Vegetarian Chili with Quinoa - Vegan

Chili Con Carne or Chili as it is popularly known as is made of beef and spicy peppers in a tomato sauce. Ofcourse, being a Vegetarian means that I have to adapt this recipe to fit our dietary needs. Usual substitution for any mexican style beef or chicken based dish is beans. So it is no surprise that this version has some in it. Black beans would have been great along with kidney beans. But I could not find any, so settled for just kidney beans. Now for an interesting twist. Saw this recipe and knew I would love it. She had used Quinoa in the Chili. We are big fans of Quinoa at home ever since we first ate it and I always stock it in my pantry.



Vegetarian Chili had been in my list for a long long time. A few years ago, when I was pregnant with my little one, I had to travel on business. I already have a lot of dietary restrictions and add the morning sickness to it and it was a scary trip. On the top of that, it was a meeting at a client location and we went to Philadelphia. I somehow wanted to skip lunch and not be embarrassed in front of the client. But somehow got pulled into the lunch. It was the best lunch I had ever eaten and yes, you guessed it right. I did eat a Veggie Chilli  there and it was just out of the world.

You can serve this as a meal or like a soup with some bread or eat it with some Tortilla Chips!



Can I tempt you with some??



Ingredients

Quinoa 1/2 cup cooked with 2 cups of water
Onion 1
Garlic 4 pods
Tomato 1 can
Tomato Puree 100gms
Green Pepper 1
Big Green Chilli (Jalapeño) 1
Big Red Chilli 1
Water 2 cups (or as required)
Cocoa Powder 1 tsp
Chilli Powder 1 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1 tsp
Salt 1-2 tsp (or as required)
Sugar 1/2 tsp
Pepper powder 1/2 tsp
Frozen Sweet Corn (thawed) 1 cup
Kidney Beans 1 can
Juice of Lemon 1/2
Coriander leaved a handful

Method of preparation

1. Heat a little oil in a pot. Add onions and saute for a few minutes.

2. Add chopped garlic and saute for another minute.

3. Add peppers and chillies (finely chopped) and saute till it starts to cook.

4. Add tomato paste and canned tomatoes. Add the cocoa powder, chilli powder, coriander powder, cumin powder, pepper salt and sugar along with water.

5. Bring to boil and then simmer till everything is cooked and the sauce thickens.

6. Cook the quinoa in a separate pan. Add it to the simmering stew.

7. Finally add the corn, beans, coriander leaves and lime juice. Mix erevything together and simmer till it is all heated through.

This post is for the Palooza (Anu, Radhika and Me) Theme this month. We will be making some awesome soups to suit the season.

Peanut Butter Cupcakes with Reese's Peanut Butter Cups - 500th post

Peanut Butter Cups from Reese's (Hershey) is a family favourite. So it is no surprise that when my husband travelled to US last week that was what my little one and I wanted for Sweeties. My little one calls it 'the american chocolate'. I wanted to make something special for my 500th post and when he landed a couple of days ago with a bag of these, I knew I wanted to bake with them. Totally loved it.



Now coming to the milestone. You know I love you all for staying with me, reading all that I write, trying recipes, giving me feedback, and encouraging me. It been amazing journey. Every Milestone that I achieve is special. Its almost going to be 2 years (well couple more months to go). And I have enjoyed this journey thoroughly. Thank You all.



This post also is for the Palooza ( Anu, Radhika and Me) Theme this month of making a couple of things in the muffin/cup cake pan. I wanted to do something that is not a muffin or cupcake for that. But this fits so perfectly. The last one I do for that theme will defenitely be something different. I promise (well, I will try).



Recipe from here

Ingredients

All Purpose Flour 163 gms (11/4 cup)
Baking Powder 1 tsp
Salt 1/4 tsp

Peanut Butter 2/3 cup
Butter 113 gms (1/2 cup)
Caster Sugar 150gms (3/4 cup)
Eggs 2
Vanilla 1 tsp
Milk 3 tbsp

Peanut Butter cups 12

Method of Preparation

1. In a bowl or stand mixer, add the peanut butter and butter. Cream them together.

2. Add sugar and beat till it is light and fluffy.

3. Add eggs one at a time and beat till combined.

4. Add the vanilla extract as well and mix.

5. Mix the flour, baking powder and salt in a bowl.

6. Add the flour and milk to the bowl and mix till combined. Do not overmix.

7. Scoop into lined cupcake tray. Use an icecream scoop to easily scoop the batter.

8. Place peanut butter cups on each cake and gently press it in.

9. Gently cover the chocolate with the dough from around it.

10. Preheat oven to 175 C (350 F).

11. Bake for 23-25 min till well baked.

12. It tasted great as is. But if you are really interested you can make a simple glaze.

Add 1 tbsp of peanut butter, 2 tbsp of powdered sugar and 1 tbsp of milk. Mix it all together till nice and smooth.  This should be enough to glaze 3 cupcakes. Top it with some chopped Reese's Peanut Butter cups.

Vegan Pesto Potato Salad Sandwich

After making this Pasta (Creamy Cashew and Sun Dried Tomato Pesto Pasta), I had half of the sauce left over and I immediately made this sandwich. It was just wonderful. It holds well for a picnic or lunch box (even when packed inside a handbag)! I have to say, I am not sure if I enjoyed the pasta better or the sandwich. I will be making this often. Make the sauce and try both versions :-)



Sandwiches can be quite comforting and easy to prepare. And I have a love for these ciabatta rolls. I have to make them soon. These are store bought ones. Love the texture of the bread. They are great for any sandwich cause it absorbs the sauce well and the bread does not become soggy.



I have made this as part of this month's Palooza ! We are making a couple of Sandwiches and a couple of Muffin or Muffin Tray dishes. Stay tuned! Anu, Radhika and Me

Ingredients

Cashew 3/4 cup
Garlic 2 pods
Sun Dried Tomatoes 3/4 cup (almost drained)
Cherry Tomato 1 cup
Basil 1/2 cup (packed)
Parmesan Cheese 1/2 cup (optional, I have not use it. just sprinkled on the top of the pasta at the table for whoever was interested in)
Red Chilli  Powder 1/2 tsp
Pepper 1/2 tsp
A little salt (remember the pasta will be salted)

To make Sandwiches

Ciabatta Rolls (or any bread) 6
Potato Boiled, pealed and cubed 4
Pesto Sauce 1/2 of above recipe
A little salt

Method of Preparation

1. Pulse the cashew in a food processor.

2. Add the rest of the ingredients and pulse till combined.

3. Boil potatoes. Peal them and dice them into small bits.

4. Toss it with 1/2 the recipe of the pesto sauce. Add some salt to taste.

6. Make sandwiches. The above will be enough to make 6 large sandwiches. So you will need 6 rolls.

Tofu Salad Sandwich - Egg Salad - Vegan Recipe

Did I tell you about my new found addiction for Pinterest. If not, do check out my boards here. You will know what I mean! There I have come to realize that making Vegan food need not be hard or tasteless. I have made a few dishes that are bursting with flavours which has even meat eaters (read veggie haters) asking me for recipes. :-)



I am a big fan of Egg Salad and Sandwiches/Wraps made with it. Due to some allergy issues, I cannot consume egg. When I saw this recipe here, I just knew I had to try it. It makes a great Picnic or Lunch Box Sandwich!



I have made this as part of this month's Palooza ! We are making a couple of Sandwiches and a couple of Muffin or Muffin Tray dishes. Stay tuned! Anu, Radhika and Me

Ingredients

Tofu 1 block (400gms)
Yogurt 1/3 cup (original recipe called for Vegan Mayo. Could not find it. Use it if you need it to be Vegan or May be Soy Yogurt)
Dijon Mustard 1/3 cup
Garlic Powder 3/4 tsp
Chilli Powder 1/2 tsp
Pepper Powder 1/2 tsp
Honey (or Maple Syrup or golden syrup for Vegan) 1 tsp
Chopped Scallions 1/3 cup (more if you like the taste)
Lemon Juice 1 tbsp
Salt to taste

Ciabatta Rolls 6 (or any bread or wrap of your choice)

Method of Preparation

1. Drain water from the tofu and wrap in kitchen towel. What I generally do is place it wrapped between two cutting boards and then I place a heavy weight on top. That way all water will be drained and you will get a nice firm tofu. If you are lucky and get firm tofu, don't bother with any of these.

2. Cut the tofu into small bits. Cut the scallions into small pieces.

3. Add the rest of the ingredients into a bowl and mix well.

4. Add the tofu and mix well.

5. Refrigerate till you need to serve it.

You can use it in a wrap or as a sandwich. Just scoop required amount to the bread or wrap and enjoy!

Murungai Ilai Adai - Savoury Crepes made with Drumstick Leaves

Adai is a lentil and rice crepe. It is very high in protein. Makes a filling breakfast or dinner. It is a very easy recipe to make and very forgiving. A little more or less of any of these ingredients won't make much difference to the taste. So even a novice cook can make awesome adai.



Adai is one of the first recipes that I posted in my blog and I was just looking at the photos and was wondering, how a person can take such aweful photos. I have come a long way from there.

Some Adai recipes in my blog
1. Adai
2. Milagu Adai
3. Oats Adai

Now coming to today's recipe, the speciality is the Murunga Ilai - Drumstick Leaf. We used to have a tree in our backyard and we could get as much leaves and drum stick as we wanted. Now it is a rarity. I am still glad, well no grateful that we get it in our Indian Store. Hear it is hard to get even in India.



Avial (Recipe here) is served as a side dish for adai. Do not ask me why? No idea. It is just a very popular combo though Avial is usually a side dish for rice. I guess you just have to eat it to fall in love with the combo



Ingredients (Makes about 15-16 adai)



Sona Masuri Rice (or Raw Rice) 1/2 cup
Idli Rice 1/2 cup (or use any rice)
Toor Dal 1/2 cup
Urad Dal 1/2 cup
Channa Dal 1/4 cup

Onion 1 finely chopped
Drumstick Leaves 1 cup tightly packed (use spinach finely chopped if you do not get these leaves)
Dry Red Chilli 1
Green Chilli 2
Curry Leaves few
Hing (Asafoetida) a little

Salt to taste
Oil to cook

Method of Preparation

1. Soak the rice and dal overnight (or for 3-4 hours).

2. Grind into a coarse paste adding enough water along with red chilli, curry leaf, green chilli, hing and salt.

3. Add the onions and drumstick leaves and mix well.

4. In a tawa (flat pan), pour a laddle of the batter and spread with the back of the laddle. Drizzle a little oil and cook the bottom side. It will take a minute or 2.

5. Flip and cook the other side, about a minute.

6. Repeat for the rest of the batter.

Serve with a chutney or sambar. Avial (a vegetable stew makes an amazing combination for adai. See recipe here).

Oats Pesarattu - Oats and Green Moong Dal Crepes

Pesarattu is a crepe made with Green Moong Dal. Check the Original Recipe here. Today's version of it is a healthier version of it with the addition of Oats. A power packed, tasty, and healthy breakfast to give your day a head start.



We love Oats in our house. So it is not surprising that my blog is loaded with Oats Recipes. Do Check out some of these lovely recipes and try them at home.

Oats Pongal
Oats Idli
Oats Adai
Apple Raisin Oatmeal
Vegan Chocolate Banana Oatshake
Classic Oatmeal Raisin Cookies
Homemade Granola with Fruits and Nuts



Ingredients

Green Moong Dal 3/4 cup
Oats 1.5 cups
Green Chilli 1 or 2
Ginger 1 inch bit
Salt to taste
Oil to cook the dosa

Method of Preparation

1. Soak the moong dal overnight. Drain water and grind to a smooth paste by adding a little water along with the green chillies and ginger.

2. Heat a pan and add the oats. Toast it till a nice aroma comes. Cool and powder it. Add to the dal batter.

3. Add enough water to make a thick batter.

4. Heat a tawa and pour a laddle of batter and make dosa (Spread it). Add a little oil to cook it.

5. Cook on one side and flip and cook on the other side.

6. Repeat for the rest of the batter. Serve with Chutney of your choice.

After cooking with Legumes and making Salads, Anu, Radhika and I (my recipes) are making Dosa Varieties this month. Stay tuned for more dosa varieties from all of us. 

Onion Chilli Uttappam - Savoury Indian Pancake

Uttapam is similar to dosa and is made with the same batter. The main difference is that it is made thicker and softer than dosa. Also usually it is topped with some veggies. Today I have made a Onion and Chilli Uttapam.



Ingredients (to make 1 uttappam)

Dosa Batter 1/4 cup (see notes below)
Onion finely chopped 2 tbsp
Green Chilli 1/2 tsp
Sesame oil (or any oil) as required.



Method of Preparation

1. Pour Dosa batter on a hot pan. Do not spread it much.

2. Immediately sprinkle the onions and green chillies. Cook on one side. Add a few drops of oil.

3. Flip and cook on the top side just a little.

Serve with some chutneys or molaga podi (lentil spice powder).

Notes : Dosa/Idli Batter

If you are new to making dosa batter, this is a quick description of the method of making Dosa/Idli Batter. I use 1 cup of urad dal (whole pealed) and 3.5 cups of rice (idli rice). Soak rice in hot water for 3 hours and urad dal along with 1 tsp of fenugreek seeds in cold water for 1 hour. grind urad dal with about 2 cups of water adding little at a time. Takes 30 min in my grinder. Keep aside. Grind Rice with about 2 cups of water adding little at a time. It takes 20 min in my grinder. Mix both with 2 tsp of salt. Allow to ferment overnight. Dosa/Idli Batter is ready to use. If making Idli or Uttappam you can use this batter as is. If making Dosa, add some more water to adjust the consistency.

After cooking with Legumes and making Salads, Anu, Radhika and I (my recipes) are making Dosa Varieties this month for Palooza in the pan. Stay tuned for more dosa varieties from all of us. 

Tri Colour Dosa - Tomato Dosai and Spinach Dosai - Happy Independence Day

Happy Independence Day to all my friends from India! As a person living outside India, teaching my son about our culture is very important to me. And as all Indians would agree, food forms a great part of all our celebrations. So I thought what better way to teach my son the colours of our National Flag than thru food. Here today, to make Dosa I have used regular dosa batter and coloured it using tomato puree and spinach puree.



I have also got the recipe for an amazingly easy Tri Colour Parata/Roti as well. I used Carrots and Spinach to colour the roti. You can ofcourse on a normal day make the carrot roti and spinach roti separately. It is super easy and adds to the nutritional value of the roti.

 I served the dosa with Tricolour Chutneys. Chutneys served today are Tomato Onion Chutney (Orange), Thenga Thogayal (White) and Coriander Thogayal (Green).



Hope you enjoy all the recipes. Do stop by to give me feedback!

Ingredients

Dosa Batter (See notes below) 1.5 cup divided into 3, Should be of idli batter consistancy at this stage.

For Orange Colour
Take 1/2 cup and add a 1-2 tbsp of Tomato Paste till you get the desired colour.

For White Colour
Take 1/2 cup and just add a little water to get the desired consistency

For Green Colour
Take 1/2 cup and to that add 1 cup of spinach (pureed). Add a little water to make the puree.

Make sure that the batter is not too runny. You can add things like Green Chilli, Cumin etc to the dosa batters to make it more tasty. But this itself tasted great.

To Make Dosa

1. Pour the tomato batter (2tbsp) on the pan.

2. On top of that pour 2 tbsp of white

3. Finally add 2 tbsp of green batter.

4. Do a circular motion with a laddle to spread the batter (like you do for normal dosa).

5. Cook on one side and flip and cook on the other side.

In this method it is a little hard to get the white colour. Another option is to make the 3 separate and enjoy them :-) Or you can pour the 3 batter one below the other and spread each horizontally.

Notes : Dosa/Idli Batter

If you are new to making dosa batter, this is a quick description of the method of making Dosa/Idli Batter. I use 1 cup of urad dal (whole pealed) and 3.5 cups of rice (idli rice). Soak rice in hot water for 3 hours and urad dal along with 1 tsp of fenugreek seeds in cold water for 1 hour. grind urad dal with about 2 cups of water adding little at a time. Takes 30 min in my grinder. Keep aside. Grind Rice with about 2 cups of water adding little at a time. It takes 20 min in my grinder. Mix both with 2 tsp of salt. Allow to ferment overnight. Dosa/Idli Batter is ready to use. If making Idli or Uttappam you can use this batter as is. If making Dosa, add some more water to adjust the consistency.

After cooking with Legumes and making Salads, Anu, Radhika and I (my recipes) are making Dosa Varieties this month. Stay tuned for more dosa varieties from all of us. 

Spicy Sweet Potato Salad - Sweet Potato Podimas

Podimas literally means Crumbed. It is popularly made with potatoes or plantains (vazhakka). I have posted the recipe for Potato Podimas and Vazhakka Podimas before. I also made a version of Potato and Chickpeas Podimas as well. Do click on the links to check them all out.



I got inspired to try Podimas with Sweet Potatoes. This time instead of serving it as a side for Rice, I decided to make it as a Salad (main course). I have listed all the ingredients that I have used and the recipe below. But if you do not quite get all the Indian ingredients, I have mentioned a short cut method as well which will give you almost all the key flavours!! Try and find as many of the optional ingredients as possible for enhanced taste.



Ingredients (serves 3 as a meal)

Sweet Potato 3
Ginger 1 inch piece finely chopped
Green Chillies 1 finely chopped
Lemon Juice 2 tbsp

Oil and salt to taste

Optional Ingredients
Mustard 1/2 tsp
Channa Dal 1 tsp
Turmeric 1/2 tsp
Curry Leaves few
Coconut 1/2 cup

Method of Preparation

1. Heat a pot of water. Peal and chop sweet potatoes. Boil till it is mostly cooked. Make sure you do not mash it. Drain and keep aside. Alternately you can even bake the sweet potatoes for enhanced flavour.

2. Heat a little oil in a pan. Add mustard seeds. When it sputters, add channa dal. When the dal starts to brown, add ginger, green chilli, curry leaf and turmeric. Just add whatever ingredients you are using.

3. When the chillies and ginger sizzles, add the cooked sweet potato and toss well along with some salt.

4. Add the coconut and mix well. Cook for a minute or 2. Switch off.

5. Add the lemon juice and toss everything together.

Palooza in a Pan picked Salads for the month of July. Stay tuned for 4 awesome Salads from me and my friends Anu and Radhika

Summer Salad

Made a simple Summer Salad. I have used a few ingredients that I had available. You can use your choice of ingredients. Aragula can be substituted with lettuce or baby spinach. Add shredded carrots or cabbage. You can use any bean like kidney bean or black beans (Protein component of your salad)! Use any light vinaigrette dressing.



After making a protein rich fare with lentils and legumes last month, Palooza in a Pan picked Salads for the month of July. Don't forget to check the Salads from me and my friends Anu and Radhika

Ingredients

Aragula/Rocket 2 handfuls
Cucumber 1
Avacado 1
Cherry Tomato 10
Chick Peas 1 can 400gm

Dressing
Mango Pink Pepper Corn Dressing 1/4 cup (or any any vinaigrette dressing)
Olive Oil 1/4 cup
Parsley 2 tbsp
Salt and Pepper



Method of Preparation

1. Chop the cucumber into small pieces.

2. Cut the Avacado into 2. Remove the pit. Scoop out the flesh. Chop that into small pieces as well.

3. Halve or Quarter the Cherry Tomatoes.

4. Drain and wash the chickpeas. If using dried chick peas, soak overnight and cook the chickpeas.

5. Prepare the dressing my whisking all the ingredients together.

6. Toss it all together!

Lemon and Basil Pasta Salad

Pasta Salad makes such a filling and refreshing meal. It does not have all the creaminess of the sauce, so it is quite light on your stomach. With fresh ingredients you can make a super healthy salad and yet not feel like you ate a salad. How amazing is that!



After making a protein rich fare with lentils and legumes last month, Palooza in a Pan picked Salads for the month of July. Stay tuned for 4 awesome Salads from me and my friends Anu and Radhika



Ingredients (Serves 4 as a meal)

Farfale (Or any type of Pasta) 300gm

Broccoli 1 head
Peas 1 cup
Cherry Tomato Quartered 10

Parmesan Cheese to serve

Dressing
Lemon 1
Olive oil 1/3 cup
Basil leaves a small bunch
Salt a pinch
Pepper a pinch

Method of Preparation

1. Cook the pasta as per the package instructions. (Boil water. Add salt. Add Pasta. Give it a stir. Cook for 10-12 min. Save some pasta water. Drain the water).

2. In the final minutes of the pasta cooking, add the broccoli florets into it and cook for 2 minutes.

3. Once drained, rinse the pasta and broccoli in cold water to prevent further cooking.

4. Steam peas in the microwave for a minute or 2.

5. Halve or Quarter the cherry tomatoes.

6. In a bowl add the juice of lemon, grated lemon zest, olive oil, salt and pepper. Whisk to mix well.

7. Add the pasta and broccoli to the salad bowl. Add the peas and tomato. Add the dressing. Sprinkle chopped basil leaves. Mix well.

8. You can either mix in the parmesan cheese to the bowl or add while serving. I added while serving.

You can serve this at room temperature or chilled if you prefer. 

Kerala Soya Stew - Vegetarian Chicken Stew - Kerala Ishtu - Side for Aappam - Vegan

Growing up in Kerala eating awesome food, Kerala Cuisine has a special place in my heart. I love the flavours that go in the dishes, the spices! Have I told you before that my favourite herb is curry leaf? Ofcourse, I have told you. Nothing gives me more happiness in the kitchen than the smell and sound of curry leaf sputtering when we do the tempering.



I have made a version of Stew before. Interestingly that is actually my first post for this blog. As I was just starting off, it got lost in the bottom of the pile.

Though I make Stew (or Ishtu as some people like to call it) often I always felt that my recipe was not the perfect one. I was always on the lookout for something that will take the humble Stew to a new level. That is when I saw the Chicken Stew recipe in this site. With so many Authentic Christian Dishes, this site is a perfect place to find Authentic Kerala Non Veg Dishes.



Well as you know I do not cook meat at home. So I had to do my own twist!! If you do not know, I have worked my way thru a lot of non veg dishes and made it into Veg (mostly Vegan) sides. Go ahead try some of it and I bet you will love it. Here is a list of some of those.

You can also make simple Potato Stew or Vegetable Stew as well using this method.

Ingredients

Soya Chunks 3 cups or use chicken if you want
Potato 1 big or 2 medium (about 1.5 cups cubed)
Peas 1.5 cups
Coconut Milk 1 can

Cinnamon 2 inch piece
Cardamom 4
Clove 4
Star Anise 1
Bay Leaf 1

Onions 2 sliced
Garlic 5 pods sliced
Green Chillies 4 sliced
Ginger 1 inch piece sliced
Curry Leaves 2-3 sprigs

Pepper powder 1/2 tsp
Garam Masala 1 tsp

To fry
Onions 1 sliced
Cashews 10-15

Oil and salt to taste



Method of Preparation

1. Heat water in a pot. When it comes to boil, add the soy chunks. Cook for 5-6 minutes. Drain. Add some cold water. When it cools, squeeze the soy chunks so that it does not have any water in it.

2. In a pan, heat some oil. Add cashews. Fry little till it browns a little. Remove to a bowl.

3. In the same oil, add 1 sliced onion. Saute till it is nicely browned. Keep it along with the cashews.

4. In the same pan, add the Cinnamon, cardamom, Clove, Star Anise and bay leaf.

5. When it sizzles, add sliced onions. Saute till it starts to brown.

6. Add sliced garlic, ginger, green chilli and curry leaves. Saute till the onions brown a little.

7. Peal and cube the potatoes. Add to the pan. Saute till it is almost cooked.

8. Add the drained soya chunks. Saute till it all roasted a little. If using chicken, add along with potatoes and let it cook completely.

9. Add steamed peas. Mix well.

10. Also add the pepper powder, garam masala and salt.

11. Take part of the coconut milk (about 1/2 to 1 cup). Mix with 1 cup of water and add to the pan.

12. Close and cook in low-medium heat till all the veggies are cooked and everything comes together.

13. Finally add the rest of the coconut milk and cook in low flame for 5 more minutes. Adjust seasoning as required at this stage.

Serve with some Aappam, Kerala Parota, Idiyappam. This will taste great as a side for Roti or Rice as well.

How better can I close this month's Palooza in a Pan cooking Lentils and Legumes that cook with my favourite Soya Chunks! Other recipes cooked so far this month

Mathanga Erissery - with Van Payar (Tatta payar, Red Chori, Cow Peas)
Mediterranean Vegan Sandwich - Chicke peas
Pasi Paruppu Paniyaram - Moong Dal 

Pasi Paruppu Paniyaram - Moong Dal Paniyaram

Paniyarams are just awesome breakfast items. Super healthy, Super Tasty, Kid Friendly -What more can you ask for. This Paniyaram is just perfect cause it is mainly Moong dal based. No rice, just a little poha. If you love Paniyarams, bet you will love this as well.

Recipe from Sangeetha's blog.

Ingredients

Yellow Split Moong dal 2 cups
Poha/Aval 1 cup

Onion 1 finely chopped
Green chilli or red chilli 1-2 finely chopped
Curry leaf few finely chopped
Ginger 1 inch finely chopped

Salt and oil (if using)



Method of Preparation

1. Soak Moong dal overnight (or atleast a couple of hours).

2. Wash the Aval/Poha under a tap in a sieve till it is soaked well. If your poha needs more soaking time, soak that as well.

3. Grind drained moong dal, poha, green chilli or red chilli, curry leaf and ginger into a paste. Add very little water and make a very thick dough (like adai maavu, thicker than idli maavu). You can add more after the dough is prepared as well.

4. Mix finely chopped onions and salt to the batter.

5, Heat a paniyaram pan. Pour batter into the holes. Cook on one side. Turn and cook on the other side. Repeat for the rest of the dough. You can add a little oil to the holes if you want. I made some   batches with oil and some without. I think it tasted almost the same.

Serve with some chutney of your choice. A few chutneys that we love with paniyarams are below.

Tomato Chutney
Red Chilli Chutney
Naga Tomato Chutney (No oil)

Also check out the other variations of Paniyarams in my blog.

Authentic Paniyaram - not idli batter
Vegetable Paniyaram
Adai Paniyaram



This one is part of Palooza in a Pan. This month we are cooking with Legumes. Other recipes cooked so far this month

Mathanga Erissery - with Van Payar (Tatta payar, Red Chori, Cow Peas)
Mediterranean Vegan Sandwich

Mediterranean Vegan Sandwich - Ciabatta, Chickpea Spread, Sundried Tomatoes, Artichoke Hearts and Aragula Sandwich

When you are going on a hike/walk, a picnic lunch is just awesome. Packing something when you leave house means, you can just walk miles and then when you get to a nice scenic spot, you can sit down and munch your heart away. I have tried quite a few Sandwiches. Though they come off ok, it always left me with a wish to do something better.

That was until I made this simple, yet amazing sandwich. It would not be an exaggeration to say that it is the 'Best Veggie Sandwich' that I have ever eaten. So what are you waiting for. Go ahead. Make yourself one.



Ingredients (Makes 7-8 rolls)

Ciabatta Rolls 8
Chickpea Spread (see recipe below) or use Hummus
Artichoke Hearts about 8-10
Sun Dried Tomatoes 8
Aragula/Rocket 2-3 cups (enough to top all the rolls)

For spread
Chickpeas 1 can
Mint 1/2 cup
Salt to taste
Oil as needed

Method of Preparation

1. Prepare the spread by adding chickpeas, mint and salt to the mixie. Add a few tbsp of olive oil to make a smooth paste. I used to oil from the sundried tomatoes.

2. Slice the Ciabatta rolls into 2.

3. Roughly chop the artichoke hearts and sundried tomatoes.

4. Apply a generous portion of the spread on both sides of the roll.

5. Top with some artichoke hearts and sundried tomatoes.

6. Add the aragula/rocket leaves.

7. Cover with the top of the roll

Enjoy the best sandwich you will ever eat in your life!!

This one is part of Palooza in a Pan. This month we are cooking with Legumes. Other recipes cooked so far this month

Mathanga Erissery - with Van Payar (Tatta payar, Red Chori, Cow Peas)

Mathanga Erissery with Van Payar - Pumpkin Erissery - Pumpkin and Cow Peas cooked in a peppery coconut gravy

Erissery is a dish very popular in Kerala. No Sadya (festive meal) is complete without this. Though not as popular as Avial, this is a dish loved by all Malayalees.



There are a couple of variations to this dish. It can be made with a combo of Vazhakka (Plantain) and Chena (Yam) or with Pumpkin. I have already posted the Vazhakka Erissery. So today I have made the Mathanga Erissery.

The use of Cow Peas (Thatta payar, Van Payar, Red Chori) is quite optional. Some people like it and some don't. I never miss the chance to add loads of Lentils and Legumes in my dishes. So I have used 1 cup of cow peas. You can reduce it to 1/2 cup as well or skip it.

From this month on Anusha, Radhika and I are joining hands to party with our cooking pans - Palooza in a Pan. The idea is to cook 4 dishes of a theme exploring different things together. Am really excited about it. This month we are cooking with Legumes. Do check out my friends as well.



Ingredients

Pumpkin (or use Butternut Squash) 4 cups
Turmeric 1/2 tsp
Salt to taste

Cow Peas 1 cup

To grind to paste
Coconut 1/2 cup
Pepper 1/2 tsp (add 1 tsp for more spicy flavour)
Jeera/Cumin 1 tsp

To Roast
Coconut oil (or any oil) 2 tsp
Mustard 1 tsp
Coconut 1/4 cup
Dry Red Chilli 2
Curry leaves few

Method of Preparation

1. Soak the cow peas overnight and pressure cook by adding enough water for 1 whistle till it is cooked well, but retains its shape.

2. Cut the pumpkin into small pieces. Add 1-2 cups of water and boil till it is almost fully cooked.

3. In the meanwhile make a paste of coconut, pepper and jeera adding enough water.

4. In a small pan, add the coconut oil. Add mustard. When it sputters, add the red chilli and curry leaves. When it sizzles, add the coconut and saute in a medium-low flame till it is nicely browned. Keep aside.

5. When the pumpkin is ready, add the cowpeas and coconut paste. Add water if required. Bring to a boil and simmer till water is almost absorbed and everything comes together. About 5-10 min.

6. Finally add in the roasted coconut and stir well.

Serve with rice. We enjoyed it with some Roti today. It was also a good combination (unexpected)!