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Showing posts with label vegan recipe. Show all posts
Showing posts with label vegan recipe. Show all posts

Tuesday, July 18, 2017

Zero Oil Spinach and Lentil Pulao

"Have you taken the iPill ?"

For a few seconds, I thought I had heard it all wrong. Here I was bleeding profusely and withering in pain, and not in the least expecting a question about emergency contraception. I repeated my words once again. "It has been 16 straight days and my period shows no signs of abating....".

The gynecologist smiled coolly and reiterated the offending query. This time I got her point and replied in the negative. While it seemed very weird to me, it was a rather normal question for her given the rampant abuse of iPill. Apart from hastening or delaying the period by up to a week, the pill does causes heavy bleeding in some women by messing up their normal hormonal cycles.  And if one happens to be among the 20 percent of Indian women who suffer from PCOS, one has more reason to stay away from the pill.

Anyways, my tests ruled out anything abnormal except for a few nutritional deficiencies and the doctor prescribed me some medicines to stop the bleeding. But the whole process rattled me. Blame it on the hours spent in the reception, I got enough time to ruminate over the underlying issue. From an instrument of women's empowerment, the iPill has now been reduced to being a mere contraption for entertainment by some folks. More precisely, the types that keep on iterating that sex is more pleasurable without a condom. Sadly, a majority of the educated folks still think that all the action is happening 'down there' when much of it is taking place 'up there' in the temporal lobe. Anyways since I don't judge people or sermonize on their behavior, the whole point of putting this on a food blog is just to create awareness about the side effects of the iPill. To all the sisters reading this, please do remember that awareness is the first step towards empowerment.

Just like sex, diet too is an individual's personal choice and responsibility. So while it is important to enjoy it, it should not jeopardize one's health in the long run. This nutritious one pot meal is packed with protein and prepared without using a single drop of oil. No need to starve oneself when you have such healthy options available.

Read on for the recipe -

















Preparation Time - 15 mins

Ingredients -
  • 1 cup rice ( i used small grain jeera rice )
  • 1 cup chopped spinach (lightly packed)
  • 1 cup boiled mixed lentils ( Bengal gram, garbanzo beans, whole red lentils, kidney beans )
  • 1 large ripe tomato
  • 6-7 almonds
  • 8-9 raisins
  • 2 inch cinnamon
  • 2-3 cloves
  • 6-7 peppercorns
  • 2 bay leaves
  • 1/4 tsp red chili powder
  • 1/4 tep coriander powder
  • 2 pinch turmeric
  • 1 tsp kasuri methi
  • salt to taste
Preparation - Blanch the tomato and the almonds.  Peel the almonds and put it in a blender along with the tomato and the raisins . Grind into a smooth paste.

Cooking - Put a cooker on a flame. 

Add the dry spices and roast till fragrant.

Add the tomato, raisins and almond paste to the same cooker. Cook for 4-5 mins on a low flame.

Add the chili powder, turmeric and coriander powder and cook for 2 more mins.

Add the washed rice, boiled lentils and chopped spinach. Add 2 cups of water and salt as per taste.

Close the lid and cook for 9-10 mins or for 2 whistles.

Keep aside till steam escapes. 

Open lid and serve with yogurt.























Note - cooking time will differ according to the rice variety used. 

Sunday, July 9, 2017

Horse Gram and Spring onion Soup ( Comforting Monsoon Broths Collaboration )

Monsoon and romance. Well, these two have always seemed synonymous to me. Thankfully I am not the only one prone to their magical madness. The bewitching monsoons have fueled the imagination of many a creative souls resulting in those rain drenched Bollywood sequences that are symbolic of the heavens melting into the embrace of a scorched earth.

From watching those dark clouds traverse the canopy of the blue skies to catching those first rain drops with my hands, I find myself soaking in the beauty of this spellbinding season. And even if it scares the shit out of me at times, I am still fascinated by it. My childhood memories are littered with instances where I hid behind a thick curtain to take a peek at those almost mysterious lightning displays while closing the ears tightly every time the thunder rolled. In fact there are a dozen of those monsoon memories clearly imprinted in my memory.

Once the storm blew over, I would rush out to find the whole garden/terrace littered with Gulmohar blossoms from a huge tree that dominated the entrance of our locality. The lawns resembled something like a piece of modern art with splotches of red and yellow on a verdant canvas. And I would compete with my brother in gathering the most number of intact blossoms. Even if it meant venturing out in the muck and all. Replete with slithering earthworms and creepy crawlies. But somehow in those days, even though we were young, we had the values of 'peaceful co-existence' inculcated in us. So one was never bothered about these creatures.

While growing up has taken the fun out of the rains, it has certainly fired up the romantic in me. A dozen hopeless poems and passages in my short stories bear testimony to this. But speaking practically and sticking to realistic goals, every time it rains, I just want to cozy up with a book, a cup of warm liquid and a blanket. Good enough for most people, don't you agree ?

Now that I have already mentioned it, a warm broth aka soup seems to have become the mainstay of my monsoon diet. From the typical indigenous fare like Kanji, rasam and shorba, to chinese brews and healthy vegetable based nourishment, everything gets a chance to be on the menu. On a rotation basis of course. And the last entrant on this bandwagon is the 'Horsegram soup', a hearty decoction inspired by the 'Kolotho dali' which is an important past of Odia cuisine.

Check out the recipe -

[ and more !! Collab Post Alert *** ]























Preparation Time - 25 mins

Ingredients -
  • 1 cup roasted and split Horsegram
  • 2-3 spring onion bulbs
  • 4-5 tsp chopped spring onions (including the greens)
  • 2 medium sized tomato
  • 10-12 peppercorns
  • 4-5 garlic cloves
  • 1-2 dry red chilis
  • 1 tsp oil
  • pinch of turmeric
  • salt to taste
  • additional spring onion bulb for garnishing

Preparation - Wash and soak the horsegram for 2-3 hours. 

Cooking - Cook it for 5-6 whistles in a pressure cooker along with 2-3 spring onion bulbs, tomatoes, salt, turmeric, peppercorn and 3 cups water. 

Once the steam escapes, open the lid and use a hand blender to puree the cooked lentils and tomatoes.

Heat the oil in a wok. Add the crushed garlic and whole dry red chilis. Once it is fragrant, remove the chilis.

Add the chopped spring onions and saute for 2-3 mins. Pour everything over the pureed ingredients.

Put the pressure cooker back on the flame and let it simmer for 5-6 mins (without lid) . Adjust the consistency by adding hot water and check for the salt.

Pour into serving bowls. Serve.




Dont forget to dunk in some sliced spring onions for extra flavour.
























Check this striking soup recipe by my amazing friend Parinaaz  who is a part of the ongoing Comforting Monsoon Broths Collaboration !! Don't forget to visit her blog - A Dollop Of That for some mouthwatering Parsi fare :).






















Roasted Red Bell Pepper Soup



Friday, June 16, 2017

Luni Poda Pitha ( Savoury Rice Cake from Odisha )

Raja Parba has come and gone. And has left behind a legacy of Poda pithas never witnessed before in Odisha. Every Odia lady with a presence on social media has as gone out of her way to reaffirm her pitha making skills and even hone them further. In the last three days, my Facebook, twitter and instagram feed looked more like a beautiful kaleidoscope with Pithas of various shapes and hues. And as an Odia, it makes me feel proud indeed to witness the ethnic food from my region getting it's fair share of appreciation.

The Luni Poda Pitha is a savoury version of the more popular Poda Pitha. 'Poda Pitha' literally translates into burnt cake as the batter/dough is wrapped up in leaves before being tossed over the dying embers of a dying wood fire. But that was in the days of yore. Nowadays pithas are being prepared in ovens or even microwaves by the tons. Yes, they do lack the smokey flavor but everything else is just amazing.

My version is loaded with veggies like cauliflower, carrot, tomato, capsicum and onions. The seasoning is fairly frugal with some crushed green chili, ginger, a few curry leaves and freshly chopped cilantro.

Read on for the recipe -



















Preparation Time - 1 hour

Ingredients -

  • 1 cup skinless black lentil ( chopa chada biri )
  • 2 cups rice  ( arua chaula )
  • 1 1/2 cup chopped cauliflower (small florets)
  • 1/2 cup chopped carrot (small pieces)
  • 1 small capsicum (finely sliced)
  • 2 finely chopped tomatoes
  • 1 large onion ( thinly sliced )
  • 2 green chillis ( coarsely crushed )
  • 1 1/2 inch ginger ( finely crushed )
  • 3-4 tsp chopped cilantro
  • 1 sprig of curry leaves
  • 1/2 tsp baking powder
  • salt to taste
  • 2 tsp oil

Preparation: Soak the rice and lentil overnight. Wash and grind into a fine paste the next morning. Allow to ferment for 10-20 hours depending on the climate.

Cooking - Heat 1 tbsp oil in a wok.  Toss in the cauliflower and carrot. Saute for 5-6 mins on a medium flame.

Next add the capsicum and saute till it starts getting a bit limp.

Switch off the flame and let the veggies come down to room temperature.

Preheat an oven to 180 degrees centigrade for 10 mins.

Take a good quality ovenproof dish which is about 2 inches deep. Grease the container with 1 /2 tsp oil.

Add the sauteed vegetables and the remaining ingredients to the batter and mix thoroughly.

Pour the batter into the baking dish.

Put in the oven and cook at 180 degrees for 30 mins. Then lower the temperature to about 150 degrees and bake for another 30 mins. Insert a toothpick to check if it comes out clean.

Remove from oven and let it cool down completely . Cut into pieces and serve with by itself or any curry of your choice.


























Have a great Raja with the Poda pitha !!

Wednesday, January 18, 2017

Almond Pumpkin and Shallots Soup (Vegan recipe)

A tentative foot inches out from beneath the blanket. The cold is intimidating. Almost on reflex, it is withdrawn immediately into the warm confines of the quilt. And just as the brain begins to lull itself to slip back into a dreamy state, the shrill alarm goes off. Yet again. Only to be put on a snooze.

This childish little game of peek-a-boo continues for half an hour ever morning before another alarm goes off. This time in another room. The kitchen to be precise. Letting out a sigh I throw off the quilt and swing my legs off the bed. My eyes are barely open as I stumble and fumble to reach and turn off the irritating device. Even before I switch off the alarm, I switch on the electric kettle placed right next to it. Throughout the year, I like to kick start my day with a glass of warm water. But with the cold weather playing havoc with my immune system, I need a glass of warm water even for splashing on to my face. Open pores be damned.

No wonder warm fluids are the mainstay of my life during the winter months. And after endless glasses of warm water and half a dozen cups of tea, piping hot soups are very much a part of my everyday routine. Especially on days like today when I have a bad throat and everything tastes like sawdust. As usual ended up skipping lunch in favour of a big bowl of Pumpkin and Shallots soup. Roasted the stuff in an oven for added flavor though it can also be prepared in a pressure cooker.

Read on for the recipe -


















Preparation Time - 40 mins ( takes just 20 mins if pressure cooked )

Ingredients -

  • 1 cups pumpkin slices (about 4 mm thickness)
  • 10-12 shallots
  • 2 cloves of garlic
  • 4-5 almonds
  • a dash of paprika
  • a pinch of powdered cloves
  • salt to taste
  • olive oil
  • 1/4 tsp sugar (optional)
  • 2-3 cups vegetable stock

Preparation - Soak the almonds overnight . Wash and peel them.

Place the pumpkin slices , 4-5 shallots and garlic cloves on a baking tray. Drizzle with a little olive oil and a dash of salt.

Place it in a pre-heated oven and bake for 30 mins at 200 C. Remove .

Transfer the roasted vegetables to a blender jar along with the almonds and 1/2 cup of hot vegetable stock. Blend for 2 mins .

Pour the liquid into a saucepan and place it on a low flame. Add the sugar and paprika. Adjust the consistency of the soup by adding more vegetable stock. Let it simmer for a few minutes.

In the meanwhile, peel and chop the remaining shallots into tiny rings. Heat 1 tsp olive oil in a pan and add the shallots. Fry on low flame till they are caramelized. Remove and keep aside.

Pour the soup into the serving bowls. Garnish with the caramelized shallots.

Serve hot.


Thursday, December 22, 2016

Fried Forbidden Rice ( Easy Chinese Fried Rice recipe with Black Rice )

Fried rice with black rice ! I could almost imagine a pair of slit eyes fixed on me in a stern stare even as the 'Fu Manchu' mustache quivered ever so slightly in anger. I barely suppressed a laugh as I imagined the receding hairline that lay hidden beneath the Imperial crown. Would he have lunged at me and snatched away my delectable meal ? Or would he have ordered the royal guards to behead me ? After all, I was relishing the 'Forbidden rice' which was exclusively meant for the Chinese emperor.

No, I am not referring to a certain Timur/ Taimur who is once again hogging the limelight after all these years. Nor do I have anything against his infant namesake who might end up being the butt of all kinds of 'lame' jokes. For those who missed the humor, the original Taimur was actually lame as suggests his nickname 'Timur-e-Lang'. The guy is rumored to have perished while trying to get past the great wall so it must have been someone from the Ming dynasty who forbid the peasant class from consuming  black rice. But anyways, the point is that this strikingly beautiful hued rice was once the exclusive forte of the royals. And for a good reason !

Those who have been following my blog religiously must be quite aware that I have been smitten with it for sometime. And though this one is yet another of my experiments with the nutty flavored rice which turns a deep purple once cooked, it made me fall in love with it once again. For the umpteenth time .

Quick, easy-to-prepare and heavenly in taste, this one is a must-try. Read on for the recipe -


















Preparation Time - 10 mins

Ingredients -

  • 2 cups cooked black rice
  • 2 tsp apple cider vinegar ( or rice vinegar )
  • 1 tsp light soy sauce
  • 1 teaspoon (heaped) brown sugar
  • 3-4 finely chopped garlic cloves 
  • 1/3 cup finely chopped carrot pieces 
  • 1/3 cup finely chopped spring onions 
  • 1/4 tsp chilli powder
  • 1 tsp sesame oil
  • salt to taste

Preparation - Take the vinegar, soy sauce, sugar, chili powder, 2 pinch salt and 3 tsp water in a cup. Mix well.

Cooking - Heat a skillet. Add the sesame oil.

Once oil is hot, thrown in the garlic and let it release it's aroma.

Add the vegetable and saute on high for 2 mins.

Add the sauce and cook for a minute.

Stir in the cooked black rice. Stir fry on high for 2-3 mins.

Adjust salt.

































Remove from the flame and serve hot with some fried tofu.























Check Out more Black Rice Recipes. 

Tuesday, December 20, 2016

Root Vegetables Roast ( A Vegan Side for Christmas Dinner )

As I opened today's newspapers, a disturbing piece of news caught my attention. Farmers in UP are being forced to plough their potato produce into the fields, dump them on the roadsides or even abandon them outside the cold storage facility for lack of buyers. Before you dismiss this as yet another side-effect of the much debated 'demonetization' policy of the Modi government, I need to remind you that the story has been much the same every time there is a bumper harvest. India still needs to figure out how to store it's surplus produce and facilitate an effective distribution channel to ease the hunger problems of the poor. Especially potatoes, which are increasingly seen as one of the most cost effective solutions for solving world hunger.

While grains have long been the mainstay of the population in most countries, the yield of these are currently stagnating after reaching a peak thanks to the green revolution. And in turn, that is causing the prices to spike to levels that have been unheard of. In comparison, spuds or potatoes have never received enough attention and they continue to be farmed in an inefficient manner in most parts of the world. Apart from being a good source of nutrients, potatoes take less effort and time to cultivate which is why the scientists have been focused on developing varieties they can survive and thrive in the most trying climatic conditions. No wonder we have countries like India, China, Peru and Malawi cultivating the potato in huge numbers. In fact, one of the shining example of the tuber being effectively utilized to solve nutritional deficiency comes from Uganda. A GM version of the sweet potato is being used to deliver the daily Vitamin A requirements of their children in order to prevent child stunting. It is high time we adopt and popularize this wonderful vegetable !

On my part, I am very fond of tubers, especially the ones available during the winter months like the sweet potato and yams. Combining them with root vegetables and doing a quick roast is an easy way to include more of it in your diet. Since they are quite popularly used in the pot roast prepared during Christmas, I decided to do my own vegan take on it. Here is the recipe which turned out to be just yummy -







Preparation Time - 45 mins

Ingredients -


  • 1 cup peeled and cubed potatoes
  • 1 cup peeled and cubed  sweet potato
  • 1 cup peeled and cubed carrot
  • 1 cup peeled and cubed beetroot
  • 1 cup cubed pumpkin/squash (retain skin)
  • 3-4 garlic heads
  • 1 tbsp mustard oil
  • a drizzle of honey
  • sprinkling of dried rosemary
  • sprinkling of dried oregano
  • a dash of rock/sea salt
  • a dash of freshly ground pepper
  • rind from one orange ( optional )


Preparation - Separate the beets from the rest of the vegetables as we don't want the pink juices to stain everything. Chop the garlic heads into halves along the length.

Mix the oil, honey and seasonings in a cup.

Cooking - Heat an oven to 200 C . Spread the vegetables over a tray taking care to use a separate one for the beets.

Place in the oven for 6-7 mins or till they begin to look a little tender .

Remove from oven. Add the dressing, toss to coat the vegetables evenly and put it back into the oven at 200 C.

After about 20 mins, throw the orange rind ( roughly torn ) over the vegetables in the first tray.

Wait for 5-6 mins and then remove the first tray containing the vegetables . Let the beets roast for another another 10-15 mins.

Remove and mix together.

Serve as a side with your Christmas meal.




Friday, December 2, 2016

Sol Kadhi

Though I have not really explored Goan and Maharashtrian cuisine, there are some dishes which I come across quite frequently. And one of them happens to be the 'Sol Kadhi'. This is a very refreshing drink that is served with the meals that usually consist of rice and a non-vegetarian side. The sourness of the kokum and the sweetness of the coconut combine in this dish to lend it a very fresh flavor that is simply incomparable.

So, when I got some Kokum on my hands, this was the first recipe that I had to try. And it turned out to be delicious even though I have not followed the authentic recipe. Read on for the recipe -

















Preparation Time - 20 mins

Ingredients -

  • 8 Kokum pods
  • 1/2 cup grated coconut
  • 1 green chili
  • 2 garlic cloves
  • 2 pinch cumin
  • salt to taste
  • a sprig of coriander for the garnishing


Preparation - Soak the Kokum in 2 cups of hot water for half an hour. Rub them and squeeze out the juice.

Similarly add some warm water to the grated coconut and give it a buzz in a blender jar. Strain to extract the coconut milk. Repeat 1-2 times.

Grind the cumin seeds, green chili and garlic cloves into a coarse paste. Add to a blender jar containing the coconut milk and kokum juice. Blend for 1 minute to bring the flavors together.

Strain and pour into glasses or small cups. Garnish with some chopped cilantro . Serve.
























Note - The drink tends to settle down if left standing for a while. So, give it a stir/shake just before serving.

Tuesday, November 29, 2016

Ghora Pitha

Thanks to the promulgation of culinary shows, the ranks of home chefs are burgeoning in every state/city and Odisha is no exception to this phenomenon. While there are enough varieties of 'pithas' in Odisha to keep one's palate occupied, I keep coming across new ones on a regular basis. A small twist here or there, and maybe the addition of a brand new ingredient, and voila, a new one is born. And the numbers only seem to increase by the day.

On my recent visit, I was pleasantly surprised to come across one such innovation in my Mom's kitchen. Her enthusiasm to try out something new makes her create awesome dishes even though she is in her sixties. I guess the innovation genes are hardwired in the family DNA. Anyways getting back to the dish, it is a simplified form of the 'ghora manda' or 'ghura manda' that is usually prepared during the Manabasa Gurubar puja.

Read on for the recipe -





















Preparation Time - 30-35 mins

Ingredients -

  • 1 1/2 cup arwa rice
  • 1/4 cup coconut (chopped into small bits)
  • 1/2 tsp salt
  • sugar as per taste
  • 1 tsp ghee
  • a pinch of camphor

Preparation - Wash and soak the rice for 2-3 hours. Drain excess water and grind into a fine paste. Adjust the consistency to a flowing liquid one ( just like Chittau Pitha batter or Neer Dosa batter ).

Cooking - Slowly drain the batter into a large wok taking care to leave behind any solids (residue) in the bottom of the grinder/mixie jar. (If this residue gets into the wok, it makes the pitha grainy and spoils the overall texture.)

Add salt and sugar to the wok. Switch on the flame taking care to keep it low. Keep stirring at regular intervals so that it does not catch at the bottom. Once the mixture thickens to that of a custard ( or somewhat thicker than Ragi malt ) consistency, stir in the coconut pieces, powdered camphor and the ghee. Switch off the flame.

Pour the hot mixture onto a greased steel plate with raised sides (about and inch and a half is good). Allow it to rest till it is completely cool.

Cut into pieces and serve. Tastes better on the next day so do pop in some of it into the fridge.

Thursday, November 17, 2016

Kakharu Patra Bara ( Tender Pumpkin leaf Fritters )

Pumpkin leaves or 'Kakharu patra' is one of the many greens consumed in Odisha. Though the leaves are rather coarse to touch and one might have initial misgivings about consuming them, they are quite delicious if prepared properly. While the 'Kakharu Dunka Raee' is the most popular recipe that makes use of the leaves, there are lesser known stir fries made with the tender ones.

But it was one of those days when I wanted something crispy to go with my rice and dal. And these leaves were the only thing I had in stock. Hence I ended up chopping them finely, mixing them with some garlic, onion and a binding agent to prepare some nice pan-fried fritters.

Read on for the recipe -

















Preparation Time - 20 mins

Ingredients -

  • 9-10 tender pumpkin leaves
  • 1-2 small garlic cloves (finely chopped)
  • 1 small onion (finely chopped)
  • 1/5 tsp red chili powder
  • 1 tsp besan
  • 1 tsp cornflour
  • salt to taste
  • 3-4 tsp for pan frying


Preparation - Wash and shake off the excess water from the pumpkin leaves. Chop into fine pieces.

Take into a mixing bowl along with the garlic, onions, besan, cornflour, red chili powder and salt. Mix everything using a few drops of water.

Cooking - Heat a frying pan. Drizzle a teaspoon of oil all over the surface.

Take spoonfuls of the mixture on the pan and flatten into small discs. Drizzle more oil around each one.

Cook till brown spots appear on the surface. Flip them over.

Drizzle little more oil around each one. Remove them once they are crisp and done on both sides.

Serve hot with rice and dal.

Wednesday, September 7, 2016

Black Rice Truffles with Coconut Custard ( The Vegan Attakali )

IMP - This is an original recipe created by the blogger and has been published for the first time on Oriyarasoi. 


At times, when I look at food, my thoughts begin to wander far and wide. How would a dish look like if it were to be prepared in a different realm or even in a different era ? That inspires me to take a very mundane everyday dish and give it a makeover. For me a makeover is all about preserving the very soul of a recipe while mutating it into something very different. And that is exactly what I have done with the 'attakali', a traditional Odia dessert. Of course, this recipe is a late Teacher's day tribute to Masterchef Vikas Khanna for it is his show 'Twist of Taste' that really inspires me to take on such mammoth challenges.

For the uninitiated, 'attakali' consists of rice balls immersed in a rice custard (more like a phirni). It is quite low in calories as compared to other desserts and is usually prepared on certain festive days. In my recipe, I have used two varieties of rice. The black or purple rice from Manipur is used to create the rice balls and the sweet smelling Gobindo bhog from Bengal is cooked in coconut milk to create a vegan custard. The nuttiness of the black rice complements the sweetness of the Gobindo bhog to build a unique flavor. This is a vegan version of the 'attakali'.

Read on for the recipe -




















Preparation Time - 40 mins

Ingredients -

For the rice balls -


  • 1/2 cup Black (Manipur) rice 
  • 3-4 tsp jaggery
  • 2 tsp almond paste (optional)
  • a pinch of cardamom
  • toasted sesame seeds for garnishing



For the coconut custard


  • 3 tsp Gobindo bhog rice ( one can use Jeera rice instead ) 
  • 2 cups coconut milk
  • 2-3 tsp sugar 
  • 2 pinch white pepper powder
  • toasted charoli seeds

Preparation - Wash and soak the two rice varieties separately . 

Grind the purple rice into a fine paste without using too much water. Add the jaggery and grind it again. Keep aside

Grind the Gobindo bhog rice separately.

Cooking - 

For making the rice balls -

Boil about 1/4 cup water in a wok. 

Add the purple rice and jaggery paste. Cook on low to medium flame as it thickens. 

Once it starts to solidify, add the almond paste and the cardamom powder. Remove from the flame and keep aside it is bearable to touch the dough.

Rub a few drops of oil on the fingers and knead it again. Divide the dough into small portions and shape into balls by rolling between the palms. 

Sprinkle toasted sesame seeds on a plate. Roll these balls gently on the seeds.

For the coconut custard -

Bring the coconut milk and sugar to a gentle boil. Add the Gobindo bhog rice paste and keep stirring it till it thickens to a thin custard like consistency. 

Add the powdered white pepper and toasted charoli at this stage. Mix it in. Remove from the flame. Let it cool down before popping it into the fridge for 15 mins.

Serve the rice balls (at room temperature) with a dollop of the chilled coconut-rice custard. 


















Note - Want to look up the original 'Attakali' recipe ? Check out HERE.

Tuesday, July 26, 2016

MLA Dosa ( Pesarattu / Green Moong Dosa with a filling of Upma )

Many many moons ago when I first stepped onto the Hyderabad soil, I had hardly bargained for the surprises in store. The language, the culture, the food and even the obnoxious auto-wallahs came as a shocker to me. However with the passage of time, I was able to make peace with everything except the food. Used to the mild and less than runny dals, I just could not fathom pairing my rice with rasam ( glorified tamarind water as I called it ), oily shriveled fries and curd. It was tough and the pickle become my only solace except for the weekends when they served Chicken/egg curry. Being on a student budget, Biryani seemed to be a rare luxury that could only be savored on special occasions. Sadly, the scenario did not change much even after I got a job and moved on to a better (read 'more posh') hostel. The cooks were sourced from Andhra and they catered to a South Indian majority.

However, there was a silver lining to this gastronomic cultural shock. And that was the availability of the South Indian tiffin centers that sold Idli/Dosa/Upma during most times of the day. So, if on a particular day we felt nauseated by looking at the hostel menu, we ended up eating a masala dosa for lunch/dinner. It was during one such visit to a joint that I ordered the MLA dosa on a whim. The name had piqued my curiosity but the grandiose imagery that I had conjured up in my mind disappeared the moment it arrived at the table. I realized that I had been tricked into ordering the Pesarattu which I had been avoiding like the plague. I glanced at my roomie with the most innocent 'Puppy eyes' look that I could manage. But she was happily digging into her Choley Bhature and was quite oblivious to my distress.

Left with no option, I gingerly broke a piece of the Pesarattu, wrapped it around some of the upma, dipped it in some spicy chutney and popped it into my mouth with a bundle of misgivings. And was pleasantly surprised !! Turned out that my fears were completely unfounded and it tasted quite mild actually if I were to discount the spicy chutney. I was happy to have discovered yet another ally amongst the inscrutable South Indian menu.

While it took me a few trails and finally the help of my Andhra neighbor to nail this recipe, I am still in the dark about the real story behind the discovery of this dish. Whether it is the popular one about this dosa being a favorite on the Raj Bhavan canteen menu to the more credible one about a sycophant who combined the two favorites to please a member of the Legislature, each one has enough spice to keep one guessing. Try it out for yourself even as figure out the one that captures your imagination.

Read on for the recipe -

















Preparation Time - 30 mins

Ingredients -

For the Pesarattu -

  • 1 cup whole green moong dal ( even split ones will do )
  • a fistful of poha/avalakki/chiwda/chuda
  • 1 green chili
  • a small piece of ginger
  • 1-2 pinch cumin seeds
  • salt to taste

For the Upma -
  • 1 cup rawa ( I use Bombay rawa )
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 1/3 tsp mustard seeds
  • 1 small onion
  • 1-2 green chilis
  • 1 sprig curry leaves
  • a pinch of asafotida
  • 1/2 tsp ginger juliennes
  • salt to taste
  • 2 tsp ghee 

Others -

  • Oil for making the dosa
  • chopped onions for garnishing (optional)


Preparation - Wash and soak the moong dal overnight. Rub it to loosen the skin. Remove about 50-60 perecent of the skin for a better taste.

Transfer the moong dal, poha, chili, ginger, cumin and salt into a mixer jar. Grind into a fine paste with a consistency that is similar to the dosa batter.

Cooking - Heat 1 tsp ghee in a wok. Add the rawa and fry till it gives off a sweet smell. Remove and keep aside.

Heat the remaining oil. Add the asafoetida, mustard seeds and broken green chili. Once it gets spluttering, add the dals and fry a bit. Then add the chopped onions and curry leaves. Fry till onion is translucent.

Add 2 cups water and bring it to a boil. Add the salt and then the roasted rawa.

Cook till all the water is absorbed. Remove from the flame. Cover and keep aside.

Heat a dosa tawa. Take some of the green moong batter and spread it a little thick.

Once it is a little done, scrape off some of the batter for crispy and thin dosa.

Drizzle the oil on the sides. Place some upma in the center and garnish with onion/ginger/carrot . Fold and remove from the tawa.


















Serve hot with onion-tamarind chutney !!

















Note - If you are very particular about the bright green color, use a few coriander leaves for making the gravy. 

Wednesday, June 29, 2016

Kamal Kakdi ke Kofte ( Vegan Side Dish )

First the promise. For the longest time, I have have been bombarding you all with dishes made with 'Lotus Stem'. No prizes for guessing that it is my current obsession/fixation/or whatever you choose to call it. But I swear upon all my years of cumulative culinary experience that this the last one I will be posting. That is at least for another month or two.

Ok. Now coming back to the recipe, it is yet another delicious preparation that goes rather well with rotis or even pulao. Unlike the melt in the mouth koftas that one is accustomed to, this one is quite a mouthful. But that does not mean that it is anything less delicious. When combined with the sweet, tangy and mildly spicy gravy, it is a most welcome change.

Read on for the recipe -


















Preparation Time - 40 mins

Ingredients -


  • 100 gm Lotus stem
  • 1 small potato
  • 3 tbsp besan
  • 1/2 tsp GG paste
  • 1/2 tsp red chili powder
  • salt to taste
  • Fortune Vivo oil for deep frying
For the gravy -

  • 1 large onion
  • 2 large tomatoes
  • 1 tsp GG paste
  • 2-3 cloves
  • 1 green cardamom
  • 1/2 inch cinnamon
  • 2 dry red chili
  • 2 tsp sugar
  • salt to taste
  • kasuri methi
  • 2 tsp oil
  • 4-5 cashews
  • 1/2 tsp cumin seeds
  • cilantro for garnishing


Preparation - Wash, peel and chop the lotus stem into 2-3 inch long pieces. Transfer to a pressure cooker along with 2 cups water and a little salt. Cook for 3 whistles.

Chop the potato into very small pieces. Or even better, grate it.

Keep aside till steam is released. Take out the lotus stem and transfer to a mixing bowl.

Mash it up. Add chopped/grated potato, besan, GG paste, chili powder and salt to the mixing bowl. Mix and bring everything together. Take small portions of it and shape into small lemon sized balls.

Cooking - Heat sufficient oil in a wok. Add 4-5 koftas at a time and fry to an even brown color . Remove and drain it on paper towels.

Heat 1 tsp oil in a nonstick pan. Add the whole spices and fry till aromatic.

Add the chopped onions and fry till translucent. Put in the GG paste and cook till raw smell goes away.

Finally add the chopped tomatoes and cook till mushy.

Add the kasuri methi and broken cashew to the wok and switch off the flame. Once it cools down, blend into a smooth puree.

Heat 1 tsp oil in the same pan. Add the cumin seeds and allow to splutter.

Add the puree along with 1 1/2 cups water, sugar and salt to taste. Bring to a boil and then let it simmer for 5-7 mins.

Once it reaches the right consistency, add the koftas and switch off the flame.

Garnish with chopped cilantro and serve hot/warm.
















For more 'Kamal Kakdi/Lotus Root' recipes , click HERE.

Tuesday, May 24, 2016

Badi Chura ( Revisiting those memories of communal living )

"Living like chickens packed into a coop yet so much disconnected from each other. I miss living in Rourkela", I mentioned to Mom in one of my everyday rants. As most people in Bangalore, I too live in a closed society where I barely get to know the person living next door. One just about manages a shadow of a smile when one bumps into a familiar face in the common areas. Of course there are the occasional 'Hi's' and 'hello's' and the once in a year gathering at the kid's B'day party. But that just about sums up the level of socializing with one's neighbors.

Coming back to the conversation I was having with my Mom, it all started when she mentioned laying a small batch of 'Badi's' or lentil dumplings which are sun dried and stored for usage throughout the year. It kind of took me by surprise as I had always known Mom to make these huge batches that involved soaking and grinding up to 3-4 kg of black lentils or 'biri'. The terrace would be swept/washed clean, a large number of bamboo mats would be spread out over the area and old cotton sarees/ bedsheets ( sanitized ones ofcourse ) would be placed over the mats. Ladies from 3- 4 neighboring houses would pack off the kids and husbands, and then gather at one particular house. They usually made teams of two. Working furiously, they would lay 'badis' of various sizes and seasonings ( rasi, kakharu manjee, badam, khaee ) over the sheets. It usually took 2-3 hours to finish a particularly big lot. Once done, they would sit back and relax over tea and a long conversation. Finally, they would decide the house and the date for laying the next lot before taking leave. 

I happened to remind Mom about this ritual which has remained fresh in my memory despite the intervening years. In response to my query, she sighed sadly and smiled at the same time. If you have grown up looking at someone for the major part of your life, you can instinctively pick up the slightest nuances in their voices. Even when separated by a distance of over a thousand kilometers. "Most of your aunties are in Bangalore or abroad. They have gone there to look after their grandchildren as both the parents happen to be working. And now I am too old to manage a large batch all by myself", she told me. Whether it was my conscience working overtime or did I just pick up a hint of an accusation in her voice ? "Four years of engineering and six years of work experience with one of the top MNC's , and yet she chooses to give it up to look after a kid ? What a waste !", I could almost hear my relatives and neighbors telling her. 

It is no easy job to bring up a kid. And in no way is it any less satisfying. I am proud to be a hands-on Mom but a little bit of encouragement from the family never hurts. It felt bad momentarily but then I chose to focus on the latter part of her statement. If she did not have the energy to manage laying a big batch of 'badis', how could she have managed a toddler with incredibly high energy levels ? I regularly encounter old people picking and dropping off their grand kids at school. I can feel their sadness which comes from missing the easy camaraderie with which they have spent the better part of their lives. I can sense their hunger to strike a conversation with anyone who has the time to spare. Sadly, time is a luxury that most working people cannot afford to spare. And that includes their very own children. But I stopped myself from bringing it up at the last moment. I could not add to the sense of sadness that she already felt.

Today, when I was making some badi chura for lunch, I could not help but recall this bit of conversation. So much has changed over the years. 'Badi' making has moved out of our homes and has now become a small scale industry  as these days most people buy their stock of 'badis' from the markets. And slowly even the 'badi' is being edged out of the regular Odia menu by new and more innovative recipes.

Sharing a simple and very tasty 'Badi Chura' recipe with a view to keep the traditional 'authentic odiya food' alive -



















Preparation Time - 10 mins

Ingredients -
  • 1 cup Badi
  • 1/2 of a medium sized onion
  • 2-3 garlic cloves
  • 2-3 green chilis
  • a sprig of cilantro
  • a dash of mustard oil
  • salt to taste
  • more oil for frying the badis



Preparation - Heat a skillet. Drizzle oil over it and add the badis. Fry on low heat they they turn golden with a few brown spots.

Once done, remove and keep aside to cool down.

Take the crisp badis and crush then lightly using any heavy object. Keep aside.

Chop the onions, garlic and green chilis into small pieces. Crush together. Finally add the crushed badis to it. Sprinkle salt and mustard oil. Crush a little more as you mix everything together.















Garnish with cilantro and serve immediately to prevent it from turning soggy.

Note - One can also use the chutney jar from one's mixer grinder to crush everything together. But that gives a different taste and texture. 

Friday, May 20, 2016

Vegan Mango Mousse

Everytime I visit one of those lavish spreads at any of the popular restaurants, the one regular fixture on the desserts menu is a mousse. But the one thing that stops me from digging into them is the humongous amount of calories contained in a tiny portion. Also, it doesn't help when I think about all the chemicals that go into it. Yes, that pretty looking cup/glass might very well contain gelatin, agar agar, artificial flavoring and a slew of chemicals that might have made their way into the whipping cream/heavy cream.

That's why I choose to go vegan whenever I have the craving for some nice wholesome mousse. Taking avocado as the base ingredient, I can add any fruit plup or cocoa powder for the flavoring . For sweetening the final product, raw honey works just as great. Ta-daaa. My delicious vegan mousse is ready.

Check out the easy-peasy recipe -


















Preparation Time - 10 mins

Ingredients -


  • 2 ripe avocados
  • pulp of two ripe mangoes
  • 2-3 tsp honey ( use a bit more if you want )
  • few drops of vanilla extract ( can be substituted with cardamom powder )

Preparation - Halve the avocados. Remove the stone and scoop out the flesh.

Throw into the blender jar. Add the mango pulp, few drops of vanilla extract and the honey. Buzz for a few seconds.

Pour into the serving cups. Pop into the fridge for 1-2 hours.

Garnish with small mango cubes. Serve chilled.


















Note - This mousse stay fresh fresh for upto 24 hours when kept in a airtight container in the fridge .


Tuesday, April 19, 2016

Marwadi Bhindi ( or Besanwali Bhindi )

Bhindi or Okra is one of the most versatile vegetables. Available throughout the year and easy to prepare, it is omnipresent in our lunch/dinner menu. From a plain stir fried version to a more dressy stuffed one and even as a sweet-sour gravy, we love it in all forms. But during fasting days, I get into a quandary as most of our odia recipes use garlic along with Bhindi. That's one of the reasons why I am always on the lookout for 'no onion no garlic' recipes.

Surfing through the net, I chanced upon this easy fried Okra recipe by Sanjeev Kapoor. The fragrant chick peas flour and spices coat the okra and form a thick layer of powdery deliciousness over the crisp veggies. It was a hit with the family and I ended up making it three times within the span of five days.

Read on for the recipe -















Preparation Time - 20 mins

Ingredients - 

  • 15 medium sized okra
  • 4 tbsp besan or  chickpea flour
  • 1/2 tsp red chili powder
  • 1/4 tsp amchur
  • 1 tsp coriander powder
  • 2 tsp turmeric
  • 1/4 tsp garam masala
  • 2-3 tsp canola oil
  • 1 tsp ghee 
  • salt to taste
  • lemon juice for garnishing
  • cilantro for garnishing

Preparation - Cut the okra into diagonal pieces.

Cooking - Heat the oil in a nonstick skillet. 

Add the okra and fry till crisp. Remove and keep aside.

In the same skillet, add the ghee. Add the besan and fry till fragrant. 

Add the coriander, amchur, chili powder, turmeric and garam masala. Fry for 30 seconds.

Add the okra, sprinkle a few teaspoons of water and fry till the vegetables are evenly coated. Remove from the skillet.

Garnish with lemon juice and chopped cilantro.

Serve immediately .

Thursday, April 14, 2016

Sabudana Chiwda ( Navratri Special )

The navaratri celebrations ( or fasting ) are drawing to a close. And I have been gloriously lazy this time around and almost skipped doing a special series for the folks who have been fasting. So, this is a last ditch effort to redeem myself with a yummy snack that is going to be in vogue even when the days of fasting are long over.

With 'Sabudana' trending all over the cyberspace in so many different avatars, I was almost tempted to embark on yet another foodventureous voyage. But changed my mind at the last moment and decided to do this simple 'farsan' or mixture. With the schools closed, a continuous supply of snacks is the order of the day . And hence the reason behind picking this recipe.

Read on for the recipe -



















Ingredients -
  • 1 cup Sago/sabudana ( big pearls )
  • 1/3 cup peanuts
  • 1/5 cup raisins
  • 1/5 cup cashews
  • 1/5 cup thin coconut slices
  • 1 tsp pepper powder ( as per taste )
  • 1/2 tsp black salt (or pink salt)
  • Canola Oil for deep frying


Cooking - - Heat sufficient oil in a wok. Take the sabudana pearls ( 2 tsp each time ) in a  metal strainer and dip into the hot oil. Keeping the flame on medium to high, fry each batch till all the pearls are puffed up. Do stir it up in between to ensure even cooking.

Remove and drain the pearls on paper towels. (Pop a few into your mouth to check if done. If they are still hard, fry for a longer duration)

Once all the pearls are done, fry the peanuts in the same way. Drain them on paper towels.

Finally do the cashews and raisins. ( This step has to be real quick else the cashews will brown too much and the raisins will get bitter )

Frying the coconut slices comes the last. Fry them till brown. ( I prefer to do this separately as it changes the smell of the frying medium )

Put all the fried ingredients in one big mixing bowl. Sprinkle black pepper powder and black salt over it. Toss to get everything coated evenly.

Allow the mixture to cool down before you pack it into an airtight container. Lasts almost a week ( that is if you are kind enough to leave it alone )



Friday, February 19, 2016

Broccoli and Tofu Salad

Yet another vegan recipe !! In my quest to give up meat and dairy, I am slowly and steadily introducing new recipes in our everyday menu. Though it is going to be kinda tough given the fact that both my husband and kid love their fish and poultry, I am not giving up yet. Rather I make it a point to try out alternate dishes for myself which can be prepared in a jiffy.

This recipe for example is simple and yet loaded with nutrients. Broccoli and tofu married with a mild seasoning of Asian flavours, this salad can serve as a major proportion of one's lunch. I prefer to have it with some soup or toasted brown bread.

Read on for this recipe -

















Preparation Time - 10 mins

Ingredients -

  • 2 cups broccoli
  • 100 gm tofu
  • 2-3 garlic flakes ( finely chopped )
  • 1 1/2 tsp soy sauce
  • 1 tsp toasted sesame seeds
  • 3-4 dry red chilis
  • 1 tsp honey
  • salt to taste
  • 1 tsp canola oil / rice bran oil
  • 1/2 of 1 lemon
  • a dash of pepper


Preparation - Steam the broccoli florets.

Cut the tofu into thin long strips.

Cooking - Heat the oil in a skillet. Add the dry red chilis and garlic. Fry till fragrant.

Throw in the tofu and soy sauce. Toss for 1-2 mins.

Add the broccoli florets. Season with salt. Toss for 2-3 mins.

Finally add the honey, pepper and lemon juice. Mix gently to coat the broccoli and tofu with the seasoning.

Remove from the flame and sprinkle the toasted sesame seeds over the salad.

Serve warm.



















Note - Additionally nuts and carrots can also be added to this salad to make it more interesting.

Tuesday, November 24, 2015

Amaranth Anjeer aur Khajoor ke Laddoo

After all that fasting and feasting (aka Navratri and Diwali), I was left with still unused Amaranth flour and lads of dry fruits. I was wondering what to do with all that stuff, when I chanced upon a recipe that used amaranth grains to make laddoos. I though I could replicate the same with amaranth flour. Instead of sugar or jaggery, I opted dates and dried figs as the sweetening agent. The result was a delicious and very nutritional recipe.

Read on -

















Preparation Time - 30 mins

Ingredients -


  • 2 cups amaranth flour (Rajgire ka atta)
  • 1/2 cup chopped dates
  • 1/2 cup chopped figs
  • 3-4 tsp ghee
  • a handful of raisins
  • chopped dry fruits (optional)

Preparation - Heat a heavy bottomed wok. Add the ghee to it followed by the amaranth flour. Roast till it turns a few shades darker and the smell changes. 

Remove from wok and keep aside.

Add the dates and figs to the same wok along with a few teaspoons of water. Once it turns into a thick liquid, add the roasted amaranth flour and raisins.

Mix for 2-3 mins.

Remove and keep aside till it is tolerable to touch. 

Grease your palms. Take small portions and roll into laddoos. 

Allow to cool down completely before storing in a airtight container. Stays good for 2-3 weeks.

Note - These laddoos taste better when consumed after a day.


Wednesday, November 18, 2015

Roasted Tomato Salsa ( aka Bilati Baigana poda from Odisha )

Bah. That's too glam a name for something as rustic as the 'Bilati baigana poda' or 'Tamatar Poda'. Yup, that's what we call this dish which originated in the rural kitchens of Odisha, one of the most backward states of India. Then why on earth am I calling it a salsa ? First it shares a helluva lot of resemblance with this Mexican delight . Second, I believe in free speech . I think, Therefore I am. Get the drift.

Coming to the authentic recipe, the tomatoes are usually roasted in the dying embers of a wood fired stove or 'chulah' as we call it in India. But most of us have done away with the cumbersome (and also polluting contraception). Hence it makes sense to roast them on a gas burner using a grill or just pop them into the oven ( low heat for 10 mins and turn up to get them blackened on the outside).

Read on for the recipe -


















Preparation Time - 15 mins

Ingredients -

  • 1 large ripe tomato
  • 1 medium sized red onion ( finely chopped )
  • 3-4 garlic cloves (peeled and crushed)
  • 1-2 green chilis (finely chopped)
  • 1 tsp mustard oil 
  • 1 tsp coarsely chopped cilantro
  • salt to taste


Preparation - Roast the tomato till the outer skin is blackened. Allow it to rest for a few mins.

Peel it carefully and chop it up into chunks.

Throw into a mixing bowl and toss in the other ingredients. Mix and keep aside for a few mins.

Enjoy as a dip or with white rice.


Note - Generally all the ingredients are mashed together with bare hands. But I have used a knife and spoon for the sake of hygiene.

Thursday, October 29, 2015

Beetroot and Carrot Smoothie

Smoothies can be a great way of losing weight given that one picks up the right ingredients. And all those bovine sympathizers, rest assured that even the vegan ones are quite delicious. This is one such example. Read on for the recipe -


















Preparation time - 5 mins

Ingredients -


  • 1/2 cup peeled and cubed beetroot
  • 1/2 cup peeled and cubed carrot
  • 1 tsp basil seeds (sabza)
  • 1/2 tsp honey
  • 2 pinch cinnamon powder
  • 1/2 cup freshly squeezed orange juice

Preparation - Take the beetroot and carrot cubes in a blender along with the powdered cinnamon, honey and 1/3 rd of the orange juice. Blend into a smooth puree.

Pour it into a glass. Dilute with more orange juice to get desired consistency.

Sprinkle the basil seeds on top. Serve immediately or chilled for 10-15 mins.

DO not store overnight.


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