May 31, 2017

North Arcot Style Vegetable Kurma | Home Style Vegetable Kurma Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

It is always a pleasure to share an in - house recipe with you all . In Olden days, going to a restaurant is a luxury. Chapathi with a Vegetable Kurma, Bombay Chutney and Dal is a delicacy that will be made during weekends. It tastes great even without onion, garlic and ginger. I remember the days I used to look forward to my grand mom and amma making Poori or Chapathi and Vegetable Kurma.

Today I am sharing this homestyle Vegetable Kurma recipe. A quick and easy recipe that is a wonderful side dish for poori and chapathi.

North Arcot Style Vegetable Kurma:

Preparation time : 20 minutes

Cooking time : 25 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

2 cups mixed vegetables ( finely chopped)( I used carrots, potato, cucumber, peas)

1/4 cup moong dal/husked and split green gram

1/4 teaspoon turmeric powder

1 onion ( thinly sliced, optional)

1 tomato ( finely chopped)

salt to taste

For the masala :

1/2 cup fresh coconut ( chopped)

1 teaspoon poppy seeds ( soak in water for 15 minutes)

10 cashew nuts

2 teaspoons sambar powder (adjust according to spice levels)

For tempering :

2 teaspoons coconut oil

1 teaspoon mustard seeds

1 sprig curry leaves

pinch of asafoetida

For garnish :

finely chopped pudina /mint leaves or coriander leaves

Method :

1. Boil the vegetables and moong dal with required amount of water and salt.

Chef tip : You can cook in open pot or pressure cook. You can pressure cook upto 3 whistles and switch off.

2. Grind the ingredients given under ' for the masala' to a fine paste adding little water while grinding.

3. Heat a pan with oil and temper with ingredients given for the same.

4. Add the onions and tomato and fry for 1 minute over low flame.

Chef tip : Add pinch of salt while frying.

5. Now add the ground paste and 1/2 cup of water.

6. Let the mixture boil for 5 minutes over medium flame.

7. Now add the boiled vegetables and dal mixture.

8. Let it simmer for 5-7 minutes.

Chef tip : Adjust salt and water quantity according to taste.

9. Switch off and garnish.

Your simple and delicious North Arcot Style Kurma is ready to be served along with your tiffin. Though I served it along with dosai , I highly recommend you to serve it along with hot chapathi or Poori to really enjoy this Kurma.

Happy Cooking !

With love,

Masterchefmom

from MASTERCHEFMOM

May 31, 2017

Mango Lemonade

by varsha, in Recipes

Mango Lemonade

Summer is just not treating me well this year, Ramadan is here and so is heat, thirst and dehydration. This is when you need to keep yourself hydrated by all possible method. Best way to regain energy and hydration is to drink plenty of water after finishing the fast. But sometimes water is just not enough to give you energy for the next c your thirst coming day.

Mangoes are in season, so why not use this pulpy juicy fruit to make some citrus thirst quencher that will not just quench your thirst but will also provide plenty of vitamins to energize you for the next day. Lemon and Mangoes are rich in nutrients and vitamin C , so why not combine both to get a mouth water cold beverage. Simple and easy, that can be made in a couple of minutes, mango lemonade is tasty and super yummy drink that will be enjoyed by kids as well.

So this Ramadan, its important to fast, pray and keep yourself energized whole day. Make this amazing Mango lemonade and enjoy with your family and friends. To make Mango Lemonade all you need is pulpy mango puree, lemon juice, sugar, water and mint. Get ready in a jiffy and definitely a show stopper in your Iftar parties.

Mango Lemonade

Coursedrink
Cuisineglobal

Servings4 servings

Prep Time10 minutes

Cook Time5 minutes

Ingredients

2cups Fresh Mango Puree
1/2cup Fresh Lemon Juice
1/2cup sugaradjustable
2.5cups waterdivided
Ice Cubeshandful
Fresh Mint leavesfor garnish

Instructions

Blend mango puree, lemon juice and 2 cups of water and collect in a pitcher.
Take sugar and 1/2 cup of water in a microwave safe bowl and heat on high for 30 seconds. Stir and keep aside to cool.
Add in the sugar syrup to the mango mix and stir well.
Chill the drink before serving. Add plenty of ice cubes in a glass, pour in the chilled mango lemonade and garnish with fresh mint leaf.

Recipe Notes

Mango Lemonade

If you like this easy refreshing drink , then try making this season and enjoy summers with your family and friends. Do share your feedback and views with me in comments below.

Love : Shaheen

The post Mango Lemonade appeared first on Spoon Fork And Food.

from Spoon Fork And Food

May 31, 2017

Javvarisi Dosai | Sabudana Dosai | Sago Dosai | Savoury Gluten Free Pancakes from South India

by varsha, in Recipes

Hi Supermoms,

Sabudana/Javvarisi/Tapioca pearls has so many health benefits. Sabudana Vadai , Sabudana Payasam and Sabudana Khichdi are quite popular. I have earlier shared Sabudana Paratha recipe. Today I am going to share Sabudana Dosai recipe. It is quite easy to prepare and gives a great variety to your tiffin.

I have added onions and green chillies to the batter, but you can add vegetables of your choice and make it more appealing.

Javvarisi Dosai | Sabudana Dosai:

Preparation time : 6-7 hours

Cooking time : 20 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

1/2 cup sabudana /tapioca pearls/javvarisi

1/2 cup boiled rice /puzhungal arisi ( not the idli rice)

1 tablespoon urad dal/ husked and split black gram

2 cups buttermilk

salt to taste

sesame oil ( to grease)

For tempering :

2 teaspoons sesame oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon channa dal/bengal gram

1/2 teaspoon urad dal

Other ingredients :

1 onion ( finely chopped)

2-3 green chillies ( finely chopped)

handful of cilantro/coriander leaves ( finely chopped)

a sprig of curry leaves

Method :

1. Wash and soak sabudana in buttermilk for 3 hours.

2. Add urad dal and rice in a vessel, wash and soak them in water for 3 hours.

3. After the soaking time, grind them , mix well and allow it to rest for 4-5 hours .

Chef tip : You can allow it to ferment overnight .

4. Heat a small pan/ kadai with oil , temper with ingredients given under 'For tempering'..

5. Add the finely chopped green chillies, onion , pinch of salt and fry till the onions turn translucent.

6. Switch off .

7. Add curry leaves, cilantro to the batter and add the onion mixture.

8. Your batter is ready.

9. Heat a greased tava and make dosai like regular dosai.

Chef tip : You can use a small pan to make uniform size dosai.

10. Flip and cook on the other side.

11. repeat the same process for the remaining batter.

Your delicious Javvarisi dosai is ready. You can serve it along with your choice of chutneys or sambar. I served it along with North Arcot Style Vegetable Kurma . This dosai is best enjoyed when eaten hot off the tava.

Happy Cooking !

With love,

Masterchefmom

from MASTERCHEFMOM

May 31, 2017

Spring onion paratha recipe

by varsha, in Recipes

Spring onion paratha recipe in easiest way by adding it to the dough along with indian masala powders, not the stuffing way. With full video and step by step pictures.
I have seen this spring onion paratha in Fairprice, a frozen paratha brand sells this one. But I guess it is with maida and the layered way. But so many times I will think I should try making at home, it never happened. I rarely buy spring onion as I would waste it. This time too, I wanted to buy spring onion for making fried rice but never made, so I wanted to use it up without wasting it. I remembered this spring onion paratha and made it for lunch. Since Vj is not around, we have all the simple lunch possible.
spring-onion-paratha-1

I thought I will make it just a step by step pictures post, but its been long time since I touched my camera for video, so shot spring onion paratha video. I made it similar way I make cabbage paratha. Both me and Aj enjoyed it a lot. I had it with pickle and boondi raita, to my surprise, Aj too dipped his paratha in boondi raita. Usually he doesn't like curd, so I was surprised to see him have it with raita👍.
Perfect for lunch and quick dinner fixes and no need for fancy side dish too, just a vegetable subji and a simple raita with pickle will do for this paratha.
How to make spring onion paratha video

Spring onion paratha recipe

Recipe Cuisine: Indian | Recipe Category: Lunch/ Dinner
Prep Time: 10 Mins | Cook time:15 mins pasta cooking time | Makes:4 | Author: Raks anand

Click here for cup measurements

Spring onion paratha recipe in easiest way by adding it to the dough along with indian masala powders, not the stuffing way. With full video and step by step pictures.

Ingredients

Wheat flour/ atta - 1 cup heaped
Spring onion, chopped - 3/4 cup
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric - 1/8 tsp
Green chilli - 2, finely chopped
Cumin seeds - 1 tsp
Oil - 1 tbsp
Salt as needed
Ghee - as needed

Method

Mix wheat flour, spring onion, red chilli powder, garam masala powder, turmeric, salt, green chilli, cumin seeds, oil and salt first, in a mixing bowl.
Use lukewarm water to sprinkle and knead to a dough.
Divide into 4 equal sized balls. Dust and roll over the counter top.
Spread into slightly thicker than our regular roti.
Cook on hot tawa over medium flame with ghee smeared on both sides, until you see golden spots appearing. Keep pressing the paratha gently with spatula while cooking.

Notes

Clean and use the green part alone in the paratha.
Lukewarm water gives best, soft parathas. Do not use hot water.

Step by step pictures

Mix wheat flour, spring onion, red chilli powder, garam masala powder, turmeric, salt, green chilli, cumin seeds, oil and salt first, in a mixing bowl.
Use lukewarm water to sprinkle and knead to a dough.
Divide into 4 equal sized balls. Dust and roll over the counter top.
Spread into slightly thicker than our regular roti.
Cook on hot tawa over medium flame with ghee smeared on both sides, until you see golden spots appearing. Keep pressing the paratha gently with spatula while cooking.

Serve hot, simply with boondi raita and pickle. Tastes yumM. 💓💓
Spring-onion-paratha

keywords: Recipes, Healthy Recipes, Kids Recipes

May 30, 2017

Mallika - e- Mousse | Mango Mousse | Layered Mango Mousse Recipe

by varsha, in Recipes

Hi Supermoms,

Season of the King of fruits is here. It is probably the only fruit with so many different varieties. One of the excitement in this season is to taste a rare variety of mango , with an exotic name -Mallika. Do you know that it was the first mango to be developed by breeding?

Coming to the recipe, this Mousse is a quick one with just few ingredients. You can use fresh cream or whipping cream. I tried the Mousse with both the creams and except for the texture, the taste is the same. I had glucose biscuits at home , so used them to layer the mousse. But , you can also use crumbled cake to layer them.

Though I have used Mallika Mangoes for this dessert, you can use any fibre less mango variety. You can layer and arrange the dessert for a party or gathering in advance. Simple, yet so tasty .

Mallika - e- Mousse | Mango Mousse:

Preparation time : 10 minutes

Serves : 4-6

1 cup = 250 ml cup

Special Vessel/containers : 6 glasses

Ingredients :

3 Mallika Mangoes ( pureed )

200 ml whipping cream

15-20 glucose biscuits

2 cardamoms ( powdered)

1/2 cup powdered sugar

For garnish :

10-15 pistachios ( slivered)

1/2 cup mangoes ( peeled and chopped)

Method :

Add the sugar and cream in a bowl.
Using an electric beater , beat them to a creamy consistency and set it aside. Chef tip : You can also use a hand whisk. Using the electric beater gives it a thicker consistency.
Roughly crumble the glucose biscuits.
Add the powdered cardamom with mango puree .
Start layering the mousse in a glass with 2-3 spoons of mango puree , followed by crumbled biscuits and then with the prepared sugar and cream mixture.
Repeat the layers till 3/4th of the glass .
Garnish with chopped mango pieces and pistachios.
Refrigerate for at least 30 minutes and enjoy.

Happy Cooking !

With love,

Masterchefmom

from MASTERCHEFMOM

May 30, 2017

Vegan Gulab Jamun

by varsha, in Recipes

Vegan Gulab Jamun is an Indian dessert to die for. These gulab jamuns come together in a jiffy, using bread and cashew cream, but they are so delicious, no one can tell they are divinely dairy-free....

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Keywords: Holy Cow! Vegan Recipes Vaishali

May 29, 2017

No Bake Eggless Oreo Cheesecake

by varsha, in Recipes

No Bake Eggless Oreo Cheesecake is the final cheesecake for this series. I had this on my do to list for a while and finally I was able to make. Even otherwise I am very late in doing this week, as something or the other came and even if the recipes are pretty easy, I didn’t get around making it.

Since I was making the yogurt cheesecake, wanted to make this Oreo for the kids. So I made in individual serving glasses and very less. I just tasted from Konda’s glass. She had it last night and said it was very nice. The agar agar didn’t set as firm as the mango cheesecake was. I felt this was better this way.

The reason could be because I was adding the hot melted agar agar into the cold cream. There was no other way to make it, as I was planning on no bake and also no cook as much as possible. For an Oreo addict, this is a delicious dessert for sure.

No Bake Eggless Oreo Cheesecake

Step by Step pictures for making No Bake Eggless Oreo Cheesecake

No Bake Eggless Oreo Cheesecake

Ingredients Needed:

For Crust:

6 Oreo Chocolate Cookies
1 tbsp Butter unsalted

For Filling:

1/2 cup Hung Curds homemade
1/2 cup Icing Sugar you can also use powdered sugar and increase as per taste
4 Oreo Chocolate Cookies
3/4 cup Cream
2 tsp Agar Agar China grass
1/4 cup Water

For Topping:

Oreo Cookies crushed as needed

How to make No Bake Eggless Oreo Cheesecake

Have the individual serving glasses ready.

For the Crust

Break the oreo biscuits and along with the butter, pulse for couple of times, till you get a smooth powder.
Crumble well and divide the powder equally into 3 serving glasses
Refrigerate for 10 mins.

For the Filling

In a bowl, take the hung curds, add the icing sugar and cream. Whisk well.
Soak the agar agar for 10 mins. In a saucepan, take the soaked agar agar along with water, simmer till it melts.
Add the hot agar agar to the cream along with broken oreo biscuits.
Now spoon this cream mix over the oreo crust and chill this overnight.
Serve with Oreo biscuits on top

No Bake Eggless Oreo Cheesecake

No Bake Eggless Oreo Cheesecake is a single serve vegetarian cheesecake made with hung curds and cream with the sinful addition of Oreo Biscuits.

CourseDesserts
CuisineMy Kitchen
By Cook MethodNo Bake
OccasionHoliday Special
By DietKid Friendly
Dish TypeFrozen Desserts

Servings3 people

Prep Time10 Minutes

Cook Time10 Minutes

Passive Time4 to 5 hours or Overnight to set

Ingredients

For Crust:

6 Oreo Chocolate Cookies
1tbsp Butterunsalted

For Filling:

1/2cup Hung Curds homemade
1/2cup Icing Sugar you can also use powdered sugar and increase as per taste
4 Oreo Chocolate Cookies
3/4cup Cream
2tsp Agar Agar/ China grass
1/4cup Water

For Topping:

Oreo Chocolate Cookiescrushed as needed

Instructions

Serving

Have the individual serving glasses ready.

For the Crust

Break the oreo biscuits and along with the butter, pulse for couple of times, till you get a smooth powder.
Crumble well and divide the powder equally into 3 serving glasses
Refrigerate for 10 mins.

For the Filling

In a bowl, take the hung curds, add the icing sugar and cream. Whisk well.
Soak the agar agar for 10 mins. In a saucepan, take the soaked agar agar along with water, simmer till it melts.
Add the hot agar agar to the cream along with broken oreo biscuits.
Now spoon this cream mix over the oreo crust and chill this overnight.
Serve with oreo biscuits on top