Wednesday 31 July 2013

Vegetable Kalvan

Kalvan is a dish from Maharashtra (A State in India). It is a very simple dish with Vegetables cooked in an Onion and Tomato Sauce with just a little spice! A bowl of this dish with some Roti or Naan makes a very simple, tasty and healthy dinner.

Ingredients (Serves 6)

Onions 2 big sliced
Ginger 1 inch piece
Garlic 6 pods
Curry leaves 2-3 sprigs
Coconut 1/2 cup
Tomato 4

Potato 2
Carrot 5
Beans 15-20
Peas 1/2 cup
Sweet corn 1/4 cup

Cumin powder 1 tsp
Turmeric 1/2 tsp
Kashmiri Red Chilli Powder 2 tsp (use regular for spicy dish)
Hing a little

Milk 2 cups

Oil and Salt to taste

Method of Preparation

1. Heat a little oil in a pan. Add onions, ginger and garlic. Saute till it browns a little.

2. Add coconut and saute for a couple more minutes.

3. Add chopped tomatoes. Saute till it cooks.

4. Cool and grind into a smooth paste.

5. In the same pan, add all the chopped vegetables. Add 2 cups of water and cook till the vegetables are almost done.

6. Add the ground paste, chilli powder, turmeric, cumin powder and salt. Mix well.

7. Add milk and some water as required. Bring to boil and then simmer till the gravy thickens a little.

Serve with warm rotis. 

Tuesday 30 July 2013

Granola Trifle

Last week I made some Homemade Granola. You will not believe how easy it is to put together a Granola at home. Once you make it, you will never buy again. After a couple of days of eating the Granola with milk, my mind wandered in search of something new to do with the Granola. So here you go. Super Simple Trifle. You can eat this as breakfast or you can even serve this as healthy dessert!

Don't want to make your own Granola? No worries, just use a store bought one.


Granola 3/4 cup (Homemade Granola recipe here)
Flavoured Yogurt 1 cup (I used blueberry yogurt)
Berries of choice (I did not have have any that day)

Method of Preparation

1. Take the serving cup and start with a layer of Granola 1/4 cup.

2. Add Half the yogurt.

3. Add some more granola (1/4 cup)

4. Add the rest of the yogurt.

5. Top with the rest of the granola.

6. Finish off with a layer of berries (As I said, I did not have any that day). But berries add to a freshness to the Trifle. So don't miss it.

Don't forget to check the Homemade Granola!

Sunday 28 July 2013

Keerai Molagootal - Spinach Cooked in a Lentil and Coconut Gravy - Palakkad Iyer Recipe

Palakkad is a place in Kerala. Palakkad Iyers (Tamilians living in Kerala) have developed a unique Cuisine for themselves over the years which has influence of Tamil and Kerala Cuisines. I am a Tamilian from Trivandrum. So it is not a surprise that I have not posted many Palakkad Recipes. This one has been in my list for a long time and so I decided to make it. Where else would I go for Authentic Palakkad Recipe than my friend Kaveri's Blog! I have used her recipe to prepare it. To be honest we felt it was quite similar to the Keerai Kootu that we make. May be we do not call it Molagootal :-)

Tasted Fabulous. And this is coming from someone who is not a very crazy fan of Spinach!


Spinach about 900gms
Toor Dal 1/2 cup

Urad Dal 2 tsp
Dried Red Chilli 2
Coconut 1 cup
Jeera/Cumin 2 tsp

Mustard 1 tsp
Coconut oil 2-3 tsp
Salt to taste

Method of Preparation

1. Pressure cook the Toor Dal with 2 cups of water till it is well mushed up. Whisk it and keep aside. Alternately cook the dal on stove top till it is fully cooked. Soaking the dal ahead of time helps if you are cooking it on the stovetop

2. In a pot add Spinach and 2 cups of water. Cook till it wilts. You might have to do it in batches. Once wilted I was left with about 3-4 cups of spinach. Reserve the cooking water.

3. Cool and Make a coarse puree of the spinach. Use the reserved water as required.

4. In a small pan, add 2 tsp of coconut oil (Use any oil). Add Urad dal. When it starts to brown, add the red chillies and let it sizzle. Drain and Add to a mixie along with coconut and cumin. Keep the oil in the pan. Grind into a smooth paste adding enough water. You can use the spinach water for this as well.

5. Add the spinach puree, coconut paste and dal into the pot along with any left over cooking water (add more if needed). Add some salt as well. Bring to a boil and simmer for a few minutes.

6. In the small pan, add 1 tsp of oil if needed and add mustard. When it sputters, transfer to the spinach pot. Stir well.

Serve with Rice.

Thursday 25 July 2013

Vegetable Balti - Vegetarian Chicken Balti - Balti made with Soya Chunks

Balti is a very popular side dish served in Indian restaurants in UK. It is quite popular  (well, not as popular as Tikka Masala) dish here. Its origins are not quite clear. Some believe that is just originated in Britain, while other sources say they originated in Baltistan in Kashmir. Where ever it came from, it is quite different from the popular Punjabi sides that we were familiar with and we all loved it.

Avant Garde Cookies are making Kashmiri Food this week and though quite a few Kashmiri dishes came to my mind, this was just something that I really wanted to try. So here it is! Hope you will try it and enjoy it.


Onions 2 chopped
Garlic pods 5
Ginger 1 inch piece
Green chillies slit 2
Cumin/jeera 1 tsp
Coriander seeds 1 tsp
Tomato Puree 2 tbsp

Peppers  (of different colours if you get it) 3 cut into squares
Onions 3 cut into squares
Soya Chunks 1 cup (or substitute with potatoes)
Cumin powder 1 tsp
Turmeric 1 tsp
Kashmiri Red Chilli powder 1.5 tsp
Cinnamon powder 2 pinches
Garam Masala 1 tsp

Method of Preparation

1. Heat a little oil in a pan. Add the onions and saute for a few minutes till it starts to colour a little.

2. Add the garlic, ginger, green chillies, cumin and coriander. Saute for a few minutes till it all browns a little.

3. Add to a food processor or blender and grind into a smooth paste. Transfer back to the pan along with 1 cup of water and the tomato paste. Sauté till it all comes together and the colour darkens.

4. In the meanwhile heat oil (little at a time) in a wok. Add peppers and sauté till it is charred a little. Keep aside.

5.  Add the onions and sauté till it is also browned. Keep aside.

6. Cook the soya chunks in boiling water for 5-6 min. Drain and squeeze excess water out of the soya. Sauté that as well in the wok. Just a minute or 2 would do. Or if using potatoes, just boil till cooked.

7. To the onion paste that is cooking add turmeric, cumin powder, chilli powder and garam masala. Sauté for a couple of minutes.

8. Add the veggies and soya (or potatoes). Add 1-2 cups of water if required. Add some salt. Mix everything together. Simmer for a few minutes.

Serve with some roti or naan. Will go well with rice too.

Check out the other AGC thoughout this week 
AnushaJayanthiKavithaPriya MRadhikaPriya S

Also sending to My Legume Love Affair hosted by Aparna, Also check out Lisa's MLLA information page and Susan’s MLLA page.

New Domain Name and Facebook Page

Hello Readers,

Thanks for all the support that each one of you have shown me. All the occasional readers who come by and all the friends that I have made, has made this journey worthwhile. It is time to take the next small step.

Happy to announce that my blog Roshni's Kitchen (Arusuvai Kurippu) now has a new domain name.

I have created a new FB page Roshni's Kitchen. I hope those who liked my old FB page will 'like' this page as well to get feeds on your timeline. I know it is an inconvenience. Please bear with me while I make this move.

Hope you will continue to send your support my way!


Wednesday 24 July 2013

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

Tuesday 23 July 2013

Spicy Desi Pasta Loaded with Veggies - Pasta with Indian Flavours

Indians have a crazy love for Pasta and Pizza. If you ask Indians what is their favourite cuisine after Indian, most of them will answer Italian. It is no surprise then that there are a lot of Pizza and Pasta eateries in India. As with most things, Indians do a twist of their own. For example, in most Indian Pizza places, you will find Paneer Tikka Pizza, Chicken Chettinad Pizza etc. Same is true with Pastas.

I love Authentic Pasta with Proper Italian Sauces. But on some lazy days when I want to make something really quick and decently healthy I make this Pasta. Kids love it cause it is Pasta, and mom loves it cause of all the veggies that are included! You can optionally add some parmesan cheese as well to this.

Ingredients (Serves 3)

Penne (or any type pasta) 200gms (about 2 heaped cups)

Onions 2
Green Pepper 1
Peas 1.5 cups
Corn 1 cup

Tomato Puree 2 tbsp
Chilli Powder 1 tsp
Garam Masala 1 tsp

Cumin 1 tsp
Turmeric 1/2 tsp
Curry leaves few

Oil and Salt to taste

Method of Preparation

1. Bring water to boil in a pot. Salt it and add pasta. Cook for 10-12 min (as per the package instructions).

2. In a pan, heat a little oil. Add cumin, turmeric and curry leaves.

3. When it sizzles, add sliced onions. Saute for a couple of minutes.

4. Add chopped peppers and saute till the onions and peppers are nicely cooked.

5. Add steamed green peas and steamed corn. Mix and cook for a couple more minutes.

6. Now add the tomato purée, chilli powder and garam masala. Add a little salt. Mix and cook for couple  more minutes. Switch off the gas.

7. Now drain the pasta when it is ready and add to this pan. Mix everything.

Monday 22 July 2013

Microwave Chocolate Fudge - Microwave Chocolate Palkova - 10 min recipe

Ever since I made Palkova in a microwave in less than 10 minutes, I wanted to make the chocolate version of it. I tried it this week and it was amazing. The cocco powder kind of took away the 'palgova'ness of the sweet and gave it a more 'fudge'y taste. It disappeared so fast. We all loved it. Well, not me cause I do not like any milk based sweets. But even I ate some portion of this cause the chocolate invited me


Condensed milk 1 can
Yogurt 2 tsp
Ghee 1 tsp
Cocco powder 1 tbsp

Method of Preparation

1. Take all the above ingredients in a microwave safe bowl. I used a big pyrex bowl .The bowl should be deep as the milk will keep boiling over.

2. Heat for 2 minutes. Keep an eye on it all the time. If it rises, take out and stir and continue with the minute.

3. Do it again for 1 minute. Stir and put it back in. Keep doing this till your fudge attains a grainy texture and is not watery.

4. Microwave times will vary. It took me 8 minutes (it may take as less as 5 min). Keep in mind that it hardens when it starts to cool. So you want it to be a little bit guey when you stop stirring.

Sunday 21 July 2013

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


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

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!

Friday 19 July 2013

Mango Jam - 3 ingredient recipe - no pectin or preservatives

Want to make a simple and tasty Jam with just 3 ingredients. Look no further! This Jam will make you wanting for more. After making it, I felt like I have made Mango Halwa and just wanted to eat it from the bowl. it was that good.

I had a can of mango pulp and so I used that. If you want to use Fresh Mangoes please do go ahead. Adjust sugar according to the sweetness of the mango. Do you ever feel left out when people are doing seasonal posts? Like Mango recipe and drinks for Summer, cakes and cookies for Christmas, Sweets and savouries during Diwali time. I somehow miss many such posts. Mango season is all but over and here I am with a mango recipe.


Mango Pulp 2 cups
Sugar 1/4 cup
Lemon Juice 1 tbsp

Method of Preparation

1. Mix the mango pulp, sugar and lemon juice in a pan. I would recommend using a non stick pan so that your precious jam will not stick to the bottom!

2. Cook in medium-low heat stirring in between. You will probably need about 20 min.

3. When ready you will notice that it has a jam like texture instead of the watery pulp texture and it will be nice and shiny.

Enjoy with a slice of bread or as a dessert!

Thursday 18 July 2013

Homemade Granola with Fruits and Nuts

Granola is a popular breakfast food made of oats. It usually has some oil/butter in it and is sweetened with some honey, maple syrup or golden syrup. You can add a choice of spices to it. And of course some nuts, seeds and dry fruits. The combination of all these is a super healthy breakfast that no one can resist.

Eating cereal as part of breakfast became a habit when I moved to US, though I have eaten it a few times in India as well. Then along the line came Oats. I would be lying if I told you that I fell in love with it instantly. Over the years I have learned to love it. Oats, some Soy Milk and Raisins is how I like my oats.

Then came the era of Muesli and Granola. My first experience was with a Muesli. Well, you might at this point ask what is the difference. If you do not know, Muesli is basically uncooked oats mixed with fruit and nut. So it is more like toss everything and it is ready to go! But there comes the problem. I am not a uncooked oats kind of person. Plus did I tell you Muesli usually does not have much added sweeteners to it. Well, that is not good either for my taste buds, is it? I tried it a few times and quit. I was told last weekend by someone how she likes to eat her muesli which has been soaked overnight in milk. That kind of sounds interesting. I have to say I am tempted to try.

Well, anyways during those days of not liking Muesli and looking for something different we found Granola. As with a lot of things those days, we did find him in the isles of Costco. We loved it instantly. And we did eat it for a long time and lost him somewhere during our move to UK. I again stumbled upon him (you know Mr.Granola) recently. This time, I am a home cook and a baker. So I knew I had to try it at home.

We do not get the nice thick oats here. All we get is the Scottish Porridge Oats. Its not as thin as the instant ones, but not quite thick as well. Looking for thicker oats ended in a failure. I was almost about to give up when someone told me that they make Granola with Scottish Porridge Oats. And when Avant Garde Cookies decided to make something with the letter G - I knew G is for Granola!!!


Oats 3 cups

Nuts, Seeds and Fruits
Almond 1/2 cup
Sunflower seeds 1/2 cup
Pumpkin seeds 1/2 cup
Dry Fruits (Raisins, Cherries, Orange peel, pineapple etc) 2 cups

Ginger Powder 1/2 tsp
Cinnamon Powder 1/2 tsp
Salt 1/4 tsp

Wet Ingredients
Golden Syrup 1/2 cup
Oil 2 tbsp
Vanilla Extract 1 tsp

Method of Preparation

1. Preheat oven to 165 C. Brush a baking pan with some oil (use a little of the oil used in the recipe).

2. In a bowl add Oats, almonds, sunflower seeds, pumpkin seeds, salt, ginger powder and cinnamon powder. Give it a nice toss.

3. Mix the golden syrup, oil and vanilla extract in a small bowl.

4. Add this to the oats mix. Mix everything together till the oats are coated with the syrup mix.

5. Transfer to the baking tray.

6. Bake for about 25-30 minutes, stirring every 5 minutes. Bake till the oats are nicely browned, without burning it.

7. It will not be too crunchy when it comes out of the oven. Let it cool and then it will get crunchier.

8.Mix the dried fruits. I felt that the granola had a little too much fruits. Next time I will add only 1 cup of dried fruits.

Check out the other AGC thoughout this week 
AnushaJayanthiKavithaPriya MRadhikaPriya S

Monday 15 July 2013

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

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. 

Friday 12 July 2013

Lemon Iced Tea - Refreshing Summer Drink

On a hot summer day, while hanging out at home with my dad and my little one I suddenly felt inspired. Yes yes, we do get hot summer days here in England. It may not be as hot as it gets in most parts of India or even US. But with weather for most part of the year under 20 C, most houses here do not have an A/C or even a fan. So when then the temperature touches 28-30 C (happens for a week in the whole year), we just open our windows and sit down and sip some Refreshing Iced Tea!

Ingredients (Makes 6 glasses)

Tea Bags 2
Water 6 cups
Sugar 6 tbsp
Lemon Juice 2 tbsp (or just slices of 1 lemon)
Ice Cubes to serve

Method of Preparation

1. Heat 1/2 cup (max 1 cup) of water in a pan. When it comes to a boil, switch off and add tea bags to it.

2. Let it sit for about 5 min. Check after a minute or 2. If you keep for long, it will be very strong and bitter.

3. Mix in the rest of the water and sugar. Let it cool.

4. Add the lemon juice and refrigerate. If you are not going to drink for atleast 30 min, just adding slices of lemon would do. It will impart a nice lemony taste to the tea. Do not forget to fish out the slices after a little while.

5. Fill tall glasses with ice. Pour Iced Tea over the Ice.


Wednesday 10 July 2013

Sukhi Aloo Mutter - Dry Potatoes and Green Peas in a Spicy Tangy Sauce - Low Fat, Healthy and Easy Version

Aloo Mutter is a staple in most North Indian households. What could be more tasty than Potatoes in a Spicy Tangy Sauce. It can be prepared as a Dry Subzi or a Gravy Curry. I usually make the Gravy Version. Today I decided to make the Dry Version and we all loved it.

Aloo Dishes are prepared by frying potatoes which adds to the fat content. You might think, what is Aloo Mutter without the potatoes being fried. You can in for a surprise.

Also if you are wondering what's with the Easy Version - well, I have not even pealed the baby potatoes. It added to awesomeness of this dish!


Baby Potatoes about 750gm
Frozen Green Peas 3 cups
Onions 2
Tomatoes 5
Cumin 1 tsp
Ginger 1 inch piece
Garlic 6-7 pods
Red Chilli Powder 2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric 1 tsp

Oil and salt to taste

Method of Preparation

1. Pressure cook the potatoes for 1 whistle. Drain them and keep aside. You can just use them with the peal on. No need to peal them!! You can alternately boil the potatoes  in a pot of water till it is cooked.

2. Microwave peas for 5-6 min.

3. Heat oil in a pan. Add the Cumin.

4. When it sizzles, add the finely chopped onions. Saute till they are almost browned.

5. Add paste of ginger and garlic. Saute for a couple more minutes.

6. Make a paste of the tomatoes. Add to the pan. It will be very watery at this stage. Cook till all the water is absorbed and oil starts to ooze out. Very Important that all water is drained.

7. Add the chilli powder, coriander powder, cumin powder, turmeric and salt. Mix well and cook for another minute.

8. Add the boiled potatoes and peas. Mix everything together. Make sure you do not break/mash the potatoes.

9. Cook in low flame for a couple more minutes.

Serve with some warm Roti or Naan. Makes an excellent Sandwich stuffer too. 

Tuesday 9 July 2013

Mini Apple Pie - Individual Serving Size - Perfect Party Treat!

Making these Apple Pies have been one of my best baking projects ever. Well, you might think it is cause of the taste. It tasted awesome and it was simple to make. But no, that was not why I am so happy today. We woke up early this morning and made these together. My husband, little one and I had a fun morning making these Super Cute Pies. When we were done, the house was smelling so good. Am feeling really happy.

You can choose to make your own pie crust. Its quite simple. Its just a question of mixing flour, butter and water. I just chose to use store bought one this time. Will make my own next time may be.

Avant Garde Cookies chose Pies and Tarts for this week. The moment I heard the theme, I had 2 options that I wanted to try. One was a savoury one and other was this Apple Pie.

For years, I have hated Apple Pies. Don't ask me why. I don't even think it was cause of its taste. As a result, I extended my dislike to all Pies. Then incidentally, I ate a Pecan Pie (from Costco) and fell head over heals in love with it. You might wonder then how I started liking Apple Pie. It is quite a silly way. I had an apple pie from McDonalds as there was not other option for me at that time. And I kind of liked it. Then I thought, if I can like something from McDonalds, then the real deal should be better. Ofcourse it was!

Recipe Source


Ready Roll Short Crust Pastry 2 packs
Green Apples (or any baking apple) 5
Sugar 3/4 cup
Cinnamon 2 tsp
Flour 6 tbsp

Method of Preparation

1. Preheat oven to 200C (400F). Keep a muffin tray ready. No need to grease or flour it.

2. Peal and dice the apple into small bits.

3. Add the sugar, cinnamon and flour to it and give it a toss.

4. Roll out the short crust pastry. If you are making your own dough, just roll it out. I just went for the easy way out and picked it up at the store.

5. Using a 9cm cookie cutter, cut out circles and place them on the muffin tray. Press each circle in muffin tins until all the way up each side, to form little bowls.

6. Spoon in the filling.

7. If you are closing with a lid, cut out another circle with a 7cm cookie cutter. Place on top and using a fork press on the sides to join. Don't forget the little + on the centre to let the steam out.

8. If you are making lattice, cut out 6 strips. Just weave them alternating the weave. Its very easy.

9. Brush with a little milk on top. You can do an eggwash if you choose.

10. Bake for 20 minutes till the top is evenly browned. We are looking for a pale brown colour.

11. Let it cool in the tray for 5 minutes. Then gently pop it out and cool in a wire rack for another 5-10 min.

Serve warm as is or with some Vanilla Ice cream.

Check out the other AGC thoughout this week 
AnushaJayanthiKavithaPriya MRadhikaPriya S

Sunday 7 July 2013

Masala Toast - Eggless Savoury French Toast - Vegan French Toast

I love French Toast. As many of you know I have developed an intolerance to egg and dairy. Which means French Toast is not something I can make for myself.

Ofcourse that does not mean that I will stop there, does it? I went ahead and made myself an awesome Masala Toast. Now I feel I like this even better than French Toast, ha ha!


Bread 6 slices

Besan/Chickpea Flour 1 cup
Rava/Semolina 1/2 cup

Hing a little
Red Chilli Powder 1 tsp
Turmeric 1/2 tsp
Cumin powder 1/2 tsp
Garam Masala 1/2 tsp

Onions 1 finely chopped
Carrots 2 finely grated
Coriander leaves 2-3 tbsp chopped
Green Chillies finely chopped (optional, i did not use it)

Butter for toasting

Method of Preparation

1. In a bowl mix the besan and rava. Add the hing, red chilli powder, turmeric powder, cumin powder and garam masala along with some salt.

2. Add the chopped onions, coriander leaves and grated carrots. Mix everything with your fingers.

3. Add enough water to make a watery batter. I added about 1.5 cups of water. Add 1 cup first. Then as you are making you might need to add the rest 1/2 cup.

4. Heat a tawa and keep ready.

5. Dip the bread in the batter. With your fingers, add some of the solids like the onions, rava etc to the bread on both sides.

6. Place on the tawa and cook on both sides adding a little butter as needed.

Serve as is or with some Ketchup