Drumstick leaves Uttapam (Murungai Keerai Uttapa)

Uttapams are quite versatile when it comes to the flavours that one can infuse in them. They work great with everything ranging from Chinese (schezwan/manchurian) toppings to even Italian ones (cheese, peppers and herbs). But the recipe I am sharing today is a very simple one that takes the flavors from the nutrient loaded drumstick leaves. Apart from their medicinal/nutritional qualities, these leaves also happen to be quite aromatic.

Read on for the simple recipe -

Preparation Time - 15 mins

Ingredients -

• 2 cups thick dosa batter ( I use the I.D. brand)
• 1 medium sized onion (finely chopped)
• 2/3 cup drumstick leaves
• 1/4 tsp chili powder
• 3-4 tsp oil
• salt to taste

Preparation - Add salt and chili powder to the batter. Adjust water if required. This is a thick batter so take care not to dilute it too much.

Wash the leaves that you have already plucked from the stems. Be careful to discard leaves that have the tiny insects/eggs sticking to them. (You can do this by immersing them in  warm water to which salt has been added)

Cooking - Heat a non-stick pan. Drizzle some oil and then add a ladle of the batter. Do not spread too much. Top up with the drumstick leaves and chopped onions.

Cover with a lid for about a minute or two. Remove the lid and check if it has firmed up. If yes, flip it over.

Add a little oil from the sides if required. Again cover with a lid and cook for 1-2 mins. Remove from the wok.

Repeat with the remaining ingredients. 

Serve hot with chutney.

Hash Brown Sandwich

I am totally into sandwiches these days. Most of them are vegetarian and quite easy to prepare which works well given that I am feeling quite lazy to cook. Came up with this one last week when I prepared Hash Browns (Rosti) for my son. If your kids do not like potato, this is something that you should try.

While Hash Brown's/Rosti's are traditionally made from shredded raw potatoes, a few chef choose to boil the potato a bit before coarsely grating them. After trying both methods, I also prefer to make them this way as it becomes easier to work with. It gives that perfect crisp on the outside and moist on the inside texture. This method is preferable for the younger kids/toddlers.

Read on for the easy recipe -

Preparation Time - 10-12 mins ( if you have boiled potatoes at hand else add 10 mins )

Ingredients -

• Burger buns or any plain buns
• 1-2 boiled potatoes ( about 3/4 cooked is preferable )
• 1/2 cup coarsely mashed avocado
• 1 tbsp mustard sauce
• 1 1/2 tbsp honey
• 2 tbsp vegan mayonnaise
• few slices of tomato
• few lettuce leaves
• freshly ground pepper
• butter
• salt to taste

Preparation - Take the avocado, honey, mustard sauce and a bit of salt in a bowl. Mix togather.

Grate the potato into a mixing bowl. Add some salt and pepper and lightly toss togather.
Using very little pressure shape into patties.

Cooking - Heat sufficient butter in a pan . Add the potato patties and fry for 4-5 minutes till it firms a bit. This side should be golden brown and crisp. Then flip it over and fry the other side till it develops a similar texture. Remove from pan and place on a paper towel to absorb excess oil.

To assemble the sandwich/burger -

Layer on some of the avocado-mustard-honey sauce on the bun. Place the Hash Brown over it. Layer it with tomato slices and lettuce. Spread some mayonnaise on the other bun and place it over the lettuce layer. Dig in.

The Changing Face of Indian Retail (Guest Post for 27coupons.com)

From Mom & Pop stores and kiranawallas to opulent malls to shopping from the comfort of the living room sofa, Indian retail witnessed a lot of flux over the last decade or so. A lot of it has to do with evolving technology and the changing demographic of the average Indian shopper. With apps that let you shop from almost everywhere ( the Flipkart TV Ads are a brilliant demonstration of this), the thirty something urban professional could not have asked for more. No more worrying about dodging the work deadlines, facing traffic snarls, facing the endless queues at the billing counters. E-commerce firms are paving the way for you to spend quality time with the family.

So do we ditch the existing brick and mortar stores ?? Hardly. For they have the credibility and the infrastructure to provide a holistic shopping experience. But they seldom offer the attractive pricing that one finds on the online shopping portals. In fact some of the smart ones among us have leveraged the pluses of each one and taken to trying out stuff for ourselves at the B&M outlets before purchasing them online at a discount. It is probably one of the reasons behind online entities reaching out to the customers in more than one ways. This is something that even the tech-savvy customer would appreciate especially when it comes to making a big ticket/high value purchase. And I can vouch for it even though I have been making online purchases ever since 2008. A sheer physical presence somewhat on the lines of the FabFurnish offline stores which are much smaller as compared to the regular furniture stores but allow the customer to touch and feel the product, helps to foster confidence and build the brand value in the long run. Another good example of providing the customer with a personalized experience would be the Chumbak kiosks.

For the existing retail entities, a collaboration between the brick & mortar stores and the e-commerce portals that gives both the brands an omni-channel presence and allows each to leverage the existing capabilities of the other. A very good example of this is the strategic integration between Zopnow and Hypercity retail chain stores. For the uninitiated, Zopnow is an online grocery and consumer product goods retailer that operates only in Bangalore. But the move will now allow it to expand to other cities where Hypercity already has a presence. It also sorts out the cold storage issues ( for F&V) that Zopnow had been facing for sometime and effectively reduces the wastage for Hypercity.

As a first hand customer of both entities, I am quite excited as I now get access to the whole range of fruits and vegetables, including the exotic/imported variety and cut vegetables from Hypercity delivered at my doorstep within 3 hours. It also gives me access to the delectable repository of cheese that one can only find at Hypercity. And being a food blogger, I cannot think of anything more exciting. Though the whole integration process is not seamless and I have faced a few issues while trying to place/modify an order, I am hoping that they can work it out over the next few months. Of course, I will keep visiting Hypercity at leisure and keep checking out their offline offerings. But it will not be a need based trip.

Given the tangible advantages/benefits of having an offline presence, many e-tailers have taken to expanding the network of franchisee brick-and-mortar stores. Firstcry, Healthkart and Lenskart are noteworthy names which are going that extra mile to give the customers a real feel of the products before buying from them. Quite interestingly, a large number of these stores are located in Tier II cities where the customer is still a bit wary of online shopping. For those e-tailers who cannot have a physical footprint, offering a fixed/limited number of free trials is the way to go. For example Lenskart offers a trial for up to five frames before the customer has to choose one. Another option is enabling a ‘Virtual Trial Room’ which enables the customer to upload a picture of himself/herself and try on the clothes/make-up before making a purchase.

Not to be left behind, Brick & Mortar retailers are also jumping into the online bandwagon. One of the interesting brands in this section has been Medplus (the pharmacy chain stores) which went the online route selling cosmetics and toiletries at Medplusbeauty.com. But they have now taken their pharmacy online. Check the site and you will find a lot of useful information like alternative medicines with the same composition, side effects, precautions, food restrictions, usage during pregnancy and a whole lot of medically relevant stuff. Definitely one of the most useful e-commerce that one can find.

Either ways, the brands should look at providing the evolving customer a seamless experience. Even it means over-hauling the existing infrastructure to give the customer continued support and connect. It is the only way to ensure customer satisfaction and loyalty,which ultimately translate into higher sales figures.

Note: In case you would like to get coupons of the websites mentioned in the blog post, you can go to 27coupons.com and search the same.

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.

Avocado Sandwich

I was delighted when I received an email from Indusladies to be a contributor to their Kid's lunchbox event. Being a mother myself, I can vouch that there is nothing more satisfying than to find the lunchbox empty when the kid comes back from school ( and now if you thinking about all those times when you gave away your lunch to some stray dog while returning from school, let me inform you that my kid has not yet reached that stage. Will learn to deal with him when it comes to that).

The first recipe I picked up was this simple avocado sandwich with whole wheat bread. Avocado being a source of good fats and packed with nutrients, helps kids remain full for a longer time and also aids their brain development. 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 - 10 mins

Ingredients -

• 3 slices of whole wheat/multi-grain bread
• 1/2 of an avocado ( cut into slices )
• iceberg lettuce leaves
• a few slices of tomato
• 1 tbsp mayonnaise
• 1/4 tsp mustard sauce
• 1/4 tsp vinegar
• 1/2 tsp honey
• 4 tbsp grated cheese
• freshly ground pepper
• salt to taste

Preparation - Cut the bread diagonally into triangles. Lightly toast the slices.

Mix the mayo, mustard sauce, vinegar, honey, pepper and a bit of salt in a bowl to prepare the sandwich spread.

Take one bread triangle. Cover it with the spread and then layer the avocado slices over it. Cover it with a bread slice. Add another layer of the sandwich spread before sprinkling the grated cheese and layering the tomato slices and lettuce. Sprinkle a bit of salt. Close with the final slice. Gently press.

Repeat for the remaining slices.

Serve immediately ( or cover tightly with a foil wrap and put in the kids lunch box ). It stays good even after 4-5 hours.

Moringa Rasam

I got lucky last week when I chanced upon a vendor selling 'sajana' saag or moringa olifera leaves outside our apartment. So thrilled was I that I cooked three dishes from the same lot on the day. A simple stir fry, one with veggies and dal and finally a rasam. Now, I had read about drumstick leaves rasam on a blog (Sorry...but I cannot remember which one) a long time back but did not get the opportunity to try it out. Turned out to be quite simple, fragrant ( can it be otherwise ?? ) and delicious.

Read on for the simple recipe -

Preparation Time - 15 mins

Ingredients -

• 1 cup moringa olifera leaves (sajana saag)
• 1/2 of a small onion
• 4-5 garlic cloves
• 1 marble sized tamarind ball
• 1 tsp rasam powder
• salt to taste
• 2 tsp oil

For the tempering -

• 2 pinch asafoetida
• 1/2 tsp mustard seeds
• a pinch of fenugreek seeds
• 1-2 dry red chilis
• 1 tsp oil

Preparation - Soak the tamarind in a cup of warm water for 30 mins. Squeeze out all the juice and throw away the pulp.

Chop the onion and garlic into small pieces

Cooking - Heat oil in a wok. Add the onion and garlic. Fry till fragrant.

Add the moringa leaves and stir fry for 3-4 mins.

Dissolve the rasam powder in the tamarind water and add to the wok. Add another cup of water too and adjust the salt. Let it simmer for 8-10 mins.

Heat 1 tsp oil in a pan. Add the tempering ingredients and allow them to start spluttering. Pour immediately over the contents of the wok. Simmer for another 2-3 mins.

Serve hot or warm.

Garlic French Toast

Most of the times I am in a tearing hurry during the breakfast hours. Getting my son ready for school and packing his tiffin-box takes top priority closely followed by supervising all the cleaning stuff done by the maid. And in the midst of all this madness, I also try to get lunch ready, run the washing machine and finish writing my blog posts. Little wonder that a lazy breakfast while catching up on the morning news becomes a luxury. I blindly gobble up the stuff along my second cup of tea (without sugar hopefully) for the day. But on the days when the workload is less, I prefer to make something nice for myself. This recipe is one of those rare indulgences.

Read on -

Preparation Time - 10 mins

Ingredients -

• 2 slices of bread (cut diagonally)
• 1 egg + 1 egg white
• 4 tbsp milk
• 2-3 garlic cloves
• 2 pinch paprika (optional)
• 2-3 tsp grated Amul cheese (optional)
• 1 tsp fried oregano
• salt to taste
• butter for frying the bread

Preparation - Take the eggs in a mixing bowl along with the milk and salt. Grate the garlic into it. Whisk together.

Cooking - Heat the butter in a pan. Dip the bread triangles into the batter and place on the pan.

Flip over once the bottom side is cooked. Sprinkle some cheese over the top along with a bit of oregano (rub it between your palms first). The heat should be sufficient to melt the cheese. Remove from the pan once closed.

Repeat for the remaining slices. Enjoy with a cup of coffee.

Note - Always use bread slices that are on the thicker side. This way it will absorb sufficient batter.

Roasted Corn - Tofu Salad

By now most of you would be aware that I am into substituting at least 1 lunch per week for a salad. I usually prefer to do it when I have had a heavy dinner the previous day or even when I am feeling plain lazy. Along with the mandatory veggies, I also try to include some high protein stuff which helps me keep full for a long time. And one of the best vegan sources of protein is Tofu. Though I have ignored this ingredient for a long time now, I hope to gradually make it a part of my weekly menu.

This is a simple salad and I wanted the dressing to be something very light and tangy. The corn reminded me of the roadside vendors selling the roasted delicacy during the monsoons. They usually rub it with a mix of lemon juice, chili powder and black salt. I have used the same dressing along with a spot of mustard sauce and very little jaggery to add a hint of sweetness.

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

• 1/2 cup firm tofu (diced)
• 1/2 cup roasted corn on the cob
• 1/2 cup cucumber slices
• 1 medium sized tomato
• shredded lettuce (optional)

For the dressing -

• 1/2 tsp lemon juice
• 2 pinch red chili powder
• 2 pinch black salt
• a dot of mustard sauce (optional)/a pinch of chat masala
• 1/4 tsp jaggery
• salt to taste

Preparation - Soak the tofu in hot water for 5 mins. Drain off the water. Allow the tofu to cool.

Using a sharp knife, slice the corn off the cob.

Add all the ingredients for the dressing into a mixing bowl. Whisk together till the jaggery is dissolved.

Soak the cucumber, tomato and lettuce in a bowl of ice cold water to retain their crunch.

Add the tofu, corn, cucumber, lettuce and tomato to the same bowl. Toss together till everything is coated with the dressing.

Serve immediately.

Ada Pradhamam

Ada payasam is a special type of kheer/rice pudding that is served during the 'Onam Sadya'. 'Ada' or rice pasta is the main ingredient and it can be cooked either with milk or water and coconut milk combination. Jaggery is the preferred sweetening agent. Ada is available in most of the stores during
this time of the year and hence one does not need to take pains to prepare it at home.

I myself cooked this rice pudding for the first time. Used the store brought brand 'Double Horse' which is quite a reliable one. And one of my neighbors' gave tips to cook it the right way. I have memories of having it at a friend's house quite a few years back as part of the 'Onam sadya'. Apart from this delicious pudding, I can also remember the ginger-tamarind-jaggery chutney called 'Puli Inji'. Have plans to cook it sometime this week.

Read on for the Palada (ada cooked in milk) Payasam recipe -

Preparation time - 30-35 mins

Ingredients-

• 1/4 cup Ada (Double Horse brand)
• 750 ml whole milk
• 4 tsp sugar
• 1 tsp jaggery
• 1 tbsp condensed milk
• 8-10 cashews
• a dozen raisins
• 2 pinch powdered cardamom
• 1 tsp ghee (for frying raisins and cashews)

Preparation -Soak the ada in hot water for 10-15 mins.

Cooking - Bring milk to a boil in a thick bottomed pan. Add the ada, sugar and jaggery.

Allow the milk to reduce to about 1/3. The ada would have become soft (cooked) and rose to the surface by this time.

Fry the raisins and cashews in a separate vessel and add to the pudding.

Finally add the condensed milk and boil for 3-4 mins. Remove from flame and mix in the cardamom powder.

Serve warm or chilled.

Oriyarasoi Wishes All its readers a Happy Thiruonam!!!

Thiruonam is the most important day of the Onam celebrations starting from 6th Sept this year. It is believed that during the four days of Onam festival, the legendary King Mahabali visits his subjects. Malayalis prepare floral carpets called 'Ona-Pookkalam' and lay out a sumptuous meal called the 'Onam sadya' to welcome Mahabali. Among the 20-plus lip-smacking vegetarian dishes traditionally served on a plantian leaf, the 'Ada payasam or Ada pradhamam' occupies a premium position.

[Recipe to follow shortly]

Tomato Kasundi

When I first heard about it on the latest season of Masterchef Australia Season 6, my salivary glands went on a overdrive. The red oozing out of the burgers was too much to resist. I decided to Google the recipe and voila....there are dozens of Tomato Kasundi recipes floating around in the blogosphere. And each version happened to be quite different from the other. I finally settled for my own version ( inspired by the Odia Tomato-Besara ). Though it takes some time and effort, the investment is well worth it !! This versatile sauce can be had with white rice, slathered over bread/wraps and even as a hot dip for all kinds of fritters.

While I have used mustard powder/one can just use whole mustard in the tempering. The mustard introduces a slightly bitter note along with the heat but some varieties can be quite bitter. Yellow mustard is a safe bet for folks who can not accustomed to the mustard-y taste/flavour.

Read on -

Preparation Time - 25 mins

Ingredients -

• 5 medium sized ripe tomatoes
• 4-5 garlic flakes
• 1 inch fresh ginger
• 1 tsp mustard seeds
• a pinch of cumin powder
• 4 tsp vinegar
• 1 tsp red chili powder
• 2 tsp powdered jaggery
• 4 tbsp vegetable oil
• 1-2 green chili 
• salt to taste

Preparation - Grind the mustard into a fine powder.

Grate the ginger and garlic.

Put the tomatoes in boiling water for 5-6 mins. Remove and wash under running water. Peel and chop them.

Take all the ingredients (except oil) in a mixing bowl and toss together.

Cooking - Heat the oil in a wok. Add the green chili and fry till it starts to turn brown. This would release its heat and flavor into the oil.

Add the contents of the mixing bowl and allow to cook on medium heat.

Once the water evaporates and the oil starts to separate into another layer, it is done.

Allow to cool down before storing it in disinfected bottles. Stays good in the fridge up to 6 months to 1 year.