Blueberry Chia seeds coconut cake

How about a healthy cake recipe? According to me all homemade cakes are healthy! Having these in the pantry helps when the 3pm snack timer goes off in your brain. Its better to have this than having a few store bought cookies or fried snacks.

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- Chia seeds - 2 tbsp 

- Blueberries - 100 gm

- Coconut flakes - 1/4 cup

- Eggs - 2

- Milk - 3 tsp

 Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too.  

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in blueberries, coconut flakes and chia seeds. Keep some aside to sprinkle on top

- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.

- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve. 

Roasted Salmon with Indian Spices

Salmon, the favourite fish of the family! I try talking people through the health benefits, but what sells salmon for me (or rather loads of folks like me) is the taste. The taste is just so rich. The right amount of flesh and fat make it an amazing fish to bake. 

This preparation is a regular in my kitchen mostly for weekend lunches. Sometimes also finds a place on the dinner table with a side of salad and rice, or soup and bread (an absolute winter favourite).

Ingredients:

- Salmon - 2 fillets cut lengthwise (I generally buy Salmon from seafood deli section of our local Woolies). You can get fresh salmon from nearest local markets too.

- Coriander Powder - 1/2 tsp

- Cumin Powder - 1 tsp

- Red chilli powder - 1 tsp (increase or decrease based on your spice tolerance levels)

- Lemon juice - 2 tsp

- Greek Yogurt / Curd -  1 tbsp

- Ginger and Garlic Paste - 1 tsp

- Salt - according to taste

Method:

- Beat the yogurt in a small bowl so that it is creamy and there are no lumps.

- Add all powdered spices into the yogurt and mix well.

- Wash the salmon and pat dry.

- Add all the mixed spices and yogurt to the fish. Also add 2 tsp lemon juice, ginger garlic paste and salt.

- Let it marinate for 1 hour (at least 30 min).

- Preheat oven to 200 degrees.

- Once preheated, bake salmon for 30 min on 200 degrees.

- Serve hot with a wedge of lemon. Can be served with sides of rice and salad.

Coconut Choc Chip Cake

Coconut is the flavour of the season for me! I am from a tropical country and coconut finds its place a lot in Bengali cuisine. Be it curries, desserts or snacks coconut always finds a place in my kitchen.

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- Chocolate chips - 2 tbsp

- Coconut flakes - 4 tbsp and extra for sprinkling on top

- Eggs - 2

- Milk - 3 tsp

 Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too.  

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in coconut flakes and chocolate chips. Keep some aside to sprinkle on top

- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.

- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve. 

Blueberry Choco chip and Coconut Cake

Our family loves cake as afternoon snack and lunch box treat. The daughter does not like blueberries, she eats them only if they are in a dessert or in cake. We have also been watching Is it Cake? on Netflix these days so this snack fits in perfectly for this work week. 

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- Chocolate chips - 2 tbsp 

- Coconut flakes - 4 tbsp and extra for sprinkling on top

- Eggs - 2

- Milk - 3 tsp

- Fresh Blueberries- 100gm

Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too.  

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in coconut flakes, blueberries and chocolate chips. Keep some aside to sprinkle on top

- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.

- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve. 

 

Thai Green Fish Curry

A regular from my kitchen, this curry is almost addictive My daughter just loves this curry. This is very easy to prepare and I will be very surprised if she does not look for this recipe when she grows up.

I have been following the same recipe for a while now. I have posted the chicken version of this Thai curry a while back (Thai Chicken Curry) The ingredients for the paste are the same and I have just replaced chicken with Basa fillets (cut into cubes). Let me give you the ingredients quickly.

Ingredients:

For the green curry paste:- 

- Green chilli (2-3)
- Lemongrass 1-2 pods
- Coriander Seeds (2 tsp)
- Garlic (4-5 cloves)
- Fish Sauce (3 tbsp)
- Kaffir lime leaves (2-3)
- Salt (acc to taste)
- Sugar (acc to taste)
- Galangal (a small cube). Can replace with ginger if galangal is not available.

For the fish preparation :
- Coconut Cream (I used Ayam brand 300 ml)
- Basa Fish fillets - 3 cut into cubes
- Green chillies (1 slit)
- A handful of Brown mushrooms - cut into halves

- Broccoli - a cup of florets

- Green Beans a handful - Remove the edges and the string

- Carrots - 1 cup (feel free to skip this. Its not green and is not traditionally added to green curry. My daughter loves carrots, hence they are added to everything.)

- Any white oil - 1 tbsp
- Salt (acc to taste)
- Sugar (acc to taste)

Method:

- Add all the green curry ingredients into the mixer jar and make a fine paste. 

You can make the paste ahead of time and store it in the fridge. I generally make it on weekends and store it in the fridge for dinner on weekdays.

- Add oil in a pan. Fry all the veggies.
- Add the green curry to it and stir for about 3 mins.
- When the veggies and curry paste is fully cooked add sugar, salt and the coconut milk.
- Add a little water if you want and let it boil.
- Serve hot with white rice.

Agnolotti Pasta

 I was introduced to Agnolotti pasta after coming to Australia. Agnolotti is very similar to ravioli. The difference between the two is that ravioli is prepared from two pieces of pasta cut into squares, while agnolotti is made from a single piece that is folded over. My daughter calls it wonton pasta 😃.

You can make agnolottis from scratch or use the store bought ones. I used store bought one for this recipe as it was for a weekday dinner. I got spinach and pumpkin agnolotti from Aldi but you also get a variety of these in Coles and Woolies too.

Ingredients

- Agnolotti - 3 cups

- Broccoli cut into florets - 1 cup

- Carrots cut into wedges- 1 cup

- Chicken mince- 1 cup

- Chicken stock- 1 cup

- Salt and pepper to taste

- Garlic powder- 1 tsp

- Olive oil- 2 tbsp

- Butter- 1 tsp

- All purpose flour- 1 tsp

- Mint leaves- 1/2 cup

 Method:

- Boil enough water to cook the pasta and put 1 tsp salt in it. Add 1 tsp oil too as this prevents the pasta from sticking to each other.

- When water comes to a boil, add in agnolotti.

- In a separate pan add olive oil and all purpose flour.

- Stir the all purpose flour and when raw smell is gone add chicken mince to the pan and stir till cooked. Add the veggies and cook them.

- Check on the pasta. Once it floats to the top of the water, drain it. 

- To the chicken and veggies now and stir till half cooked.

- Add the pasta, butter and chicken stock. 

- Add salt and pepper.

- Stir well. Before switching off the flame, add mint leaves and garlic powder. 

- You can add some Italian herbs as well if you like them.

- Serve hot and fill your tummy with yummy food.

Healthy Chana Chaat / Black Chickpea chaat

 

One of the healthiest snacks that you can treat your tastebuds to. Great for lunch or evening snack or even as a side dish. This was prepared by my daughter for all of us for evening snack.

Ingredients:

- Black chickpeas - 2 tbsp

- Green moong Dal - 2 tbsp

- Onion chopped - 2 tbsp

- Tomato - 2 tbsp

- Lemon - 1 wedge for the juice

- Salt - 1 tsp

- Pepper - 1 tsp

Method:

- Soak chickpeas and green moong dal in water overnight or at least for over 3 hours.

- Drain the water and wash the legumes.

- Mix all the ingredients. 

- Sprinkle lemon juice on top and add chilli if you like spice. 

- Serve cold.

Note:

You can also add finely chopped cucumber and coriander if you like.

Malpua

How many of you have eaten this sweet snack during your childhood? Generally made at my place during Holi or Diwali, this finds a special place in my heart always. My Nani (grandmother) introduced me to this when I was a kid. My daughter likes this too. I made this recently for her and she liked it. This snack is sweet and she has a sweet tooth. You want her to like any food, the trick is to add sugar 😜.

Ingredients:

- 1 cup all purpose flour

- 2 tablespoon khoya

- 1 teaspoon powdered green cardamom

- 2 tablespoon chopped pistachios

- saffron as required (Optional)

- 1 tablespoon semolina

- Sugar (1 tbsp)

- water as required

- 1 1/2 cup refined oil

- 10 gm readymade rabri (Optional)

- 1 1/2 cup sugar syrup (Optional)

Method:

- Take a bowl and mix together khoya, all purpose flour, sugar and sooji or semolina. 

- Next, add cardamom powder and mix well once again. Gradually add water to prepare the Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. 

- Once the batter is ready, keep it aside for few minutes. 

- Take a small bowl and soak saffron in water to make saffron water.

- Now, heat oil in a pan over a low flame. 

- When the oil is hot enough, pour a ladleful of the mixture and spread evenly. Keep the flame low and cook until the malpua is golden from both sides.

- Remove the cooked malpua and drain the excess oil. 

- Drop the malpua in sugar syrup and allow it to soak for 10 minutes. 

- Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios, saffron water and rabri. Serve immediately.

Pudina/Mint Chutney

My daughter does not like mint chutney, as per her this tastes like tooth paste. If you are in the same category or hate mint then better stay away from this. On the other hand, if you are like me and you like mint then read on....

This chutney / dip is very healthy and good for the tummy. Can be used as a dip for kebabs, can be used for making mint rice, can also be mixed with curd to make mint raita.

Ingredients:

- Mint leaves - 2 cups

- Coriander leaves - 2 cups

- Tamarind pulp - 3 tsp

- Salt as per taste

- Sugar as per taste

- Green chilli - 2

Method:

- Put all the ingredients in mixer grinder and mix till smooth. 

- Done! This is ready to be served with kebabs or yummy parathas or dosa.

Note:

- Can be stored in the fridge in an airtight container for up to 1.5 weeks.

Roasted Salmon and Tomatoes

My daughter's love affair with salmon started after she came to Australia. She absolutely loves the taste! Its her favourite fish and hence finds place in my menu plans at least once a week.

Salmon is a healthy fish, is a very good source of Vit B and is also known to reduce bad cholesterol and blood pressure.

Without further ado, lets jump into the ingredients of this quick recipe.

Ingredients:

- Salmon - 4 pieces

- Mustard sauce - 6 tbsp

- Ginger paste - 2 tsp

- Olive Oil - 4 tbsp

- Salt and Pepper - According to taste

- Tomatoes - 4 cubed

Method:

- Marinate the fish with all ingredients.

- Heat oven to 170 degrees Celsius.

- Sprinkle tomatoes with olive oil, pepper, salt. You can add chilli flakes as well if you like based on your spice tolerance level.

- Bake salmon and tomatoes for 15 - 20 mins.

- Serve hot with the sauce/gravy of your choice and salad.

Poha / Chirer Polao (Rice Flakes Pulao)

Poha known as Chirer Polao in West Bengal is an acquired taste. I have never liked it as a kid and same goes for my daughter.

I do like it for breakfast now. This used to find place in the breakfast table and evening snack pretty often during my childhood.  I have tried it a few times at my breakfast table but this is not a regular.

Ingredients:

- Flattened rice - 1 cup

- Water - 2 cups

- Fennel seeds - 1/2 tsp

- Mustard seeds - 1/2 tsp

- Peanuts - 1 tbsp

- Vegetable oil - 1 tsp

- Ghee - 1 tbsp

- Salt and sugar - acc to taste

- Turmeric - 1/2 tsp

- Veggies of your choice (cut into small pieces) - 1 cup (I have used beans, carrots, potatoes)

- Ginger paste or chopped - 1 tsp

- Coriander leaves chopped- 1 tbsp

- Lemon juice - 1 tbsp

- Pomegranate - 1 tbsp

Method

- Wash flattened rice and drain all the water. Let the rice sit in a bowl for 30 mins. Start the next steps when the rice is soaked well and has puffed up.

- Heat oil in a wok.

- Add peanuts and fry till brown.

- Add mustard seeds, fennel seeds and ginger. Fry for 1 min.

- Add all the veggies and fry till they are cooked.

- Add turmeric and mix well. Once turmeric is cooked add flatenned rice / chire, salt, sugar and mix well.

- When everything is mixed, add ghee and give it another stir.

- Garnish with coriander leaves and pomegranate. Add lemon if you like, I do add it. Serve hot for breakfast or evening snack.

Beetroot fry

 A famous side dish from the southern states of India. Beetroot fry goes very well with daal and rice. A very healthy and nutritious vegetable. If you have put a slice into your burger and are wondering what to do with the rest of the veggie, prepare this and put it to good use.

Ingredients:

- Beetroot - 1 thinly sliced

- Peanuts - 2 tbsp

- Mustard oil -  1 tbsp

- Mustard seeds - 1 tsp

- Curry leaves - 1 sprig

- Dry red chillies - 2

- Salt - according to taste

- Turmeric - 1/2 tsp

Method:

- Heat oil in a wok.

- Add mustard seeds and dry red chillies.

- Add in peanuts and fry till golden brown.

- Add rest of the ingredients.

- Fry on medium flame till beetroot is soft.

- Serve hot with daal and rice.

Roasted Chicken drumsticks

One of my favourites!! My daughter loves it too. There are different ways I make this. Today I am sharing the one made with Indian spices.

 Ingredients:

- Chicken Drumsticks - 6

- Shaan Tandoori chicken masala - 1/2 pack (you will get this in any Indian store)

- Yogurt/Curd - 1 cup

- Ginger and Garlic paste - 2 tbsp

- Mustard oil - 2 tbsp

Method:

- Marinate chicken with all the ingredients for at least 2 hours. You get best results if you marinate it overnight.

- Preheat oven to 200 degrees Celsius.

- Once preheated, grill marinated chicken for 30 mins at 180 degrees.

- After 30 mins, turn the chicken legs and grill for another 15 mins. Cooking times may vary based on your oven.

- Sprinkle with lime juice and serve hot with rice, bread or coke. 

Easy Pizza for Weeknight dinner

Weeknight dinners are the most difficult and sometimes I just cant cope after a full day of office. On those days this easy dinner comes in very handy. Not the healthiest....agreed! but definitely fills our tummies and is yummm 😋.

Ingredients:

- Pizza Bases - 2 (I got mine from Coles, get what is easiest for you)

- Pizza Sauce (Leggos) - 2 pouch

- Brown Mushrooms sliced - 7-8

- Red Onions (Thinly sliced) - 1

- Olive Oil - to drizzle

- Pepper  and salt - Acc to taste

- Mint leaves / Basil - a bunch

- Chicken roasted and cut into thin pieces - 2 cups (I had leftovers in the fridge. If you don't have it feel free to use any other meat)

- Mozzarella - Add according to preference

Method:

- Preheat oven at 200 degrees Celsius.

- On each pizza base add 1 pouch pizza sauce and spread well.

- Add in chicken, mushrooms mint leaves, red onions on both.

- Sprinkle salt and pepper on both.

- Drizzle olive oil on both.

- Add cheese on top of both.

- In the oven bake on pizza setting for 15 mins.

- Take it out and serve hot.

Easy Chicken Curry

This is the easiest chicken curry you are ever going to make. This is my go to when I don't have time and am craving Indian food. My daughter likes this sometimes. She would rather have a burger than have healthy meals 😒. Complete opposite of what I like...or what I consider comfort food.

 Ingredients:

- Chicken (your favourite cut. I have used curry cut) - 1 kg

- Shaan chicken masala - 1 pkt

- Tomato finely chopped - 2

- Onions julienned - 2

- Garlic and ginger paste - 2 tbsp

- Bay leaves - 2 (optional)

- Mustard oil - 3 tbsp (you can use any oil)

- Cumin seeds - 1 tsp

- Potatoes cubed - 1

- Coriander leaves a bunch - chopped

Method: 

- Heat oil in a wok.

- When hot add cumin seeds and bay leaves. 

- When cumin seeds splutter add rest of the ingredients and give it a good stir.

- Cover and cook for 15 mins. Give it a nice stir and cover again.

- Repeat above step unless water has dried up and curry leaves oil.

- At this point, you can add coriander leaves and serve hot with roti/paratha.

- Else you could add water according to your liking and give it a good boil. Add coriander leaves and serve hot with rice.

Chilli Chicken - Indian Chinese

 

Nothing is more Indian Chinese than Chilli chicken. No one can match the taste of how good my Ma (her grandma) makes this. This recipe is what I have learned from my Ma and a few of my own additions.

Ingredients:

- Boneless chicken (small pieces) - 350 gms

- Capsicum / Green Bell pepper - 2 medium sized cut into cubes

- Onions - 2 cut into cubes

- Garlic cloves - 4-5 chopped into small pieces

- Ginger - 10 gms - chopped into small pieces

- Soy sauce - 2 tbsp

- Tomato sauce/ ketchup - 3-4 tbsp

- Green chilli chopped - 2 

- Oil - 3 tbsp

- Green chilli sauce - 1 tbsp

- Onion Greens chopped - 1 bunch

Marination:

- Cornflour - 3 tbsp

- Garlic paste - 3 tsp

- Ginger paste - 1 tsp

- Soy sauce - 2 tbsp

- Finely chopped chilli - 1

Deep Fry :

- Oil for deep frying

- Cornflour - 3 tbsp

- All purpose flour - 1 tbsp

- Water - 3 tbsp

Method:

- Marinate the chicken with all the ingredients marked for marination and leave aside for 2-4 hours or better if left in the fridge overnight.

- Heat oil for deep frying.

- Prepare batter with all ingredients for deep frying (except the oil).

- Dip marinated chicken into the batter and fry it when the oil is hot. Set aside.

- In another pan, heat oil. When hot add chopped garlic and ginger.

- On high heat, add the chillies, onion and capsicum and fry for 2-3 mins.

- Add chicken, soy sauce, tomato sauce and green chilli sauce. Mix well. 

- Switch off the flame and garnish with onion greens.

- Serve hot with Roti or Paratha.

Rocky Road : Our first attempt

This was our first attempt at rocky road a week back. Turned out better than we expected it to. Its still stored in the fridge. We have used it for lunchbox and snacks and dessert 😍. Would be a great pick for long road trips too.

Ingredients:

- Cadbury milk chocolate melts: 1 cup

- Cadbury dark chocolate melts: 1 cup

- Nuts of your choice - 1/2 cup (I have omitted nuts as this had to go into lunch box)

- Moist coconut flakes - 1/2 cup

- Kit Kat and cookies of your choice - 1/2 cup (just break into pieces)

- Marshmallow - 2 cups - cut into halves (or you could use the small ones)

- Gummies (cut into smaller pieces)

- Salted butter - 2 tsp (add a pinch of salt if using unsalted butter) 

 

Method: 

- Line a baking tray with butter paper.

- In a microwave safe bowl add the chocolate melts.

- Keep microwave on low and melt the chocolate in 30 sec bursts until completely melted.

- Add all the ingredients and mix until everything is well coated with chocolate. Keep it quick unless you want to risk setting the chocolate in this shape.

- Put the mixture in a baking tray and level it up.

- Let it cool in the fridge for 2 hours.

- Take it out and leave it on counter top for 30 mins.

- Dip the knife in hot water for smooth cut and even shapes for the rocky road.

- Cut into rectangles or squares and serve.

Note: 

- This can be stored in the fridge for up to a month.

- If stored in the fridge, let it come to room temperature before serving.

Chocolate Coconut Cake

In all these years of cooking and baking, if there is one thing I have mastered it has to be cake. It is our (me and my daughter) favourite pastime during the weekends. I bake a cake each week. It could be any type based on the mood and the princess's choice. This goes into lunchbox during the week and is also used as our afternoon snack.

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used olive oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- White chocolate chips - 2 tbsp (I did not have chip so chopped up a white choc bar)

- Moist Coconut flakes - 4 tbsp

- Chia seeds - 2 tsp

- Eggs - 2

- Milk - 3 tsp

- Cocoa powder - 2 tbsp

Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too. Do not mix too much else end result might be a crispy cake 😆. 

- Now add cocoa powder and fold that in too. Make sure there are no white spots left else you might end up with a marble cake .

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in coconut flakes, chia seeds and white chocolate.

- Pour this mixture into the cake tin evenly.

- Once the oven is preheated, put the cake on the middle rack and bake for 20 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve. 

Note:

- This cake can also be used as a base for birthday cakes.

- Can be stored in an airtight box in the pantry for a week (does not last that long at my place 😉)

Goan Fish Fry

Tastiest fish fry ever...We have been to Goa with you our daughter once till now..we went with her cousin !! She and her enjoyed every bit of it. 

In the Goan cuisine, Rawa fish fry finds a very important place. On one of his trips with his friends,  hubby got this goan fish fry masala for us. This is a dish that he prepared for us and of course was a hit.

Below are the methods and ingredients. If you are not able to find the masala in stores wherever you are, you can actually prepare it yourself, recipe is available here . 

Ingredients:

- Basa Fish - 2 cutlets, you can use fillets too if you don't want to deal with the bones. But the cutlet holds the shape better.

- Karma Goan Fish fry Masala - 5 tbsp

- Semolina and poppy seed mixture - a bowl

- Salt - 1 tsp for marinade

- Oil - to shallow fry

 Method:

- Marinate the fish with masala and salt for 30 to 40 mins

- Coat the fish in the poppy seed and semolina mixture and put it the fridge for 20 mins. This will help bind the mixture to the fish.

- Heat oil in a pan for shallow frying the fish

- When hot, fry the fish until brown. 

- Serve hot with Kashundi sauce or mustard sauce.

Sambar

Sambar...a lentil-based stew mixed with vegetable and tamarind juice. This is a stew very famous in the south of India. Goes very well with idli, dosa, rice or any south Indian delicacy. I personally like it hot with rice. 

Now the question, does my daughter like it? She liked it as a small kid when she was 5-7 years old. Now her taste has changed. As a 10 year old, she does not like 'anything Daal'....😆- This is in her words. But this stew is very very healthy so she finds this in my menu plan at least once a week. 

Ingredients:

- Toor Dal - 1/2 cup

- Tomato - 1

- Garlic - 3-4

- Ginger paste - 1 tsp

- Hing / Asafoetida - a pinch

- Salt - 1.5 tsp

- Sugar / jaggery - 1 tsp

- Curry leaves - a bunch

- Pepper corns - 5-6 

- Oil - 2 tbsp

- Sambar Masala - 3 tbsp

- Turmeric - 1/2 tsp

- Veggies of your choice (I have used pumpkin, okra, raddish and drumstick)

- Mustard Seeds - 1/2 tsp

- Cumin Seeds - 1 tsp

- Tamarind pulp - 2 tbsp (This can be easily prepared by soaking tamarind in hot water)

 Method:

- Wash Toor dal and throw away the water. Wash till the water is clear.

- Put dal in a pressure cooker, add garlic, ginger, tomatoes (cubed/halved), a pinch of salt, turmeric.

Cook in low flame. Switch the flame off after 2 whistles. Do not open the lid of the cooker.

- In a wok add oil

- When hot add pepper corns, curry leaves, mustard seeds, cumin seeds, hing and let it splutter.

- Then add all the veggies and let it cook, stir occassionally.

- In 5-7 minutes add the sambar powder and a little water (this is to prevent the masala from burning).

- When veggies are cooked, add dal from pressure cooker into the wok and mix well.

- Add salt and jaggery and the tamarind pulp.

- Let is come to a boil. Add coriander leaves and serve hot with rice, idli or dosa.

Doi Begun

 Begun or eggplant is one of my favourite veggies. I love having it fried, in curries, in mixed veg stir fries or in bhartas (mashed eggplant). However, everyone in the family including you hate Begun.

Someone asked me once if there was only one veggie in the world you could eat for the rest of your life what would it be - and pat I gave the answer - Eggplant. 

This curry that I am talking about today is Doi Begun (eggplant in a yogurt gravy). One of my favourites and goes amazingly well with hot rice. I have used small eggplants (Indian or Thai) for this curry. You can use any just make sure you cut them into right size pieces.

Ingredients:

- Cumin seeds - 1 tsp

- Mustard oil - 2 tbsp

- Mustard seeds - 1/2 tsp

- Curry powder - 2 tbsp

- Turmeric - 1/2 tsp

- Ginger Paste - 1 tsp

- Onion Paste - 1 tbsp

- Tomato paste - 2 tbsp

- Salt - 1 tbsp

- Sugar - 1 tsp

- Yogurt - 1 cup

- Vegetable oil (or any white oil of your choice) - 1/2 cup

Method:

- Halve the small eggplants and marinate well with the turmeric and 1/2 tbsp salt.

- Heat 1/2 cup white oil in a wok.

- When the oil is hot, add the eggplants and fry them well, set aside.

- In the same wok add the mustard oil and let it heat.

- When hot add cumin and mustard seeds.

- When they splutter add ginger paste and onion paste, fry well until raw smell is gone.

- Add the curry powder and tomato paste and fry well for 4-5 mins. Add 1 or 2 tsp  water if it seems too dry.

- Add remaining salt and sugar and fry till oil separates.

- When oil separates, add yogurt on low flame and mix fast and well. Let it simmer.

- When cooked (oil separates again) add eggplants and 1/2 cup water. 

- Let it boil, let water reduce to desired consistency.

- Garnish with fresh coriander leaves and serve hot with rice.