Spicy and Tangy Instant Green Chili Pickle

Instant Green Chili Pickle

Spicy and Tangy Instant Green Chili Pickle

Ingredients:
15-20 long green chilis, preferably little less spicy type
1 tbsp oil
¼ tsp+ 2 pinch tsp cumin powder
1 – 1 ½ tbps lemon juice
1 tsp salt + as required

Method:
Wash and wipe the chilis dry.
Slit the chilis from the top, don’t separate. Sprinkle salt and toss to mix well.
Heat oil in a pan and add the chilis.
Saute on medium flame for few mins till they become wilted.
Sprinkle cumin powder and toss to mix.
Toss for a few more minutes and take of fire.
When chilis are cool, add lemon juice and mix well.
Store in a glass jar.
Best served with any dal and chapathis.
This is an instant pickle and not intended for long use as minimum oil is used.

Potato Stuffed Uzhunnu Vada /Stuffed Urad Dal Fritters

Stuffed Uzhunnu vada

Potato Stuffed Uzhunnu Vada

Ingredients:
½ cup urad dal
Pinch of asfoetida
1 large potato
1 small onion chopped
1-2 green chili chopped
½ tsp minced ginger
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
Salt to taste
Oil for deep frying

Method:
Wash and soak urad dal in water for min 4 hrs. Grind to a smooth paste with little water.
Add salt and asfoetida and keep aside.
Boil potato on stove top or cook in microwave.
Heat oil in a pan and add onion, green chili, ginger and curry leaves and saute till onions become translucent.
Add turmeric, salt and mix.
Add mashed potatoes and coriander leaves and mix well.
Let the mixture cool.
Form small balls and flatten a little.
Heat oil in a pan.
Dip the potato cutlets in urad dal batter and deep fry till golden brown.
(The batter will not stick to the cutlets easily, use a a fork or spoon to dip and lift.)
Drain on paper towels and serve with chutney of your choice.

Murrukku / Moong Dal Chakli

Moong Dal Chakli

Murrukku / Moong Dal Chakli

Ingredients:
2 cups rice flour (I used store bought ‘idiappam podi’)
1 cup moong dal paste (½ cup yellow moong dal)
½ tsp chili powder
1 tsp cumin seeds OR ajwain
1-2 tbsp sesame seeds
2 pinch asfoetida
1 tbsp ghee or butter
Salt to taste
Oil for deep frying

Method:
Clean and cook moong dal with 1 ½ cups water in a pressure cooker for 2 whistles or until cooked very soft.
If there is water left, drain and keep aside.
Whisk the dal until smooth or use grinder.
Add flour, chili powder, asfoetida, sesame seeds, salt and ghee in a large bowl.
Rub the ghee into the flour with your fingers until mixed.
Add moong dal paste (warm or cold) and make dough like chapathi dough. Use the kept aside water or regular water.
Rub some oil inside the chakli/murukku press. Place some dough inside and press the dough to get the required shape onto a wax paper or aluminum foil.
Heat oil and slowly transfer the murukku into the oil. Fry on medium flame, don’t brown.
Cool completely and store leftover in an airtight container.

Sweet Bread Balls

Sweet bread balls

Sweet Bread Balls
Makes 15 small balls

Ingredients:
4 – 5 white or whole-meal bread slices
½ cup milk
2-3 tbsp sugar
2 pinch cardamom powder
4 tbsp fresh or desiccated coconut
2-3 tbsp any nuts (optional)
Oil for deep frying

Method:
Put the bread slices in a bowl and pour half milk.
Mix with your hand to make dough. Add rest of milk as required.
Add sugar, cardamom powder, coconut and nuts and mix well.
Make small balls and keep aside.
Heat oil in a pan and deep fry the bread balls till it gets golden brown colour.
Serve warm or cold.

Pizza Base with Yogurt/ No Yeast Pizza

No yeast Pizza 1

 Pizza Base with Yogurt/ No Yeast Pizza

Ingredients:
2 cup all-purpose flour
2 tsp baking powder
¼ tsp oregano (optional)
¼ tsp thyme (optional)
¼ tsp garlic powder (optional)
1 – 1 ¼ cup yogurt
½ tsp salt
1-2 tbsp olive oil

Method:
Place flour, baking powder, salt, oregano, thyme and garlic powder in a large bowl and mix well.
Add yogurt and mix to form dough. Add little flour or yogurt as required to form the dough.
Dough will be very soft.
Sprinkle some flour on work surface and roll the dough to a circle of approx. ¼”.
Poke the dough all over with a fork and brush olive oil on top.
Either bake the base alone for 10 mins and then spread the toppings and bake again for additional 10 mins OR spread pizza sauce and toppings and bake for a total of 15-20 mins.
This base is best for simple toppings.

Rice flour and Oats Pancake

Rice and oats pancake

Rice flour and Oats Pancake- soft

Ingredients:
½ cup white rice flour
¼ cup oats powder (powder oats in a grinder)
¼ cup corn flour
1 tsp baking powder
1/8 tsp baking soda
2 tbsp sugar
2 pinch grated nutmeg (optional)
½ tsp vanilla essence
1 beaten egg
¾ – 1 cup buttermilk (4 tbsp yogurt + water)

Method:
Whisk rice flour, oats powder, corn flour, baking powder, baking soda, sugar and nutmeg powder in a large bowl.
Add egg, vanilla and buttermilk and make a thick batter.(thin also works)
Heat a non-stick pan and add little butter.
Pour a ladleful batter and sprinkle chocolate chips if using.
When bubbles start to appear, flip to other side and cook for 30 seconds more.
Serve with honey or maple syrup.

Pane Bianco

Pane Bianco 1

Pane Bianco
Recipe source: King Arthur Flour

Ingredients:
3 cups all-purpose flour
2 tsp instant yeast
1 large egg
½ cup warm milk (or water, but add 2 tbsp milk powder to flour)
5 tbsp warm water
3 tbsp olive oil
1 tsp salt

Filling:
¾ cup shredded cheese of your choice
½ cup sun dried tomatoes diced to small pieces
4 cloves garlic minced or grated
8-10 basil leaves chopped

Method:
Mix all ingredients by hand or in a food processor bowl and knead till fairly smooth and soft. Dough will be/should be slightly sticky.
Lightly oil a large container and let the dough rise in it for 1 hr.
Gently punch the dough down and make into a ball and keep aside for 5 mins.
Roll the dough into a large thin rectangle. (atleast 20-22” long)
Spread the dough with cheese, tomato, garlic and basil.
Roll the dough into a log from the long edge and pinch the edges to seal.
Place the log on a lightly greased baking or parchment covered baking tray.
Using sharp kitchen scissors, cut log lengthwise approx 1” deep. (don’t cut into 2)
Keeping cut side up, roll into ‘S’ shape or roll to form circle. Tuck ends. Pinch any edges to seal as required.

Pane Bianco 2

Let rise in a warm place covered for 30-45 mins until doubled.
Bake in a preheated oven at 160 degree Celsius for 30-40 mins. If the top browns too quickly, tent with a foil.
Cool completely before serving.

Wheat Flour Palappam

Wheat Palappam

Wheat Flour Palappam
Adapted from lifescoops

Ingredients:
2 cups atta/wheat flour
4 tbsp rice flour
4 tbsp desiccated coconut
½ tsp yeast
1 tsp sugar
Salt to taste

Method:
Take rice flour in a small pan and add ½ cup water and mix well.
Heat the mixture and keep stirring till it forms a soft paste.
Take off fire and cool.
Take ¼ cup warm water and add yeast and sugar and keep aside for 2 mins to ferment.
Grind coconut with little water to make a paste.
In a large pan, whisk flour, coconut paste, rice flour paste, yeast, salt and enough water to make a batter. (like normal appam).
Keep aside for 6-8 hours to ferment.
Heat a pan or ‘appachatti’ and brush little oil.
Add a ladleful of batter and swirl the pan. Cover and cook for few minutes till appam is cooked and side is crispy.
Serve hot with curry.
Preferably serve as soon as cooked, it becomes soft when cold, but still tasty and healthy!

Notes: Original recipe uses rava/semolina to make the paste instead of rice flour. Will try next time.

Rava/Semolina Idli

Rava Idli

Fluffy and soft rava idli ready in an hour! No time needed for fermentation. They are very good plain, but we can add vegies too in the mix.

Rava/Semolina Idli

Ingredients: for 10 idlis
1 cup rava/semolina
1 cup yogurt
1-2 cups water
½ tsp salt
½ tsp baking soda
Few cashewnuts

Optional items:
1 tsp mustard seeds
Half onion chopped
Few curry leaves chopped
1 -2 green chilis chopped
2-3 tbsp of any finely chopped vegies like carrot, beans etc
1 tbsp oil

Method:
Dry roast rava in pan for few minutes till a nice aroma comes. Don’t brown though.
Put rava and salt in a bowl. Add yogurt and mix well.
Add ¾ cup water and mix again. Keep aside for 15 mins.
Heat water in a steamer. Brush butter or oil on idli pans. Place few cashew pieces in each mould and keep aside.
Heat oil in small pan and add mustard seeds. When it splutters add onion, curry leaves and green chilis and saute for a min. (add any vegies if you are using)
Add to rava mixture and mix well. Add enough water to make a thick batter. (like regular idli).
Add baking soda and mix well. (add baking soda only just before steaming)
Pour 3-4 tbsp batter into each mould and steam for 10 minutes.
Serve soft and yummy idlis with chutney of your choice!

Lemon Pickle

Lemon Pickle 1

This is my personal favourite!

Lemon Pickle
Recipe source: my mother in law

Ingredients:
3 lemons
3 tbsp garlic thinly sliced
2 tbsp ginger thinly sliced
3 sprigs curry leaves
2 – 2 ½ tbsp Kashmiri chili pwd
½ tsp turmeric pwd
1/8 tsp + ½ tsp fenugreek powder
1/8 tsp + ½ tsp asfoetida powder
1 tsp mustard seeds
4-5 tbsp oil
2 tbsp salt + additional if required

Method:
Wash and wipe the lemons with a clean towel.
Cut into small pieces and put in a glass bowl.
Add 2 tbsp salt, 1/8 tsp fenugreek powder, 1/8 tsp asfoetida and mix well. Leave aside for a day or 2.
Heat oil in a pan and add mustard seeds.
When it splutters add curry leaves, ginger and garlic slices.
Saute till ginger garlic is sautéed well and about to turn lightly brown.
Lower flame and add all spice powders and mix well. Don’t let the spices burn.
Add lemon and stir for a minute.
Mix well. Check salt and add if necessary.
Switch off flame and let the pickle cool completely before transferring to a clean glass jar.
Since too much oil is not used, it is best to refrigerate and use as required.