So, how have you all been?  I know I often do a peek-a-boo when it comes to my blog!  but, I won't abandon it for sure and I promise you, you will be seeing more here soon.   I am in India enjoying my holiday! well, this was a very surprising holiday actually and it got extended as well and I will be going back soon l!  I have been running around visiting all my family and friends it's a blessing to have people around you who love you right?  I feel I am blessed that way!

Here is a quick recipe for you all to enjoy! When you get your favourite Alphonso, pineapple and the fresh coconut which is very different from what I get in UK!  Then this Tropical Vegan smoothie is all I wanted to indulge. Put this bowl in the fridge and you would love it as is so cooling in a warm climate.

These Tropical fruits Pineapple, Mango, Coconut are blend to make a smoothie bowl which is just scrumptious and also a powerhouse of nutrients.

Smoothie Bowl Ingredients
1 Cup of Pineapple Juice from 1 cup of fresh pineapple
1/3 Cup of fresh Coconut
4 tbsp of Porridge Oats
½’’ Ginger
1 tbsp of Omega mix (A mix of sunflower seeds, sesame seeds, Pumpkin, Linseed)
¼ Cup of Agave Nectar / Sugar

Toppings
1 small Banana
¼ cup of Pomegranate
4 slices of Mango
Shavings of Coconut to garnish

Directions

1.  Blend Pineapple chunks with ¼ cup of water, filter the juice out of it.
2. Combine everything under smoothie bowl ingredients in a blender jar and blend until smooth and there are no chunks remaining.
3. Pour into a bowl and add all toppings. Slice the Bananas, top it with pomegranate, Mango and coconut to make it more scrumptious and tasty.

Notes and Tips :  

The Oats which I have used here is Quaker Rolled oats.

I have used fresh coconut, to get a fresh coconut, break open a coconut, using a knife or scraper I take out the flesh chop into little pieces and blend them in a mixer. You can also buy fresh coconut in Asian Grocery shops or online.  If you cannot find fresh coconut you can use tinned coconut milk/ cream instead.

If you use fresh coconut, when you break it open you get coconut water in it, filter the water sometimes there will be remnants from the coconut skin, you can even use this water to blend with the pineapple chunks to get the fresh juice.

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Vegan Tropical Fruit smoothie bowl

A simple yet delicious smoothie with all the tropical fruits in one bowl and is also vegan!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Ingredients

• 1 Cup Pineapple juice (1 cup fresh pineapple)
• 1/3 Cup freshly grated coconut
• 1/3 cup Porridge Oats
• 1 tbsp Omega 3 & 6 mix seeds
• 1/4 Cup Agave Nectar / Sugar
• 1/2'' ginger

Toppings

• 1 small Banana
• 1/4 cup Pomegranate
• 4 slices of Mango
• Few Shavings of coconut to garnish

Instructions

• Blend Pineapple chunks with ¼ cup of water, filter the juice out of it.
• Combine everything under smoothie bowl ingredients in a blender jar and blend until smooth and there are no chunks remaining.
• Pour into a bowl and add all toppings. Slice the Bananas, top it with pomegranate, Mango and coconut to make it more scrumptious and tasty.

Notes

The Oats which I have used here is Quaker Rolled oats.

I have used fresh coconut, to get fresh coconut, break open a coconut, using a knife or scraper I take out the flesh chop into little pieces and blend them in a mixer. You can also buy fresh coconut in Asian Grocery shops or online.  If you cannot find fresh coconut you can use tinned coconut milk/ cream instead.

If you use fresh coconut, when you break it open you get coconut water in it, filter the water sometimes there will be remnants from the coconut skin, you can even use this water to blend with the pineapple chunks to get the fresh juice.

The post Vegan Tropical Fruit smoothie bowl appeared first on My Veg Fare.

Idli consists of very minimal ingredients, nothing should go wrong right? but, it does surprise? and why south Indians are crazy over this is a million dollar question? Every time asking each other if the  Idlies turned out perfectly.  These pillowy soft cakes are just a perfection of art!  don't be surprised if it doesn't turn out well!!  Ground to perfection and the right fermentation is very important. Here is a little study for you to know about Idly, source: Wikipedia.
idly:Idli (English pronunciation: /ˈɪdliː/, also romanized "idly" or "iddly", plural "idlis") is a savory cake popular throughout South India.  It is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. The originations of Idlis are unclear with the earliest mention in writing occurring in Kannada writing of Shivakotiacharya in 920 AD.
Idli has a long history in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in buttermilk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.

The Gujarati work Varanaka Samuchaya (1520 CE) mentions idli as idari, and also mentions its local adoption idada (a non-fermented version of dhokla. The earliest extant Tamil work to mention idli (as itali) is Maccapuranam, dated to the 17th century.
I love making Idlis with different Ingredients, I have shared a few Idly recipes here and soon will post some more Idly(two ways), Sweet corn Idlies, Kodo Millet Idli,  Moong dal Idli, Oats, Sweet corn, and Lapsi Idli.
Coming back to this Idli recipe, This recipe has been in my draft from past 2 to 3 years I think!. why Mango Idli? I know you might be wondering; well for so many reasons! I love Mangoes (who doesn't? Eh? right) and my most favourite is mango rice ( because I like savory dishes!!)  I simply love Mango Rice, and after that, I have 101 reasons to love Mangoes! It's Mango season in India now and you get so many varieties of Mangoes from tart to the sweetest in different shapes and flavours.  I can list a lot of varieties of mangoes and in that my favourite is Totapuri Maavinkaayi (A mango shaped like a parrot) which I love to eat it just like that ! this is so yummy with just simple salt and chili powder brings back a lot of childhood memories.
This Idli is made with Instant Idli mix which I regularly make at home from the past few years now.  I started making these ready made Idli and Dosa mix and few more ready mixes when my better half used to stay away from home and these ready-made mixes helped him have his favourite breakfasts.

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Mango Idli two ways (Maavinkaayi Idli) Instant and Regular method

A south Indian breakfast made with Mango!! make it with sour or semi-sweet Mangoes, these are so delicious and spicy and can be eaten on its own with a dollop of ghee or serve it with coconut chutney.

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 47 minutes minutes

Servings 4

Ingredients

• 2 Cups Rice Rava (check notes)
• 1 or 1/2 cup Poha (thin or thick) (check notes and method)
• 1/2 cup Sago pearls / Saboodana / Tapioca pearls
• 1/2 cup Urad Dal flour
• 1/2 tsp Fenugreek powder
• 1/2 tsp salt
• 1 Cup Sour Butter milk (check notes)
• water as required
• 1/2 tsp Eno Fruit salt (check notes)

Seasoning for the batter

• 1 tbsp oil
• 4 to 5 Green chillies
• 1 tbsp channa dal
• 1/2 tbsp Urad dal
• 1 sprig curry leaves chopped
• 1/4 cup finely chopped coriander leaves

For Mango Idli

• 1 cup grated Mango (check notes)
• 1/3 cup freshly grated coconut

Instructions

• Check the Notes on how I make Rice Rava, choose either one of the methods to make rice rava or instead you can use store bought.
• Next make poha ready check my notes on how I use, You might be wondering when I said thin and thick poha 1/2 cup, thin poha occupies more space but the quantity will be less so use 1 cup poha when using thin poha. When using thick poha grind it to a powder and measure the quantity.
• Next is Sabudana or Tapioca pearls grind them to a powder.
• Next is Urad dal flour give it a fry in tawa for a minute in a low flame just so the flour is slightly warm to touch Next is fenugreek, use store bought or make it in your home. fry fenugreek in a kadai without oil in a low flame until it turns to golden colour let it cool then fine powder it in your mixie. Sieve and use the fine powder in this method.
• Mix all the above said ingredients and you can store it in a jar and use it whenever you plan to make idlis, This is your ready made mix

For the Mango Idli

• Make the seasoning or tadka with the ingredients said above, In a low flame heat a tbsp of oil add chillies, when they change colour add channa and urad dal, when they change colour slightly, switch off the stove add chopped curry leaves fry for a minute and coriander leaves and set it aside to cool down.
  
• Meanwhile take the ready mix in a large bowl, to this mix the grated Mango and grated coconut you can even add grated ginger which is optional with salt thoroughtly. To this add the wet ingredients mentioned above start with the yogurt/buttermilk and leave it for 5 minutes.
• when you leave it to obsorb the moisture, grease the Idli plates with oil or Ghee whatever you prefer, this helps in the Idlis to unmould easily once they are cooked.
• The dry ingredients would have obsorbed the moisture from the Mangoes, coconut and the butter milk by this time, now to this start adding water and make it into a Idli batter consistency. Now to this add Eno fruit salt and mix it throughly.
• pour the batter on to the greased moulds and steam in a pressure cooker with out the weight for 12 to 14 minutes in a medium flame. Once done, take them out of the cooker and leave it on the platform so they cool slightly unmould the idlis from the mould and serve these with coconut chutney!! Enjoy!!

How to make Mango Idli with your regular Idli batter

• It's very simple follow the same method said above only thing you change is adding the grated Mango and coconut to the regular batter and adding the tadka / seasoning mix well together and Viola Mango Idli batter is ready to steam away!! cook and enjoy!!

Notes

To make Rice Rava I use two methods:
when I don't have time:  I just grind rice in quick mode that is I quickly grind it in short bursts  and make it into a rava in my indian mixie.
When I don't have time: I wash and then leave it to drain for 10 minutes then fry it in a wok for few minutes, when it cools down grind it into a rava consistency.

Optional Instead of Rava: Instead of Rava you can use Rice flour, Millet flour ( when using millet flour I use Rice and Millet 1 and 1 of each)

I use poha in two different ways, when I get hold of thin poha I wash it and soak it in buttermilk and mash it with my hand as it is mashable,  If I get hold of thick poha

Using Buttermilk:  You can use butteirmilk if you don't have buttermilk, you can mix 1/2 cup of sour curds/yogurt with 1/2 cup water blend it well and your buttermilk is ready. Or you can use just use 1 cup of yogurt.
Why we need Buttermilk:  Buttermilk/sour curd acts as an acidic agent and helps in fermentation.
Why we need Eno Fruit Salt: This acts as a leavening agent and helps in rising and getting that fluffiness in Idlies.

Not using Buttermilk: If you do not want to use buttermilk you can mix all the dry Ingredients expect curds/buttermilk and eno mix it with water as required to make it to a batter consistency and leave it to ferment overnight!! it's as simple and next day you can make idlis as usual.

Mango Idli: I have used two medium sized mangoes.  It came up to 1 cup loosely packed.

Water as required: Use water as required to make it into a Idli batter consistency.

The post Mango Idli two ways (Maavinkaayi Idli) Instant and Regular !! appeared first on My Veg Fare.

India is a country with a vast cultural ambiguity.  Each state / Religion / Sects and sub-sects enjoy different festivities.  Each state celebrates Harvest festival, in different months.  Keralites from Kerala from the south of India, also known as God's own country because of its natural beauty and famous for its backwaters and the lush greenery.

Onam is the biggest festival in Kerala, It is also called the state festival of Kerala.  Festival falls during the Malayalam month of Chingam (Aug-Sep).  Onam is celebrated marking the commemoration of home-coming of their  King Mahabali.  This Harvest festival in Kerala is celebrated by one and all of 10 days irrespective of religion, caste, and creed.  It is said that King Mahabali's rule, was a golden era in Kerala.  It is in honour of this King Mahabali that Onam is celebrated.  Thiruonam day is the most important day of the 10 day Onam festival  it is the of Sri Padmanabha Swamy, presiding deity of Thiruvananthapuram. It is on the Thiruonam day King Mahabali was sent to Paathalam (nether world) by Vamana (avatar of Mahavishnu),

The story goes likes this - King Mahabali was the descendant of Hiranyakashyap, father of Prahalad.   Mahabali was the Asura (demon) king .  The king of greatly respected in his kingdom for his bravery, virtues, strength, intelligence, and his extreme generosity.  During his reign, his subjects were very happy and content there was no crime, corruption, poverty and sorrow.  Mahabali's growing popularity and fame made the suras (Gods) jealous and were concerned, they were threatened as usual, about their own supremacy in front of the Asuras.  As the Gods knew about Mahabali's generosity,  he would not say no to anybody if they approached him with a request.  Keeping this as their strategic point they made Lord Vishnu disguise himself as a dwarf and a poor brahmin called Vamana.

Vamana was sent to Mahabali,  right after him offering prayers to his favourite deity Mahavishnu.  When he would do charity work, when it was Vamana's turn, Bali asked him what he wanted he innocently said he needed land. Mahabali was ready to give as much land as he wanted, but Vamana said that he wanted a piece of land, which would cover keep his three steps.  Mahabali was surprised but his court advisor Guru Shukracharya sensed Vamana was not an ordinary Brahmin and warned the King.  But, the king would not go back on his words took his Kamandalam to grant the wishes of the Brahmin.  Guru Shukracharya disguises himself and blocks the nozzle where the water comes out, Vamana knowing about it pokes the hole that was Shukracharya looses his one eye.  As the wish was granted Vamana puts his one foot on the earth, his little feet covers the whole earth!! next foot he puts his foot on the Universe and covers the whole of Universe.  Vamana asks Mahabali where to put his third foot, by then Mahabali, had come to know that Vamana was not an ordinary person.  He asks Vamana to put his third foot on his head, Vamana puts his foot on Mahabali's head and pushes him down to paathala(netherworld), where he shows himself as Lord Vishnu and blesses him with a boon.  King Mahabali requests Mahavishnu to give him permission to visit his subjects once every year to see them if they were happy and content.  It is this  day Keralites  welcome their king who sacrificed his life, Every year people make elaborate preparations as a tribute their king with all the pompous and celebration. They wish to please the spirit of their King by depicting that his people are happy and wish him well, it is on the second day the King said to visit the earth. A Lovely story isn't it ?

Hmm..., Did you know something else as well,  It is said that the laying of the Pookolam (an arrangement of flowers, A special kolam design made with flowers during Onam festival which is arranged in front of the house or in the hallway), is arranged starting from the first day of Onam until the 10th day of the celebration.

Onam is also celebrated with different activities in the state and of course, no Indian festival is celebrated without an elaborate feast.  Onam Sadya is what it is called during Thiruvonam festival served on a plantain leaf.  It is said around 30 varieties of food is prepared.  Onam Sadya includes - Thoran, Mezhukkupuratti, Kaalan, Olan, Aviyal, Sambar, Parippu curry, Pappadam, Sharkaravaratti, Banana chips, Erisheri, Rasam, Pulissery, Moru curry, pickles, Theeyal, Kootu curry, Pacchadi, Buttermilk, Chammanthi, and payasam.

I will post the recipes in the coming days, but I would love to share one of my favourite Pulissery or Pulisheri which can be made with different fruits and veggies, here I am sharing with Mango.

MAMBAZHA PULISSERY / PULISHERI (SWEET MANGO CURRY)

Recipe Type: Main Meals
Author : Jayasri
Cuisine : Indian (Kerala)
Prep time 10 minutes
Cook time: 10 minutes
Shelf life: one day

INGREDIENTS:
1 sweet Mango
1 tbsp Jaggery
2 tbsp coconut oil
1 sprig curry leaves
2 dried red chillies
A pinch of hing
1/4 tsp mustard seeds
Salt as required
2 cups of water

Grind to paste:
1/3 cup fresh coconut
2 to 3 green chillies
1 tsp cumin seeds
1/2 tsp mustard powder
1/2 tsp turmeric powder

METHOD:

Wash and chop the Mango into cubes (slightly bigger in size) leaving the seed. In a pan heat oil and add mustard seed, once it splutters add curry leaves and dried red chillies once they are done add the chopped Mangoes and a cup of water and then allow it to cook, in a medium flame.
Meanwhile take all the ingredients under Grind to paste in a blender to make into a smooth paste using 1/4 cup of water.
By that time the Mangoes would have cooked, as it doesn't take a long time to cook. Add this paste to the pan mix well and add the remaining water. Add salt and jaggery and allow it to cook for few more minutes until well blended.
Pour the contents of the curry into a serving bowl and serve immediately.

Notes:

This curry can be made with cooking the mangoes first and then adding the seasoning in the end as well.
You can add onion and garlic with the seasonings if you want, but i like it without onion and garlic.

Enjoy!!!

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Mambazha pulissery (Sweet Mango curry) - Kerala style

This sweet and spicy curry is so delicious you wouldn't say no to a second serving

Course Main

Cuisine Indian (Kerala cuisine)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Jayasri

Ingredients

• INGREDIENTS:
• 1 sweet Mango
• 1 tbsp Jaggery
• 2 tbsp coconut oil
• 1 sprig curry leaves
• 2 dried red chillies
• A pinch of hing
• 1/4 tsp mustard seeds
• Salt as required
• 2 cups of water
• Grind to paste:
• 1/3 cup fresh coconut
• 2 to 3 green chillies
• 1 tsp cumin seeds
• 1/2 tsp mustard powder
• 1/2 tsp turmeric powder

Instructions

• Wash and chop the Mango into cubes (slightly bigger in size) leaving the seed. In a pan heat oil and add mustard seed, once it splutters add curry leaves and dried red chillies once they are done add the chopped Mangoes and a cup of water and then allow it to cook, in a medium flame.
• Meanwhile take all the ingredients under Grind to paste in a blender to make into a smooth paste using 1/4 cup of water.
• By that time the Mangoes would have cooked, as it doesn't take a long time to cook. Add this paste to the pan mix well and add the remaining water. Add salt and jaggery and allow it to cook for few more minutes until well blended.
• Pour the contents of the curry into a serving bowl and serve immediately.

Notes

This curry can be made with cooking the mangoes first and then adding the seasoning in the end as well.
You can add onion and garlic with the seasonings if you want, but i like it without onion and garlic.

The post Mambazha pulissery (Sweet Mango curry) - Kerala style appeared first on My Veg Fare.

Last few days Sun had been scorching hot, temperatures soared up so much I couldn't stand and cook in my kitchen as it becomes too warm there and I feel like running away to find some place cooler.  Any amount of water and juices wouldn't quench your thirst down, I feel like drinking something cold all the time.  I made some ice creams, kulfis, popsicles, juices and smoothies.  This smoothie is my favourite which  I make now and then when I get hold fresh Mangoes fortunately which are in season now otherwise when I crave for it I sometimes use tinned mangoes.  I have been eating lots of mangoes as well :), from markets here, they do not taste like the ones I get back home but, they are quite delicious.  When I think of mangoes I think of my hometown, as this is the  season you get loads of mangoes.  My sister has a Mango tree and she used to bring us boxes of mangoes every year, I have a photo of her Mango tree somewhere I should dig it out to share it with you all.

This smoothie was something I whipped once long back when I ended up with lots of Avocado when compared with these two fruits, Mangoes are more appealing to me, which one do you prefer?  Then off course I love the visual appearance of Avocado rather than eating it when compared with Mango.  I use Avocado in many ways it is such a versatile fruit just like a mango, it can be used either as sweet or savoury version, it adapts to anything very easily.

Avocado is definitely a super food, it is said to have a plethora of health and beauty benefits.  There are loads of research done upholding the facts about Avocados.  They are said to have good fat that is the Oleic acid found in Avocados can reduce LDL Cholesterol and Increase HDL Cholesterol.

They are rich in Vitamin E, it is rich in Omega-9 fats that repair damaged skin by reducing redness and irritation caused by Acne, you can use it as a face mask and use its skin as an exfoliator, Did you know it is said that the oil is good for your hair as well, it helps in regulating hair growth and prevent hair loss,  I use Avocado as a hair mask, apply mashed Avocado on to your hair leave it for sometime and wash it with a good shampoo. It is rich in potassium, Mono- saturated fatty acids, high in fibre, it is useful for people who suffer from the symptoms of Arthritis.

Did you know something about how to peel an Avocado and why is it so important? well, read further as there is an interesting fact to know about it. why peeling an Avocado properly is useful for healthy eating.  This information is from Whole foods (www.whfoods.org) Avocado and health benefits page.  To know more about this click on the link

The method you use to peel an avocado might make a difference to your health. Research on avocado shows that the greatest phytonutrient concentrations occur in portions of the food that we do not typically eat, namely, the peel and the seed (or "pit.") The pulp of the avocado is actually much lower in phytonutrients than these other portions of the food. However, while lower in their overall phytonutrient richness, all portions of the pulp are not identical in their phytonutrient concentrations and the areas of the pulp that are closest to the peel are higher in certain phytonutrients than more interior portions of the pulp. For this reason, you don't want to slice into that outermost, dark green portion of the pulp any more than necessary when you are peeling an avocado. Accordingly, the best method is what the California Avocado Commission has called the "nick and peel" method. In this method, you actually end up peeling the avocado with your hands in the same way that you would peel a banana. The first step in the nick-and-peel method is to cut into the avocado lengthwise, producing two long avocado halves that are still connected in the middle by the seed. Next you take hold of both halves and twist them in opposite directions until they naturally separate. At this point, remove the seed and cut each of the halves lengthwise to produce long quartered sections of the avocado. You can use your thumb and index finger to grip the edge of the skin on each quarter and peel it off, just as you would do with a banana skin. The final result is a peeled avocado that contains most of that dark green outermost flesh, which provides you with the best possible phytonutrient richness from the pulp portion of the avocado.

Coming back to the Recipe, This tropical fruit  blended with something incredibly healthy secret Ingredient which your kids wouldn't notice or I can say for fussy eaters who will never know what is in it, it's so yummy, creamy and thick.

VEGAN AVOCADO AND MANGO SMOOTHIE

INGREDIENTS:
1 Cup Pureed Mango Pulp*
3 Ripe Avocadoes
1 Cup Orange Juice
3 to 4 tbsp of fair trade Brown sugar*

METHOD
First of all blend y our Avocadoes which are cut into pieces use some orange juice if it is a bit difficult to blend into a lovely smooth consistency, once Avocadoes are smooth add the Mango puree and the remaining Orange juice and blend hem well with the sugar to a smooth consistency.
Increase adding extra orange juice or water if it becomes too thick.

For a variation:
You can add cream of coconut and some bits of Pineapple  to make it a complete tropical smoothie, you can even add Soya/almond/oats milk to make it more delicious.

* I used 2 mangoes cut them into chunks and blended it into a smooth consistency, you can even use tinned Mango pulp if fresh mangoes are not available.

If you liked it try it out and leave me a comment below  and also tell me how do you use Avocado in your  diet? Have you tried Avocadoes in any other way in your beauty techniques, Check out this blog for some baking recipes as well using Avocadoes

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Vegan Avocado-Mango Smoothie

Healthy and delicious, Tropical fruit blended with Avocado

Course Drinks

Cuisine International

Servings 5 Glasses

Author Jayasri

Ingredients

• 1 Cup Pureed Mango Pulp*
• 3 Ripe Avocadoes
• 1 Cup Orange Juice
• 3 to 4 tbsp of fair trade Brown sugar*

Instructions

• First of all blend y our Avocadoes which are cut into pieces use some orange juice if it is a bit difficult to blend into a lovely smooth consistency, once Avocadoes are smooth add the Mango puree and the remaining Orange juice and blend hem well with the sugar to a smooth consistency.
• Increase adding extra orange juice or water if it becomes too thick.

Notes

You can add cream of coconut and some bits of Pineapple to make it a complete tropical smoothie, you can even add Soya/almond/oats milk to make it more delicious.

* I used 2 mangoes cut them into chunks and blended it into a smooth consistency, you can even use tinned Mango pulp if fresh mangoes are not available.

The post Vegan Avocado-Mango Smoothie appeared first on My Veg Fare.

My kids love Subway Sandwich so much.... Just because, as they can add any thing they like in it likes olives, onions, Jalepenos, corn, tomatoes etc..., and can choose the bread they like, I was planning to bake some Khara bun that day, and the bread was in its processing state.., as my kids were talking about Sandwiches I decided to change this recipe into subway rolls and made Indianised subway sandwich !! for a change.
My memory always goes back to those days I would love to eat a Khara Bun on a rainy day with a hot cup of tea/coffee. My mind always revolves around those flavours which I so love... so why not give this a go ?.
I exactly made 4 big ones don't laugh looking at those rolls as they were too big, that was one hearty meal of the day for my kids and they so enjoyed it.  One wonderful Sandwich and also they had a fantastic smoothie which was the next thing they had a go at which I will post soon,  That was one complete brunch . They relished it so much and I was a very happy mum.

Their is no step wise photos for making these rolls, as I was planning not to take any photos, as I keep making these Khara (spicy) buns and I already have drafts of them which haven't seen the day yet!!. well, anyways this is how the recipe goes..

SUBWAY SANDWICH - INDIANISED

INGREDIENTS:
450 (50 gms etc.., for kneading ) grms All Purpose Flour
2 1/2 tsp Fast action yeast
1and 1/2 tsp sugar
1and 1/2 tsp salt
2 tbsp of Oil
2 tbsp of fresh Herbs ( coriander, dill )
1 and 1/4 Cup water

METHOD:
In a large bowl add yeast with 1 or 2 tbsp of luke warm water with sugar and leave it in a warm place for few minutes, within few minutes you will start noticing bubbles in it, add oil freshly chopped herbs and salt then add the flour mix well.
Now start adding water until a nice soft dough is formed, knead the dough for 10 minutes with the help of extra flour just for dusting your hands, do not keep adding too much flour, when you are kneading the gluten in the flour stretches and even if the dough is a bit sticky it totally disappears, yeast is such a lovely product, it is not a problem at all to work with it.

Oil the bowl place the dough in it and cover it with a cling film and leave it in a warm place until the dough is double in size it might take 1 and 1/2 to 2 hours depending on the outside temperature.
Once raised punch it down and release the gas then knead it softly handle it like a flower!!, then shape them into desired shapes, as I was planning to make subway rolls I rolled into 4 long rolls and placed them each between grease proof papers in a large tray then covered them with a tea towel.
Leave the shaped rolls for a second rising for an other half an hour
Meanwhile preheat the oven to Gas Mark 6  spray some water inside the oven carefully not to touch the bulb or on the gas ( even if you don't do this the bread will still bake not to worry).
Place a oven proof bowl with warm water underneath, after 1/2 an hour decrease  the oven temperature to Gas Mark 4 and place the tray inside the oven giving it a milk wash ( or you can use egg wash ) and bake for 25 to 30 minutes depending upon the way your oven works or after 25 minutes insert a skewer and check if it is baked, if not leave it for an other 5 to 10 minutes assessing the baking of the bread roll.
Once done, immediately remove them from the oven and place them on a wiring rack after 5 minutes or so remove them from the tray and place them directly on the wiring rack so that that they cool down , otherwise they become soggy underneath.
That's it your rolls are ready now.

Now to Assemble the sandwich you need to keep some ingredients ready.
Make Coriander and Mint Chutney:
1/2 Cucumber ( thinly sliced )
2 carrots grated
1 small Mango ( thinly sliced )
2 small Red onions
2 Tomatoes
1/2 Cup Fresh Roasted sweet corn kernels
Cheese as needed

Slice the rolls in half, apply  chutney on both the sides then start placing the veggies one by one of your choice, I placed Mango then cucumber, onions, tomatoes and sweet corn kernels then cheese on top of it close the other half on it and grill them on a panini grill or a sandwich maker for 3 to 4 minutes according to your gadget , Ooohh..., that's it job done, cut them in half place them on a plate and serve it.

Do you like my subway treat if so do tell me.....
Checkout my other sandwich recipe which was amazing here
Make it vegan, using vegan cheese or just omit it :))
Sorry friends was not able to respond to your comments immediately as I was down with Migraine,
Sending this to
1.  Kalyani's Healthy Sanwich Diet : Sandwiches, started by priya's Healthy diet event
2. Priya's Celebrate Olympic games started by Jagruthi of cooking odyssey
3. Kalyani's WTML event started by Gayatri of Gayatri's cook spot
4. Sayantani of Home maker's Dairy hosting JCO's - Monsoon of India
5. This Sandwich is also yeastspotted
6. Let's cook breads # 17 of Radhika's
7. Kid's delight evening snacks of co-hosted by vardhini initially started by srivalli
8. Sandwich recipes of Dr.Sameena

The post Subway Sandwich - Indianised !! appeared first on My Veg Fare.

Today I have prepared Mavinkaayi (Mango) Gojju. Actually, I don't know what to call it. I make this basic recipe and its one of my favourites, again, learnt from my mom . My children also love it and it stays for 2 to 3 days even if it is not refrigerated I do not know in Hot countries as we had no chance of testing!!. If I keep it in the fridge it stays almost for a week.
It is very easy to prepare, all you need is nice sour mangoes which are really really green in colour and quite hard when you press it, I mean I test them like that, here in UK sometimes I do get nice sour ones rarely but most of the times when I cut the mango and taste it, its sweet 🙂 !! well, that's it then I don't like preparing it at all because they will not the give the Raw Mango taste in the rice. well here is my recipe:

MANGO RICE/MAVINKAAYI CHITRAANNA

First of all select nice green mangoes like this, peel out their skin, and grate them or if you want you can cut them into small chunks.

Ingredients:
To Grind:

• 1or 2 sour mango (Raw and green) (if it is 1 cup)
• 1/2 cup to 1/4 cup fresh coconut (if u increase the quantity of coconut the taste of mango will disappear, once you try it out you will guess how much coconut you like to add)
• 1 tbsp of mustard seeds
• 4 to 6 dry red chilles (guntur-byadigi)
• 1/2 tsp turmeric
• a pinch of hing/asafoetida
• 4-5 tbsp of oil

seasoning:

• 1tsp mustard seeds
• 1/4 cup Ground nuts
• 1 tbsp channa dhal
• 1 tbsp urad dhal
• 1 sprig curry leaves
• If you need you can add 2 or 3 red chillies for tempering
• 2 to 3 tbsp of oil

METHOD
Grate on the thicker side or chop them into chunks.
Grind all the things under Ingredients in the mixer into a coarse paste do not add water.
Heat oil (4-5 tbsp) in a wok or pan then add a tsp of mustard after it splutters keep it in a low flame then add a fist full of ground nuts roast for 2 minutes when it starts opening up add channa dal, urad dal , curry leaves roast for a minute, they change colour to golden yellow.(do not fry till they become too red).
Add the ground paste, and then fry in the oil for 3 to 4 minutes till the water content in the Mango evaporates from the paste (add some more oil if you want to take it away for a day or so).
Cook rice in the pressure cooker or what ever method you use, to cook rice. Alow it to cool and separate the grains, now mix the rice with prepared gojju and serve it with nice papads or raitha.

VARIATION:

You can add 1 tsp of coriander powder and fenugreek powder, which gives a lovely Mango Rice a different taste.

Hint: When making rice for these kind of food varities like this, if you add a tsp of oil to the water in the process of cooking , grains will cook soft and get separated. Then you can see the grains not sticky when it is cool  and use it for all the Rice bath varities.

The post MANGO RICE/ Maavinakayi chitranna/ Manga Masala Saadham appeared first on My Veg Fare.