Seduce Your Tastebuds

Seduce Your Tastebuds

Sunday, 22 January 2017

Kids Lunch Box Series #12 | Quick Peas Pulao and Onion Raita

This is one of my favorite lunch box click which was taken one hurried morning just a few minutes before the school van came to pick up the kids. I just wanted to post this on instagram so thought a quick click will do.But I liked it so much that I have decided to post this for the series as well.

In The Box

Onion Raita

  •  For the raita, take lukewarm milk in the lunch box container, add salt and mix. Add chopped onion and a little yogurt starter [ the previous day's curd] and sprinkle a little chili powder / chaat masala,a little chopped coriander.Cover and keep in the lunch bag. The curd will set by the time the kid has lunch.

Saturday, 21 January 2017

Vegetable Kholapuri Masala Recipe

This month the Recipe ReDux team chose this as the theme -

Budget Eats 
 How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017.

I came up with this simple meal that consists of Roti and a vegetable Kholapuri Masala. Since I could not calculate the individual ingredients cost, I am comparing it with the one we get in restaurants around here.

In my part of the world, this meal would easily come around INR 250-300.But when cooks the same meal at home, it is not only cost effective[the quantity at the restaurant will be sufficient for 2 but this meal served 4!], the meal is more nourishing and hygienically prepared.

The gravy sounds exotic here in the South but it is very easy to prepare at home!
Ever since Pradnya shared the Kohlapuri masala, I have been using it in dry curries and gravies. This masala is from the Maharashtrian Cuisine and is a flavorful blend of spices.

I used this spice mix to make the famous kohlapuri masala with vegetables. The kids were first wondering about the mix and later after a few bites with Roti liked it a lot and I have made it a couple of times after this too!

I used:

Mixed vegetables - I used Carrot [1], Beans[10],potato[1], cauliflower[1small].You can also add green peas if available.
Onion-1, large, finely chopped
Garlic-2 pods, chopped
Ginger- 1" piece, chopped
Tomato-1, chopped
Capsicum,1,small ,julienned
Kohlapuri masala - 2 teaspoons [adjust to taste]
Salt to taste
Coriander leaves to garnish
Oil- 1 tablespoon

Take the chopped vegetables in a pressure cooker and cook al dente. Once the pressure releases, strain the vegetables and keep aside. Use up the liquid in soups / store in refrigerator to use in the place of vegetable stock.

Heat oil in a pan and add the onion and saute till translucent.Add ginger and garlic and cook for a few seconds. Then put in the tomato and after a minute add capsicum and stir. Add a cup of water.

Once the mixture comes to a rolling boil, add the kohlapuri masala and salt.mix well. Tip in the vegetables and simmer for 5 minutes till it thickens a bit and comes together. Finally add chopped coriander leaves and remove from heat.

Serve with curry with Roti / Chapathi...

Bon Appetit....

Thursday, 5 January 2017

Oats Paniyaram

Our family is a bit partial when it comes to paniyaram. We can have it for breakfast, as a snack and even for dinner.I have a soft spot for Oats. So combining these two, I made these Oats Paniyarams and served it with coconut chutney and it was washed down with a a cooling Cucumber and Mint flavored buttermilk.We don't prefer heavy dinners in Summer and these type of light dishes looks perfect!

While you are around here, take a look at the other recipes with Oats and indulge on a delicious and nutritious meal.

This post is for Blogging Marathon #7, Week 1 ,Day 1, and the theme I have chosen for this week is Vegetarian Dinners.

I used:

Quick Cooking Oats- 1 cup
Chili powder- 1/2 teaspoon
Salt- to taste
Chopped curry leaves- a few
Buttermilk - as needed
Oil- 1 teaspoon
Mustard- 1 teaspoon
Chana dal- 1 teaspoon
Urad dal- 1 teaspoon
Onion -1, finely chopped

Take the oats in a pan and roast it on low flame till fragrant.Take care not to burn the oats.Cool and powder to a semi coarse powder.

Take the powdered oats in a bowl and add salt, chili powder and curry leaves.Mix and add buttermilk little by little to make a thick batter.

Heat oil in pan and add the mustard, urad dal and channa dal. When teh mustard pops and dal turns brown, add the onion. Saute till the onion turns translucent.Pour this into the batter and give it a mix

Heat a paniyaram pan and smear oil in the moulds and drizzle a little oil[optional]and cover and cook for a few minutes. The sides will turn crisp.Gently remove the paniyarams from the moulds and turn them over using a spoon / skewer. Once both sides turn crisp, remove from the pan and repeat for the remaining batter.Serve with a side of your choice

 We had it soaked in sambar, sprinkled with a little sev, and a small bowl of coconut chutney.


Bon Appetit...