Thursday, June 15, 2017

Quinoa Dosa / Quinoa and Lentil Savory Crepes

Quinoa - 2 cups
Urad Dal / Skinned Black Lentils - 1 cup
Chana Dal / Split Chickpeas - 2 tbsp
Rice - 2 tbsp

Soak together in plenty of water overnight.

Drain water, add a couple of cups of fresh water and blend together in a high speed blender till smooth.

Cover the batter and leave it in a warm place to ferment for a few hours.

Add salt and a little water , if required, to make the batter like pancake batter consistency. Make crepes on a cast iron skillet. Serve with potato curry or any curry of your choice.

Adapted from

Friday, June 2, 2017

Kanda Batata Poha

Poha - 2 small cups
Sweet Onion - 1 medium size, finely chopped
Boiled Potato - 1, cut into small cubes
Olive Oil - 2 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Tender Curry Leaves - a couple of small sprigs
Green Chilies - 3, finely chopped
Roasted Peanuts - a handful
Raw Sugar - 1 tbsp
Lemon - 1
Cilantro - handful, chopped

Place the poha/flattened rice in a large sieve and under running water for a few minutes till it softens a little (or soak it in water for a few minutes).  Drain and keep aside. Mix with salt, sugar, lemon juice and turmeric.

Add a tbsp. of oil, mustard and cumin seeds. Then add the curry leaves, chopped green chilies and onion. Cook till the onion begins to caramelize. Add the boiled cubed potato and roasted peanuts and cook for a couple of minutes more.

Now add the poha and and mix everything well. Lower the flame to medium and keep covered for a couple of minutes.

Sprinkle chopped cilantro and serve hot.

Thursday, June 1, 2017

Ajwaini Bhindi / Okra with Spices

Fresh Okra / Bhindi - 30 pieces, wash, dry, cut the ends and chop into 1 inch pieces
Onion - 1, chopped
Olive Oil - 2 tbsp
Ajwain / Bishop's weed - 1/2 tsp
Turmeric - 1/2 tsp
Coriander Powder - 2 tsp
Aamchur powder / Dry mango Powder - 1 tsp
Red Chili Powder - 1/2 tsp

Heat a cast iron pan. Once hot, add olive oil, onion and ajwain. Cook till the onion becomes slightly soft.

Now add the bhindi, turmeric and salt. Mix well. Cook on high flame for a few minutes spreading it all around the pan.

Add coriander powder and chili powder and continue to cook while tossing in between.

Once the bhindi is done, add aamchur, remove from heat and serve hot.

Adapted from bhindi-ki-sabzi-okra-cooked-with-spices.html