Thursday, 28 November 2013

Masala Khichdi

Khichdi is something I and my family really love. I especially love Bengalikhichdi which I had posted sometime back. I used to have a Bengali friend during my post-graduation days and she had once mentioned how she had used the masala she used for meat in her khichdi and it came out quite good. Today I am posting a recipe for masala khichdi which is a little more masaledar than your normal khichdi. I served it with pakodi kadhi and fried papads.


1 cup rice,
½ cup green moong dal,
1 onion,
3 green chillies,
1 tsp ginger-garlic paste,
A few curry leaves,
1 bay leaf,
Few fried cashews,
½ tsp garam masala powder,
1 tbsp oil,
Salt to taste


Wash and soak the rice and dal together for about an hour. You can skip this step if you want.

Grind the onion, green chillies and ginger-garlic into a paste.

Heat the oil in a pan and add the bay leaves and curry leaves. Add the paste and fry till the raw smell disappears. Now add the garam masala powder and fry for half a minute and then add about 3 cups of water and salt. When it comes to a boil add the soaked rice, dal and fried cashews and cook till done.

Wednesday, 27 November 2013

Chocolate Banana Coffee Cake

A cake post after a long time. Not that I haven’t baked cakes in this interim period but yes no new cake or something I felt like posting. This one surely did. This recipe is inspired by what I saw in My Kitchen Tweets.


1 ½ cup whole wheat flour,
1 large very ripe banana,
2 eggs,
2/3 cup vegetable oil,
3/4 cup fine sugar,
1/2 tsp baking soda,
1/2 tsp baking powder,
4 tsp instant coffee powder,
2 tsp vanilla extract,
1/2 cup chocolate chips,
Pinch of salt,
1 tbsp icing sugar

For the Glaze

¼ cup chocolate vermicelli or chips,
1/4 cup cream,
1 tsp instant coffee powder


In a large mixing bowl combine the whole wheat flour, chocolate chips, baking soda, baking powder and salt.

Blend the banana, eggs, oil, sugar, instant coffee powder and vanilla extract.

Mix the wet and dry ingredients.

Grease and flour a cake tin. Pour the batter into the cake tin.

Preheat the oven to 162 oC for ten minutes. Bake it at 162 oC for 40 minutes. Un-mould and cool.  

Mix all the glaze ingredients over a double boiler till the chocolate vermicelli or chips melt completely. Pour this glaze over the cake and sprinkle the icing sugar over the glaze.

Tuesday, 26 November 2013

Baked Namak Para

How we deceive ourselves, we opt for baked things instead of fried and think we are having healthy stuff. That’s how I deceived myself and all at home by making baked namak para turning a blind eye to the shortening and refined flour used in the dough :-).


1 cup refined flour,
1 cup whole wheat flour,
1 tsp ajwain,
4 tbsps ghee,
Salt to taste,
1 tsp baking powder


Mix the refined flour, whole wheat flour, ajwain, salt and baking powder. Add the ghee and mix it in using your fingers till it resembles bread crumbs. Now add cold water and knead into a tight dough.

Cover it and let it rest for 15 minutes.

Divide the dough into 5 balls. Take a ball and roll into a disc, it should be about half a centimetre in thickness.

Cut it into squares or diamonds. I am not big on uniformity but it is best to make uniform sized squares of diamonds. Prick some holes on the surface using a fork.

Lay them on a baking tray in a single layer.

Preheat the oven to 180oC for ten minutes and bake the namak para for about 15 minutes.

Let it cool completely before serving it or storing it.

Monday, 25 November 2013

Steamed Moong Dumplings

I am always on the lookout for healthy breakfast recipes and when I saw this recipe posted by Anusha, I simply had to try it. Anusha has given step-by-step pictures, I don’t have that much patience and one photograph is mostly what I click :-).


1 cup whole moong,
2 tsps of oil,
1 medium sized onion,
1.2 tsp of green chilli paste,
10-12 curry leaves,
A handful of coriander leaves,
2 tsps grated coconut,
Salt to taste


Wash and soak the moong for about 4-5 hours. I soaked it overnight as I wanted to make it for breakfast.

Drain the moong and grind it to a coarse paste without adding any water. Do not make it very fine.

Finely chop the onion and coriander leaves.

Heat the oil and add the onion and when it becomes translucent add the green chilli paste, curry leaves and coriander leaves. Mix well.

Switch off the heat and add the moong paste, grated coconut and salt to taste. Mix well.

Make oval shaped dumplings and steam in the idli stand for about 7-8 minutes.

Serve with green chutney or tomato chutney.

Sunday, 24 November 2013

Rich Tomato Basil Pesto Soup

It’s chilly in Bangalore now just the right time for warm soups. I made this rich tomato soup for dinner last night.

I am sending this recipe to the Soups &Salads Event hosted by Jayashree Mudaliar from Cooking Episodes and Arundati from Escapades.


½ tbsp butter,
2 crushed garlic cloves,
2 roughly chopped sun-dried tomatoes (soaked in olive oil),
750 grams red ripe tomatoes,
300 ml vegetable stock,
½ tsp sugar,
1 cup sour cream,
½ cup basil pesto,
Salt to taste,
Crushed black pepper as required


Chop the tomatoes.
Heat the butter and add the crushed garlic cloves. When it softens add the sun-dried tomatoes, tomatoes, stock, sugar, salt and pepper. Simmer till the tomatoes soften.

Let it cool and blend with half the sour cream. Adjust seasoning and warm it.

Serve it in individual bowls with a dollop of sour cream and a swirl of basil pesto.