Red Bell Pepper-Tomato Chutney / Dosa Chutney

Usually with Dosa, i make Coconut chutney which i made previously, but this time, coconut wasn't handy, luckily i always have colorful bell pepper in stock. So with some Google search and little of tricks, i came up with my own version which is quick and easy too and compliments very well with Dosas, and Idlis. So here you go..!!

Red Bell Pepper-Tomato Chutney / Dosa Chutney

Ingredients:
1/2 cup small chopped red bell pepper
1 cup small chopped tomato
1/3 cup small chopped onion
3 pods of garlic peeled
1 tsp ginger paste
1 green chillies small chopped
2 tbsp of oil
1 tsp mustard seeds
Salt to taste

Dry roast:
2 tsp white Urad deal
1 tsp Chana dal
1 dried red chilly
4-5 curry leaves

Method: 

• In a pan, dry roast, Urad dal, Chana dal and curry leaves. Once the Dal turns light pink add dried red chilly to it and further roast for few seconds. Turn the flame off and transfer it to the grinder jar. Allow it cool a little. Meanwhile lets start making chutney with other ingredients mentioned above.
• In the same pan, pour oil and add mustard seeds, once the mustard seeds starts to crackle, add pinch of asafoetida powder, peeled garlic whole (no need to make a paste of it), ginger as an whole or its paste, green Chillies roughly chopped, and onions.
• Cook all, until onions are translucent and soft. Now add tomatoes and cook until tomatoes are soft and mushy. Further add chopped red bell pepper to it and salt to taste.
• Cook until, red bell pepper is cooked (about 4-5 minutes).
• Turn the flame off and allow it cool.
• Meanwhile grind the dry roast dal finely.
• To the same grind dal mixture, grind the red bell pepper chutney mix in to fine chutney like consistency.
• Transfer the Chutney into a serving bowl.
• Mix all well and serve it with Dosas or Idlis

Instant Oats and Rawa Dosa

Instant Oats and Rawa Dosa is very easy and simple to make. Usually i keep evening dinner little simple and quick. And this is one of it, with the goodness of oats, rice flour and sooji/rawa. Do try this instant and keeper dinner meal..:)

Instant Oats Rawa Dosa

Ingredient:
1 Cup Oats
1/2 Cup Rawa/Sooji
1/2 Cup Rice Flour
1/4 Cup Beaten Curd
1 tsp cumin seeds
4-5 curry leaves
1 tsp black pepper powder
2 medium green chillies small chopped
1 1/2 tsp ginger paste
1 1/2 tbsp oil
Pinch of asafoetida powder
Salt to taste
Water

Method:

• Microwave Oats at high for 2-3 minutes. (Can also dry roast it on gas top on medium flame for 2 minutes) Once done let it cool and grind it in to a fine powder.
• In a bowl, combine finely powdered oats, rawa/sooji, rice flour, beaten curd, cumin seeds, curry leaves, black pepper powder, chopped green chillies, ginger paste, pinch of asafoetida powder, oil and salt to taste. 
• Mix all well. Add water and whip into a thin and flowy batter.
• Heat a broad non stick tawa, drizzle little oil and spread it all over tawa evenly.
• Once the tawa is properly heated, ladle a dosa batter on it and spread it all over evenly in to a thin sheet..
• Turn the flame to high, once the sides turns pink, carefully flip to the other side. Turn the flame to medium.
• Once dosa turns semi crisp, fold and serve in a plate with Red Bell Pepper Chutney / Coconut Chutney or Sambhar.

Cream Of Broccoli & Almond Soup

Yayy, Am finally back to my space. Firstly, thanks to all of you for constant following and visiting here. And a very happy and a prosperous new year to all you...Stay safe and good luck!!

So my comeback post is a simple yet easy and truely truely delicious, "Cream of Broccoli and Almond soup".. I personally don't have much liking for broccolli but there are times when you want to experiment and try out something else in a new way..Well till date i haven't much experimented with broccoli other than salad or vegetable curry. So have to try it in the form of soup. And this is so quick, filling and tasty, you simply can't go enough with one bowl. So lets start.. :)

Cream Of Broccoli & Almond Soup

Ingredients:

• 1 Head of Broccoli (approx. 2-3 cups florets)
• 1/2 cup of its stalks
• 1 medium potato peeled and diced roughly
• 1 medium Onion roughly sliced
• 3-4 cloves of Garlic peeled
• 10-15 Almond 
• 2 Stalks of Coriander with greens 
• Pinch of salt
• Water
•  2 tbsp of Olive oil
• 1 cup milk (low fat or full fat, your choice)
• 1 tsp black pepper powder
• 2 tsp Italian Seasoning
• Salt to taste
• Grated Parmesan for garnishing

Method:

• In a large pan, heat olive oil and saute sliced onions and peeled garlic (no need to chop) until light brown. 
• Pour water in the pan, add broccoli florets and its stalks, diced potato, almonds, coriander and a pinch of salt. 
• Mix and cover the lid. Simmer on medium until all is semi cooked. (about 15 minutes)
• Once done, blend it, until thick green puree.
• Pour the blend, in the same pan, and add milk, black pepper powder, Italian seasoning and salt to taste. Cook further for few minutes.
• Garnish with grated Parmesan and serve hot with garlic bread. "Bliss, isn't it"

Palak (Spinach) patty

Palak Patty, a starter, tea time snack or the way to welcome rainy, but offcourse in a healthy way. Its not a deep fry version, but a shallow fry Palak (Spinach) Patty..

Palak (Spinach) Patty

Ingredients:

1 cup Chana dal soaked in water for 2-3 hours (chick pea lentil)
2 1/2 cup choped palak (Spinach)

4 tsp Besan (Chick pea flour for binding)
1 tsp ginger paste
1 tsp garlic  paste
2 tsp green chilly paste
1/2 tsp turmeric powder
1 tsp red chilly powder (adjust the spice level to your taste)
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
Salt to taste, And
Oil for shallow frying....

Recipe:

• In a mixer grinder jar, grind soaked Chana dal (chick pea lentil) roughly.
• Boil chopped Palak with a spoon full of water and pinch of salt.
• In a large bowl Mix roughly grinded chana dal with Boiled and chopped palak (spinach), Besan (Chick pea flour) ginger-garlic paste, green chilly paste, turmeric and red chilly powder, cumin-coriander powder, garam masala and salt to taste. 

Patty Mixture

• Mix all the Patty mixture and shape it (A normal Patty Shape).
• Shallow fry those patties in non stick pan from both the side on medium-low flame until crisp and brown from outside.

• Serve it hot with Green Coriander or Mint Chutney. 

• Enjoy Rainy...:)
• Happy Monsoon...

Instant Sooji/Rawa (Semolina) Dhokla

Today i was in a no mood to eat usual dal-roti-sabji. As the days are quite warm here so thought to make some light and healthy meal today and later will relax. I want some quick and Instant food and here i made Sooji/Rawa (Semolina) Instant Dhokla, a perfect and most loved Gujarati tea-time snack. I generally make 3 types of dhokla... (Surprised?!!!)

Yes i am actually Gujju from Ahmadabad city  and married to a Punjabi family. So i have a benefit of learning both the cuisines and i love it. 

My mother, she makes sooji instant dhokla, Besan Dhokla, Sandwich Dhoklas, a fermented batter dhokla too..(soon will post that recipe soon, as fermented dhokla is mix of 4 grains and i have to confirm its recipe with my mother as she prepares it in a traditional way). and many other types of dhoklas. And out of this one is here. 

If you are in a relaxing mood and want something instant than here is the recipe of Sooji/Rawa (Semolina) Dhokla.. Enjoy..:)

Instant Sooji/Rawa Dhokla

Ingredients:

1 1/4 cup Sooji / Rawa (Semolina)

5 tbsp besan (Chick Pea Flour)

2 tbsp oil
1 cup beaten dahi/Yogurt)
3/4 cup buttermilk
1 tsp baking soda
1/2 tsp Eno fruit soda
1/2 tbsp lime juice
2 tsp green chilly paste
1 tsp ginger paste
Salt to taste

For Tempering
2 tsp oil
1 tsp mustard seeds

2 tsp sesame seeds
5 curry leaves
Pinch of asafoetida powder

For Garnishing:

Fresh Coriander Leaves choopped and 

1 tsp dry grated coconut.

Recipe: 

• In a large Bowl Mix Sooji/Rawa (Semolina) with besan, Beaten Dahi/Yogurt, Buttermilk, oil,  Baking soda, Eno Fruit soda, lime juice, green chilly paste and ginger paste. Mix all and make it to a smooth batter. 
• Add a little water if require. But make sure consistency should not be too thin nor too thick. (I forgot clicking pictures for that but anyways i guess most of us know this rit?) .
• Ok so now cover the batter and let it stand for 15-20 minutes.
• Now add water in your steamer and keep on the stove with flame on. Once water starts steaming, pour the batter in greased tray and cover it. Steam it on a medium flame for about 10-12 minutes or until toothpick or knife inserted in it comes out click. (Make sure, do not overcook as it will loose all its moist and will become hard). 
• Once done, turn the flame off. After a minute open the lid, cut spongy Sooji Dhokla in to the small squares and keep it aside.
• Time for Tempering...:)
• In a small fry pan, Heat oil, add  mustard seeds and sesame seeds. Once it starts spluttering add pinch of Asafoetida powder and curry leaves. Turn the flame off and pour this ready temper over the Sooji Dhokla and garnish them with chopped coriander leaves and sprinkle dry grated  coconut on top.
• Serve it with Green Coriander Chutney (For The chutney Recipe, click on the Link)

Sunday Dream - Sunny Sunday With Bread Toast

Sunday breakfast is always a challenge, I want my holiday breakfast quick easy and yet delicious as sundays are really lazy most of the time. So today its same, quick and easy Eggs with bread Toast..Out of which one compliment says "Vibrant Breakfast" :)  (Vibrant- feels nice hearing this).

Sunday Dream - Sunny Sunday With Bread Toast

Ingredients:

2 tbsp Butter or Margarine

1 large finely chopped white onion

1 medium over riped finely chopped bright red tomato

2 tbsp red chilly sauce

Pinch of Red kashmiri chilly powder (kishmiri chilly powder is not much spicy and gives wonderful red colour. Use and adjust to your taste)

1 tsp dried organo flakes

1 tsp dried parsley (optional)

1 tsp Mixed spices herb

1 tsp fresh basil (can use dried one too..i used both dried and fresh)

1 tbsp Fresh Coriander leaves

6 large eggs

 Pinch of black pepper about 1/2 tsp

Salt to taste

Note: If tomatoes are bright red and over riped, only than you'll get this nice red color else other option is you can use edible red food color too, totally up to you, luckily i got good bright tomatoes and another was having Kashmiri chilly powder)

Recipe:

• In non stick tawa  pan, melt butter or margarine and saute finely chopped onion until translucent, add finely chopped over riped tomatoes, red chilly sauce and kashmiri chilly powder. Saute them until tomatoes are cooked and all gets into semi paste like in consistency. 
• Now add all dry herbs with fresh coriander and basil, about 2-3 tbsp of water and little of salt to taste (as again salt will be used furthur so be carefull).
• Spread this gravy all across pan (on all sides of pan like a thin layer).
• Now crack the unbeaten eggs one at time directly over the gravy evenly (Similar to half fry), 5 eggs around the edges and 1 at the centre . Do not mix at all, just sprinkle salt and black pepper and allow it to cook on low flame for about 10 -15 minutes, or until you see egg yolks are not runny at all.
• Garnish it with fresh coriander leaves.
• And enjoy it with toasted bread. See the picture below to get idea as how i did.

Serves : 4

Total Time : 20-22 minutes.