Hot & Sour Vegetable Soup With Burnt Garlic

It is soup weather now, at least here in Bangalore!

Winter is setting in deeper in the city, bit by little bit, giving me the perfect foil to make a variety of soups. 🙂 We are quite the soup-loving family, and a bowl of hot soup makes the perfect evening snack for us most evenings.

Today, I present to you the recipe for Hot & Sour Vegetable Soup, a simple soup that you can whip up within a matter of minutes. You can use whatever vegetables you have on hand, and it will taste absolutely wonderful! Especially, the burnt garlic that I temper it with adds a whole lot of oomph to the soup.

Check out the recipe, just in on my photo blog!

Advertisements

Drumstick Leaves Roti| Murunga Keerai Roti

The fact that moringa greens or drumstick leaves are full of health benefits is very well known. I try to use these greens in my cooking at least once every two weeks. Apart from adding them in dal tadka and sambar, uttappams and adais, one of my family’s most favourite ways to consume these greens is in the form of rotis!

Drumstick Leaves Roti or Murunga Keerai Roti are very simple to make, yet so very delicious. I add in a whole lot of ingredients in them, so they don’t really need to have an accompaniment with them. They are an ideal candidate for busy weekday lunches or dinners.

Check out my recipe for Drumstick Leaves Roti, just in on my photo blog!

Masala Dosa Recipe| How To Make Masala Dosa

I would have been around 12 years of age when my first real spark of interest in cooking ignited. I don’t remember precisely which grade I was studying in then, but I do remember the particular day when it happened very, very clearly. Masala Dosa was the first-ever recipe I made on my own. Making Masala Dosa isn’t a big deal for me today, but back then, it was. It was a huge thing, an achievement!

The Foodie Monday Blog Hop group that I am part of has ‘#MyBeginnerRecipe’ as the theme this week, wherein we are required to share the recipe for the very first dish we cooked on our own. Head over to my blog post to read my beginner cooking tale, and my beginner Masala Dosa recipe!

Home-Made Chana Dal Namkeen

Diwali is just a couple of days away!

Are you looking for an easy yet delicious snack to serve to friends and family this Diwali? Try out this super-simple Chana Dal Namkeen!

Yes, this is a deep-fried snack, but still way better than store-bought. Here, you know exactly what has gone into your namkeen. You can control the quality of ingredients you use here, and use just as much salt and spices you need, vis-a-vis packaged namkeen versions that usually come with a high salt content. And, of course, this Chana Dal Namkeen being home-made, it is preservative-free!

This is quite a simple snack to make too, one that you can achieve in about 20 minutes or so. You can add in the spices you choose – customise the namkeen to your liking. It turns out extremely delicious, quite addictive, and pairs really well with chai and conversations!

Check out the recipe, just in on my photo blog!

Indori Poha| Authentic Indori Poha Recipe With Jeeravan Masala

Today, I present to you Indori Poha, a famous beaten rice dish from the streets of Indore, Madhya Pradesh.

The Indori Poha is not your ordinary dish of rice flakes, mind you. It is a fragrant, extremely flavourful version of poha that you have to try out to believe the beauty of. Freshly made Jeeravan Masala, the fennel seeds (saunf) that go into the tempering, the generous dose of sev, raw onions, finely chopped coriander and pomegranate arils that it is served with – all these are the hallmarks of a good plate of Indori Poha.

I made the poha with home-made, freshly ground Jeeravan Masala, and was richly rewarded for my efforts. The Indori Poha turned out lip-smackingly delicious, and was much adored by everyone at home. It makes for a beautiful breakfast option, something quite different from the usual for us. Needless to say, I’m so thrilled at having discovered this!

Check out the recipe for Indori Poha, just in on my photo blog!

Vatana Ni Kachori Chaat| Making Chaat From Matar Kachori

Winter is, slowly but surely, settling in in Bangalore. And one of the things that is synonymous with winter, for me, is the piping hot, home-made lilva kachoris that I grew up eating in Ahmedabad. With a gorgeous pigeon pea (fresh tuver) and/or fresh green peas (vatana), these kachoris had the power to brighten up a gloomy winter’s day – they still hold the same magic for me.

When the Foodie Monday Blog Hop team decided upon #ChaatsForDiwali as the theme for this week, I instantly knew that I had to make use of the fresh green peas that have begun to appear in the markets of Bangalore. The making of green pea kachoris aka Vatana Ni Kachori, and subsequently converting them into a chaat, came naturally.

So, here’s presenting to you Vatana Ni Kachori Chaat or Matar Kachori Chaat! Deep-fried, sinful, chatpata gorgeousness – that is this chaat for you. This beauty surely deserves to find pride of place in your Diwali party. Try it out, and I’m sure you will fall in love with it too!

Check out the recipe, just in on my photo blog!

Paneer Masala Dosa| Dosa With Cottage Cheese Stuffing

Bored of eating the same ol’ dosa with chutney/sambar, or masala dosa? Paneer Masala Dosa is another version of dosa that you could try out.

With a protein-rich, delicious cottage cheese stuffing, Paneer Masala Dosa makes for a great snack or even a lunch/dinner option. This is quite a filling dosa that doesn’t require any accompaniment to it. If you have dosa batter on hand, making these is a breeze, too!

Check out the recipe, just in on my photo blog!

Jeeravan Masala| Indore Poha Masala

Are you looking for a lovely yet healthy way to spruce up your everyday cooking? Try your hands at making some Jeeravan Masala!

For the uninitiated, Jeeravan Masala is a special kind of spice blend from Indore, Madhya Pradesh. Typically made with over 20 carefully chosen spices, this masala is nothing short of a natural medicine. It has been known to aid digestion, and also provides warmth to the body during winters.

Apart from this, Jeeravan Masala is a fabulous taste enhancer. It is widely used in Indori Poha, an extremely delicious preparation with flattened rice or rice flakes that is popular in Madhya Pradesh. The masala elevates the humble poha to an entirely different plane, and makes it stand a class apart. Jeeravan Masala aka Indore Poha Masala is actually so versatile that it can be used to enhance any regular dish – from salads and curries to bhutte ka kees and pakodas.

Learn how to make this beautiful masala at home, just in on my photo blog!

Poondu Rasam| Garlic Rasam

Rasam of different kinds often makes an appearance on our dining table. It is comfort food for the bub, the husband and me, and I find it it easy to whip up when I have nothing else planned for lunch or dinner. Garlic Rasam (‘Poondu Rasam‘ in Tamil) is something all of us love to bits, and I make quite regularly.

I think Poondu Rasam is a brilliant way to use filled-with-health-benefits garlic bulbs. The garlic infuses the humble rasam with a whole lot of flavour, taking the dish up to an entirely different level. I grind the spice mix for the Poondu Rasam fresh, as opposed to using ready-made rasam powder, which works its magic on the dish too. Give us piping hot garlic rasam, steamed rice and a dollop of ghee, and we are set – any day, any time. Honestly, this rasam turns out so lovely that it doesn’t even need an accompaniment!

Check out our family recipe for Poondu Rasam aka Garlic Rasam, just in on my photo blog!