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Green Gram and Proso Millet Dosa / Idli

Millet and Green gram in combination this batter makes delicious crispy dosas and soft Idlis as well.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 12 hours hours 45 minutes minutes

Ingredients

• 1 and 1/2 Cup Dehusked split Green gram
• 1 Cup Proso Millet ( Baragu / Panivaragu )
• 3/4 Cup Urad dal
• 2 tsp Fenugreek seeds
• 2 tsp Himalayan Pink salt
• water as required

Instructions

• Wash thoroughly Green gram dal when washing the husks tend to come up you can throw if you wish to or save them up, some might escape but wash and soak them
• Wash the millets throughly with the urad dal and fenugreek seeds.
• Soak all the above ingredients at least for 4 to 5 hours, even though Green gram and urad dal doesn't need long time to soak.
• Grind them all together in a mixie or table top wet grinder to smooth batter consistency using water as needed
• Once done leave it covered in a warm place for it to ferment preferably overnight for 7 to 8 hours depending on the place you live.
• Once Fermented use the batter to make Idli and if you plan to make dosa take some batter in an other container and thin it down to Dosa batter consistency!
• Enjoy and make crispy dosas or Idlis.

Notes

Dosa and Idli batters should be fermented for best results.
Especially Idli batter, Dosa is versatile and is very forgiving! you can make dosa immediately with the batter.
Idli, on the other hand, has to be fermented, I have said earlier the fermentation may take place from 7 to 8 hours to 10 -12 hours! depending on the climatic condition. If living in tropical weather the sun helps quickly in the fermentation process. If you are living like me in a cold country especially in winter you have to look for places where it is very warm like near the heater, boiler room, oven with lights on and sometimes I end up adding a pinch of soda to the batter for it to ferment. Also, you can add a pinch of Eno fruit salt to the batter just before making idlis (after the fermentation process!)

The post Proso Millet and Green Gram Dosa / Idli appeared first on My Veg Fare.

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Quinoa and cannellini Bean Burgers

Course Breakfast /Brunch /Meal/Dinner

Cuisine International Cuisine

Prep Time 1 day day 2 hours hours

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Jayasri Ravi

Ingredients

• 4 tbsp olive oil
• 1 orange pepper (use any coloured pepper )
• 3 cloves garlic
• 1 Onion
• 2 medium potatoes
• 1/3 cup Quinoa
• 2 cups Cannellini Beans cooked
• 1 cup water
• 1 tsp Italian herbs
• 1 cup panko Bread crumbs
• Fistful Kale leaves
• 1 tbsp chilli flakes
• 1 tsp cumin powder
• 2 tbsp Omega -3 mixed seeds
• 1/3 cup walnuts ( fistful of walnuts)
• 2 Bread slices** (check notes)

Paste:

• 2 to 3 tbsp corn flour
• 1/3 cup water or as needed

Instructions

• Wash and Soak Cannellini Beans overnight. Adding a pinch of soda helps in soaking properly and when soaked it also helps in reducing the flatulence beans tend to cause. Next day, wash the beans very well again and cook them to perfection. (use double the quantity of water when cooking I use a pressure cooker. Drain the water from the beans and use only the cooked beans. Do not throw away the water and you can use this to cook Quinoa and also use the water to make a paste.
• Rinse quinoa three to four times. Drain the water then in a saucepan bring 1 cup of water to boil add quinoa to it then reduce the flame to a simmer. Cover and cook for 10 to 12 minutes until all the water is absorbed, keep an eye you don’t want it burnt. If you feel it has not cooked to perfection add another ¼ cup of water.
• Cook potatoes. Chop Onions, Garlic, and Ginger. Chop Orange pepper, wash and chop a handful kale. Chop fresh parsley.
• Toast walnuts, grind them to a powder and then 2 bread slices grind them to a powder.
• In a wok heat Olive oil, add a tsp of Italian herbs and then some chilli flakes, 3 omega seed mix fry for a minute to this add chopped onion, crushed garlic and ginger, sprinkle of salt to soften it up quickly add Kale and sauté for 2 minutes.
• Remove it on to a big bowl to this add peeled and mashed potatoes, chopped orange (green) pepper, cooked quinoa, fresh parsley, and Bread crumb mixture.
• Taste the mixture to adjust the spices. Make 6 to 8 patties depending on the size you want it, shape them like a Burger.
• Using corn flour and water make a thin paste like consistency. Dip it into the corn flour paste then again roll on to the panko bread crumbs.
• On a non-stick pan spread a table spoon oil and place 2 to 3 patties depending on the size of the pan cook them on both the sides with another 2 to 3 tbsp of oil to golden brown.
• Alternatively you can bake in a oven Gas Mark 4 for 20 to 25 minutes, or until they become golden brown colour OR you can use an Air fryer and placing 4 burgers at 180 degrees for 12-14 minutes .
• Place them between two burger buns. Serve them with your choice of sauce and then some fresh vegetables like cucumber, onions, Tomatoes and some herbs and salad leaves. I served them with some Home made Mustard sauce.,

Notes

Use any other Beans instead of cannellini beans.  Adjust spices as per requirement.

** You can make this gluten free by substituting a gluten-free bread!  As Bread is used here to firm up the burgers.  You can also make it gluten-free by increasing it with cooked Quinoa and potato to firm it up or use eggs around 2.

The post Quinoa and cannellini Bean Burgers appeared first on My Veg Fare.

I would second what Judith says, don't you think so? Such a versatile dish any time of the day or any time of the year!  I love it hot or cold so refreshing and so relishing.  whenever I go to a restaurant I always order soup and I don't mind skipping the starters.  For me, masala papad and soup is a delight, my kind of comfort food which I immensely enjoy.

This soup was inspired by a Punjabi restaurant which I had visited back when I was in India.  This soup is so versatile that I make it often not just on cold gloomy days but when my family are down the weather and do not want to eat anything, as it's so soothing to the tummy.   I make this often when I do not want to cook anything and just love a very plain hearty meal serve this some crusty bread.  I would call this a meal in itself!!

This is very good during summers as well, as Moong dal/ Yellow split lentil/ Mung beans is known for its cooling properties.  In India, people adopt Ayurveda in everyday life.  According to  Ayurveda Medicine,  people have three Doshas, Each person has one of the three doshas in that way his body works they are Vata, Pitta and Kapha.  Moong / Mung beans are used as split as I have used in this recipe or as a whole with the skin intact or you get them with the skin half attached with and are called chilka.  You also get Mung flour which can be used in versatile ways.

According to Ayurveda, it is Tridoshic ( Vata, pitta and Kapha) it has all the three dosha qualities and is considered as Sattvic diet. Moong dal is said to be considered to have a cooling effect in your body when your body feels heated up. It is very easy to cook and can be eaten raw by soaking them for 2 hours and also can be used in salads.  It's easy to cook and easy to digest.  According to western perspective, it is said to be an alkaline food, it is high in protein content as well as dietary fiber is said to have low GI index and is considered to be good for diabetic patients.

In just one line what I can say is,  it simply tastes good!!

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Dal Soup

This soup is very simple and easy to make, use it as a weeknight dinner! Light and refreshing.  The mild spicy and tangy taste makes you want for more.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Ingredients

• 4 tbsp Moong dal
• 1 tbsp Red lentil (Masoor Dal)
• 1 tsp garlic
• 1 tsp ginger
• 1/2 tsp turmeric
• 1 green chilli
• 1/2 tsp salt (or as required)
• 1/4 tsp Jeera powder
• 1/2 tsp Ghee or OIl
• 2 tbsp Onion
• 1/4 tsp Garam Masala powder (optional)
• 3 cups water
• 1 Lemon

Serving

• 1/2 cup cooked Basmati Rice
• 2 tbsp chopped coriander to garnish (optional)

Instructions

• 1. Wash and soak dal for few minutes. 2. Heat Ghee in a pan add chopped onions, garlic, ginger and slit green chillie. 3. Saute for few minutes, 4. Add the above said sauteed ingredients into a pressure cooker with the soaked Dal, jeera powder and Garam masala powder. 5. Add 2 cups of water and required amount of salt and pinch of hing.
  
• 6. In a low flame cook the Dal up to 3 to 4 whistles. switch off the stove. 7. Once the Pressure releases remove the slit green chilli, Blend the dal into a smooth puree. 8. pass it through a sieve so you get a very smooth consistency of the dal. 9. Add another cup of remaining water thin it down with the extra water you have, taste the soup and adjust the consistency and taste. 10. Boil the soup, switch off the stove. Slice the Lemon into thin round slices. Place a slice of lemon, add a tbsp of cooked rice. Pour the soup into the soup bowls.
  

Notes

 

Or you can just squeeze a tsp of lemon juice into each bowl add a tbsp of rice and pour the hot soup on top of it garnish with few coriander leaves, crushed black pepper and jeera then serve!! Serve it warm with papad or some crusty Garlic Bread.

The post Dal Soup appeared first on My Veg Fare.

It is also called Unde Huli! Nucchinunde always brings me a lot of old memories,  my memories are always entwined with my Maternal aunt (my periamma) but not with my grandmother!!   This is something you cannot find in a restaurant it is just purely Homemade.  Sometimes Amma (mom) would make it for our after school snack.

I customorly make it during Neeru thumba habba during Diwali, the first day of Deepavali with sweet kozhukottai which is a tradition I follow from my Ajji!

Wonder why is it called Nuchina unde?

It is very simple in Kannada Nucchu means Broken and  Unde means Ball.  Nucchu (Broken) can be of anything !!.

Why another name Unde Huli then?

This spicy ball is also used in making Majjige Huli (spicy Yogurt gravy) and can also be added in Khuzmbu/sambar.  It is a very delicious dumpling.

when can we eat this? 

You can have it for breakfast /Lunch / Dinner, highly nutritious and protein-packed as well, You can even send it in Lunchboxes what more can you ask for :).

How can we eat this?

You can just eat it without any sides or you can make coconut chutney to go with it, also with any kind of tart plain gojju, I will post the recipe soon. I just love munching on it, without any sides.

Do we have to use the same measurements?

It is very versatile you can change the ingredients your liking, I usually mix all the three dals.  It is usually made with more Tuvar dal and less channa dal, urad dal, and moong dal is not used! But, I love using all of them to make it more nutritious.

What else can we add not add to this recipe?

You can add different greens here I have used Dill and Ponnanganni keerai (Sessile Joyweed).  Dill leaves are the commonly used you can also use mint, fenugreek, coriander and also can use chopped Onions with coriander and curry leaves, Now with all the things I have told you definitely know this is going to be very tasty.
So, it means you can add all these! don't add spinach, amaranth those kind of greens.

Is it healthy?
Off course it is highly nutritious and a completely protein packed food.  Here we are using... Legumes / pulses / Lentils
1. Toor / Tuvar / piegeon pea - split Piegeon peas is a yellow lentil
2. Channa Dal / Bengal gram Dal - split black chickpeas that have skin removed
3. Urad Dal
4. Moong Dal / Yellow gram Dal - split green gram

This recipe is :
#Vegan and Gluten free
# Can be served as a starter
# fasting ( farsan) recipe
# Party or tea time snack
# Pantry staple ingredients

Nuchinunde (Steamed Lentil Dumplings)

Cuisine : Indian
Recipe Author : Jayasri
Recipe Type: Breakfast/ Lunch
Prep Time : Soak time (3 to 4 Hrs) and 30 minutes
Cook Time : 15 minutes
Shelf Time : one-day

Ingredients:
Tuvar Dal 1 Cup
Channa Dal 1/3 cup
Urad Dal 1/4 cup
Moong Dal 1/4 cup
Dill leaves 1/4 bunch ( around 1/2 cup)
OR
Ponnangani Keerai ( around 1/2 cup)
few sprigs of coriander leaf
one sprig of curry leaves
one inch Ginger
6 to 7 Green chillies
salt to taste
Asafoetida / Hing 1/8 tsp
Chopped coconut pieces

Method:

Wash and soak all the Dals. You can soak the dals separately or together for at least 2 to 3 hours.

Once soaked drain all the dals for some 10  to 20 minutes so there is no water left.

Clean all the greens thoroughly with water 3 to 4 times so, there is no impurities left, chop them up finely.   Green chilies and ginger as well.

Grind the Dals in a mixer coarsely with green chilies and ginger and a little coconut.   Grinding Dals properly is very important don't forget they need to grinded COARSELY they should be grinded as we do for Ambode ( Chatambade / channa dal vada)

Check my NOTES FOR MY TIPS

In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
Mix them all together with some more chopped coconuts.
Make small oval-shaped balls out of it and steam them in an Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.

Once done take them out serve them with coconut chutney or with a dollop of ghee.

Notes:
Don't forget, to grind the Dals coarsely. I usually take little quantity of the dals grind then first with green chillies, ginger and coconut to a paste, take it out and grind the dals in 2 to 3 parts in little pulses like a quick turn of the knob  2 to 3 times in my Mixie Jar which grinds to a corase consistency that way!
When making for festivals make as said in the recipe above you can omit Onions, garlic and Ponnangani Keerai.
You can just add coriander, curry leaves, and coconut without any other greens
You can also add chopped veggies to make it more inviting for kids!!
You can add onions, garlic, ginger, coriander and curry leaves.

Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.

You can add this in Majjige Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli (Parup Urandai sambar), which is dumpling in Sambhar.

Hope you enjoy making this for the festival...

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Nuchinunde ( Undehuli) - Steamed Lentil Dumplings / Vegan and Gluten Free

A very healthy and nutritious, protein packed steamed Lentil dumplings which are spicy and tasty with loads of flavours

Course Breakfast/Brunch/Lunch

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 18

Author Jayasri

Ingredients

• Tuvar Dal 1 Cup
• Channa Dal 1/3 cup
• Urad Dal 1/4 cup
• Moon Dal 1/4 cup
• Dill leaves 1/4 bunch around 1/2 cup
• OR
• Ponnangani Keerai around 1/2 cup
• few sprigs of coriander leaves
• one sprig of curry leaves
• one inch Ginger
• 6 to 7 Green chillies
• salt to taste
• Asafoetida / Hing 1/8 tsp
• Chopped coconut pieces

Instructions

• Wash and soak all the Dals. Drain all the dals for some 10 minutes so there is no water, Clean all the greens chop them up, green chillies and ginger as well.
• Grind the Dals in a mixer coarsely with green chillies and ginger and little coconut.
• In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
• Mix them all together with some more chopped coconuts.
• Make small oval shaped balls out of it and steam them in a Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.
• Once done take them out serve it with coconut chutney or with a dollop of ghee.

Notes

Notes:
When making for festivals make as said in the recipe above you can omit Ponnangani Keerai.
You can just add coriander, curry leaves and coconut.
You can also add chopped veggies make it more inviting for kids!!
Don't forget, grind the Dals coarsely.
Usually Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.

You can add this in Majji ge Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli, that is dumpling in Sambhar.

The post Nuchinunde ( Undehuli) - Steamed Lentil Dumplings / Vegan and Gluten Free appeared first on My Veg Fare.

Thank you,  Lisa,  for allowing me to host this event and I am sorry for being late in posting it.  Here is the list of entries.

Asiya of Yummy Indian Kitchen sent me this Rajma Chawal recipe, A beautiful blog with delicious recipes and lovely photographs you should definitely visit her blog for some wonderful recipes.

I don't have much to say to you about our wonderful host who is running this event very successfully and don't forget to check out her blog a vast collection of the long lasting love affair she has with all the legumes!! This is a protein rich Quinoa, chickpea and Mung Beans falafel healthy and delicious with roasted red pepper sauce from Lisa of Lisa's Kitchen.

Shaheen from allotment2Kitchen is a vegetarian from welsh  sent me this delicious one pot meal interesting with a chilli pickle something different to try out serve it with bread and enjoy!

Here is one last recipe from my dear friend Nupur of The veggie Indian who just not writes beautifully but has loads of delicious recipes from the Punjabi kitchen. A stew with channa dal and shalgam.

Thank you, everybody, for participating and thank you,  Lisa, for giving me this opportunity.

see you soon, take care.

The post Round up off #MLLA 94 - My Legume Love Affair appeared first on My Veg Fare.

There will not be one south Indian who would say no to Dosas. I am kidding there might be a few who would prefer to eat Idli than Dosa or something else like a toast or probably muesli. I know few people who wouldn't want dosa as their breakfast when they were back home. Now they miss it's so much that even if you talk about it, they feel nostalgic and when they land in India the first thing they want to eat in the airport is Dosa! ( I am talking about my children especially!).

Basically, this is a crepe made out of lentils and Legumes. Dosas in those days were made with planning, it was a planned breakfast. Now #Dosas can be made anytime with or without planning!! as we don't have time for anything these days and tend to go for fast foods, even simple tasks like cooking a meal has become a tedious job. Dosa comes in various forms, these days you can find Dosa made using different ingredients and different methods. However, I don't mind eating it in any way or any form it comes, either fermented or not.

#Dosa or Dosay or Dosai spell it, however, you like, they are just delicious. It is said that #Dosa was originated in Udupi, Karnataka. One of my favourite cuisines in the world. If you are in Karnataka you wouldn't or shouldn't miss eating in an authentic Udupi restaurant for a Kannadiga food.

Whatever it is, there are some basic Dosa which you wouldn't want to miss...Some of them are Masala Dosa, Plain Dosa, Uttapam, Rava Dosa and Set Dosa. You might get the same kind of accompaniments for all the dosas said above. But, set Dosa is the one, which is always served with fantastic saagu, chutney and sometimes aloo gadde palya (potato curry) in some restaurants.

Here are some of the dosas you might want to check out
Mysore Masala Dosa,Ready made Masala dosa mix , Beans Sprouts Dosa, Museli - Bran flakes Dosa, cous-cous Dosa , Paruppu Adai , Snake Gourd Dosa , Whole Green Gram Dosa, Onion Dosa, Rawa Onion Dosa, Puffed Rice/Mandakki Dosa, Carrot Dosa, Vegetable Uttappam with a twist.

Set Dosa is one of the popular Breakfast dishes in Karnataka which you can find almost every hotel or darshinis, like Pongal, Idli, Masala Dosa, Uppuma etc. As far as I remember in those days when I was a little girl we used to eat 4 dosas in a set dosa plate, they used to be of palm size served with chutney and saagu ( a slightly spicy curry or korma with mixed vegetables or sometimes  with potato Saagu). Gradually set dosas changed to only three as most diners couldn't consume 4! either they used to share or just ask for half set dosa! Slowly they started serving 3 but I feel now dosas are an inch bigger than before. Now in my hometown if you go to any restaurant it is served only 3 a plate.

Masala Dosa is the ultimate version of Dosas nothing can beat it. But set dosa is like a full meal these crepes or pancakes are spongy and slightly thick these are also called sponge dosas it is less greasy too! comparably. It is cooked only on one side and should be served in a set of 3.

Here is how it is made, I have used Red rice to make it so you can see it is red in colour! You can substitute the same proportion for white rice and use the same method.

Set Dosa/ A Crepe or pancake with thousand holes

Recipe Author: Jayasri
Recipe Type: Breakfast/ Indian
Cuisine : Indian
Prep time : 6hrs soaking time & 8hrs Fermenting time
Cook time : 10 to 12 minutes
Serves : Depending on how much batter you use.

Ingredients:

Red Rice / White Rice:  3 and 1/2 Cups
Black Urad dal / Uddina Bele: 3/4th Cup
Poha / Beaten Rice: 1 Cup
1 tbsp of Fenugreek seeds
1 fist full of Moong dal or Channa dal

Method:

Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
wash and soak Urad dal separately
Wash and soak Beaten rice separately.
They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
You can add salt to the whole batter or add it to the quantity you are using.
Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
Spread the batter in a circular motion to make set dosa,do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes:
Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

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Set Dosa / A Crepe with a thousand holes!!

Delicious Soft and spongy Pancakes / crepes served with chutney and saagu, A south Indian delicacy

Course Indian Breakfast

Cuisine Indian

Prep Time 12 hours hours

Cook Time 10 minutes minutes

Total Time 12 hours hours 10 minutes minutes

Author Jayasri

Ingredients

• Red Rice / White Rice: 3 and 1/2 Cups
• Black Urad dal / Uddina Bele: 3/4th Cup
• Poha / Beaten Rice: 1 Cup
• 1 tbsp of Fenugreek seeds
• 1 fist full of Moong dal or Channa dal

Instructions

• Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
• wash and soak Urad dal separately
• Wash and soak Beaten rice separately.
• They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
• Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
• Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
• You can add salt to the whole batter or add it to the quantity you are using.
• Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
• Spread the batter in a circular motion to make set dosa, do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes

Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

The post Set Dosa / A Crepe with a thousand holes!! appeared first on My Veg Fare.

Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

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Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.

Dosaay or Dosa, when I hear that word my mouth waters, at least, I would say for most of the south Indians it would right?  If you got the batter ready your breakfast is easy peasy.  Just like Idlies it is comfort healthy and classic. A must breakfast in every south Indian home with lots of variations. If I make the batter once it stays up to almost a week and we can make as many variations as we like.  I haven’t kept the batter for a week usually 3 days max and a minimum of 2 days at most.

Back home in Bangalore we have lots of Darshini’s and exclusively Dosa joints who make just Dosa, there is always a big crowd, any time of the day.  When you spread the Dosa on the tawa (Girdle) whole house is filled with the aroma and all I can say is you just can’t say no.  The bile juices are aroused and fill your tummy making you run to the kitchen.  That’s what my children say!

Every morning at least 4 to 5 times I need to keep calling them to come down and have their breakfast. I mean  Literally break the fast as they don’t get up until past 12 (that’s when they have their holidays).  When it's Dosa they come running down when they get the aroma of Dosa right into their Duvet.

When I say dosa their next question is ‘’amma jothegenoo’’ (what’s with it?) aloogadde palya maadideeyaa?  (Have you made potato curry to go with it?)  Standard question and answer which they ask and answer themselves.  Because I don’t have to because they know I would definitely make it!  Do you know why my children love to go to India just to eat masala dosa their first preference then visiting the family, Last time when we visited almost 4 days in a week we had breakfast outside, I thought my mum had some time off from her cooking spree up and early in the morning so she can plan and cook leisurely our Lunch and Dinner :).  Every time when we visit India and every hotel they visit especially my twins - one orders Dosa and the other Idli.

When they come home from Uni now, the first thing they text me is Amma make Dosa/ Idli.  Especially my son thinks I am the loveliest/greatest/awesome etc etc, mum in the universe on every morsel he eats. My girls keep laughing and tell me amma he is buttering you up.   He brings out all the Adjectives possible to praise me.

So, all this started because of these twins from past 2+ years.  I make a lot of readymade stuff at home for my hubby who keeps travelling even though he loves Dosa and Idli he prefers to take something he can cook quickly like a one pot meal.  When my children left for Universities I started worrying about their food habits, especially my son who loves south Indian food, my daughter she manages with pasta but not him.  He needs his rice and sambhar at least once in a day.

That’s when I started planning to make readymade food and freezer meals.  I cook and freeze some meals so that they can just take it out and warm them up (and I keep filling up their freezer now and again!)  I make readymade Idli batter and Dosa batter because they did not like the shop bought ones, unfortunately.  This Dosa batter seems to be close to the home-made authentic Dosa batter so my children say that's their verdict.  That’s what my family say!  I had never thought of sharing it.  One of my friends asked me as she liked it when she had it at my place and suggested why not post it on the blog.  Sometimes I get scared to post thinking people may not like it or if it is not up to the mark, but as my friend said ‘’Jay you can’t please everybody, at least, it may be useful for some, go ahead and post it’’ my kids wanted me to share it as they said, it’s useful for their friends too. I have a few fans because of my children's friends.  I will share some of my ready-made mixes.  Keep checking my blog for updates.  So here is my recipe.

I would like to tell you before that it is not the original authentic batter which is usually soaked for few hours and had to get fermented before use.  This is nearly there.  Tastes good (I won’t say great because I want you to try and tell me if it is really a great recipe).

INGREDIENTS:

2 1/4 cups of Rice flour
½ Cup Urad Dal flour (I use readymade powder)
½ Cup Aval/Poha
½ Cup fine Semolina (Upma Rava)
1 tbsp powdered Methi flour
4 tbsp of Gram Dal flour (Besan flour)
1 tsp Eno fruit salt (check my notes)

METHOD:

Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough.  Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well.  Allow it cool down as well.

Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours.  To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together.  I pack these in small air tight pouches so they can use one pouch at a time.

TO MAKE DOSA BATTER

To the above mix, you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed to make Dosa as is usually done.  This Dosa turns out to be very crispy and has a good colour as well.

NOTES

• You can use this Dosa batter as said above like readymade mix.
• You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning!  You don’t have to grind anything saves your time.
• I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points.  I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
• For the above flour mix, I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
• I make my own methi powder.

Hope this helps any questions write to me. Try out and tell me if you like it.

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Home made Masala Dosa Mix

A perfect ready made mix for Dosa, turns out beautifully crispy and tasty. A south Indian breakfast Delicacy

Course Breakfast

Cuisine South Indian

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 25

Author Jayasri

Ingredients

• INGREDIENTS:
• 2 1/4 cups of Rice flour
• ½ Cup Urad Dal flour I use readymade powder
• ½ Cup Aval/Poha
• ½ Cup fine Semolina Upma Rava
• 1 tbsp powdered Methi flour
• 4 tbsp of Gram Dal flour Besan flour
• 1 tsp Eno fruit salt check my notes

Instructions

• Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.
• Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.
• TO MAKE DOSA BATTER
• To the ab<g class="gr_ gr_159 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep" id="159" data-gr-id="159">ove</g> mix you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed making Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.

Notes

You can use this Dosa batter as said above like readymade mix.
You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.
I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
For the above flour mix I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
I make my own methi powder.

The post Home made Masala Dosa Mix (Ready made Dosa mix) appeared first on My Veg Fare.

Get a day off and you would think the whole day is yours and yours only, may be somewhere I had this little teeny weeny bit in my heart saying No no.., everything won't turn out as you want, I always go straight to my conservatory with my cup of tea Mmm..., and the plants I adore trying to save them from this cold winter, a pity I don't have a heater in my conservatory which would have made my plants have a warm surrounding, but poor little darlings have no such luxury, everyday I pray please don't die on me, I talk to each one of them, that's started my day off, checking all the plants, cleaning around picking around the withered leaves do you want to see my conservatory garden you can have a look at it.. here it is ....
I have got a few more this is just a sample.., they are not doing very well now especially my Doddapatre..:(

I had planned to bake a cake and got all the ingredients ready but everything got haywire, Once I started I couldn't stop picking around the kids clothes sorting out their rooms, trying to wake up my daughter asking her to get ready for her driving lessons, the time just flew, I remembered I had to do some shopping it is so cold, days are getting colder and colder walked down to a little town nearby to go to my favourite shop its a health wise shop I get lot of organic goods from there, I couldn't walk back as did a bit more shopping than I intended to and waited for the bus to turn up but incidentally it didn't turn up it was getting late and there was this kind gentleman who dropped us off near our house. Bless him, came home and had to cook something quickly as it was arrival time and they come home hungry.
I had some puy lentils which I had soaked earlier, and some thawed short cut pastry, this was quick one I could muster up right at the time they knock the door !!.
Here is how I stirred this up...

PUY LENTILS AND VEGETABLES HOT PIE
Recipe : own

INGREDIENTS:

Short cut / Puff Pastry Block (use as required )
100 grms Puy Lentils
2 Onions
3 to 4 Garlic
1" Ginger
2 Cups of assorted vegetables
( Carrot, Green, yellow and Red peppers, Potatoes, peas, broccoli)
1 tsp Chilli powder
1/2 tsp Pepper powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 single cream
Salt as required
1/4 cup of grated cheddar cheese
2 tbsp Butter

Cook the Puy Lentils with enough water with little salt in a Pressure cooker.
In a large wok heat 2 tbsp of butter, add chopped ginger, garlic and onions saute them until they sweat and become soft and translucent to this add the  masalas chilli powder, pepper powder, coriander powder, cumin powder then add the cooked puy lentils and chopped vegetables add required amount of salt and close the lid and cook for few more minutes around 10 to 15 minutes until all the veggies get properly cooked to this add single cream and grated cheese mix well and switch off the stove.
Allow it to cool completely,

pour them on to a buttered dish,

take thawed short cut pastry or puff pastry cut them for the three buttered dish press them on to the dish make three slits and brush them with milk, bake them in a pre heated oven for 30 minutes to 40 minutes until you see the pastry nice and golden in colour.

doesn't it look good, for a winter evening a one pot meal.

Sending this off to Bake-a-thon event started by champa, here is entree...

The post Puy Lentils and Vegetables Hot Pie appeared first on My Veg Fare.

Horse Gram in English is called in local Indian Languges in different names according to the region Kollu/ Kulith/ Hurli Kaalu/ Muthira / Ulavallu  are some of them.  We use them in different ways, Horse Gram is rich in proteins & Iron, Our elders in the family used to say, that it should be used in limited quantities. Pregnant woman were not allowed to eat usually in the earlier stages of pregnancy almost 6 to 7 months, as according to Ayurveda it produces heat in the body so usually is used in winter like a winter warmer, making soups, Rasam (Hurali Saaru), Molake kattida palya (sprouted stir-fry), Podi, Basaaru etc.

This is a chutney which I have made using Kollu and Paruppu, I made this with Dosa.. spicy and nice..

KOLLU (HORSE GRAM) THOGEYAL (CHUTNEY) 

Recipe: south Indian

cooking time : 30 minutes

  

INGREDIENTS:

2 tbsp Horse Gram

2 tbsp Channa Dal

1/4 cup (nearly 50 grms) freshly grated coconut

5 to 6 sprigs of Coriander leaves

5 to 6 leaves of curry leaves ( Karuvepillai / Karibevu)

5 to 6 Red chillies ( used 5 Byadgi & 2 Guntur )

2 to 3 flakes of Tamarind

2 tsp of Rock salt

Pinch of Asafoetida

little oil

Seasoning

1 tbsp of oil

1 tsp of Mustard seeds

3 to 4 curry leaves

METHOD:

In a wok take little oil 1/4 tsp fry Horse Gram for 5 to 10 minutes in a low to medium flame, remove it on to a plate, in the same wok with 1/4 tsp of oil add channa dal and fry until it changes to golden colour.

Now take both of them in the same wok together, to this add Red chillies, coriander leaves, curry leaves and  Tamarind and fry for few more minutes switch off the stove and to this add coconut and fry for 2 minutes.

Allow it to cool down, take it in a mixer to this add salt and asafoetida and grind it into a powder do not add water as you want it completely powdered well. You can keep it just like that and use it as a powder ( fry coconut a bit more time ), will store up to 3 to 4 days I think OR proceed and make it into a chutney like this....

 

Once done add 1/4 to 1/2 cup water and grind it again for an other time just once it mixes well and becomes a chutney.

In a little kadai (pan), heat oil add mustard seeds once they splutter add curry leaves and switch it off pour this on the chutney and enjoy.

Enjoy with hot rice topped with a tbsp of Ghee or as a side with Dosa or Idli, it also goes well with Venthya Kozhambu.

The post Kollu Thogeyal ( Horse Gram Roasted Chutney ) appeared first on My Veg Fare.