This is an easy recipe which shows how to prepare Instant Idli batter at home using Sooji/Rava ( Semolina/Cream of Wheat) and yogurt. You can then prepare these crepes instead of vegetable idlis to enjoy as a snack, for breakfast or for the road.
1 cup Sooji/ Cream of wheat
1 cup yogurt
1/2 to 1 cup water
Spices as per your taste. 1 tsp Salt/ 1 tsp red chilli pwd ( or for milder version- Paprika)/ 1 tsp dry mint powder (Pudina powder)
1 -2 cup of veggies of your choice. I add: Peppers, onions, carrots and spinach. Mushroom is a good one to add. My mom adds tomatoes which I am not too found of them in this batter.
Prepare the batter with Yogurt, sooji and water. Add veggies. Add spices and then cook for 5 mins on a skillet with a little bit of oil. Enjoy with tomato chutney.
Do you like Ricotta? How about trying this delicious, flavourful Ricotta- Peas dish which goes well with any kind of flatbread or simply enjoy it on its own 🙂 This recipe is for 1- 2 people.
1/2 cup Peas
1/2 cup Ricotta
small piece of onion chopped
1/2 cup of tomatoes chopped
3-4 garlic cloves chopped
1-2 tbsp oil
1/2 tsp mustard
1/2 tsp cumin seeds
Salt per taste
1/2 tsp red chilli pwd/Paprika
1/2 tsp turmeric (Haldi)
Optional- 1/4 tsp garam masala or seasoning pepper
Garnish with chopped cilantro leaves
– Heat oil in a pan. Add cumin and mustard seeds. Saute some onions/garlic/ Peas. Add spices. Add tomatoes. give few more mins for all flavours to mingle. Add ricotta. Mix well. Add pepper. Garnish with coriander/cilantro leaves and serve with roti or your fav flatbread.
Navratre is an Indian/Hindu festival which lasts for 9 days and lot of people fast during these 9 days ( can fast 1 day or whole period) eating a special diet. This simple Potato dish is one simple recipe that is allowed to be had during these 9 days. Here is how we make it 🙂
2 tbsp oil
1 Large potato or 2-3 small/medium size potatoes
1/2 tsp cumin seeds
1/2 tsp ajwain/carom seeds
1/2 tsp rock salt
1/2 tsp paprika
1/2 tsp dried ginger ( Sund)
2-3 tbsp Yogurt
Method: Heat oil in a pan and add seeds. Add potatoes. Mix well and add spices. Cover and cook for 5-6 mins. When almost done, add yogurt and let cook further for 2 mins. Then turn the heat off and serve potatoes. They taste delicious on their own and make for a great side dish as well.
This is a super simple protein rich pancakes recipe which are not only healthy but taste good too. I make these plain for the kids and load them up/ make them a bit spicy for myself ( Check my spicy lentil pancakes recipe.) You can enjoy them with any chutney of your choice but my kids like them with Dahi 🙂
1-2 cups of Mixed Dal/Lentils
Water for soaking the lentils and grinding them to make a coarse paste
Salt/Asafoetida/roasted cumin powder/paprika to add into the batter
desi ghee/oil/butter for cooking batter on a skillet.
2 sweet Potatoes – Boil and mash them.
1/2 cup chopped onions
1/2 tsp Cumin seeds
1/2 tsp fenugreek seeds (Methre) – These lend that unique flavour to the dish.
1 tbsp grated ginger
1 small chopped tomato
1/2 tsp seasoning pepper. Optional 1/2 tsp garam masala (or curry powder)
2-3 tbsp oil
Spices- Salt, Turmeric and Red chilli powder/ Paprika
– Get sweet potatoes ready (boil, peel and mash them)
– Heat oil in a pan and add cumin and fenugreek seeds. Let them sizzle and add onions and ginger. Add salt, turmeric and red chilli powder
– Fry for 2-3 mins and add sweet potatoes. Mix well. Add tomatoes. Cook for 2-3 mins. Season with pepper/ garam masala and serve warm.
Learn how to prepare this delicious Indian sweet called Kalakand or Indian Milk cake for your next special occasion. I love to prepare it during Rakhi (Raksha Bandhan) for my brother as well as during Holi and Shivratri for my friends and family.
More Indian Desserts here.
1/2 tsp Saffron (to be dissolved in 2 tbsp milk)
2 tbsp chopped dry fruit of your choice like Almonds, Pistachios, Cashews etc
1 Lt. Full cream Milk (homo Milk- 3.25 %)
2 tbsp Vinegar
150 Ml Condensed Milk (about 1/2 cup)
2 tbsp butter or ghee
1 tsp Elaichi/Cardamom Powder
1. Dissolve Saffron in 2 tbsp milk
2. Grind or make coarse powder out of Cardamom seeds. You can skip this step by using Elaichi Powder. I prefer to make mine fresh as Elaichi powder can loose its aroma quickly.
3. Make Paneer (Indian style Cottage Cheese/Ricotta). For this pour 1 Lt. milk in heavy bottom pot/pan and bring it to boil. As it starts boiling, add 2 tbsp vinegar so that it can start curdling up. Separate paneer from whey. Whey is nutritious. Keep it for making soups, curries, to use as vegetable stock, to knead dough for paratha or roti.
4. Transfer paneer in a pan. Add butter/ghee and cook for 7-8 mins. Then add condensed milk and cardamom powder. Cook further for 15 mins until everything comes together and milk is almost dries up.
5. Transfer onto a plate/pan, let it cool down and put in thr fridge so that it can set. For quick cooling, put it in the freezer section. after about 2-3 hours, cut in desired shapes and serve.
This dessert/Indian milk cake is so tasty. It’s gooey, soft, melt in your taste quality.
With Holi and Shivratri being around the corner and onset of spring, everyone wants to celebrate and have good time with friends and family. Here is a must have recipe for your festival menu which can be prepared in advance.
For the shell
2 cups of flour
(I prefer using 1 cup all purpose and 1 cup whole wheat. You can use either of the two. Usually its prepared with all purpose flour)
2-4 tbsp of Desi Ghee ( Clarified Butter)
Water to knead the dough
Pinch of salt
2-3 tbsp ghee/butter or oil
1 cup of Unsweetned shredded coconut
1 cup dry fruit (chopped)
1/2 to 1 cup of sugar
1/3 cup sesame seeds
1/2 tsp nutmeg
Oil is also required for deep frying the Kachoris
Prepare the dough by mixing ghee, flour, water and pinch of salt. Set the dough aside for 30 mins.
Prepare the stuffing by frying coconut, dry fruits and other ingredients in a wok along with sugar. Let the stuffing cool down.
Roll out small portions of dough and fill them with stuffing. Close the Kachoris and deep fry until both sides are golden.
Enjoy with cup of Tea or coffee
We Punjabis surely love Parathas and here is one amazing recipe for delicious Punjabi Paneer Paranthas which you can enjoy with pickle or Raita.
Dough to make Parathas. It’s just combination of whole wheat flour and water and here’s how you prepare it: Dough Recipe
Oil/ghee or Butter to cook Paranthas
Grated Ginger- 1- 2 tbsp
Small piece of onion – finely chopped
1-2 green chillies ( Deseed them if you want the parathas less spicy)
5-6 Stalks of Cilantro (Finely chopped)
Grated Paneer (or crumbled) – 200 gms
1/2 tsp Salt
1/2 tsp cumin powder
1/4 tsp Ajwain (carom seeds)
1/2 tsp paprika
and any other spices you like
Method: Prepare the stuffing by mixing all the ingredients. Stuff it in small portion of dough and flatten it out with rolling pin ( using a little bit of dry flour), Once the dough is flattened out and thin..cook on a hot skillet with tons of butter/ghee or oil until both sides have brown marks.. Enjoy with pickle, yogurt, chutney or with cup of hot Chai.
Craving some spicy food but dont want to spend hours in the kitchen? Let me help you out with this delicious, easy and flavourful recipe..ready in no time and so filling.
1 nest of Rice vermicelli
2-4 tbsp oil
1 tsp mustard seeds
1 small green chilli ( you can deseed it, if you dont want too spicy)
2 tbsp grated ginger
1 small piece of onion chopped
Salt per taste
1 tsp Turmeric ( Haldi)
veggies of your choice ( what works best is 1 cup bell peppers – red/green, 1/2 cup spinach and 1/2 cup peas
Cilantro leaves for garnish
2 tbsp lemon juice
2 tbsp crushed peanuts ( roasted or unroasted)
– Boil Rice vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
– Add 1-2 tbsp oil on them so that they dont stick together.
– Next in a pan, heat oil. When the oil is hot, add mustard seeds. Give them 30 secs and add green chilli, ginger and onion. Mix well.
– Add veggies and salt+Turmeric. Mix and cook until almost done.
– Add noodles. Mix well. Add lemon juice.
– Garnish with cilantro leaves and roasted peanuts and enjoy warm.
More delicious South Indian cuisine inspired dishes:
With Winter upon us, we all crave hearty, soul warming delicious soups..Isn’t it? Here is a vegan Cauliflower soup recipe that will make your cold, chilly winter nights a little more comforting.
1 small Cauliflower
2 tsp salt
1 small onion chopped
1 tbsp of chopped or grated ginger
1 tsp crushed coriander seeds
1 tsp cumin seeds
3 tbsp oil
1/2 tsp garam masala
1-2 tsp red chilli powder ( or paprika)
2 tsp turmeric
4 cups of coconut milk
3-4 cups of water
Cilantro for garnish
Seasoning pepper ( as per your taste)
Method: Place cauliflower florets on a baking sheet and add oil, salt, turmeric and red chilli powder. Combine well and then Roast/ Bake or cook cauliflower florets at 375 F for 30 mins. While cauliflower is cooking in a pan, heat a tbsp of oil. Add cumin and coriander. Add onions, ginger and spices. Mix well and cook for 3-4 mins.
When cauliflower is done, add them into a blender. Add coconut milk, Water and onion mixture. Form a paste and then add more coconut milk and water. Pour this blend in a pot. Cook until it comes to a boil. Add garam masala. Mix well. Add seasoning pepper and cilantro and serve with flatbread of your choice.
Don’t miss our yummy chunky Cauliflower Soup Recipe.