. 
3) Puree the tomato in a blender.


Tava pilaf pav bhaji mumbai street food masala rice tomato

4) Heat the oil in a pan and add the cumin seeds.
5) Once they brown, add the onions and cabbage and fry until the onions are translucent.
6) Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.



Tava pilaf pav bhaji mumbai street food masala rice tomato

7) Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
8) Add the pav bhaji masala and salt and mix well.




9) Add the fried vegetables and mix well.
10) Add the butter and mix well.
11) Add the rice and mix well.
12) Garnish with finely chopped coriander and serve.



Tawa Pulao | How to make Tava Pulao Recipe


Tava pilaf pav bhaji mumbai street food masala rice tomato Tawa Pulao is rice cooked with tomatoes, vegetables and Pav bhaji masala. 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              Serves 3-4

Ingredients:


1 cup uncooked Rice or 5 cups of cooked Rice
1 cup Tomato Puree or 2 Juicy Tomatoes
1.5 cups of assorted Vegetables (like Cabbage, Cauliflower, Carrots, Green Peas, Green Beans, Capsicum) (Optional)
1 Onion
1 Tbsp Ginger-Garlic Paste
2 Tbsp Pav Bhaji Masala (If you don't have this available, use Garam masala - 1/4 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp, Red chilli powder - 1/2 tsp)
1 Tbsp Butter
2-3 Tbsp Oil
1 tsp Cumin seeds / Jeera
Salt
Water
2 Tbsp chopped Coriander leaves for garnish

Method:


If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
Dice the vegetables and keep aside.
Puree the tomato in a blender.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onions and cabbage and fry until the onions are translucent.
Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.
Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
Add the pav bhaji masala and salt and mix well.
Add the fried vegetables and mix well.
Add the butter and mix well.
Add the rice and mix well.
Garnish with finely chopped coriander and serve.
Read more ...

Vegetable Jalfrezi

Yum
mix vegetable gravy paneer jalfrezi indian


mix vegetable gravy paneer jalfrezi indian


Guests coming over and you wanna impress them? Or are you just bored of your usual dinner fare? Jalfrezi can be your answer. Try it !

I saw this lovely photo of Jalfrezi in a magazine, it had me salivating. That one photo was my inspiration to try my hand at Jalfrezi. Jalfrezi has made its presence felt worldwide. It was voted to be UK’s most popular Indian curry a few years ago. And who would believe making it was so easy. 

The only effort needed is actually in cutting the vegetables, but you can totally skip it by buying already cut veggies from the supermarket or using your food processor. And you can relax doing your crossword or watching your favorite show on TV, while it simmers slowly. All it needs is like a check around 5-10 mins. Open the pan, peek, stir, close and back to what ever you were doing. Lovely, isn't it?

The best part is, you can add any vegetables you fancy or use up all your leftover vegetables at the end of the week to make it. I would however recommend adding baby corn as I felt it gives it an added crunch. To make it vegan, replace the paneer with Tofu or totally skip it, you won't be missing out on anything.


mix vegetable gravy paneer jalfrezi indian

Step by Step Recipe with Photos:


mix vegetable gravy paneer jalfrezi indian

1) Cut all vegetables except the onion and tomato into baton sized pieces. Cut the paneer /tofu similarly Chop the onion finely. Puree the tomato. 

mix vegetable gravy paneer jalfrezi indian

2) Heat oil in a large pan and add the cumin seeds.


mix vegetable gravy paneer jalfrezi indian

3) Once they brown slightly, add the onions and saute until they are translucent. Add the ginger garlic paste and mix well.

mix vegetable gravy paneer jalfrezi indian

4) Add the tomato puree. 


mix vegetable gravy paneer jalfrezi indian

5) Add ketchup.

mix vegetable gravy paneer jalfrezi indian

6)  Cook on low heat until the oil separates. Approximately 8-10 minutes.

mix vegetable gravy paneer jalfrezi indian

7) Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 

mix vegetable gravy paneer jalfrezi indian

8) Add water. Cook on medium high heat until the vegetables are almost done.

mix vegetable gravy paneer jalfrezi indian

9) Now add the remaining vegetables like baby corn, broccoli, capsicum.
Add the turmeric powder, kitchen king masala, red chilli powder and salt.
Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.

mix vegetable gravy paneer jalfrezi indian

10) In the meanwhile, heat 1 tsp of oil in a non stick pan. When the oil is hot, add the paneer / tofu.

mix vegetable gravy paneer jalfrezi indian

11) Fry until the paneer is slightly brown.

mix vegetable gravy paneer jalfrezi indian


12) Add the paneer to the gravy. Add sugar/jaggery to suit your taste.


13) Garnish with coriander leaves and serve.

mix vegetable gravy paneer jalfrezi indian

Vegetable Jalfrezi


Tomato gravy based curry made with mix vegetables and spices.

Recipe Type:  Main
Cuisine:          North Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              5-6


Ingredients:


1 medium sized Onion
3 medium sized Tomatoes
1 cup Cauliflower florets
0.5 cup Broccoli florets
2 small Carrots
10-12 Green Beans
8-10 Baby corn
1 Capsicum (or a mix of colored Capsicums/Peppers)
2 Tbsp chopped Coriander leaves
100gms Paneer or Tofu
2 tsp Ginger Garlic Paste
2 Tbsp Tomato Ketchup
1.5 cups Water
3 Tbsp + 1 tsp Vegetable Oil
½ tsp Turmeric Powder (Haldi)
1 tsp Kitchen King Masala or Garam Masala
1 tsp Red Chilli Powder
1 tsp Sugar or Jaggery (Optional but recommended)

1 tsp Cumin seeds (Jeera)
Salt to taste

Method:


Cut all vegetables except the onion and tomato into baton sized pieces. Cut the paneer / tofu similarly.
Chop the onion finely.
Puree the tomato.
Heat oil in a large pan and add the cumin seeds.
Once they brown slightly, add the onions and saute until they are translucent.
Add the ginger garlic paste and mix well.
Add the tomato puree and ketchup allow it to cook on low heat until the oil separates (approximately 8-10 mins)
Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 
Add water.
Cook on medium high heat until the vegetables are almost done.
Now add the remaining vegetables like baby corn, broccoli, capsicum.
Add the turmeric powder, kitchen king masala, red chilli powder and salt.
Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.
In the meanwhile, heat 1 tsp of oil in a non stick pan. When the oil is hot, add the paneer / tofu and lightly fry it until it turns brown.
Add the paneer to the gravy.
Add sugar/jaggery to suit your taste.
Garnish with coriander leaves and serve hot with rotis or rice.



mix vegetable gravy paneer jalfrezi indian
Read more ...