My canvas for food, photography and life.....

I believe that there is a deep association between food and memories.. every recipe has a story behind it...some long..some short....
So grab a cup of coffee, pull a chair and enjoy the little stories that I share with you.....some with recipes.....some without ....

A wonderful poet once said "The universe is not made of atoms ; it's made of stories"... And I couldn't agree more.....

Monday, July 21, 2014

Steaming Hot Veggie Momos





 
 
 
 
Ingredients :
 
For the covering :
2 cups millet flour
1 cup whole wheat flour
1/2 cup water
a pinch of salt
 
For the filling :
1/2 cup finely chopped cabbage
1/2 cup finely chopped carrots
1/2 cup finely chopped capsicum
1/2 cup finely chopped spring onion
1 tsp five spice powder
1 tsp finely chopped garlic
1 tsp oil
salt to taste
 
Recipe :
 
1. Mix all the ingredients for the covering and knead into a soft dough. Keep aside.
2. Take a sauté pan and sauté all the vegetables and garlic in a bit of oil.
3. Mix in the five spice powder.
4. Cook till the vegetables are soft and keep aside for cooling.
5. Make small roundels of the dough and flatten them into small circles.
6. Fill one tsp filling in it and close the covering.
7. Steam the momos for about 7 to 8 minutes and serve piping hot with the dipping of your choice.
 


 

Wednesday, July 2, 2014

Warm Whole Wheat Bread on a Perfect Rainy Day!!


Whole Wheat and Millet Rosemary Bread.....
 
 
  
 
 
Recipe :
 
Ingredients :
 
2 cups whole wheat flour
1 cup millet flour
1 tsp instant dry yeast
1/2 tsp sugar
1/2 tsp salt
1/4 th cup water
milk to brush on top
few sprigs of rosemary
 
Recipe :
1. Mix together millet flour, whole wheat flour, salt and sugar in a large mixing bowl and mix thoroughly.
2. Add in the instant dry yeast and mix properly
3. Mix in the water and thoroughly knead the dough till smooth and soft.
4. Cover with a soft kitchen napkin and keep aside for 2 hours
5. After 2 hours, again knead the dough for a few minutes and keep aside covered for another hour in the bread pan.
6. Top with rosemary sprigs and brush the top lightly with some milk.
7. Bake for 30 minutes and keep for cooling.
 
 
 

Monday, June 30, 2014

Whole Wheat Chocolate Chip Cup Brownies







Ingredients (Makes about 4 small ramekins) :

1 cup whole wheat flour
1 tbsp. bournvita
1 tbsp. cocoa powder
4 tsp sugar
2 tsp oil
2 tbsp. cut chocolate chips
1/4 th cup milk

Recipe :
1. Mix together whole wheat flour, bournvita, cocoa powder, sugar, oil and milk.
2. Whisk together till smooth batter. Add more milk if required
3. Divide the batter in ramekins and sprinkle choco chips on top.
4. Microwave for 4 minutes till done.


 

Thursday, June 26, 2014

Steamed Fenugreek Dumplings in Tomato Sauce


 

 
 
 
Ingredients :
 
For the steamed dumplings :
 
1 bunch fresh methi leaves
1 cup whole wheat flour
4 tsp semolina
1/2 tsp turmeric powder
1 tsp finely cut garlic
1 tsp finely cut green chillies
1/4 cup water for dough consistency
salt to taste
 
For the tomato sauce :
 
3 tomatoes
1 onion
2 tsp garlic
1 tsp ginger
1/2 tsp sugar
1/2 tsp red chilly powder
salt to taste
 

 
 
 
Recipe :
 
For the Methi dumplings :
 
1. Clean the methi thouroughly and remove the roots and cut only the leaves finely.
2. Mix all the ingredients with the leaves in a mixing bowl and make it into a dough.
3. Make small balls of the dough.
4. Take a steamer and boil water in it.
5. Once the water has started boiling, put some parchment paper on the steamer.
6. Arrange all the balls on the paper and cover and let the steam for about 10-12 minutes.
7. Check if cooked and remove and set aside.
 
For the sauce :
 
1. Boil the tomatoes and onions, garlic and ginger.
2. Liquidise the tomatoes, onion, garlic and ginger in a blender.
3. Add few drops of oil in a sauce pan and cook the liquidised tomato puree in it.
4. Add chilli powder, sugar and salt in this and simmer for few minutes.
5. Then add the methi balls in the tomato sauce and let it cook for about 5-7 minutes.
6. Serve with cooked bulgur wheat or any bread of your choice.

 
 
 
 

Wednesday, June 25, 2014

Simplicity on a Plate.....


Spicy Pan Fried Brinjal Slices with Whipped Curd, Tomato Jalapenos Chunky Salsa and Bulgur Wheat... Simplicity on a plate.....
 
 
 
 
 
 

Ingredients  and Recipe:

For Spicy Brinjal Slices :

1 medium sized brinjal
1/2 cup mint leaves
2 green chillies
juice of half lemon
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp oil for shallow pan frying

Recipe :

1. Cut the brinjal in roundels
2. Make a chutney by mixing together mint, green chillies and lemon juice in a blender till it becomes a smooth paste.
3. Marinate the brinjal slices with the mint chutney, turmeric powder and red chilli powder.
4. Shallow fry the brinjal roundels in very less oil in a pan till fully cooked and slightly crispy.


For Salsa :

1 tomato finely chopped
1 onion finely chopped
2 tsp jalapenos finely chopped
1/2 tsp black pepper powder
1/2 tsp tomato ketchup
few basil leaves

Recipe : Mix together all the ingredients finely and keep aside.



For bulgur wheat :

1 cup bulgur wheat
1 and 1/2 cup water

Recipe : In a vessel put the bulgur wheat and the water. Put it on heat and cook for about 8-10 minutes

 
For Whipped Curd :

1/2 cup curd
1/2 tsp sugar
salt to taste

Recipe : Mix all the ingredients and whip together till smooth.
 
 

Monday, June 23, 2014

Cumined Bulgur Wheat with Mixed Soy Vegetables....




 
 
 
 
Ingredients : 
 
For Mixed Ginger, Garlic and Soy Vegetables :
 
2 cups Chopped Vegetables (carrots, broccoli, babycorn, Capsicum)
1 table spoon finely chopped ginger
1 table spoon finely chopped garlic
3 table spoon dark soya sauce
1/2 tsp black pepper powder
1/2 tsp sugar
1/2 tsp red chilli sauce
1/2 tsp oil
salt to taste
 
For Bulgur Preparation :
 
1 cup bulgur wheat
1 and 1/2 cups water
1/2 tsp cumin seeds
  
 
 
 
 

Recipe :
 
For Mixed Vegetables :
 
1. Take a saute pan and put the oil  in it.
2. Then add ginger and garlic and sauté for a minute.
3. Then add all the chopped vegetables and stir and sauté for about 5 to 7 minutes on high heat.
4. Add soya sauce, pepper, sugar, chilli sauce and salt and mix it well.
5. Add a few drops of water if you feel it is getting too dry.
6. Cook for about 5 minutes more and serve.
 
For Bulgur wheat :
 
1. Take a vessel and put the bulgur wheat and cumin in it.
2. Add water in it and then put the vessel on the gas.
3. Cook for about 8 minutes and serve.

 
 

Thursday, September 12, 2013

Sweet Steamed Modaks




 
 
 
 Ingredients (Makes about 20):
 
500 gms rice flour
2 and 1/2 cups water
2 cups grated fresh coconut
1/2 cup jaggery
2 tsp saffron and elaichi essence
1 tsp cinnamon powder
2 tsp water mixed with 2 tsp oil
 
 
Recipe :
For the dough :
1. Heat 2 and 1/2 cups water.
2. Put the rice dough in a large mixing bowl and mix the hot water in it slowly.
3. Gently mix and knead the dough to a rolling consistency. Add more water if required.
 
For the Filling
1. Take a wok and mix together coconut, jaggery, cinnamon powder and the saffron and elaichi essence.
2. Turn on the gas and roast this for about 15 minutes. There is no need to add any oil or ghee. The jaggery will slowly melt and make the mixture a bit moist. Turn off the gas and let this cool to room temperature. You can make it 3-4 days in advance and store in the refrigerator.
 
For assembling :
1.Make small balls of the rice dough and roll them in small circles. Put the filling inside and shape them into the modaks either by hand or by the moulds. While doing this you can use the water and oil mixture to moist your hands and the mould.
2. Steam these in a steamer for about 6-8 minutes and serve hot with ghee.