Sunday, 31 May 2015

Broccoli Stem Soup

I ordered broccoli stems from They were quite fibrous and difficult to chop. So, I could'nt think of anything else but a nice warm soup!!! It turned out very tasty and everyone at home liked it. Here is the recipe.


Broccoli stems - 1/2 kg
Onions - 2
Cloves - 2
Cinnamon stick - 1/2 inch
Bay leaf - 1
Garlic flakes - 5
Oil - 1 tsp
Water - 1 or 2 cups


Pressure cook broccoli stems, onions, cloves, cinnamon and bay leaf for 3 whistles. Check if the broccoli stem is well cooked. If not, pressure cook for more time till it becomes soft.

Grind to a fine paste and sieve. Crush garlic in a mortar and pestle. Roast the crushed garlic in a tsp of oil and add to the soup. 

Add water and bring to a boil. Add salt and pepper to your taste.

Submitting this recipe to "Credit Crunch Munch" and "No croutons required"

Mango Menaskai

Recipe for Kadubu idli with Tangy Mangalorean Sambar (Also called Menaskai)

The mango season is here and we are all always looking for something new to do with mangoes. Here is a special recipe from the kitchens of udupi which is always a hit with my friends and colleagues. Kids will also love this sambar(gravy) because of the tangy and sweet taste.

Ingredients for the gravy:

Black gram Dhal – 1 tsp
Red Chillies         – 5 to 6
Fenugreek seeds – ½ tsp
Coriander seeds  – 1 tsp
Curry leaves         - 7 to 8
Jaggery                 – a lemon sized piece
Coconut grated   – 1 cup
Sesame  seeds     – 1 tbsp
1 raw mango - cut into cubes
Tamarind - a small marble size piece (very little is required as the raw mango is already sour)
Salt to taste

Method of preparation for the paste:

Fry sesame seeds without oil till it turns brown.

Fry the black gram dal, red chillies, fenugreek seeds and  coriander seeds with refined oil till good aroma comes and keep aside. 

Add coconut towards the end and fry for a few more minutes. Grind to a fine paste.

Cut the mango into square pieces and boil in water with turmeric powder, tamarind and jaggery till it becomes soft. 

Add salt when it is 50% cooked.  To this, add the prepared paste and bring to a boil. Fry  curry leaves in coconut oil and add to the gravy.  

Serve hot with Kadubu idli or just plain rice.

Ingredients for the Kadubu Idli (steamed rice cakes)

Idli batter – 2cups
Ghee - 2 tbsp

Grease the idli tumblers with ghee and add idli batter and steam for 10 to 15 minutes.

Serve the idlis with the tangy mangalorean sambar.

Note : You can also make Menaskai with pineapple, capsicum/bell peppers, bitter gourd/karela. You just need to adjust the tamarind and jaggery based on the vegetable/fruit you are using.

Sending this recipe to "Simple and in Season".

Saturday, 30 May 2015

Green Moong Subzi

Green Moong Subzi

Recipe inspired by my Mom.  

This recipe reminds me of childhood. My Mom used to make this for rotis and we really used to enjoy eating this. This is a very healthy,tasty, protein rich vegan recipe. Do try this and let me know your comments.

Recipe source : Mom

Prep time : 15 minutes

Cooking time : 30 minutes

Serves : 5

Serve with : Rotis/phulkas/rice/any indian bread

Ingredients :

1 cup green moong / green gram
2 medium sized tomatoes
2 medium sized onions
1 teaspoon ginger-garlic paste
1 green chilli
¼ tsp turmeric powder
½ tsp dhania powder (coriander seeds powder)
½ tsp jeera powder (cumin seeds powder)
1 tsp garam masala powder
1 tbsp lemon juice
Coriander leaves to garnish
Salt to taste


Soak green gram overnight in water and pressure cook for 3 whistles.

In a pan, heat oil and add onion, ginger garlic paste and green chilli paste.


Once the onions become brown add tomatoes, dhania powder and jeera powder. Cook till tomatoes become soft.

Add cooked green gram and mash slightly to get a gravy like consistency. Add garam masala and cook for 5 mins. Switch off gas and add lemon juice and coriander leaves. 

Serve hot with rotis or rice.


Sunday, 17 May 2015

Envelope Rotis

Envelope Rotis

Here's a recipe adapted from my favourite food author - Tarla Dalal.


1 tsp oil
1 sliced onion
1/2 cup thinly sliced baby corn
2 cups thinly sliced red, yellow and green capsicum
1 tsp finely chopped garlic
1 tbsp mixed herbs
1 tbsp chilli flakes
Salt to taste
1/2 tsp oil for cooking
Roti dough (to make 4 rotis) (mix 1 cup of wheat flour with required amount of water and salt to form a soft but firm dough).


Heat the oil in a wok or a non-stick pan, add the onions and garlic and sauté on a high flame for a minute.

Add baby corn and capsicum and sauté on a high flame for another 2 minutes.

Add the chilli flakes, mixed herbs and salt and mix well. Sauté on a high flame for another 30 seconds.

Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.

How to proceed

Roll out a roti and place on a flat and dry surface.

Place a portion of the mixture in the centre, fold 2 opposite corners of the roti over the filling, overlapping them slightly. 

Now fold the remaining 2 sides to seal the stuffing well.

Heat a non-stick tava (griddle) and cook the envelope, using 1/8 tsp of oil, till they are golden brown in colour from both the sides.

Repeat with the remaining rotis and stir-fry to make 3 more envelopes.

Serve immediately.

Note :

Alternatively you can roll up the filling in tortillas.

Submitting this to "Meat free mondays" and "Recipe of the week".