Thai Pineapple Rice - Vegetarian

Thai food has always been a favorite. More so for me because it has a good vegetarian spread. I ate this rice many years ago and just loved the flavours. Finally, one day I searched the net, read many recipes, wrote my vegetarian version of it and tried it out. 

Though the recipe looks long and complicated, it is quite easy to make. Once you have set out your ingredients, it gets made quite fast.

You need:

• 1.5 cups fresh pineapple chunks
• 3 cups cooked rice
• 2 medium size onions, finely chopped
• 3 cloves garlic, finely chopped
• 1/4 to 3/4 tsp chillie flakes
• 1/2 cup frozen peas
• 1 small carrot, grated
• 1/4 cup raisins
• 1/2 cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander chopped
• 3 tbsp oil

For the Sauce:

• 3 tbsp soy sauce
• 2 tsp curry powder - I used Everest - Kitchen King Masala
• 1/2 tsp. sugar

Steps:

• In a cup, stir the soy sauce together with the curry powder and sugar.

• In a large wok, take 3 tbsp oil and heat. Add onions, garlic, and chili. Stir fry until fragrant for 1 minute.
• Add the carrot and peas. Stir for about 2 minutes.

• Now add the rice, pineapple chunks, raisins and cashews. Season with salt.
• Slowly add the sauce over it and gently stir-fry to combine over medium-high to high heat for about 5 to 8 minutes.
• Check salt / soy sauce and adjust.
• Garnish with spring onion greens and coriander leaves.
• Serve hot.

Notes:

• Old cooked rice is best. If you are cooking fresh rice, spread it out on a large plate to cool. That keeps the grains separate.
• I cut the pineapple to small pieces as I like a piece of pineapple with every spoonful of the rice.
• I also chop the cashew-nuts to small pieces for the same reason.
• Season with salt carefully as the soy sauce is also salty.
• I usually take a small portion of the rice separately before adding the sauce. I then add a tiny amount of the sauce in it just for flavour so that my kids do not find the pineapple rice spicy.

Garlic and Cheese Pull Apart Bread

Nothing can better the fragrance of bread baking in the oven. The home smells so inviting.

After baking a cake, the next I wanted to do was bread. I ate this bread first at my friend Durga's home. When she posted the recipe on her blog, I just had to try it. I have baked it numerous times since with a number of variations to it. Each time it has been perfect.

It is easier to get my kids to have soup if this bread is there on the dining table !!!


You need:

• 2 tsp active dry yeast
• 1/4 tsp sugar
• 1 and 1/4 cup water
• 3 tbsp olive oil
• 1.5 tsp salt
• 3.5 cups bread flour
• Less 1/4 cup melted butter
• 1 tbsp dried Italian herbs
• 3-4 cloves of minced garlic
• 1/4 cup packed grated cheese

Steps:

• In a stand bowl mixer, add sugar and 1 cup warm water. Add the yeast and let it sit for 5 minutes till it activates.
• Now, add the flour and the salt to the bowl and give it a mix with a spatula till it combines well.
• Using a dough hook, knead the mixture on a medium speed for about 6 minutes. Slowly trickle in the remaining water, as required.
• Mid-way through, add the olive oil and knead till the dough is elastic.

• Lightly oil a bowl and leave the dough in it covered with cling wrap or a kitchen towel to rise for 2 hours.
• In a small bowl, mix the melted butter with the herbs and garlic and keep ready.
• At the end of 2 hours, the dough would have risen to double it's size.
• Punch the dough down. Pinch small balls of the dough and place it around the bundt pan that has been lightly brushed with the garlic and herb butter.
• Once to have arranged a layer of the dough balls, brush it liberally with the butter.
• Then sprinkle the cheese all over the top.
• Then arrange a second layer of the dough balls on top of the cheese.
• Liberally spread the remaining butter n the top.

• Cover the pan and let it rest for 30 minutes. The dough will again rise.
• Preheat the oven to 180degrees C. Bake it for 25-30 mins until golden brown.

• After 5-10 minutes, turn it out and let it cool.
• Serve warm with soup or with just marinara sauce.

I had turned the bread inside out and baked it for an additional 5 minutes to brown the inside also.


Notes:

• You can also use all purpose flour.
• I used proccessed cheese. The perfect cheese would be parmesan.
• You can also bake this in a regular round or square cake tin. The Bundt pan just gives it a good effect.
• If you are kneading the flour with your hand, knead for approximately 10-12 minutes.
• Add more cheese, it's totally delicious. You can also omit the cheese totally.
• You can leave out the garlic if you don't like the taste of garlic.
• Mix and match herbs of your choice for a different taste each time.
• Bake it for an additional 5 minutes if you want your crust deep brown.

Munchy Peanuts

Peanuts bring back loads of childhood memories, especially of the holidays with cousins and friends - laughter, gossip and munching :)

This delicious snack is easy to make and is a non stop tea time munch. With minimal use of oil, it is a total guilt-free indulgence.


You need:

• 2.5 cups peanuts (unroasted)
• 1.5 - 1-3/4 cup gram flour / besan
• 1 tbsp rice flour (optional, this makes it more crispy)
• 1 tsp chillie powder
• 1/4 tsp turmeric powder / haldi
• 1/2 tsp dry mango powder / amchur
• 1/2 tsp carrom seeds / ajwain
• 3 tbsp oil
• Salt
• Water

Steps:

• Take 2.5 cups of peanuts. Place the peanuts in a microwave safe dish that is large enough for the peanuts to be spread around well. Microwave on a high for 2 minutes.
• Sieve all the dry ingredients to remove lumps, if any.
• Add these to the peanuts and mix well. Add oil and water - 1 tbsp at a time and mix well. Use a fork. Check salt and adjust.
• Microwave it for about 7-8 minutes. At 2 minute intervals take the dish out and stir it around well with a fork.
• Once you hear a popping sound, you can stop.
• Allow it to cool well. The peanuts will become crisp as they cool.
• Store in an airtight container.

Notes:

• I use a 800W microwave. This is the time it took me to get the peanuts and the flour cooked.
• Adjust spices as per your taste.
• I did it in two batches after I had mixed the peanuts in the flour as my dish was not large enough for me to spread the peanuts out evenly.

Green Peas Crisps

As the snack search continues, I remembered this yummy snack that a friend had made for us just before we left London. I still vividly remember the taste, spicy, crunchy and delicious. We just could not stop at one :)

A few weeks back I wrote to her asking for the recipe. Finally I made it last week with a few changes.


You need:

• 1 cup green peas
• 3/4 cup all purpose flour
• 1/2 cup wheat flour
• A pinch turmeric powder
• 1/2 tsp cumin seeds / jeera
• 1/4 tsp chillie powder
• 1/2 tsp garam masala
• 1 tsp oil + extra for deep frying
• Water for kneading the dough
• Salt

Steps:

• Wash the green peas and grind to a paste in the blender. Do not add any water.
• In a pan, heat 1 tsp oil and add the cumin seeds. When it splutters, add the green peas paste and the rest of the spices and stir well.
• Stir for about 5-7 minutes till the mixture becomes dry. Allow it to cool.

• In a deep vessel add both flours and the cooled green peas mixture along with salt and mix well.
• Add water slowly, a little at a time as required, and knead to a firm dough.
• Heat a few inches of oil in a deep frying pan till medium hot. 
• Make small balls of the dough and roll into circles. Prick with a fork a few times.

• Deep fry in the oil for about 1-2 minutes each side till slightly brown.
• Allow it to cool well.
• Enjoy with a hot cup of tea.

Notes:

• I used 3/4 peas while making it. I felt 1 cup peas would give more flavour.
• The quantity would give you about 25-30 medium size crisps.
• If it is for adult consumption, add chopped chillies. It tastes amazing with that extra hint of spice. I skipped it as I was making it for my kids.
• My son enjoyed having it with tomato ketchup.

Creamy Vegetable Soup

Soup, for me, is a comfort food. I can have bowls of steaming hot soup and feel completely satisfied :)

I am slowly getting my children also hooked on to soups. Healthy and nutritious, it makes for a great meal. This uncomplicated soup and can be easily put together without much of an effort.

You Need:

• 300 gms white pumpkin
• 3 onions
• 2 potatoes
• 2 stalks celery
• 3 large flowerets of cauliflower
• 1/4 cup corn + 1 small handful of corn
• 1 small handful peas
• I carrot finely chopped
• 4-5 beans finely chopped
• 1 cup milk
• 1 tbsp olive oil
• Salt
• Pepper

Steps:

• Wash and dice the pumpkin, onions, potatoes, celery, cauliflower. Also wash and add the 1/4 cup corn. Pressure cook these vegetables till they are well cooked.
• In a large pot, heat the olive oil and sauté the beans till they are half done, then add the carrots, remaining corn and peas and stir around for a few minutes till almost cooked.

• When the cooked vegetables have cooled, purée them and strain them into the large pot.
• Add the milk and extra water for desired consistency. Season with salt and pepper.
• Heat till it comes to one boil.
• Serve hot with some grated cheese sprinkled on top and warm bread.

Notes:

• Feel free to adjust the quantities of the vegetables as per your taste.
• You can use half a cup of cream instead of milk for a richer taste.

Molagapodi / Gun Powder / Spicy Dry Chutney

This fiery powder will be a part of any idli / dosa eating South Indian household. Easy and uncomplicated, all it requires is gentle roasting of lentils and a few other ingredients, pulse them together to a course powder, and it is ready :)

Each household will have a separate recipe and coarseness to which they grind the powder. This is how I learnt to make it from my mother.

You Need:

• 1 cup split gram dal / channa dal
• 2 cups split black dal / urad dal
• Whole red chillies - as per taste
• 1 tbsp white sesame seeds / til
• 1/8 spn asofoetida / hing
• Salt

Steps:

• Dry roast the channa dal and the urad dal separately in a low flame till light brown in colour. Keep stirring to avoid burning.
• Spread it in a large tray to cool. You can put the lentils together after roasting to cool.
• On a very low flame slightly roast the sesame seeds till you get the fragrance.
• In the hot pan stir around the whole chillies that you need.
• When the lentils have cooled to room temperature, pulse them all together in the mixer with the other ingredients to a coarse powder. Check salt and spice and adjust as per taste.
• Transfer to clean and dry containers. Allow it to cool before you close the containers.
• Mix with sesame oil and have with steaming hot idlis, dosas, Aadai.

Notes:

• Store the powder in an air tight container. Always use a dry spoon. It stays fresh for about 2 months if stored outside. For longer, store in the refrigerator.
• I usually use red chillie powder as that helps me control the spice levels.
• Dry roast a few sprigs of curry leaves and grind with the rest of the ingredients for a varied flavour.
• Mix a spoonful of the powder with yogurt for a different taste.
• You can also dice idlis and season with mustard seeds, urad dal, curry leaves and a few tablespoons of this powder in hot sesame oil for a quick snack.

Arbi Seekh Kabab

Arbi or colocasia, is a tropical plant. The root and the leaf of the plant are used in different cuisines world over. The root is commonly prepared like potatoes. This recipe is a different way to cook it and is great to serve as starters at parties.

I have been writing recipes in my notebook from different sources for the almost 15 years now. I found this recipe while flipping through the book and have since tried it many times and has always been appreciated.

When I decided to do a blog post on it, I also searched on the net for the source of the recipe. This is where I found the recipe. I have not made any changes from the original recipe.

You Need:

• 250 gms arbi
• 2 tbsp cornflour + cornflour for coating
• 3/4 tsp salt
• 1/4 tsp chillie powder
• 1/4 tsp garam masala
• 2 tbsp onions finely chopped
• 2-3 green chillies finely chopped (I omitted this as the kids were going to eat it)
• 1/4 tsp ajwain
• 2 tbsp corriander leaves finely chopped
• Oil for frying
• Bamboo skewers

Steps:

• Wash the arbi well and parboil it. Alternatively pressure cook it to one whistle. once cooled, peel and grate it finely.
• Add the onions and spices, salt, corn flour and coriander leaves and mix well. Check for seasoning.
• Divide into equal portions and make balls.
• Slightly oil your hands and flatten each ball with your hands and spread with little pressure on a greased bamboo skewer.
• Roll the seeks in cornflour till well coated all over.
• Deep fry till slightly brown. Serve hot with lemon slices and green chutney. Sprinkle some chaat masala on the kababs for a tangy taste.

Notes:

• You can smear the seekhs with oil and cook under the grill instead of deep frying. I have never tried it.

Raw Banana Cutlets

I try to think of ways and means to get my kids eat vegetables without having to deal with a tantrum at meal times.

Cutlets, as a snack, are loaded with veggies, easy to make and a filling meal for children along with being guilt-free indulgence for adults if not deep-fried.

You Need:

• 1 medium raw banana
• 1 carrot grated fine
• 2 flowerets cauliflower grated
• A handful green peas
• A handful corn
• Half capsicum chopped fine (I used green and red capsicum)
• 4-5 beans chopped fine
• 1/4 tsp cumin + coriander powder / jeera + dhaniya powder
• 1/4 tsp chaat masala
• 1/4 tsp red chillie powder
• Juice of 1/2 small lime
• A large handful chopped corriander leaves
• A few chopped mint leaves
• 4 tbsps + extra Bread crumbs
• 1 tbsp corn flour dissolved in 1/4 cup water
• Salt
• Oil

Steps:

• Wash and pressure cook the raw banana for one whistle. It should be neither too hard, nor too soft.
• Take 1 tsp oil in a pan and sauté the chopped beans for a few mins. Then add the rest of the vegetables and sauté till the vegetable loose their moisture. Allow it to cool.
• Peel and grate the cooked raw banana in a bowl. Add the spices, chopped coriander and mint leaves, salt and cooled vegetable mixture to it. Mix well.
• Add 4 tbsps of bread crumbs to bind the mixture. Check seasonings and adjust as per taste.
• Make cutlets of your desired shape.
• Dip them slightly in the corn flour water mix and then roll then in bread crumbs.
• Deep fry or shallow fry them.
• Serve hot with chutney or sauce.

Notes:

• I added less than 1/2 tsp oil per cutlet and fried it on a non-stick girdle / tawa on low heat. They turned out crisp on the crust and were delicious.
• You can also use these cutlets as a burger patty. Make them as per the size of your burger bun.
• Adjust the proportion of vegetables as per your taste. You can also substitute the raw banana with boiled potatoes.
• Use fine chopped green chillies for added heat.
• Add a handful of grated cheese to the cooled vegetable mixture for added taste before adding it to the grated raw banana.

Dried Fenugreek Leaves / Kasuri Methi

I like to have my spices / condiments freshly ground. The aroma wafting through the house is heady. I make small batches of daily spices like cumin and coriander powders in small batches.

A friend once told me that she made Kasuri Methi at home and I was quite surprised as to why one would go to such efforts. And then she explained how the store bought ones are not very clean, may have dirt traces and not as fragrant.

The first time I made a batch at home, I swore I would never buy Kasuri Methi from the store again. Make one small batch at home and I can promise you that you would never ever pick a pack off the shelf again.

You Need:

• A large bunch Fenugreek / Methi leaves

Steps:

• Pluck the leaf clusters off the stems.
• Wash well in multiple changes of water till you see clear water.
• Spread it out on a clean towel to dry.
• Chop coarsely. Preheat oven to the lowest temperature.
• Spread leaves on a lined baking tray.
• Bake it for about 40-60 minutes depending on the quantity and the temperature of your oven. I did my batch at 100degrees C for 50 minutes.
• Once you notice that the leaves are getting crisp and have lost their moisture, switch off the oven and let the tray remain in till it cools. You could leave the oven door slightly open if you think the oven is too hot.
• Once completely cooled, store as is in a clean jar. Else, you could crush the leaves slightly with your fingers and store it.
• Make sure the jar that you are using is completely dry and the lid is tight. This helps retain its freshness.
• Store in the refrigerator if you want to use it for longer periods. 

Notes:

• You can also dry curry leaves or mint leaves in this method.
• You can also sun dry the fresh leaves if you have steady sunlight for a few days in a row.
• Use while making Methi Malai Mutter or Paneer with Capsicum and Kasuri Methi.

Paneer Potato Cutlets

Sometimes you are just left with extra cooked veggies that you have no mood to eat and at the same time don't have the heart to bin it.

This recipe came out of one such situation. I had made Paneer Bhurji and had a cup full left over after dinner. No one wanted to eat it the next day. I was in no mood to make parathas out of it.

And then a bright idea struck. The experiment was a success, the son loved it :)

You Need:

• 1 cup Paneer Bhurji
• 1 boiled potato grated
• 1/2 tsp chaat masala
• 2 tbsps bread crumbs
• A few coriander leaves chopped
• Rice flour
• Oil for frying

Steps:

• Sauté the Paneer Bhurji till there is no moisture left in it.
• When it cools, add to it the grated potato, chat masala, bread crumbs, and coriander leaves.
• Mix well. Check if you need salt. I did not need to add any more salt.
• Make oblong shaped cutlets.
• Roll it in the rice flour. Dust it off well.
• Heat oil in a deep pan. Fry the cutlets in batches of 3 or 4.

 

 

Serve hot with sauce or green chutney.


Notes:

• You can also roll the cutlets in breadcrumbs after first dipping them in some cornflour mixed in water.
• You can make any shape of the cutlets you find comfortable.
• Add a few chopped green chillies it you like it spicy.

Cheese Toast

I am always at my wits end trying to think of quick and delicious snacks for my family that satisfies everyone's varied tastes.

This Cheese Toast comes together in minutes, kids love it and can be easily adapted to what you have at hand.

You Need:

• 1 Baguette
• 1 small onion finely chopped
• 1/2 capsicum finely chopped (I used red and green capsicum)
• A large handful corn
• 1 cup grated cheese of your choice
• Pepper
• 2 green chillies finely chopped - de seed and chop for less heat

Steps:

• Preheat your oven to 175degrees C.
• Thinly slice the baguette.
• Mix the onions, capsicum and corn together. Add the cheese, chillies and pepper and mix well.
• Spoon on to the slices.
• Arrange in a baking tray and grill for 8-10 minutes.
• Serve hot with sauce.

Notes:

• You can also add finely chopped olives.
• Butter the slices before you add the cheese mixture to make it more yummy.
• I added the chillies later after I had made some for my kids. The ones with a drop of sauce on them are the non spicy ones.
• Add a tbsp of ketchup to the cheese mixture for a varied taste.
• Use jalapenos instead of chillies.