CHILLI BUTER MUSHROOMS

Chilli Butter Mushrooms, easy and super quick dish which makes a meal. Pysillium husk and almond meal can be replaced with corn flour / maida and for the crunch bread crumbs can be used. Heres a quick video of the same.

Ingredients:
Mushrooms - 1 pkt
Pysillium Husk - 1 tsp
Almond Meal - 1 tsp
Garlic - 3 pods, chopped
Ginger - 1 tsp, chopped
Green Chillies - 1, chopped
Red Chilli Flakes - 1/2 tsp
Pepper - 1/2 tsp
Salt - 1/2 tsp
Spring Onion
Butter - 2 tbsp

Method:
Wash Mushrooms thoroughly, slice it, mix pysillium husk, salt, pepper

Melt one tbsp butter in a pan, cook mushrooms until they browned and remove it.

In the same pan melt another tbsp butter, add garlic, ginher, green chillies until they turn crunchy,

Add diced onions, capsicum, pepper, red chilli flakes, salt add mushrooms and sprinkle spring onion.

Achari Dahi Sabzi recipe | How to make Achari Dahi Sabzi

Achari Sabzi, simply means pickled veggies which could be interpreted as sabzi made with pickling spices. A bit lengthy list of ingredients but totally worth attempting it once in a while. Traditionally this is made with more tomatoes and yogurt for the extra gravy consistency and for the creaminess. I kept them bit low to suit my Low carb meal plan. Have shared the making video above.

Ingredients:
Brinjal - 4, cubed
Boiled Cauliflower - 1 cup
Capsicum - 1/2 cup
Onion- 1
Tomato - 1
Ginger garlic - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder -1/2 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder - 1/4 tsp
Ginger powder - 1/4 tsp
Fennel powder - 1/4 tsp
Salt - 1 tsp
Hung Curd/ Greek yogurt - 1/4 cup
Mustard - 1 tsp
Cumin Seeds - 1 tsp
Methi, Onion seeds -1/4 tsp each
Red chillies - 2
Fennel -1/2 tsp
Ghee - 2 tbsp

Method:
Melt 2 tbso ghee in a pan, splutter mustard seeds, cumin seeds, fennel seeds, onion / nigella seeds, fenugreek seeds, 2 red chillies and sauté on a medium flame for a few seconds.

Saute onion, ginger garlic and saute well. Add the pureed tomatoes, mix well add spices and cook until ghee starts to seperate.

Add brinjal cover and cook for 2 minutes, add boiled cauliflower, capsicum cover and cook in low heat for 4 minutes.

Add yogurt / curd mix well and sprinkle fresh coriander. Serve it hot with rotis or parathas.

PANEER POLLICHATHU

A Kerala delicacy, recreated in a Vegetarians favorite Paneer. Here's the quick preparation method of the paneer pollichathu. Well marinated Paneer rolled in to a spicy masala and cooked in banana leaf.

Ingredients:
Paneer - 200 grams
Kashmiri chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4
Lime juice - 1 tbsp
Water - 1 tbsp
Salt - 1/2 tsp

Cut paneer into half, mix all of the above to thick paste and spread it on the paneer and allow to marinate for 30 minutes minimum.

Heat 2 tbsp oil in a pan and fry the paneer quickly on each sides for about 30 secs on each side, remove the paneer. This step can be skipped it's totally our choice.

To the same pan with oil saute
Onion - 1, chopped
Ginger n garlic paste - 1 tsp
Green chilli - 2, slit
Tomato - 1, chopped
Curry leaves - 2 sprigs
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt - 1/2 tsp

Until the oil starts to separate.

Toss the banana leaf on the open fire, place a big leaf first and then a smaller leaf, place some masala, paneer piece and cover it with some more masala.

Fold it gently and wrap it like a parcel with a thread or like I used tooth picks.

Heat a tsp oil in a pan and place the parcels, in lowest heat for 2 -3 minutes approximately cover it, turn it and allow to sit for another minute and remove from heat.

Enjoy the spicy paneer pollichathu..

SPAR HYPERMARKET at VR Mall, Chennai

The new Spar Hyper Market at VR Mall, Annanagar, Chennai has opened up it's sprawling store with almost all the home needs. Having been invited to have a first on shopping experience, I made my way into the store and yes, it turned out to be an exciting experience right from the word GO.

It had so much to offer!!! Each sections neatly divided, with informative staffs to help us. My first stop was at the Grandma’s Corner with authentic South Indian podis and pickles. Importantly forgotten ingredients like pirandai podi, maangai inji oorukai, thoothuvalai podi and much more. 

Farmers market with fresh veggies and fruits at wholesale market prices. Special counters for exotic vegetables and fruits from around the world at reasonable prices compared to online stores. 

Dry fruits and nuts section, groceries sold package free, easy buy section for clothing, sweet home for home furnishings & home appliances. This is the place were i cldnt stop myself from picking props for my blog. Great deals and offers on glass ware and copper wares. 

                                                   

                                         

Kitchen which has live counters of Indian snacks and Chats and fresh juice counter for quick grabs during shopping.

                                       

                                      

  

The self check out counters for quick billing, the shopping experiencing was great with customer friendly staffs, ample parking facility. Have fun shopping and please do carry your own bags and containers / ziplock bags to buy groceries in bulk.

BADAMI PANEER RECIPE

Badami Paneer, creamy Indian Curry dish made without cream. Almonds brings in all the nuttines to the dish and makes it delectable. Almonds / Badam can be replaced to Cashew nuts when made for kids especially. This makes complete meal by itself for Keto / Paleo / LCHF dieters. 

Ingredients:
Almons / Badam - 20 nos
Paneer - 200 grams
Green Capsicum - 1/2 (optional)
Onion - 1, medium
Tomatoes - 2 , medium
Ginger - small piece
Garlic - 3 pods
Bay Leaf - 1 
Cardmom - 1
Cinnamon - small stick
Ghee / Butter - 3 tbsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/2 tsp
Kashmiri Red chilli powder - 1 tsp
Salt as required
Coriander leaves

Method:
Soak almonds overnight in enough water. Next day discard the water peel the skin of 10 almonds and thinly slice them. Grate the tomatoes, cube the paneer, capsicum. 

Make the masala with remaining almonds, onion, ginger, garlic to smooth paste.

Heat ghee in  pan saute the paneer, capsicums if using until crispy and set aside.

In the same pan saute bay leaf, cardamom, cinnamon stick, masala in lowest heat until it thickens and dries up.

Add the tomatoes, spice powders with salt mix well and cook in medium heat, if you prefer a thin gravy at this point 1/4 cup water can be added.

Ad capsicum, paneer cover and cook for 6- 8 minutes. Add fresh coriander, sliced almonds mix and serve hot.

LCHF (LOW CARB) / KETO ADAI

Missed my favorite South Indian dishes in my current Low carb high fat diet (LCHF) especially Idli & Dosas. Tried making coconut flour dosa and it turned to be a disaster, it happened well before any detail research about the flour. 

Made a instant Keerai Adai Dosai, with paneer, coconut flour, and the saviour physillium husk which acts the binding agent. Traditionally we use murungakeerai / drumstick leaves it was not in season, so made with green amaranthus. 

Ingredients:
Paneer - 200 grams
Coconut Flour - 2 tbsp
Pysillium Husk - 1 tbsp
Yogurt / Hung Curd - 2 tbsp
Any Greens - 1/2 cup, finely chopped
Turmeric Powder - 1/4 tsp
Red chilli flakes - 1/4 tsp
Jeera / Cumin seeds - 1/4 tsp
Pepper, crushed - 1/4 tsp
Ginger - 1/4 tsp, grated
Hing
Salt
Ghee

How to make:
In a mixer add paneer, coconut flour, pysillium husk with yogurt and blend to a smooth paste. Do not add more water if its not turning into a paste.

Transfer to a bowl add all other ingredients except for ghee, and mix to dough consistency until well combined.

                       

Brush ghee / oil on a parchment paper / plastic sheet pinch a ball sized dough flatten it with palms, round the edges and transfer to a heated tawa and slowly cook on both the sides with ghee.

Made faux sambar (no dal) and sunflower seeds chutney to go with it.

ZUCCHINI TOTS | HALLOUMI CHEESE FRIES (Low Carb / Keto)

These amazing baked cutlets / tots made with zucchini and Halloumi Cheese fries were a bomb. We had a small snack party for couple of our friends at home and served them with these delicacies. They were surprised to see these fat loaded snacks at our place. Gave them a short briefing on our low carb / keto diet plans and it got them puzzled, oh yes thats how these low carb and keto plans work. Except the hot sauce everything was homemade and low carb / keto friendly snacks.

Check out these yummax recipes. These are not traditional recipes so no hard rules on use of ingredients. Have used whatever was available in my pantry. Garlic powder and zaatar were used cause i wanted to finish them off before they could expire. Just go with simple and readily available ones.

Ingredients for Zucchini Tots:
2 cups - Shredded Zucchini
2 tbsp - Cheddar Cheese
1 tbsp - Flax powder / Egg 1
1 tbsp - Almond Meal
2 tbsp - Onions
1 - Green chilli
1 tsp - Grated ginger
1 tsp - Garlic powder
Salt as required
Red Chilli flakes as required
Pepper Powder as required

1 tbsp - Fresh Coriander

Preperations:

Grate zucchini transfer to a cheese / muslin cloth and allow the water to completely drain from it.

Grind almonds to fine powder, grate cheese.

Mix flax powder to water and make a sticky paste out of it which is the egg replacer.

Chop Onions, green chilli, grate ginger, coriander for use.

                         

Mix all of the above to a dough without adding any water.

 

Roll into tiny tots/ flat them as per your desired consistency and bake them in preheated oven for 20 - 25 minutes at 200 C. Take them to the top rack for last 5 minutes for more crunchier one.

Ingredients for Halloumi cheese fries:
200 gms - Halloumi Cheese
1 tbsp - Flax Meal
1 tbsp - Almond Flour 
Salt
Frying Oil / Butter 
as per requirement below spices can be added or omitted
Garlic Powder
Zaatar
Red Chilli powder
Black Pepper powder


Thinly slice halloumi cheese and mix them with the spices until they coat well.

                            

Mix them with a tbsp oil so that it coats well and allow to marinate refrigerated for 30 minutes minimum. 

                               

Pan fry them in olive oil / butter / any oil on both the sides until they turn crispy.


Serve with a side of Homemade Mayonnaise.

Mayonnaise Recipe:

1 cup - Fresh cream

3 tbsp - Olive oil

Salt

Black Pepper

1/2 tsp - Italian herbs

1/2 tsp - Garlic powder

In a processor / beater blend  until it turns thick n creamy. 

(any choice of herbs / flavorings can be added, garlic powder, herbs can be skipped too.

Low Carb / Keto CURIED CAULIFLOWER SOUP

My yesterdays lunch had Curried Cauliflower Soup,

Methi Paneer Bhurji, Bhindi do pyaza and a simple Creamy Cucumber Salad. After a super exhausting workout i needed these to fill my self. This soup makes a meal by itself with some more fat addition. Its a spicy Indian version not the boring bland one.

Recipe for Curried Cauliflower Soup:

1 medium, - Cauliflower cut into florets and par boiled

1 no - Onion, sliced

1 cup - Veg stock / coconut milk / water

2 pods - Garlic, chopped 

1/4 tsp - Turmeric powder

1/4 tsp - Jeera powder

1/2 tsp - Red chilli powder 

2 tbsp - Coconut / Olive oil / Ghee / Butter

Salt 

Few chopped coriander

How to make:

In a pan melt the fat, add garlic onions saute until color changes.

Add cauliflower, spices with salt and slow roast until cauliflower turns crunchy n bit charred.

Allow to cool, make a smooth paste by adding some water.

Transfer to the pan add the paste, coconut milk / veg stock / water bring to a gentle boil in low heat and switch off.

I used half cup coconut milk and half water.

LCHF / KETO FLAX ROTI

In my current LCHF (low carb high fat) diet plan the major missing is rice and secondly roti. Found a perfect alternative for roti recipe from here. With just 1 gram net carbohydrates these are ideal to go with any subzi / gravy / curries.

Ingredients for plain roti:
1 cup - Ground flax
2.5 tbsp - Psyllium husk powder
1/2 - Salt
1 cup - Water

Method:
Grind flax seeds in a mixer jar until smooth, do not allow the jar to become hot. Grind in portions if possible.

Add flax meal, salt, psyllium husk mix it a bowl

Bring water to good boil add to the mixture use a spoon / wooden spatula mix it, first it may be watery.

In few minutes it will harden up immediately. Do not allow to cool or dry, it has to be rolled immediately.

Divide in to portions, spread ghee / oil on a parchment paper / silicone mat / plastic sheet place the dough put another paper / sheet on it and roll it to 2mm thickness.

Remove the paper / sheet from the top, you can also use a sharp edged plate to cut them into perfect shape and remove the excess dough.

Heat a tawa take the mat and slowly invert roti on the tawa without breaking.

Cook on both the sides in medium heat with ghee / oil.

Spread oil / ghee and cook on the other side.

For the stuffed paratha:
Prepare the roti base as above, prepare the stuffing. Place the dough on the sheet pat it into a small disc place the stuffing, close the sides, place another sheet and roll it and cook as usual.

For methi paratha:
Add finely chopped methi leaves / veggies of your choice, chilii powder, jeera powder before adding hot water to the dough. Knead as usual and cook on a tawa.

For Kathi roll:
Same as above prepare the roti, add whisked eggs on the tawa, once the sides starts to cook add the roti on top allow them to stick together, flip the roti place your fillings.

EGGLESS ALMOND COOKIES

Low Carb / Keto cookies, for the weight watchers and dieters. Easy and sooper quick to make all that is needed is some patience to relish them. With bullet proof coffee this makes a perfect morning breakfast by itself.

Ingredients:
1 cup - Almond flour
1/2 cup - Coconut flour
4 tablespoon - Coconut Oil
2 tablespoon - Unsalted Butter
2 tbsp - Sweetener of choice (optional)
1/2 teaspoon - Baking powder
1 teaspoon - Vanilla essence
Fat pinch salt
Fat pinch Cardamom powder (optional)

Method:
Preheat the oven to 180 C, place a silicone mat / tray.

In a bowl mix the dry ingredients, add vanilla essence, butter and mix until it forms a crumbly mixture.

Add coconut oil little by little until the dough becomes wet and forms into a shape when we hold it in hand.

Do not pour the entire oil at once, just slowly mix it. Stop adding oil once you find the dough comes to rolling consistency. You may not need the entire oil lot, but just keep it handy. Depends on the flours brand.

Roll in small balls and place on the sheet and flatten with a fork.

Bake until the cookies turn slightly brown on top and firm, for approx 15 - 18 minutes.

Allow the cookies to cool and store in air tight container.

Best to consume the next day so that they harden a bit and dont crumble.

NOTES:
Since these are gluten free perfect shapes without crack is not possible, could be with eggs..

Even without sweetener these cookies taste great, the nutty flavors from the almond and coconut flour does the trick.

Made with coconut flour and not with desiccated coconut which is sweet.

Perfectly works from dieters in Keto / Paleo and LCHF.

Olive oil can be used in place of coconut oil, butter can be skipped and made completely with oil.

If using salted butter is used ignore salt.

Can be made with single flour as well, since i had last few of coconut flour added to it.

Sichuan Chilli Sauce | Easy Homemade Sichuan Sauce | Sichuan Paneer | Sichuan Peppers

Sichuan Chilli Sauce makes amazing number of recipes made using Sichuan Peppecorns. This variation of pepper can be just used like black pepper powder but gives that nice zing as well as a flavorful spiciness to the recipe. Attempted making a Chindian style sauce to suit our liking. Used Kashmiri Chillies for the color and Long Red Chillies for the Spiciness along with Sichuan Peppers.

Ingredients:
2 tablespoons - Sichuan peppercorns
10 nos - Kashmiri Red Chillies
10 nos - Long Red Chillies
10 pods - Garlic
1 tablespoon - Ginger
4 tablespoon - Peanut / Sesame Oil
1 teaspoon - Salt

To make the sauce:
Pour hot water in to a bowl and allow chillies to completely soak in for an hour.

Fry the sichuan pepper corns in oil until smoky and set aside.

Make a smooth paste of the drained red chillies by scrapping the sides of the mixer and remove them. Add the peppercorns grind it to coarse powder and remove it.

In to the oil add garlic, ginger saute well add chilly mixture, pepper corns mix, salt and cook until the form a mass and the oil starts to leave the sides.

Cool it completely and transfer to air tight container. It stores well in refrigerator for a month. 

This sauce can be used to make many dishes, the one i made today was Sichuan Paneer.

Pan fry Paneer cubes until crunchy in a tablespoon peanut oil, remove it add cubed onions, bell peppers, tomatoes, 2 nos slit green chillies sauted them add roasted paneer cubes, tablespoon of sichuan paste, some salt gave a good toss and served it hot.

This sauce can be used to make spicy rice variations with veggies and soya granules too.

Delhi Style Kulcha | How to make Kulchas at Home | Plain Wheat Kulchas | Matar Kulcha

These typical Delhi Street Style Matar and Kulcha had always made me crave whenever i came across the picture on any social medias. No way this is a replica of those gorgeous ones but yet a fulfilling feeling when i made these at home. Kept it guilt free by making with wheat / atta and didnt made it drip in ghee / butter. Also baked it to give that bread feel, its easy to make in stove top too. Have tried with baking soda / powder which is a easy task but yeast brought in that perfect texture which i was looking for.

Served these soft wheat Kulches with Matar Chole, Kachumber thinly sliced, Haree Chutney and Fried Green Chillies and Mango Lassi.

Ingredients:
What Flour - 2 cups
Semolina / Sooji - 1/4 cup
Instant Dry Yeast - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Curd / Yogurt - 1/2 cup
Oil - 1 tablespoon
Warm Water as required to mix the dough

Method:
Mix all of the above in a deep bowl and make into soft dough.

Cover and allow to raise for 1 and 1/2 hours - 2 hours or until it almost doubles in size.

Divide into equal sized balls roll into medium thick sprinkle and press it on the top with fresh coriander and nigella seeds or as per your wish and allow to raise for 10 minutes.

Mean while heat the Oven to 180 C for 10 minutes. Place the small discs on to the tray or oven plate leave ample space to raise and bake for 10 - 15 minutes or until the crust turns into brown.

Remove and apply ghee / butter or just simply serve it. Bake the remaining kulchas and serve it hot with matar chole.

AAMRAS RECIPE

Aamras is one of the most desired dessert at North Indian Homes this mango season. Lightly chilled aamras and hot fluffy pooris are match made in heaven. Alphonso variety mangoes are the much preferred to make this dish. These mangoes are naturally sweet and addition of sugar is not a necessity. If its bit sour powdered jaggery / brown sugar / honey couple of tablespoons would help maintain the sweetness.

Organically ripen mangoes are widely available in super markets its is safe to buy them though they are slightly on a higher price.

Ingredients:

2 large - Mangoes

1/4 cup - Brown Sugar / Jaggery powdered

1/4 cup - Milk / Water

1/2 tsp - Cardamom powder

1/3 tsp - Saffron strands

Instructions:

Peel the skin of the mangoes and puree the pulp with brown sugar / jaggery and milk / water until smooth in a blender.

Transfer to a bowl add cardamom powder, saffron strands give a good mix and refrigerate for half hour.

Serve with hot poori / chappathi of your choice with chilled aamras.

PANEER MAKHANI

Paneer Makhani, is sooper easy to make and delicious restaurant style dish. A flavorful recipe with minimal ingredients, still a rich creamy dish it makes. Pan frying the paneer cubes makes and adding to the gravy makes it crunchy yet soft insde. 

What you need:
Paneer - 1 pkt
Onion - 1 no
Ginger - 1 tsp, grated
Green Chilli - 1 no
Tomato Puree - 1 cup
Red Chilli Powder - 1 tsp
Jeera Powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt - 1 tsp
Kasuri methi - 1 tsp
Butter - 1 tbsp
Oil - 1 tsp
Cumin seeds - 1 tsp
Full cream milk / fresh cream - 1/2 cup

How to make:
Pan fry paneer cubes in oil until crunchy on all sides remove and set aside.

In the same pan heat butter splutter cumin seeds, make a paste of onion, green chillies, ginger and add now to the pan and cook until raw smell leaves. 

Add tomato puree, chilli powder, jeera powder, salt mix well and cook in medium heat until it thickens. 

Place the fried paneer cubes, add garam masala,  give a gentle mix add milk / cream whatever you using give a mix and switch off the heat. Add crushed kasuri methi and serve 
hot.

This was our todays lunch box, in it Ragi roti, Paneer Makhani, Bindi Sabzi, Sprouts Salad, Lassi for snacking.

PUFFED BAJRA BHEL

Puffed Bajra bhel is with mild masala flavored and it is completely gluten free. This savory Bajra works well as a perfect evening snack for kids. You also get plain Puffed Bajra and other variety of puffed millets too in Organic Shops. I went in for a mildly flavored bajra with very little chilli powder, grama masala and salt.  Un flavored puffed millets can be used as a morning cereal when added with milk, nuts and fruits.

They make a healthier option than the artificially flavored cereal flakes sold in shops. Including of millets in diet is a much necessary requirement for a fitter n better lifestyle.

Replaced papdi with millet flakes which gives the same crunchy texture to the bhel. Also added sprouted moong for protein intake. Potatoes can be avoided if you feel than you dont need more carbs to ur day. Green chutney n tamarind chutney were in stock so just chopped everything, mixed them and my healthier, tastier bhel was ready in minutes.

Ingredients:
Puffed Bajra - 2 cups
Millet Flakes / Papdi - 1/2 cup, crushed
Sev - 1/2 cup
Moong Sprouts - 1/4 cups, cooked
Potato - 1 cup, boiled n mashed
Onion - 1 no, chopped
Tomato - 1 no, chopped
Green chutney
Tamarind chutney
Coriander Leaves
Lemon juice
Chaat masala

How to make:
In a deep bowl add onions, tomatoes, potato, sprouts, green chutney, tamarind chutney, chaat masala, lemon juice and toss them well. Now add puffed bajra, millet flakes toss them well.

Transfer to individual plates, top with sev, fresh coriander and serve immediately this puffed bajra bhel.

Kachhe Kele Kofta Curry | Raw Plantain Kofta Masala

Kachke kele ke kofte / Raw Plantain / Vazhakkai Koftas in curry makes a welcome change to usual dal for Indian breads. It also makes a great snacking option for evening. Some koftas can be reserved and added to a spicy gravy for dinner time. Dry fruits and nuts can be stuffed inside the koftas for the kids, and any other untouched vegetable like beets / greens can also be added with the koftas. 

This was the lunch box that was packed today Raw Mango salad with a spicy ripe red chilli dressing, Phulkas, Kofta Masala, Orange and Mint Infused water.

For the Koftas:
Raw Plantain - 1 no
Red chilli powder - 1 tsp
Coriander Powder - 1/2 tsp
Jeera Powder - 1/2 tsp
Green Chillies - 1 no
Hing
Salt

For the Stuffing:
Paneer - 1/2 cup, crumbled
Red chilli powder - 1/2 tsp
Black pepper powder - pinch
Salt 
Fresh coriander - 1 tbsp

For the Masala:
Onion - 1 no
Tomatoes - 2 nos
Green Chilli - 1no
Ginger
Red Chilli powder - 1 tsp
Garam Masala - 1/4 tsp
Salt
Oil - 1 tbsp
Jeera - 1 tsp
Milk / Fresh Cream - 1 /4 cup
Fresh Coriander

How to make:
Peel and roughly chop raw plantain, pressure cook for 5 hisses with salt. Once cooled, mash well add the spices knead to soft dough, make into small balls and set aside.

Prepare the ingredients for the paneer stuffing divide into equal small sized balls. 

Stuff the paneer balls in to the plantain balls roll it into kebab shape / or just rounds, roll on rice flour and pan fry them until crispy. It can be deep fried too.

Heat oil in a pan, add jeera, onions saute well. Add pureed ginger, green chillies, tomato mixture. 

Add the spices, salt, cook until the gravy turns thick add milk / cream.

Place the koftas in to the gravy and serve it hot. If its to be served later add the koftas just before serving.