INGREDIENTS: 8 Long Green Chillis 1/2 Cup Gram Flour (Besan) 2 Tbsp Oil 1 Tsp Cumin Seeds 1/2 Tsp Asafoetida (Hing) 1 Tsp Dry Mango Powder (Amchur) 1 Tsp Turmeric Powder 1 Tsp Coriander Powder 1/4 Cup Coriander Leaves Salt to taste 1 Tbsp Water
Discard the stalk of the Green Chillis and wash them well.
Slit each Chilli horizontally in the centre leaving the ends still intact and NOT into 2 separate pieces. You can check photos below.
Remove the seeds and keep them aside.
Now for the stuffing, heat oil in a wide pan.
Splutter Cumin Seeds.
Add Asafoetida and keep the flame to the lowest level.
Add Gram Flour. Mix and stir continuously for 10 minutes until the flour loses its raw taste. The colour will change to light brown. Don’t let it burn.
Once well cooked, add Turmeric Powder, Coriander Powder, Dry Mango Powder, Salt and chopped Coriander Leaves.
With the back of the spatula, press & drag/slide the mixture, mix and incorporate everything. Cook for 4-5 minutes while continuously stirring. Switch off flame and let the stuffing cool down. The mixture should feel dry but crumbly.
Now take the slit and deseeded Chillis and fill this mixture as much as you can. You can store the leftover stuffing in the freezer.
In the same pan, heat some oil. Add these Chillis with the open side facing up.
Sprinkle some water and immediately cover the pan with a lid and let this cook on a low flame for 3-5 minutes. You can check after 2 minutes and flip and cook the other side for another minute. They should look brown and slightly wilted. Depending on the size and type of Chillis, cooking time may vary. So keep checking every 2 minutes to ensure they don’t burn.
Serve these hot Chillis as an additional side dish with Curd Rice or Dal Fry. I served this with Rajma Chawal and the combination was super!
INGREDIENTS: 3 Cups Rice Flour 1 Carrot 1 Onion 2 Green Chillis 1 Inch Ginger 1 Tbsp Cumin Seeds 1/4 Cup Coriander Leaves Salt 1 Cup Water (Approx.) Ghee
In a deep mixing bowl, add finely chopped Carrot, Onions, Coriander Leaves, Green Chillis & Ginger.
Also add Cumin Seeds and Salt. Mix well.
Now add Rice flour and mix it with the vegetables.
Add little water at a time while kneading simultaneously.
The dough needs to be soft and pliable. If it feels sticky, add more flour. Apply ghee after you make the dough. This will help to make it less sticky.
Heat a griddle/tava and spread some oil/ghee.
Now grease your hands with ghee/oil.
Take a small portion of the batter and roll between hands. Then flatten it and with the help of your fingers press on all sides until you get a thin flat disc, like a paratha. Do this carefully so that it doesn’t break. You can watch the video at the end of this post.
Now place this on the hot greased tava and you can further flatten with your fingers. Please be careful. Don’t burn your fingers.
Let this cook well and then flip and cook the other side. Once you see them brown a little, transfer to a plate and do the same with the rest of the dough. Cover and keep the dough if not using immediately.
Don’t make rotis of the dough and keep. Make fresh & serve hot with Green Chutney.
INGREDIENTS: 1 Glass Fine Semolina (Rava/Suji) 1/2 Glass Yogurt 1/2 Glass Water Salt to taste 1/4 Cup Water 1 Onion 1 Tomato 1 Capsicum 1 Carrot 1 Green Chilli 1/4 Cup Coriander Leaves Oil/Ghee
In a large mixing bowl, add Semolina. Mix Salt.
To this add whisked Yogurt and mix well.
Now add water and mix everything well.
Let this batter rest for 20 – 30 minutes. The Rava will soak up the water.
In the meantime, chop all the vegetables mentioned in the list colour coded in Red, very finely. I used a chopper. You can also manually chop them all. If you are not immediately using this, I recommend to store covered in the refrigerator. This will avoid veggies from losing water. I’m not adding salt to the veggies. So add salt to the batter accordingly.
Check the batter and add little more water if required. The batter should be thick but at the same time, should drop off from the spatula.
Heat a griddle/tava. Spread some ghee/oil.
Pour batter on the tava and make small Uttapams by gently spreading the batter with the spatula.
Now top the batter with the chopped veggies and press them gently with the back of a spoon.
Pour little drops of oil/ghee around the Uttapam.
Once they start to brown, flip gently, press and cook the side with the vegetables.
INGREDIENTS: 1 Cup Coriander Leaves 2 Green Chillis 1/4 Cup Roasted Gram / Sattu 1 Inch Ginger (Optional) 3 Garlic Cloves (Optional) 1 Tbsp Tamarind Water Salt
Wash Coriander leaves thoroughly.
Add this to a small mixer jar along with all the other ingredients, adding only a little water at the start.
You can skip Ginger & Garlic. I like this Chutney with or without.
If you cannot fit all the ingredients at once, you can add in the Roasted Gram (Sattu Dalia) or even the powder after you pulse the mixer for a few times. Add along with little water and pulse again until everything comes together. If you don’t have Sattu, you can add leftover Idli/Medu Vada Batter.
INGREDIENTS: 1 Tbsp Olive Oil 1/4 Cup Pine Nuts/ Brazil Nuts / Almonds 3-5 Cups Basil Leaves 4-5 Cubes Ice 1/4 Cup Mix Nuts (Walnuts, Cashew, Almond) 15 Garlic Cloves 3 Cups Milk 250 Grams Cheese 1 Tsp Sugar 3 Tomatoes / 10 Cherry Tomatoes (Optional) 1 Packet Spaghetti Pasta (500 Grams) Hot Water Extra Virgin Olive Oil 1 Tsp Chilli Flakes (Optional) Chilli / Garlic Oil (Optional) Grated Cheese (Optional) Salt to taste
Discard hard stem and dark leaves of Basil if any and wash them really well.
Boil water in a deep pan. Switch off flame and drop the leaves to blanch for 10-15 seconds, until they wilt.
Drain the water on a metal colander. You can reserve the basil water for later use. Immediately, place ice cubes over and under the blanched leaves. You can also pour ice-cold water instead. Keep aside to cool off.
Discard any ice and add the Basil Leaves along with peeled Garlic, Mix Nuts and Salt and grind it for a minute. For the nuts, add whatever is available. You can also skip this if you don’t have any or are allergic. Gradually add little water and grind into a thick paste. I used the same water that was leftover after blanching basil leaves. Any leftover water can be used as a stock or to water plants once it cools down.
In a largest wok or deep and wide pan that you have, heat oil.
Add Pine Nuts if you have them. I used chopped Brazil Nuts this time since they were available at home. I otherwise use chopped Almonds. Roast for a few seconds until they turn a shade darker. Switch off the flame.
Now add the Green Pesto paste you ground up and mix well. Since it’s blanched already, you don’t need to cook it.
Also add in a little Sugar.
Add grated Cheese and milk according to the taste and consistency you prefer. If grating cheese seems like a boring process, you can roughly chop the Cheese block into tiny pieces. Drop them in a microwave safe bowl. Add a little milk and microwave for 2 minutes. The cheese will soften and eventually melt completely when you mix this with the pesto. You can use any type of Cheese. I’ve also used Cheese Spread, Parmesan and Gouda Cheese at times. This time I used Processed Cheese.
Add Cherry Tomatoes halved. I used regular Tomatoes chopped into big pieces. Switch the flame back on and cook for 2 minutes while stirring continuously. You can skip Tomatoes. I’ve made with and without a lot of times.
You can add Chilli flakes and you might want to add Salt as well.
Boil Spaghetti Pasta in hot water with a little salt as per the packet instructions. It took me about 15 minutes though the packet mentioned 9 minutes. I boiled them in 2 separate pans since the quantity was a lot compared to the size of the pans I had. Once cooked al denté, drain them in a colander and add this to the Pesto sauce.
If not using immediately, run cold water over the cooked Pasta, drizzle oil, mix well and keep aside. I generally start boiling the Spaghetti or any noodle or pasta 30 minutes before serving. I prepare the sauce earlier in the day. I do this so that I don’t have to reheat.
Serve in a plate or bowl. Top with grated Cheese & drizzle some Extra Virgin Olive Oil and Chilli Garlic Oil. Olive oil just brings out the flavour so well!
So easy yet so tasty! This is how my mother-in-law makes and I love it this way!
INGREDIENTS: 250 Grams Parwal 1 Tbsp Mustard Oil 1 Tsp Cumin Seeds 1 Tsp Turmeric Powder 1 Tsp Red Chilli Powder 1 Tsp Coriander Powder (Optional) Salt to Taste
Wash and chop off the edges of the Parwal. Now slice them into halves and halve them again. So you’ll have 4 pieces of each Parwal. Discard any black or brown tough seeds. You can scrape them off or take them out with the help of a pointed knife.
In a pan, heat Mustard oil. You can use regular oil but taste is always better with Mustard oil.
When the oil starts to smoke, add Cumin Seeds and let it splutter.
Lower the flame and add Parwal and mix well.
Stir and sauté for 1-2 minutes.
Cover with a lid and cook on low flame stirring occasionally until they soften. You can do a sample taste test to see if they are cooked. Takes around 5-10 minutes.
Add Salt, Turmeric Powder and Chilli Powder. You can also add Coriander Powder.
Mix well and cook for another 1-2 minutes covered.
Switch off the flame and serve hot with Rice or Rotis.