Avocado Mango Mint Spread

For quite a few folks, when it comes to a sandwich spread, it translates into something buttery with a cheese/mayonnaise/hung curd base. This is perhaps the most important reason why it is one of the first things that goes off the menu when one is on a diet. But imagine a spread that is buttery, packs the same kind of punch and is, hold your breath, vegan to boot !!

That is where the delicious butter fruit or Avocado comes into the picture. With a texture and consistency that resembles butter, it is mildly flavored which makes it a great combination with other veggies and seasoning.

Read on for this low calorie spread made with avocado and some great Indian style flavors -

Preparation Time - 10 mins

Ingredients -

• 1 avocado
• 4-5 shallots (finely chopped)
• 1 tsp mint paste
• 2 tsp grated mango
• 1/2 tsp chili flakes
• freshly ground pepper
• 1/2 tsp honey
• salt to taste

Preparation - Halve the avocado and remove the stone. Scoop out the flesh into a mixing bowl.

Add all other ingredients to the same bowl. Mash together with a fork. Let it sit in the fridge for 1 hour for the flavors to come together.

Take it out and use as a sandwich spread or even a dip with pakoras /samosas.

Keep the rest in the fridge. Stay good for 2-3 days when stored with care.

Note - I prefer to add a few drops of EVOO to my spread. Gives a nice flavor.

Cracked wheat (daliya) and Vegetable Soup

I am still continuing the healthy diet/weight loss recipes series this week. Trying to discover new ways to cut those excess calories from a meal while still providing finger-licking nourishment has been challenging. This week I came up with a delicious soup with the goodness of carrots, sweet potato, tomatoes and cracked wheat. Blame it on the balmy weather of Bangalore but I am craving for loads of soup these days !

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 tbsp cracked wheat / daliya
• 1 small carrot
• 2 medium sized tomatoes
• 1 small sweet potato
• 1/2 tsp sugar or honey (optional)
• salt to taste
• a dash of pepper

Preparation - Lightly roast the cracked wheat.

Peel and dice the carrot and sweet potato.

Cooking - Cook all the vegetables along with 1 cup water in a pressure cooker for 2-3 whistles. Keep aside till steam escapes.

Strain the vegetables and puree them. Use the vegetable stock to cook the cracked wheat in the same pressure cooker for 3 whistles. Keep aside for steam to escape

Pour the puree into the pressure cooker. Add 1/2 cup warm water, sugar/honey and salt. Bring to a boil and then let simmer for 2-3 mins.

Serve with a dash of coarsely ground pepper.

Khatta Meetha Karela ( Sweet and Sour Bitter gourd crispies )

Karela or bitter gourd is touted as one of the healthiest vegetables for diabetics. Whether taken in the raw form (juice) or eaten boiled and mashed, it is an integral part of their menu. But consuming it in the same avatar day in and day out tends to get tedious after a while. Hence, this simple and easy to do bitter gourd recipe that requires very less oil.

It is a variation of the crispy karela recipes that one can find in the Northern states of India.
Read on for recipe -

Preparation Time - 30 mins

Ingredients -

• 1 cup thinly sliced bitter gourd
• 1 big onion ( thinly sliced )
• a pinch of amchur
• a pinch of turmeric
• 1/4 tsp red chili powder
• 1 tsp grated mango ginger
• 1 tsp powdered jaggery
• salt to taste
• 1 1/2 tsp oil

Cooking - Heat the oil in a large thick bottomed skillet. Add the bitter gourd slices along with salt and turmeric. Stir fry on low heattill the bitter gourd loses most of its water content and starts getting crisp.

Add the onion slices along with a pinch of salt. Stir fry on low flame till onion turns brown.

Add amchur, chili powder, mango ginger and jaggery. Fry for 2 mins or till the spices coat the bittergourd and the onions.

Remove from flame.

Serve as it is or as a side along with white rice, dal and a curry.

Note - One can also add some grated coconut when adding the mango ginger.

Chachindra Raee ( Snake gourd cooked in mustard paste )

Chachindra or snake gourd is not a very regular vegetable in my house. My mom used to cook it at times but I did not like it much as a kid. Later as I started making a lot of healthy changes in the menu, it started appealing to me as an easy to cook and tasty vegetable. As my husband is not fond of it, I usually make a quick 'Raee' or cook it along with channa dal/toor dal for lunch. Getting my kid habituated to all kinds of vegetables is my top priority and hence I an trying to introduce him to new vegetables (especially seasonal ones) on a weekly basis.

This is a simple recipe and the preparation is not different from the usual 'raee' that is prepared in most Odia homes. Read on for the recipe -

Preparation Time - 10 -15 mins

Ingredients -

• 4 cups chopped and peeled snake gourd
• 1 medium onion chopped (optional)
• 1/2 tsp pancha-phutana/mustard seeds preferred)
• 1 green chilli
• 2-3 garlic flakes (crushed)
• 1/3 tsp turmeric
• salt to taste
• 2 tsp oil
• 2/3 cup grated coconut
• cilantro for garnishing

For the mustard paste -

• 2 tsp mustard seeds
• 1 tsp cumin seeds
• 5-6 garlic cloves
• 1 red chilli

Preparation -Grind the mustard, cumin and red chilli into coarse powder in dry state .Then add a little water along with garlic flakes and grind again into a fine paste.

Chop onion into small pieces. 

Cooking - Heat 2 tsp oil in a wok. Add the broken green chilli and mustard seeds. Follow with the crushed garlic. Allow to garlic to brown lightly.

Add the chopped onion and stir fry for 2-3 minutes till translucent

Add the mustard paste along with 2 cups water. Add salt and turmeric, and bring to a boil.

Add the snake gourd pieces and cover with  a lid. Cook till it softens. (Do not throw away excess water as this curry tends to be watery.)

Garnish with grated coconut and cilantro.

Serve with rice and dal.

Raam Rochak Tarkari ( A no onion no garlic dumpling curry from Odisha )

Raam Rochak Tarkari can be described as a 'no onion no garlic version' of the 'Besan tarkari' or Moong Dal dumpling curry which is quite popular in Odisha. This particular version is also offered as prasad to Lord Jaganaath in Baripada's Jaganaath Temple.

Read on for the recipe -

Preparation Time - 40 mins

Ingredients -

for the dumplings -

• 1 cup split yellow moong dal + 1 handful green moong dal
• 1/2 tsp red chili powder
• 1 pinch asafoetida
• 2 pinch roasted jeera powder
• salt to taste
• sufficient oil for deep frying

For the curry -

• 1 cup diced brinjal
• 1 cup diced potato
• 2-3 dry red chilis
• 1 1/2 inch ginger
• 1 1/2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 inch cinnamon stick
• 2 nos green cardamom
• 1/5 tsp turmeric
• 3-4 tsp oil
• salt to taste

Preparation - Soak the green moong dal overnight. The split yellow dal can be soaked for 1-2 hours. Wash, drain all water and then grind them together into a coarse paste.

Add salt, roasted cumin powder, chili powder and asafoetida to this paste and mix well.

Grind the red chilis, cumin seeds, coriander seeds, cinnamon, cardamom and ginger into a fine paste. Keep this masala (spice) paste aside.

Cooking - Heat suficient oil for deep frying. Add teaspoonfuls of the seasoned moong dal batter into the hot oil and fry till golden brown on all sides. Remove the dumplings from the wok and keep aside.

Similarly, make more dumplings out of the moong dal batter.

Heat 3-4 tsp oil in another wok. Add the ground masala paste and fry till oil separates.

Add the diced potato and brinjal. Fry for 2-3 mins. Then add salt and turmeric. Cover with a lid and cook till the potatoes are 3/4 th done.

Add about 2-3 cups water and bring to a boil. Reduce to a simmer and then add the dumplings. Allow the curry to simmer for 4-5 mins.

Remove from the flame and keep aside. Garnish with some fresh cilantro if you like.

Serve hot with white rice or Dala khichidi.

Note - It is usually served with 'Dala Khichidi', another Baripada specialty.

Horse gram Sundal

Sundal is a popular roadside snack from South India (mainly Tamil Nadu). Boiled pulses stir fried with simple spices and garnished with fresh coconut, lemon juice and cilantro, it is high in fiber and low in calories.

And quite interestingly there are lots of variations even for such a simple recipe. Some prefer to make it with the sprouted lentils while others prefer to add grated carrots/beetroot/cucumber to it. The regular version has lots of onions (and sometimes even garlic) going into it while the one made on festive days especially 'Ganesh Chaturthi' or 'Vinayaka Chaturthi' is sans these condiments.

Click here for more horse gram recipes !!

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 1 cup horse gram /kolotho/kollu
• 1 large onion (chopped into medium sized pieces)
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 tsp urad dal
• 1 sprig curry leaves
• 2-3 dry red chili
• a pinch of asafoetida
• a pinch of turmeric
• 2 tsp oil
• salt to taste
• freshly grated coconut/ finely chopped cilantro for garnishing

Preparation - Wash and soak the horse gram overnight.

Cook it with 2/3 cup water, a pinch of turmeric and salt to taste in a pressure cooker. Allow for 4-5 whistles. Remove from flame and keep aside till steam escapes.

Open the lid and strain the boiled lentils. Do not throw the water as it can be used for making rasam.

Cooking - Heat oil in a wok. Add the broken red chilis, urad dal, mustard seeds and cumin seeds. Once the urad dal starts turning a little brown, add asafoetida, curry leaves and onion. Fry till onion turns translucent.

Add the boiled lentils and stir fry for 2-3 mins. Adjust the salt if required.

Remove from the wok and garnish with fresh coconut/cilantro. Serve as a healthy afternoon snack .

Note - Add a little lemon juice and finely chopped green chili to add extra zing.  Avoid the onions when making it for Navratri or on any other fasting occasion !!

Banana Stem Cutlets (Kadali Manja Bara/Tikki/Cutlet)

How many of you were disappointed when Gautam Gulati went on to win Big Boss Season 8 while Karishma Tanna was literally left stranded ?? Yeah, even Pritam went home with a cash prize of Rs 25 lakhs. India has once again proved that it prefers sons over daughters. While it is a much debated topic that Tanna's chances were adversely affected by her relationship with Upen Patel, Gautam escaped unscathed though he had a fling with a much older Diandra. The 'maa ka beta' or Mamma's boy images worked well with the audiences while that of a much independent woman ditching her old boyfriend for a new one obviously did not click. This is one debate that could go on and on but I would very much like to hear what most of you think about it . Do share your comments on this page.

And these banana stem cutlets are the perfect snacks to munch on while discussing about this development. Read on for the recipe -

Preparation Time - 25 mins

Ingredients -

• 1 cup finely chopped banana stem 
• 1 small onion (finely chopped)
• 3-4 garlic flakes
• 1/2 inch ginger
• 1/2 tsp chili powder
• 1/3 tsp garam masala
• 1/4 tsp cumin powder
• 2-3 pinch turmeric
• 2 tsp besan
• 1/2 tsp cornflour
• 4-5 tsp oil
• salt to taste
• coriander leaves for garnishing
• a handful of peanuts

Cooking - Dry roast the peanuts on a pan. Remove and keep aside till they cool down. Crush them lightly t break into smaller pieces.

Heat 3 tsp oil in a wok. Add the onions, ginger and garlic. Fry till onions turn translucent.

Add the banana stem pieces along with all the spice powders. Cover with a lid and cook for 12-15 mins till it becomes soft.

Allow the mixture to cool down slightly before transferring it to a grinder jar. Give it a whizz or two.

Transfer to a mixing bowl and add the besan, cornflour and chopped coriander leaves. Mix well and then divide into 5-6 equal parts. Shape each portion into a flattened disc. Roll it gently over the crushed peanuts.

Heat a non-stick tawa and drizzle the remaining oil on it. Place the discs on the tawa and cook on both sides till tiny brown spots begin to appear.

Serve hot with some chutney or raita.

Shalgam Ki Subzi (Turnip Stir Fry)

It is difficult to find 'shalgam' or turnip in Odisha. Alteast ten to fifteen years back, I had never seen the vegetable being sold in the local markets. So, every time I came across this vegetable in Hyderabad or Bangalore, I would think about trying it out. But since I was not too sure about how it needs to be cooked, I kept postponing it till my vegetable lady egged me on to buy some. 'Didi, you can make it like Ol-kopi, they are similar in taste', she told me. And it turned out to be true. At first I had tried a spicier version just like I do it for Kholrabi  (Ol Kopi or Ganthi kobi). The leftover bits went into the 'Sarson ka saag'. The second time I bought the vegetable, I made a simpler version that works well for chapatis.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients - 

• 2 medium sized turnips ( peeled and cut into 3-4 mm thick pieces )
• 1/2 of a small onion
• 1/2 tsp GG paste
• 1 dry red chili
• 1/2 tsp cumin seeds
• 1/4 tsp cumin powder
• 1/2 tsp chili powder
• 1/4 tsp turmeric powder
• 2 pinch garam masala
• 1 large tomato (finely chopped)
• 3 tsp oil
• salt to taste
• cilantro for garnishing (optional)

Cooking - Heat the oil in a wok. Add the broken red chili and cumin seeds. Once it gets spluttering, add the chopped onion and allow it to turn translucent.

Add the GG paste and fry for 2 mins. Add the tomatoes along with all the powdered spices. Stir fry for couple of minutes till the tomatoes turn mushy and the oil starts to leave.

Add the turnip pieces, mix in and turn up the flame for 2 mins. Add about 1/4 cup water along with the salt. Cook with lid covered for 5-6 mins or till the turnip becomes soft.

Remove from flame and garnish with cilantro.

Serve hot with rotis !!

Check out a spicer version ( Masaledar Shalgam ) here !! ( Prepared it in the same way as I cooked the Kholrabi but did not post a separate recipe )

Sajana Phula Patua (Drumstick Flower in Mustard Paste)

This was the last dish that I made with drumstick flowers before leaving my native. A simple and authentic preparation usually made in my mother's family, it is delicious yet very healthy. Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 1/2 cup drumstick flowers
• 1 medium sized potato
• 1 tsp mustard seeds
• 1 green chili
• 2-3 garlic cloves
• 3 tsp mustard oil
• 2 pinch turmeric
• salt to taste

Preparation - Wash and clean the drumstick flowers. Cut the potato into thin pieces.

Grind the mustard seeds, chili and garlic into a smooth paste.

Cooking - Heat the oil in a wok. Add the potato pieces. Fry for 2-3 mins.

Add the mustard paste along with 5-6 tbsp water. Throw in the drumstick flowers. Sprinkle turmeric and salt. Cover with a lid and cook on low flame for 3-4 mins.

Remove from flame and serve hot with rice/rotis.

Check out more drumstick flower recipes on my blog !!!

Budha Kakudi Raee

After making the khatta last week, I was still left with a big chunk. Since I was in a rather lazy mood (which is becoming a permanent fixture btw) for the next two days, I decided to make a simple raee that my mom used to make. While the raee can be made in a dozen ways, I stick to the method which is simplest and most frugal. It is something like one of those '5 ingredients fix' that one sees on lifestyle or cooking channels but I have used seven instead of five.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 cups budha kakudi/ripened cucumber (chopped into small pieces)
• 2 tsp mustard seeds + a pinch for tempering
• 7-8 garlic flakes (crushed)
• 1-2 green chilis
• 2-3 pinch turmeric
• 2 tsp mustard oil
• salt to taste

Preparation - Grind the mustard seeds, 1 green chili and half of the garlic flakes into a smooth paste.

Take the mustard paste, chopped green chili, budha kakudi and turmeric in a mixing bowl. Mix together.

Cooking - Heat 1 tsp oil in a wok. Add the mustard seeds and 2 crushed garlic flakes. Allow the seeds to splutter.

Add the budha kakudi and mustard seeds paste to the wok. Add salt and 1/2 cup water. Cover with a lid and allow to cook till the pieces soften.

Once the budha kakudi or cucumber pieces are cooked, drizzle the remaining oil over it and add the remaining garlic flakes. Remove from the flame.

Serve with white rice and dal.

Noodles, Red Cabbage & Peppers Coleslaw

The basic definition of coleslaw is a shredded cabbage salad with a vinaigrette consisting of vinegar/lime juice, vegetable oil, sweetener like sugar or honey, salt, and other seasonings. It is commonly served with grilled/fried/barbecued chicken or used as a sandwich filling. While most of the coleslaw dressings make a generous use of mayonnaise, I am feeling a bit bored with it these days. Had a bit too much of it in those sandwiches last week. So, I have skipped it and added some mustard sauce instead.

Read on for the recipe - 

Preparation Time - 15 mins (less if you are using a coleslaw mix off the supermarket shelves)

Ingredients -

• 2 cups shredded red cabbage
• 1 cup red pepper juliennes
• 1/2 cup yellow pepper juliennes
• 1/2 cup thinly sliced red onions
• 1 cup shredded iceberg lettuce
• 1/2 cup cooked noodles

For the vinaigrette dressing -

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• 3 tsp vinegar/lemon juice
• 2 tsp vegetable oil/mayonnaise
• 1 tablespoon sugar/honey
• 1 teaspoon mustard sauce
• 1/4 tsp salt ( I generally keep it less for salads and sandwich )
• 1/4 teaspoon black pepper/paprika or as per taste

Preparation - Take all the ingredients of the vinaigrette in a large mixing bowl. Whisk it a bit to get it mixed up.  Throw in the rest of the veggies and the noodles. Toss together.

Chill for half an hour before serving.

Note - Vegan Mayonnaise is loaded with fiber and nutrients and has a low GI value.

Roasted Peppers Pasta (with Sambar masala)

This is my second entry for the Indusladies Kid's Lunchbox event. Most kids love pasta given that it is paired with the right kind of sauce. A sweet, tangy one with a hint of chili works well with the little ones. Red peppers (especially roasted ones) have a natural sweetness to them and are a popular choice for making pasta sauce. Roasted peppers with herbs and cheese, roasted peppers with balsamic vinegar, roasted peppers with tomatoes, roasted peppers with red wine. These are just a few of the varieties that one can find over the internet. While I have tried some of them, my son's current favorite (and mine too!!) happens to be one with sambar masala. Yeah, it might sound strange but it is a real good combination. But in case you are skeptical about it, leave out the sambar masala and add some good old processed cheese in it's place.

Read on for the recipe -

Sending this as a contribution to the Indusladies event 100 Kids Lunch Box Recipes. Check out more details here - http://www.indusladies.com/food/kids-lunch-box-recipes/

Preparation Time - 20 mins

Ingredients -

• 1 cup pasta 
• 1 big red bell pepper
• 1 medium sized tomato
• 1 medium onion
• 1/4 tsp coriander powder
• 1/5 tsp red chili powder
• 1 tsp sugar
• 1/4 tsp sambar masala
• 2 tsp rice bran oil
• salt

Preparation - Roast the pepper on a low flame till the outer skin turns black.

Keep aside till it cools down to a bearable temperature. Peel/remove the blackened skin and chop up the flesh. Discard the seeds.

Finely chop the onions and tomato and keep aside.

Cooking - Bring water to boil in a large saucepan. When the bubbles start to form, add the salt.

Once it gets to a rolling boil, add pasta. Cook till al-dente and another minute extra ( do give a stir 2-3 times in between so that the pasta does not catch at the bottom) on a medium flame. Drain the water ( while preserving 1 cup for the sauce ) and keep aside.

Add 2 tsp oil to a skillet. Add the onions. Fry till they turn translucent. Add the chili powder and coriander powder. Fry for 20-30 secs.

Add the chopped tomato to the skillet and cook till it softens up. Transfer the roasted and chopped pepper to a food processor/mixer jar. Buzz it to get a smooth paste.  Add this paste along with the sambar masala to the skillet. Cook for 2 mins.

Add the pasta. Cook for another 2-3 mins till the sauce thickens and coats the pasta. ( Add a few teaspoons more of the pasta water if the sauce feels too dry )

Serve hot or cold.

Note - While pasta is supposed to be cooked al-dente, it makes sense to make it a little softer for the younger kids who are reluctant to chew their food.

Vegan Empanadas ( A LATAM cousin of the desi Karanji/Gujiya )

Ok....plz try not to look too shocked/septical!! Why on earth is she calling the good old Karanji/Gujiya something so alien ? Empanadas......what next ??? Long forgotten memories of a grandmother stuffing up the rolled out dough with a sweetened coconut/mawa filling and crimping it before frying it in oil evoke a strong sense of nostalgia which makes the rebellion even more poignant.

I would like to share that even my first reaction was on the same lines. It was the market challenge of Masterchef Australia Season 6 that made me aware of the existence/popularity of this fried/baked snack in the Latin American region. It is simply defined a snack made by folding dough around a sweet or savory stuffing. The savory variety is definitely more popular going by the sheer number of recipes on the net and it could be anything ranging from meat, cheese, corn, mushrooms and even sauteed/fried veggies.

The baked variety is healthier in comparison but as far as the taste is concerned, the fried stuff definitely takes the crown. Maybe I will stick to the baked variety on regular days and just save up on the calories for a festive occasion. Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

For the dough -

• 1 cup all purpose flour
• 2 tsp hot oil
• 1/2 tsp pepper powder
• 2 pinch baking powder
• salt to taste
• cold water for making dough
• oil for deep frying

For the stuffing -

• 1 1/2 cup green peas
• 1 small potato (boiled & peeled)
• 1 small onion (finely chopped)
• 1/ 3 tsp grated ginger
• 1/3 tsp grated garlic
• 1/2 tsp red chili powder
• 1/4 tsp cumin seeds
• 2 pinch garam masala
• 2 pinch turmeric
• 2 tsp oil
• salt to taste

Preparation - Take the all purpose flour, baking powder, salt and pepper in a bowl. Add the hot oil and rub in. Then add water, very little at a time and knead into a stiff dough. Cover with a damp cloth/little oil and keep aside for sometime. Knead it once again after 30 mins. It should feel smooth else repeat the process once again.

Cooking - Heat 2 tsp oil in a wok. Add the cumin seeds followed by the onion, ginger and garlic. Fry for sometime till the raw smell goes away. Add the potato and the green peas along with all the spices. Cook covered for 5-6 mins. Lightly mash the potato and green peas mixture with the back of a heavy spoon. Allow it to cool down to room temperature.

Pinch small portions of the dough and shape into a flattened disc. Dust a working surface and roll out the discs into small circles. Put some of the potato and green peas mixture in one half of the circle leaving out some space on the edges. Apply water along the circumference before folding it into a half moon shape. Use a fork to make crimp patterns on the sealed edge. Repeat the process with the remaining dough and stuffing.

Heat sufficient oil in a wok. Add the empanadas one or two at a time. Fry on one side till brown before turning over and frying the other side as well.

Serve immediately.

Note - If preparing for Navratras, leave out the onion and garlic. Add some shredded cabbage or grated carrots instead. Add some raisins and nuts also if you like.

Sajana Sagaa Kharada (Drumstick leaves Curry)

Drumstick leaves or 'sajana sagaa' as we call it in Odisha happens to be one of my favorite greens. Make into a simple stir fry or cook it with dal and veggies, it tastes awesome. While it has a slightly bitter taste but the aroma is sure to make one hungry. Drumstick leaves and flowers are of great value as sources of carotene, calcium, phosphorus and vitamin C. According to Ayurvedic texts, these leaves have the potential to cure almost 300 types of ailments. With 90 nutrients and 46 antioxidants, these small leaves literally pack a punch. They are usually given as a tonic to young children, pregnant women and lactating mothers to keep them healthy.

I had been missing it for a long time since I never see it being sold in the local vegetable shops/stores in Bangalore. That's why I was overjoyed to find a thelawala selling the greens near my building. I quickly purchased a bundle at rupees 10.

Read on for the recipe -

Preparation Time - 25 mins

Ingredients -

• 5 cups of drumstick leaves
• 1/2 cup diced pumpkin
• 1/2 cup diced potato
• few cubes of raw banana
• 1 medium sized onion (chopped into thin long slices)
• 5-6 garlic flakes
• 1/4 cup lightly roasted moong dal/yellow lentil
• 1/2 tsp mustard seeds
• 1-2 dry red chillis
• 3 tsp oil
• 2 pinch turmeric
• salt to taste
• 7-8 fried boris for garnishing

Preparation - Pluck the drumstick leaves from the stem while carefully checking for any insects/eggs.
Wash thoroughly under running water. Keep aside for the water to drain

Cooking - Transfer the lentils along with pumpkin, potato, raw banana, salt and turmeric to a pressure cooker. Add 2/3 cup water and cook for 1 whistle on medium flame. Keep aside for steam to escape.

Heat the oil in a wok. Add the mustard seeds and broken red chilis followed by the onions. Fry till onion turns translucent.

Add the drumstick leaves and stir fry on medium high for 4 mins. Now add the contents of the wok, mix together and allow to cook for another 5-6 mins. Check if the greens are cooked else cook for 2-3 mins more.

Add the crushed garlic and the crushed bori. Remove from flame.

Serve hot with white rice and dal.

Note - In Western Odisha, a similar dish is prepared but without the veggies and the badi.

Avocado Pasta ( Vegan recipe )

This is another super simplistic pasta recipes that I stumbled upon while surfing the net. Love cooking pasta on my lazy days as it takes very less effort to put together something so tasty. It is one of those high ROI recipes. If you have a ripe avocado on hand, you will easily find the rest of the stuff that goes with it from your kitchen cabinets.

Read on -

Preparation Time - 10-12 mins

Ingredients -

• 1 cup durum wheat pasta
• 1/2 of a ripe avocado
• 3-4 Italian basil leaves (optional)
• 2-3 garlic flakes
• 1 1/2 EVOO
• salt to taste
• freshly ground pepper

Preparation - Scoop out the avocado flesh. Roughly chop up and transfer to a blender. Add the garlic flakes, basil leaves, EVOO and a pinch of salt. Ground into a smooth paste.

Cooking - Boil water in a large saucepan. Add salt once you can see the bubbles coming up.

Throw in the pasta as it gets to a rolling boil. Cook till al-dente.

Drain off the water from the pasta ( but retain about  1/2 a cup for thinning the avocado puree if required ).

Transfer the pasta to a dish. Add the avocado puree and 2-3 tsp pasta water. Sprinkle freshly ground pepper. Toss up and serve immediately.

Tastes best when warm. (Do not re-heat)

Note - One can also add a bit of tang by mixing 1/3 tsp lemon juice/sour cream/hung yogurt with the puree.

Jain Pav Bhaji

Jain food happens to be an extension of the Jainism philosophy of 'Ahimsa' or non-violence. Hence it does not include any ingredient which is harvested in a manner that causes death or injury to any living being. That eliminates all the root vegetables as it involves uprooting/killing the plant and displacing small organisms living in the vicinity. Also, foods that stimulate feelings of anger/negativity ( 'tamas') like onions and garlic are also prohibited.

My first taste of Jain pav bhaji came during my stay in Pune. This is a city that offers some really amazing jain food though I have forgotten the names of the places after so many years. Coming back to the Pav Bhaji, it is a really simple one made without using onion, garlic or even potatoes. Hence it is something that can be eaten/served to guests on 'Vrat' or fasting days. One just needs to buy a 'Pav Bhaji Masala' that eliminates onion and garlic among its ingredients and one is good to go. I got the 'no onion-no garlic' masala from a brand called 'Kapol'.

Read on for the recipe -

Preparation Time - 25-30 mins ( this includes a standby of 10-12 mins )

Ingredients -

• 1/2 raw banana
• 1/2 cup green peas
• 1 1/2 cup cauliflower florets
• 1 cup shredded cabbage
• 1 medium sized capsicum
• 2 medium sized tomatoes
• 1 tsp pav bhaji masala
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 2 pinch cumin seeds
• 3 tsp oil
• salt to taste
• 4-5 pav/buns
• butter as required
• coriander leaves for garnishing
• 1 tsp lemon juice
• lemon wedges for garnishing

Preparation - Wash the cauliflower, cabbage and green peas. Transfer to a pressure cooker.

Wash and peel the raw banana and cube it. Add to the cooker along with 1/2 cup water, a pinch of turmeric and salt. Cook on medium flame for 2-3 whistles.

Keep aside till steam escapes. Use a hand blender to mash up the boiled veggies into a coarse/chunky paste. ( one can also use a traditional masher instead )

Chop the capsicum and tomatoes into small pieces.

Cooking - Heat 3 tsp oil and a bit of butter in a pan.  When sufficiently hot, add the cumin seeds.

Once the seeds stop spluttering, add chopped capsicum. Fry for 1 minute before adding the tomatoes. Cover with a lid for 1 min. Remove lid and crush the softened tomatoes with a spatula.

Add all the powdered masalas along with a little salt. Fry for 1-2 mins before adding the mashed veggies.
Cook for 8-10 min to blend all the flavours. Adjust salt if required and add a few teaspoons of hot water if it is getting too dry. Sprinkle coriander leaves and remove from flame.

Heat  1-2 tsp butter in a separate pan. Fry the pav to a light golden.

Garnish the bhaji/curry with a dollop of butter, more coriander leaves and lemon wedges. Serve hot with the pav.

Note - Use Kashmiri red chili powder if you want a reddish hue to the bhaji. Also, I have kept the quantity of chili powder quite less as I was making it for my toddler. Add more if you want it hot.

Chifferi Rigate in Roasted Pepper sauce (Indian Masala Style)

Last week they celebrated 'Red Day' at my son's kindergarten school. The kids were to be decked up in red and the contents of the tiffin box were to be something red as per the school's circular. Pack something like apples, cherries or strawberries advised their class teacher. However since my kid prefers something more filling than mere fruits, i had to cook something palatable but without using any red food coloring.

Thankfully I had bought red and yellow peppers over the weekend. And they looked quite inviting everytime I opened the fridge prompting me to incorporate them into some more than just a mere salad or a quick stir fried mixed vegetable side. Though I had read a few roasted bell pepper pasta recipes, this was the first time I tried it. I decided to roast a tomato along with the pepper and add it to the Indian masala kind of gravy that I had in mind.

It turned out to be fabulous and my kid wanted more even after finishing his box. I made it again for dinner after two days and even my husband loved it. Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 1 cup chifferi rigate pasta ( )
• 1 big red bell pepper
• 1 medium sized tomato
• 1 medium onion
• 1/3 tsp GG paste
• 1/4 tsp coriander powder
• 2 pinch cumin powder
• 1/5 tsp red chili powder
• 1 tsp sugar
• 2 pinch garam masala
• 5 tbsp grated processed cheese (I used Amul)
• 2 tsp rice bran oil
• a small cube of butter (optional)
• salt

Preparation - Roast the pepper and the tomato on a low flame till the outer skin turns black.

Keep aside till it cools down to a bearable temperature. Peel/remove the blackened skin and chop up the flesh.

Roughly chop the onions and keep aside.

Cooking - Bring water to boil in a large saucepan. When the bubbles start to form, add the salt.

Once it gets to a rolling boil, add pasta. Cook till al-dente ( do give a stir 2-3 times in between so that the pasta does not catch at the bottom) on a medium flame. Drain the water ( while preserving 1 cup for the sauce ) and keep aside.

Add 1 tsp oil to a skillet. Add the onions and fry on high for 30 secs. Add the GG paste and reduce the flame. Fry till the onions turn translucent. Add the chili powder, coriander, cumin and garam masala. Fry for 20-30 secs.

Remove the contents of the skillet and transfer to a food processor . Add the roasted pepper and tomato as well. Buzz it to get a smooth paste.

Heat the remaining oil and butter in the same wok. Add the pepper-tomato sauce along with 1/3 cup of the pasta water and fry for 2-3 mins on a medium flame. Add the sugar and the grated cheese. Adjust the salt.

Add the pasta. Cook for another 2-3 mins till the sauce thickens and coats the pasta. ( Add a few teaspoons more of the pasta water if the sauce feels too dry )

Serve hot or cold.

Note - Skip the cheese if you want to keep it vegan.

This is my entry for the event Pasta Please~Peppers hosted by Nayna ( blog ) and Jacqueline ( blog). Do check out their page for more details!!

Pasta in Mango Sauce

I have come across a lot of people who are totally clueless when it comes to preparing pasta. They believe that pasta needs to be smothered in a whole lot of cheese and sauce. And they somehow end up choosing recipes that are unnecessarily complicated and lengthy.

But the reason I love pasta is its simplicity. For me it is something akin to roti. Quickly rustle up a subzi or get some yogurt and you are good to go. A simple marinara sauce or some mayonnaise-yogurt combo with pasta does it for me.  Hence I am forever on the lookout for such super simple recipes. This time I had some ripe mangoes and red peppers sitting in the fridge and I decided to incorporate them in my pasta. Added some raw mango for that extra zing and I loved the end results. A beautiful dish which was quite something on the tongue. Eureka...I had discovered another summery pasta recipe.

[Did you know ?? - White spaghetti made from Durum wheat  and boiled for 12 minutes has a GI of 34 which ranks it among the low GI foods. But when it is boiled for more time, for example 20 mins , the GI value increases to 58.]

Read on for the recipe:

Preparation Time - 15-18 mins

Ingredients -

1 cup farfalle pasta
1 cup peeled and diced ripe mangoes
1/3 cup thinly sliced red bell peppers
1 tbsp grated raw mangoes ( u can also use paste instead)
1/2 tsp chilli flakes
3-4 finely chopped garlic flakes
2 pinch oregano
1 1/2 tsp Fortune Rice Bran oil
salt to taste


Cooking - Bring 7-8 cups of water to boil in a saucepan. Add enough salt so that the water so that it tastes too salty. Once it gets to a rolling boil, add the pasta. (Depending on the brand it takes 12-15 mins to become al-dente. Do give a stir 2-3 times in between.)

Once the pasta has cooked for 7-8 minutes, heat a wok. Add the oil. Once oil has warmed, add the garlic and allow it to turn a light brown.

Add the chilli flakes and wait for 10-15 seconds before adding the raw mango. Stir for 1-2 minutes and then add the ripe mango cubes/chunks. Cook for a 4-5 minutes till they become mushy.Sprinkle the oregano.

By this time, the pasta would be done. Strain the pasta while retaining a few tablespoons of the water used to cook it.

Add the pasta to the wok along with the red peppers. Give it a shake of two and cook for 1 minute. Add a little of the pasta water if its getting too dry. Remove from the wok.

(The flavor of the ripe mango is reduced while being cooked. Mix in more ripe mango while serving.)

Garnish with a few mango slices and serve immediately. (But it tastes good even when cold)

Note - Using the pasta water in the sauce has a dual purpose. It adds saltiness and the starch content in it acts as a binding agent which ensures that the sauce binds well with the pasta.

Vangi Baath (Brinjal rice)

Vangi baath or brinjal rice is a spicy and sour rice dish (with a hint of sweetness which is optional) that is quite easy to prepare. Though I had tasted this for the first time in Hyderabad, I did not quite like it at the time. But it was reintroduced to me by one of my roomies who used to cook it with a special home-made masala and I have been a fan ever since. Maybe the fact that she was a Kannada Brahmin made all the difference. After all, its origins are attributed to the Brahmin community of Karnataka.

I made it with parboiled rice ( which is healthier) but usually people make it with raw rice. I quickly made a bit of 'Vangi baath masala' at home (got the recipe on net) but it is quite easily available in the shops. And even my kid likes it when I reduce the amount of 'Vangi baath' masala and add a sprinkling of jaggery. Read on for the recipe:

Preparation Time - 15 mins ( if you have cooked rice else add time needed to prepare rice )

Ingredients -

• 1 cup cooked rice
• 1 1/2 cups sliced brinjal
• 8-10 cashews
• 2 tsp channa dal
• 1/2 tsp thick tamarind paste
• 1 red chilli
• 1/2 tsp mustard seeds
• 4 tsp cooking oil
• 2 pinch turmeric
• salt to taste

For the Vangi baath Masala

• 2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek (methi) seeds
• 6-7 cloves
• 2 red chilli
• 1 marathi moggu
• 1 inch cinnamon
• 2 tbsp split urad dal
• 1 tsp oil

Preparation - Add a little salt and turmeric to the brinjal slices. Keep aside for 10 mins.
Cooking - Heat 1 tsp oil in a frying pan. Add all the ingredients for Vangi Baath Masala and fry till a  fragrance starts to fill the kitchen. Remove and allow to cool a bit. Grind into a fine powder.

Heat 2 tsp oil in a wok. Add the brinjal slices and fry till cooked.

Add 1 1/2 tsp of the Vangi Baath Powder ( I keep it less spicy ) along with the tamarind paste (diluted with 3-4 tsp water). Fry for 1 minute.

Add the cooked rice and mix in. Adjust salt.

Heat 1 tsp oil for the tempering. Add broken red chilli, mustard seeds and channa dal. After channa dal turns a little brown, add cashews. Pour the tempering over the rice. Mix in.

Serve hot with yogurt and papad.

Note - If you like a hint of sweetness, add about 1-2 tsp powdered jaggery while adding the tamarind paste.

Garlic Chutney

Ever since dosa has become an integral part of our menu, I am always looking for easy chutney recipes to serve with it. As neither my husband nor my son likes the podi & ghee combination, I have to whip up something fresh every time I make dosa. This recipe caught my attention while leafing through a half torn ( :)...what can I expect with a kid running around ?) Tarla Dalal handbook. Since the recipe was half gone and only the ingredients section was remaining, I modified and improvised the preparation method.

Read on for the recipe :

Preparation Time - 7-8 minutes

Ingredients - 6-7 garlic flakes, 2 dry red chillis (medium spicy), 1/2 cup sliced coconut, 5-6 curry leaves, 1 pinch

asafoetida, a tiny bit of tamarind, 1 tsp oil, salt to taste.

Cooking - Heat the oil in a wok. Add the crushed garlic, asafoetida, curry leaves and broken red chilli. Fry till garlic

turns light brown in color.

Add the coconut slices and fry for another minute. Remove from flame and allow to cool down.

Once it is cool, take the fried ingredients in a mixer jar (use the small chutney jar), add salt and tamarind. Add a few

teaspoons of water and grind into a smooth paste. (Add a little more water if it is too dry)

Serve with idli/dosa or even with rice, rasam, papad and a little ghee.

Note - The original recipe called for Begdi or Reshampatti chillis which give a nice red color. But since I could not find those I used the normal ones lying in my kitchen.