Tuesday, November 25, 2014

Chekka Vadalu / Chekkalu / Pappu Chekkalu


Green Chillis - 6
Curry Leaves - 15
Ginger - 1 inch long piece
Soft Butter - 2 tablespoons
Red Chilli Powder - 1 teaspoon (optional)
Salt to taste
Rice Flour - 2 cups
Bengal Gram - 1/4 cup
Water - 1 cup
Oil for deep frying

For Aid:

A few 6 inch squares of Wax/Butter paper sheets


Clear Thick Plastic Sheets - 2 small and Cooking Oil - 2 teaspoons


  1. Soak bengal gram in water for one hour.
  2. Finely shred green chillis, curry leaves and ginger using a blender.
  3. After an hour, drain out the water from bengal gram.
  4. In a large mixing bowl, take butter, shredded green chilli mixture, red chilli powder (if using) salt and bengal gram. Mix until well combined. I prefer using red chilli powder to enhance the look of the chekkalu with tiny red specks of red chilli powder and green specks of green chilli mixture along with adding more spice to them.
  5. Fold in rice flour and mix well. The mixture will have a crumble like texture.
  6. Now pour half cup of water and knead the dough. You might need to add a little more water (depends on the quality of the rice flour) - add little by little until the dough forms a lump. Getting the right dough consistency is must to get crispy chekkalu. When you pinch out a small portion of the dough, it should kind of break and not be sticky. 
  7. Take small portions (about a tablespoon) of the dough and make smooth dough balls.
  8. Heat oil in a wok.
  9. Place a dough ball between two wax paper sheets and press it into thin disc.
  10. Make a batch of about 7-8 discs.
  11. Before the oil reaches smoking point, set the flame to medium-low and deep fry the discs until the color of bengal gram changes slightly brown. Noe the discs should be crisp.
  12. Remove from oil and place them on kitchen tissue. 
  13. Repeat steps 9-12 until all the dough is used up.
  14. Serve. To store, once cooled transfer into an air tight container.

Saturday, November 22, 2014

Veg Seekh Kabab


Cooking Oil - 2 tablespoons
Caraway Seeds (shahjeera) - 1 teaspoon
Green Chilli, chopped - 1 tablespoon
Ginger, minced - 1 tablespoon
Carrots, grated - 1 cup
French Beans, finely chopped - 1 cup
Cabbage, finely chopped - 1 cup
Dry Green Peas, boiled - 1/2 cup
Spice Powder - 2 teaspoons
Salt to taste
Fried Gram, powdered - 1/4 cup
Potato, boiled and mashed - 2 cups
Bread Crumbs - 1/2 cup
Chaat Masala - 2 teaspoons

For Aid:

Satay Sticks - 12


  1. Soak the satay sticks in water one hour.
  2. Meanwhile, heat oil in pan.
  3. Add caraway seeds. 
  4. When the caraway seeds start sizzling, add chopped green chillis and then minced ginger. Saute for a minute.
  5. Add grated carrot, chopped beans, cabbage and green peas. Saute for 5 minutes until they turn little soft.
  6. Now add salt and spice powder. Saute for 2-3 minutes until the mixture is dry and has no traces of water (of sauteed vegetables or vapors) at the bottom. Turn off the flame and allow it to cool down to room temperature.
  7. Using a blender, coarsely shred the sauteed vegetables.
  8. Transfer the shredded vegetables into a mixing bowl. 
  9. Add fried gram powder, mix well.
  10. Now add mashed potatoes and mix well.
  11. Add bread crumbs and mix until well combined. 
  12. Divide the mixture into small lemon sized balls.
  13. Take a satay stick and using your palm clasp a ball prepared from the mixture to the satay stick, in an elongated shape of the kabab.
  14. Place them on a preheated griddle, on low flame, roast all sides until slightly brown by turning sides often. Do not smear/pour any oil. The best way is to grill the kababs.
  15. Sprinkle a pinch of chaat masala on each kabab.
  16. Serve hot with green chutney.

Thursday, November 20, 2014

Vegan Overnight Oats & Chia Breakfast Pudding


Rolled (Traditional) Oats - 1/2 cup
Chia Seeds - 1 tablespoon
Soya Milk - 1 cup
Cinnamon Powder - 1/4 teaspoon
Maple Syrup - 2 teaspoons
Walnuts, chopped - 1/4 cup
Raspberries - 4 to 5


  1. Mix oats, chia seeds and cinnamon powder in soya milk. Refrigerate overnight.
  2. Before serving pour maple syrup. Mix well to combine.
  3. Garnish with walnuts and raspberries.
  4. Serve chilled.
  1. This is a high fiber breakfast so make sure you drink a lot of water throughout the day.
  2. If you do not have Chia seeds you can skip it or try adding Falooda/Basin seeds (I have not tried  Falooda/Basin seeds).
  3. I used Organic Vanilla Flavored Soya Milk which is mildly sweet. You can replace it with any other flavor Soya Milk or use Almond Milk or even the regular low fat milk.
  4. You can replace maple syrup with honey.
  5. Instead of walnuts, use almonds, pecans or mixture of all.
  6. You can use any other fruits like blueberries, strawberries, bananas, apples, etc instead of raspberries.
  7. Increase the quantity of maple syrup/honey if you prefer it sweeter.

Friday, November 14, 2014

Vegetable Fajita


Onions - 2
Tomato - 1
Coriander Leaves, chopped - 1 cup
Avocado - 1
Lemon Juice - 2 teaspoons
Peppercorns, freshly ground - 1/2 teaspoon + 1/2 teaspoon
Green Bell Pepper - 1 small
Red Bell Pepper - 1 small
Carrots - 2
French Beans - 10
Broccoli - 12 small bite sized florets
Zucchini - 1 small
Sweet Corn - 1/2 cup
Paneer/Tofu - 100gms
Olive Oil - 2 tablespoons
Garlic Cloves - 4
Red Chili Flakes - 1 teaspoon
Roasted Cumin Powder - 1 teaspoon
Salt - to taste
Corn/Flour Tortillas - 6


Avocado Mixture: (or use Guacamole)

  1. Halve the avocado and discard the pit.
  2. Scoop out the green pulp into a bowl.
  3. Mash the pulp, add 1/2 teaspoon freshly ground peppercorns, salt and lemon juice. Mix until well combined.
  4. Cover and keep aside.
Onion Tomato Mixture: (or use Salsa)
  1. Chop 1 onion and 1 tomato.
  2. Add salt, 2 tablespoons of chopped coriander leaves.
  3. Mash little bit - the veggies should still be chunky. 
  4. Cover and keep aside.

Sauteed Vegetables:

  1. Slice onions.
  2. Julienne carrots, french beans, green & red bell peppers.
  3. Cut zucchini into thin slices.
  4. Cut paneer/tofu into finger sized pieces.
  5. Mince garlic cloves.
  6. Heat oil in a wok.
  7. Add 1/2 teaspoon freshly ground peppercorns. Saute for a few seconds.
  8. Add minced garlic. Saute for half a minute.
  9. Add all the vegetables - onions, carrots, french beans, green bell peppers, red bell peppers,broccoli, zucchini and sweet corn. Add paneer/tofu pieces. Saute for 2 minutes.
  10. Sprinkle salt, cumin powder and red chili flakes, Saute the vegetables for a few minutes until they are cooked but still crunchy, firm and hold shape; al dente. Turn off the flame.
Assembling Fajita:
  1. Heat a griddle.
  2. Place a tortilla on the griddle and heat it until small brown specks form on the bottom side.
  3. Flip the side and heat until small brown specks form.
  4. Place the tortilla in a plate.
  5. Place a cup of sauteed vegetables through the centre of the tortilla. 
  6. Top it with 2 tablespoons of avocado mixture and then 2 tablespoons of onion+tomato mixture. 
  7. Wrap the sauteed vegetables by bringing the two sides of the tortilla on either side of the sauteed vegetables together and place them tightly one above the other.
  8. Serve immediately.

Wednesday, November 5, 2014

Celery Soup

Serves: 6 to 8


Celery - 1 stalk
Onions - 2 small
Garlic Cloves - 4 (if you don't like the strong flavor of garlic, use 1 clove)
Butter - 1 tablespoon
Vegetable Oil - 1 teaspoon + 2 teaspoons
Peppercorns, freshly ground - 1/2 teaspoon
Salt to taste
Freshly Prepared Whey Water/Vegetable Stock - 8 cups (I used Whey water collected after preparing Paneer)

For Garnishing:

Mixed Dried Herbs Seasoning or any herb of your choice
A few Croutons (optional)

  1. Wash celery stalk thoroughly. Chop into small pieces.
  2. Chop 1 onion and garlic cloves.
  3. Heat 1 teaspoon oil in a pan.
  4. Add butter.
  5. When butter melts, add freshly ground peppercorns.
  6. Add chopped garlic cloves, saute for 2 minutes.
  7. Add chopped onions. Saute until they turn translucent.
  8. Now add chopped celery. Saute for 3 to 4 minutes.
  9. Pour 1 cup of vegetable stock/whey water and salt. Cook until celery pieces are soft and soggy. Turn off the flame and set it aside to cool down.
  10. Meanwhile, slice the other onion and brown them using 2 teaspoon oil. Keep them aside.
  11. Blend cooked celery into smooth puree. 
  12. Transfer the puree into a large pot/vessel. 
  13. Pour 7 cups of whey water/vegetable stock. Mix well and bring it to a rolling boil. Let it boil for 10 minutes on low flame.
  14. Add browned onions just before serving or use them as garnishing along with dried herbs.
  15. Serve hot with a few pieces of croutons.

Saturday, November 1, 2014

Oats Uthappam

Yields: 10 Uthappams


Traditional Oats - 3 cups
Semolina - 1 1/2 cups
Baking Powder - 1 tablespoon
Ginger, minced - 2 teaspoons
Asafoetida Powder - 1/4 teaspoon
Salt to taste
Yogurt/Curd - 3 cups
Water - 1 1/2 cups
Fruit Salt - 3/4 teaspoon (I used Eno)

For Topping:

Onion, chopped - 2 cups
Carrot, grated - 1 cup
Tomato Slices - 10
Coriander Leaves, chopped - 1 cup
Green Chillis, chopped - 1 tablespoon (optional/adjust according to taste)
Chaat Masala - 2 teaspoons
Red Chilli Powder - 1 teaspoon (optional)
Oil - for roasting each Uthappam


  1. Dry roast oats on medium flame for about 7-8 minutes until it gives out a strong nutty smell and turns slightly brown. Keep it aside to cool down to room temperature.
  2. If you want spicy Uthappams, mix red chilli powder and chaat masala together in a small bowl. Keep aside. If not, skip adding red chilli powder.
  3. Blend cooled oats into a coarse powder.
  4. In a mixing bowl, take powdered oats, semolina, baking powder, minced ginger, asafoetida powder, salt. Mix well.
  5. Pour yogurt/curd and water. Mix until well combined.
  6. Add fruit salt, mix well and set it aside for 30 minutes.
  7. After 30 minutes, mix the batter gently.
  8. Heat a griddle.
  9. Pour a big ladle full of batter on the griddle. Spread it into a thick and circular layer.
  10. Immediately, place a slice of tomato, sprinkle chopped onions, chopped green chilli (if using), grated carrot and chopped coriander leaves. Press the vegetables gently into the batter using a spatula. Sprinkle chaat masala and red chilli mixture.
  11. Pour oil over the surface of Uthappam.
  12. Cook covered on medium flame for about a minute until the rawness of the batter disappears on top.
  13. Using a spatula, flip the side of Uthappam so that the to top layer gets roasted little bit. 
  14. Serve hot with chutney and/or sambhar of your choice.