Harry Potter and Yummy Rawa Idlis and Dhoklas

One weekend can be so different from another. Last weekend was simply horrible, we had a power failure for 20 hours , yes that's right 20 hours, my maid did not turn up for two consecutive days without any prior notice . Yes I have to admit , that in spite of having done all my washing up and laundry and vacuuming myself for last 6 years , I am now already used to the luxury of having a daily maid come in and do all that for me and although I don't have a major panic attack if she doesn't turn up I do get a bit irritated no doubt. And to top it all the hattrick was completed by no water supply. Aaghhhh !!! But I some how managed to keep my calm and keep things going.

But this weekend has been a delight so far. Saturday started late and that is very late. After a quick trip to my son's school to complete some scholarship formalities we had a leisurely brunch of idlis and dosas washed down with cups of hot filter coffee and aromatic ginger tea at a nearby restaurant. Afternoon was spent helping D with his homework and preparing a bit for his forthcoming unit test (surprisingly it went very well with D co-operating to the T). But the best bit came in the evening which we spent with Harry Potter. Reading this you might think that I am a big Harry Potter fan ,but believe me you couldn't be further from the truth. I am probably the biggest Harry Potter non-fan ever , so much so that I am always teasing hubby and son that I am going to start a Non Harry Potter fan club etc etc. So the funniest thing is I have not watched any of the Harry Potter movies nor have I read any of the books other than 1/2 of  the first one but today I watched the last one Harry Potter and the Deathly Hallows Part 2. That too in 3D in a cinema hall .Can you beat that?  And I quite enjoyed it. My friends laughed at me saying that I am probably the first person who has started enjoying Harry Potter in the reverse order. Come to think of it I am kind of toying with the idea of reading Harry Potter :)) Lets see how long my interest in HP lasts.

Anyway speaking of brunches and idlis reminds me that I too made some idlis last week. These were simple Rawa Idlis which I sometimes serve as Idlis and sometimes as Dhokla. They taste just as awesome either way.

When made as Idlis I just put a couple of vegetables like grated carrots and maybe peas in them and sometimes even cashews and as dhokla I just add loads of fresh coriander and green chillies. They are perfect to take on picnics or as a healthy afterschool snack. Here's how I make them:

Ingredients:

1 cup coarse Rawa (ordinary Semolina, not Idli rawa)

1 cup water

1/2 cup plain yogurt

1/2 cup grated carrots

1/4 cup par boiled peas (or frozen ones which are already par boiled)

1/4 cup urid Dal  which have been soaked it water for 1/2 an hour (split black lentils)

handful of chopped cashews

2 green chillies very finely chopped

Some chopped coriander

1 tspn Eno Fruit Salt

1 tspn sugar

Salt to taste

Method:

Mix all the above ingredients keeping the soda-bi-carb for the last.

The mixture should have the same consistency as ordinary idli batter.

If you find it too thick just add some more water.

Give it a taste once you have mixed it and adjust the seasoning accordingly. 

It does not need any resting time.

Just leave it aside until you oil the Idli moulds and then you can immediately steam them.

Serve hot with coconut chutney or ketchup. 

On other occasions make the batter with finely chopped green chillies and plenty of fresh coriander and steam the batter as dhoklas like in the pic below

Serve the Dhoklas with the traditional tempering of hot oil , mustard, asafoetida and curry leaves. Put dollops of hot and sweet ketchup on top of each piece to make it pretty and also easy to eat.

Fun with Fruit

Hi all. We all know the benefits of eating our 5 a day. Now I am  lucky to have  a 7 year  old (sorry 8 year old; he just turned 8 and I keep forgetting it :-)) ) who adores most fruit  but  we all love a bit of variety and I know there are  mums out there who are all the time trying to find different ways to make this 5 a day more interesting for the kids. Well here is one sure shot way to have your kids eat more fruit. Cut out the fruit of your choice into big cubes and let the kids thread the skewers as they like them. Believe me they will be gobbling it all up and asking for more.

Yummilicious Cinnamon Toast (An awesome treat for a lunch box)

Call it Cinnamon Toast, French Toast , Eggy Bread or anything else it is just as delicious and you cannot just stop at one. At least I can't. I have loved this bread snack since I was about 9 or 10 and now that my son loves it just as much I am glad to make it for the two of us (or sometimes even for hubby if we leave any for him) on a Sunday morning or sometimes as a lunch box treat.


It's the easiest thing to make, almost embarrassingly easy actually to blog about but I love it so much that it has to have a place on my blog. You can make it as simple or as rich as you like. And make it with plain bread or a speciality bread, the choice is yours.


This time I used Brioche instead of plain ordinary white bread. Brioche is a sweet buttery french bread that tastes awesome even when eaten all by itself with a strong cup of coffee or it is one of the  best bases for something like this Cinnamon toast or a rich Brioche Butter Pudding. It's available easily in the bakery section in the form of a loaf or there are packs of 6 small brioche loaves.


I used a combination of Cinnamon and Vanilla in my toast which went beautifully together, but to give it an Indian touch you could use Cardammom or Nutmeg  powder and a bit of Saffron essence. These spices taste great too. My mom used to make it with Cardammom.




What you need:
6 thick slices of Brioche
2 eggs lightly beaten
1 cup milk
4 to 5 tspns sugar
1/2 tspn cinnammon powder,
1 tblspn vanilla essence
Some sugar to sprinkle on top
Butter or oil for lightly frring the toast


Method:
Mix together the milk, eggs, sugar, cinnamon and vanilla  and pour this mixture out into a  shallow dish . This makes it easy to dip the bread slices into the batter and soak the mixture.
Heat a frying pan or a skillet or tawa and  coat it generously with butter or oil.
When the pan is hot, dip  a slice of bread on both sides into the egg milk mixture  and put it on the pan. The pan should be hot enough so that there is a sizzling sound . Lower the heat to medium after a minute so that the bread cooks to a beautiful golden colour without burning.
Turn the toast over to the other side and cook this side until golden and crisp as well.
Do all the slices in the same way.
While each toast is still hot sprinkle sugar on it.


That's it . Your Crispy Golden Cinnamon Toast is ready for you to enjoy.

Very wholesome Chapati and Egg Rolls

Come summer and my mind goes into the "Quick Recipes Mode" or the QRM as I like to call it. I mean it's simpy impossible to toil over the hob for hours at a stretch to cook elaborate meals . And the weather in UK being so kind for once , you just have to make the most of it and spend time outdoors as much as possible rather than in the kitchen.

So currently I am constantly on the look out for recipes requiring minimum time but with no compromise on taste and full flavour. As you must have derived by now from my previous posts I fancy all kings of wraps. I just love making wraps. They are quick and easy to make , delicious and a single wrap can hold the nutrition of an entire balanced meal. And most important of all is that in my family all three of us like them just as much. So everybody is happy.

Yesterday I made these chapati and egg wraps for my lunch and they tasted so good I just have to share them with all of you.

What you need is:

• 2 chapatis (homemade or readymade store bought)
• 2 eggs
• 1 spring onion finely chopped,
• 1/2 cup fresh sweet corn kernels,
• 2 mushrooms finely chopped (I used chestnut mushrooms),
• 1 tblspn grated cheese,
• salt and pepper to season (you can replace pepper with chilly powder too),
• Oil to cook
  
  Method:
  In a pan heat the oil and gently saute the spring onions , mushrooms and corn for a few minutes.


• Crack the 2 eggs in a large bowl and beat lightly.


• To the eggs add the sauteed spring onions ,mushrooms and corn.


• Add the grated cheese and season with salt and pepper.


• Beat the mixture gently together and make 2 omelettes .


• After the omelettes have cooled a bit lay out one omelette on each chapati , dot it with your favourite sauce, and roll up tightly.


• Cut each roll diagonally into two pieces .
  
  Your lunch is ready. These are awesome also in a lunch box or to carry on a picnic. Enjoy with a salad accompaniment or a glass of juice.

Blushing Pink Raspberry Smoothie

Hey ! Here I am back again so soon . I said I was going to break the bad habit of taking long breaks and I have kept my promise. So what do I have today? Well it's this deliciously refreshing raspberry smoothie that is my son's favourite . And mine too actually although given a choice I really prefer to eat the raspberries just like that . They are so delicious and have sucha heady aroma that I can never have enough. It's very funny actually because believe it or not there was a time when I was not particularly fond of this fruit, but that was because I had yet to taste really great tasting raspberries. I now buy mine from M& S and they are perfect everytime. They are sweet and deliciously tart and I just want to buy them by the kilo. My son and I actually fight over who has eaten more raspberries from the box and who gets the last one. Very often it is I who get to eat more because of course I am snacking on them when the poor guy is in school but then I compensate him by making this yummy smoothie which definitely goes down a treat with him.

Surprisingly he doesn't mind that it is pink in colour, because otherwise he will run miles from anything that even closely resembles the colour pink. He has all these typical (for a 7 year old) ideas of pink is only for girls but this he doesn't mind hmmm!!!!

So we made this yesterday.
This is how:
Ingredients:
Approx 1 cup fresh raspberries (I froze them for an hour before using them)
1/2 cup plain yogurt,
1 cup chilled whole milk,
2 to 3 tspns sugar
5 to 6 ice cubes

Method:
In the blender first put in the milk and yogurt and then put in the frozen raspberries and sugar and ice. Putting the liquids first prevents the raspberries from jamming your blender mechanism.
Give it all a good blitz until nice and frothy and serve.
Raspberries also combine well in taste with mangoes in a smoothie. Try that once too.

Yummilicious Paratha Frankies

Hi everybody! I am back after my long break again. These long breaks are becoming an annoying habit you might say , but it is one that I definitely intend to break very soon. Anyway, how have you guys been? I have missed you all too. What I have for you today is something I thought of today morning at 5.00 o'clock when I was disturbed out of my sleep and just could not go back to sleep again. And our mind you know has this annoying habit of immediately kicking into action with all kinds of thoughts rushing in which makes it even more difficult to sleep.

So my mind turned to the most nagging of thoughts and that was what to pack in the lunch boxes. Fortunately there was paratha dough already ready in the fridge, but as that was what we had had for dinner there was no way I could repeat the same in the lunch boxes . Well not as an ordinary paratha anyway. But then I remembered the block of paneer in the fridge and the mixed frozen veggies in the freezer and I had my lunch boxes all planned in minutes.

So I made paratha frankies . They are tasty, wholesome ,convenient to carry and a great change from regular chapatis and vegetables or sandwiches. So much so that my husband called up from office to say that he had enjoyed his lunch. Great!!!

So to make the parathas you need:

2 cups wheat flour, 3 cups of finely chopped spinach, 1 cup finely chopped carrots, 2 tspn ginger garlic paste, 2tspn chilly powder, 1 tspn turmeric powder, 1tspn each of cumin and coriander powder, 1 tspn of ground saunf, 1.5 tspn sugar, salt to taste, 2 tblspns oil .

Knead all the above into a medium soft dough and and cook the parathas a little thinner and larger than a roti.

For the filling you will need:

1 onion, 1 and a half tomato, 1 tspn ginger garlic paste, 2 cups mixed vegetables chopped finely (I had the frozen mix which contains peas ,corn,beans and carrots), 200 gms paneer, 2 tblspns tomato ketchup, 2 tspn pav bhaji masala, 2 tspn cumin seeds, 2 tspn chilly powder, 1/2 tspn turmeric powder, salt to taste, and oil for cooking.

Method:

• Heat the oil in a pan and add the cumin seeds.
• After a few seconds add the chopped onion and ginger garlic paste and fry for a minute
• Next add the chopped tomato and let this cook for at least 2 to 3 mins
• Now come the chilly powder, turmeric , and pav bhaji masala along with the vegetables. Let the vegetables cook on a low flame. When they are cooked add the salt and ketchup.
• At the last stage add the paneer which does not need any cooking . Mix it all gently together until the paneer is coated with the spices.
• Give it a taste and adjust seasoning accordingly .

To serve take a paratha and spoon about 2 tblspns of filling on it and roll tightly. To put in a lunch box wrap the roll in foil so that the filling does not fall out while eating.

Enjoy!!!

Fritatta

Fritatta is something I have always been fascinated with but never cooked. For that matter until a few days back I had not even tasted a fritatta. But somehow it just always managed to catch my attention from pictures in food magazines and food blogs and of course food shows on TV. On one of my shopping trips I even bought a oven proof pan particularly with the intention of making a fritatta. I just loved the idea of eating a big fat omellete filled with all kinds of delicious veggies, cheeses and mushrooms.

Well last week I was at the surgery (that's what a doctor's dispensary is called in UK) to see my GP . ( Reason for which was I had a nasty fall 2 weeks back and have been making quite a few trips to the doctor's for treatment on my leg which I hurt very badly.) So while I was sitting in the waiting area for my name to appear on the electronic display I was browsing through a magazine and once again my attention was drawn to a very yummy pic of fritatta. I memorised the ingredients and the method of cooking and decided there and then that I would make a fritatta before the end of the week and I did.

What's the verdict? Well all three of us loved it. Infact each of us could have done with one more helping but there wasn't any left. It was delicious , very filling and very easy and quick to make. Despite having bought a pan specially for that purpose I ended up using a oven proof Pyrex glass dish because as it turns out the pan is not big enough to cook a fritatta for three people. So what do i do with that pan now? Ohh I am sure I will find some use for it.

The ingredients for a Fritatta for 4 people are:

6 eggs

6/7 chestnut mushrooms (or any other)

1/2 a bellpepper (any colour of your choice)

approx 7 tblpns of grated cheddar

1 cup of finely chopped spinach,

8 to 10 leaves of fresh basil (chop these just before adding to the eggs)

salt and pepper to taste

Method:

Pre-heat oven to 200 deg C

In a bowl break the eggs and add all the other ingredients to it. From the cheese add only half of it and keep the rest for spreading on top. Season well with salt and pepper

Grease a oven proof glass dish and pour the mixture into it. Place in hot oven. It takes about 20 minutes to cook . After 20 minutes (or when the fritatta has begun to set) open the oven door, partially slide out the dish and sprinkle the rest of the cheese on top.

Return the dish to the oven and cook further until the cheese melts and turns slightly golden.

Let it cool slightly before cutting it into triangular wedges. This dish can be eaten at breakfast, lunch or supper. It can even be carried on a picnic.

Try it ! You will love it!

Soft Boiled Egg with Toasted Soldiers (My Photo Entry to Click)

Sometimes the most simple things in life turn out to be the most beautiful . And this photo I took a few months back is a classic example of that. Eggs with toast ! Can breakfast get any simpler than that? But don't you feel like just picking up one of the toasted soldiers (that's what my son likes to call them) and dipping it in the soft egg to savour the delicious taste of the soft egg yolk? Come on , admit it.

So this is the pic I have chosen for the new photography event called Click which is being hosted by Bee and Jai at Jugalbandi .Since I started blogging my photography has improved by leaps and bounds and at the cost of sounding immodest I am going to say that I am proud of this picture .I hope the judges like it just as much.

I have captured this image on my Sony DSC-P73. This photo is part of a previous post I made in February this year. You can check it out here.

Wish me luck!!

Banana Pancakes (A Sunday Breakfast)

An ideal Sunday morning begins very late without any alarm to wake you up (I make it a point to not have any kind of time -keeping device at my bedside on Saturday night.) Now Sunday has to start with a very substantial breakfast and though my top favourites are and will always remain Sabudana Khichadi, Pohe and Idli Sambar I do also like the typical english 5 item breakfast of :

1.eggs (fried, soft-boiled,omelette,or scrambled) I love them in all these delicious forms

2.toast (ideally with butter, but not advisable since I need to count my calories)

3.beans

4.sauted mushrooms and ofcourse

5.delicious crispy hash browns

Accompanying all the above is a tall glass of juice. And that goes for all three of us. Even my 5 yr old adores it and enjoys it to the very last crumb. By the way let me tell you that he aspires to be a chef one day. At least thats the latest ambition. It could change any day as it keeps changing all the time. But till it lasts he constantly wants to help me in the kitchen. I have to leave some chappati dough for him to roll out the last chappati and then I have to seriously roast that chappati which he lovingly makes for his Daddy.

Another thing which he loves making with me are his favourite Banana Pancakes. He has a craving for these every now and then and I must admit I do not make them as often as he would like. His job is to slice the bananas with his plastic knife and also help me stir the batter. He so loves to stir the batter that sometimes I have a tough time getting the mixing bowl out of his grasp.

But it's fun ,the two of us making pancakes together. I know I'll remember these momonts when he grows up and his priorities change.

So here's the easy peasy way to make these lovely light pancakes . These are the American style small and fluffy ones:

You need:

1 cup plain flour,

1 egg,

1tblspn sugar,

3/4 cup milk,

1 small pinch salt,

1 tspn butter,

1/2 a tspn baking powder

Procedure:

Just mix all the ingredients together in a bowl ensuring that no lumps are formed. The batter has to be nice and smooth.

Heat a griddle (tawa)and coat with a thin layer of melted butter,

Now ladle out the pancake batter on the hot griddle ,

Don't spread it anymore than it naturally does.

Immediately place banana slices when the batter is still wet and had not yet set.

After about 2 mins on one side flip the pancake and cook for another 2 mins on the other so that the banana slices turn golden.

If you have a large griddle you can even cook 3 to 4 pancakes at a time.

To serve drizzle them with maple syrup or with plain simple honey.

A sweet start to a very lazy Sunday.

I would like to send this as my entry to Glenna's Fridge Full of Food for the WBB Event started by Nandita of Saffrontrail

Very important notice: For all those you can watch it : My apprearance on UKTV Food is on the 6th of September at 9.00 p.m . Name of the programme : The People's Cookbook

Wada Sambar (Just a Teaser)

Wada Sambar, originally uploaded by Anupama 72.

Methi Theplaa JFI-WBB Green Leafy Vegetables

A very big Hi !!!! after a very long time to all my friends out there. I am sure by now you guys think that I have stopped blogging for good and also wondering why . But that's not the case the dears. I am very much still into blogging but its only the fact that I have had no broadband connection now for almost a month and a half that has stopped me. Other wise wild horses couldn't keep me away from my blog.

I would also like to thank-you all for the wonderful comments you left on my photograph that got published in the newspaper. Well here I am back on my blog and feeling great about it.

A couple of weeks ago we went on a picnic . It was a group of 5 families and we had a ball. We all took loads of stuff to eat and the kids really enjoyed the day out. The weather is certainly smiling on England these days and we did make the most of one such glorious Saturday. My contribution to the picnic was this simple to make but all-time favourite snack of Methi Theplas.

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So let me share the recipe with you:

This recipe makes about 20 Theplas

3 cups whole wheat flour,

2 cups fresh methi (fenugreek leaves) finely chopped

2 tblspns besan (chickpea flour),

4 to 5 cloves of garlic crushed ,

2 tspns saunf powder (optional),

1.5 tspn chilli powder,(can be substituted with 2 green chillies very finely chopped,

1 tspn each of dhana-jeera powders,

1/2 tspn turmeric powder,

1 tspn sugar,

2 tblspns oil,

approx 1 tblspn salt,

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What next:

1. Mix all the ingredients and add just enough water to knead into a moderately soft dough.

2. Make around 20 balls of the same size.

3. Roll out one ball at a time into the size of a small paratha and roast on a hot tawa until light brown spots appear on both sides.

4. Once all the parathas or theplas are cooked brush oil on all the theplas. Let them cool and then store .

These theplas go well with sweet and sour mango or lemon pickle and curds. They are ideal to carry on a picnic or as a breakfast or tea time snack.

This is my entry to JFI-WBB Green Leafy Vegetables co-hosted by Indira of Mahanandi and Nandita of Saffrontrail. I think this JFI theme simply rocks.

A Very Eye-Catching Breakfast

Healthy Breakfast, originally uploaded by Anupama 72.

Is that a breakfast fit for a king or what !!! Well I really don't know what kings have for breakfast, but this is definitely a breakfast fit for me. Moresoever because I have put myself on a diet.

Yes from today I am really going to treat myself to the healthiest of foods and who knows maybe in a couple of months time I'll show you my before and after photographs. Having said that I realise what a big challenge I am taking up. But I am sure it will be worth it.

So wish me all the best people. I need it.

Hash Browns ( My Entry to Jhiva for Ingredients)

Oh God ! I have probably missed this event. But Vaishali being the kind soul that she is will consider my late entry and let me be part of this event. I even got a book from the library which has 100 recipes only with potato as the main ingredient. I have had it now for 3 weeks but I managed to open it only today . There are some really scrumptious recipes in there, but the one which appealed to me is this simple one of Hash Browns which I just love to eat. Till now I had eaten only the store bought variety which are good no doubt , but today I made them at home for the first time and they were delicious. Do try them out and have them as part of a typical english breakfast or just as a tea-time snack . Anyway you eat it they are yummy. Now without any further delay I'll get down to the recipe.

I used:

2 large potatoes (peeled, par-boiled and grated)

3 tblspns oil,

1 small onion finely chopped,

salt and pepper to season,

dried parsley or fresh chopped chives to garnish.

What I did with all these:

1. Heat the oil in a heavy-bottom frying pan. When the pan is very hot spread the grated potatoes evenly into the pan. Press the potatoes down gently.

2.Spread the chopped onion evenly over the potatoes and cook over a medium heat.

3. Season generously with salt and pepper,

4. When the potatoes are browned from underneath make sections by cutting through with a pizza cutter or a sharp knife.

5. Turn over the hash in sections and cook again until the other side gets crispy and brown too.

6. Garnish with chopped chives or parsley and serve hot with loads of tomato ketchup.

Well thats all there is to it. Easy ,isn't it? And that below is the book from which I followed the recipe.

Simple ,Beautiful and Healthy Too (Soft Boiled Egg with Toasted Soldiers)

I have spent the last few weeks thinking hard about what would be the next dish that I would blog about. I kept thinking of all kinds of complex dishes that I could make. But thinking is as far as I got. I just could not gather the enthusiasm to cook any single one of them. I have been desperate to blog and the response and encouragement I have got from you guys and also from some of my friends here has been overwhelming, but I just kept drawing a blank.

But then it hit me. I mean it was right there staring me in the face and I had not seen it. Its food at its simplest and yet tastiest definitely worth blogging about. I made this soft boil egg and toast combo a few days back and it was fun to eat ordinary egg and toast in this way. The simple act of dipping the toasted soldier in the soft gooey yellow of the egg is fun.

Its a fun breakfast when you have the time and you can really take linger at the breakfast table.

Now for how to do it:

• There is actually nothing to it as we all know how to boil an egg. For those who have doubts :

• Place the egg /s in a suacepan of cold water with enough water to cover the eggs and bring to the boil. Once the water begins to boil ,its crucial that you boil it further for exactly two and a half mins and no more. Switch off the heat and plunge the eggs in cold water for about 10 secs.
• Place the egg then in an egg cup and with a sharp knife just cut away the top part of the shell so you have a nice opening on top of the egg to dip the toast in leaving the rest of the egg intact.
• Toast some bread slices and butter them and then cut into thin strips. There you have your toasted soldiers. Sprinkle some salt and pepper over the egg and getting dipping.

An idea by Nigella Lawson:As an alternative to toast you could also dip asparagus tips in the soft egg. Its delicious.

Corn and Mushrooms on Toast for Breakfast

Corn and Mushrooms on Toast, originally uploaded by Anupama 72.

Weekend mornings you would normally see some kind of bready-eggy preparation on my breakfast table. Anything with eggs is fast to make, nutritious and well liked by all of us. In fact when I see the amount of eggs my family eats I sometimes feel it would be a good idea to open a poultry farm. So when I saw that I was out of eggs last week I knew I had to come up with something really interesting for breakfast. So instead of scrambled eggs I made scrambled mushrooms (if you can call it that) on toast. I tried it for the first time and fortunately it was a well recieved by the husband and the son. Its the simplest thing in the world to make and very very tasty.

What you need:

10 to 12 mushrooms (wiped or washed clean and chopped )

1 medium onion,

3/4 cup sweet corn,

1 green chilly deseeded and chopped fine,

1/4 cup finely chopped spring onion,

oil for cooking,

a few drops of lemon juice,

1/2 tspn pav bhaji masala

salt to taste,

cheese as garnish.

What to do:

• Heat the oil in a pan and saute the onion and chilly till onion is nice golden brown,
• Add the mushrooms and saute till mushrooms lose all their moisture and are completely dry,
• Add now the corn, pav-bhaji masala, salt, and stir thoroughly,
• Cook this for a couple of minutes. Just before switching off the heat sprinkle the spring onions and add the lemon juice.For serving toast a couple of slices of bread and butter the toast. I cut the slices into round shapes.
• For a christmas breakfast you could cut out the bread into christmassy shapes with different cookie cutters. Top the toast with the mushrooms and garnish with grated cheese.
• Serve hot and crispy.
• This is my second entry to Nandita's WBB8 Christmas Breakfast Special. I hope you like it Nandita.