June 30, 2020

Warm Barley Summer Salad with Kiwi and Roasted Peppers | Summer Salads

Salad and summers go hand in hand. Although technically , as I write this post its raining heavily since 2 days where I live. But its summer the rest of the Northern Hemisphere and barbecue and roasted veggies and salads make their appearance. 

Salads at home are mostly rustled and liked by the better half and I Personally love warm salads like today’s Barley Summer Salad with Roasted Veggies. The inspiration to use barley as a diabetic friendly ingredient actually came from my friend Archana’s Barley BhelpuriApart from the usual Barley Water , Barley Sattu Sherbet (Summer Drink). Navdhanya (9 - grains) Adai, the Barley-Beet Cutlet on my Instagram feed and Barley Dosa (recipe coming soon!), we pretty much dont use Barley that much - something I am glad that has changed now. 

But thanks to a pack that needed using up, I made this salad and another dish that features barley as a star ingredient. Barley as a grain has amazing health benefits as listed here, chief amongst them being diabetic friendly. Barley packs lignans, a group of antioxidants linked to a lower risk of cancer and heart disease. Barley’s high fibre content may also help prevent gallstones

If you have cooked pearl barley on hand, this salad takes less than 5-10 mins from start to finish.   

TIP: Reserve that cooked water to make a porridge. Or just drink it up as is in small quantities to beat the heat), As this was my main meal, I have used a larger quantity and medium spice. One can always add or subtract ingredients as preferred. 

Sending this salad to #Ssshh Cooking Challenge - Salads theme suggested by yours truly. I was paired with Priya Satheesh who gave me ingredients - Barley and Lemon juice- to make this salad. Priya's Kozhukattai recipe using Black Eyed peas (karamani) and Pineapple-Walnut Chutney interested me very much. Head to her blog to find out what she cooked for this theme! 

Every month, based on a common theme we have bloggers paired up who suggest ingredients and we cook based on that.  


Prep time - 10 mins, Soak + Cook time - overnight + 15 mins. Serves - 1~2

You need:
Cooked Pearl Barley - 1/2 cup (120 ml)
Vinaigrette - lemon juice 1 tsp, Salt.pepper, Red chilli flakes, Olive Oil 1 tsp - whisked well
Bell peppers - 1/4 cup
Onions - 1/2  medium (sliced thin)
Cucumbers - 2 TBSP
Kiwi (orchard fruits like pear / Apples work well) - 4 TBSP

I put together a short stop-motion video below with help from my daughter to assemble this quick and delicious salad. Hope you would also like this!

How to:
In a non stick pan or on an open flame, roast peppers till slightly charred.  (or toss them with warm olive oil for 1-2 mins). Cool and chop into bite sized pieces.
In a bowl, add the vinaigrette and the veggies. Mix well. 
Add the tossed peppers . kiwi and barley and stir once again
Check for salt and pepper / spice. Serve immediately along side any grilled meats or serve as a meal by itself on a hot summer day!

June 29, 2020

Lentils + Scallions Soup with Homemade Veg Stock | Gluten Free,Vegan,Soy Free,Nut Free

Soups are my to-go snacks for most school-day evenings. And the monsoons make them even more special to indulge in a variety of soups. Although the schools are running on the online mode, the craving to sip on a hot broth in windy days like these is always present. If you are a reader of this blog, you know we love our soups.  Do check out more than 25+ varieties of vegetarian soups on this blog.

And with my homemade vegetable stock (made with leftovers / peels / discarded parts of veggies etc), its a sure winner as I have a bottle of home-made , low sodium and very versatile stock always in the refrigerator. So a soup barely takes 15 mins if you have the stock ready.

Alternatively, you can use plain (filtered) water too to make any soup, but stock (and homemade at that - you save precious money too!) gives that extra body and oomph that plain water may not give. My little one loves the Lemon Coriander a lot, and my personal favourites these days are Apple Soup and Badam Palak Shorva (Almond Spinach broth)

Today’s soup came about as I was looking for Healthy Kid Friendly snacks for kids, as Narmadha suggested for this week’s theme for FMBH. We always boil lentils (Pigeon pea (Toor dal) or Split green gram (moong dal)) for Rasam / Sambhar as part of everyday meals. I especially loved Narmadha's Hot and Sour Veg Soup.

So, to make this, I cooked a little extra, and that adds a lot of flavour to this soup. I have added spring onion and a few more veggies. But you can always customise the veggies in a soup. 

This is totally GF and vegan, but feel free to toss the veggies in a little butter / ghee if you prefer.     

Prep time - 15 mins. Cook time - 10 mins Serves - 2~3 kids

What you need:
Homemade Vegetable Stock - 2 cups (1 cup = 240 ml)
Cooked lentils (I used Moong dal / split green gram) - 4 TBSP ( YOU MAY ALSO use raw lentils - soaked for 10 mins) 
Water - 200 ml
Turmeric - 1/8 tsp
Salt - to taste (if your stock is salted, adjust accordingly)
Pepper - 1/2 tsp
Spring onions  / Scallions (greens) - chopped - 4 tsp
Spring Onions (whites) - chopped - 2 TBSP
Garlic - 1/2 tsp (minced fine) - optional
Olive Oil - 1 tsp
Finely minced veggies - I used a mix of cabbage,beans,cauliflower - mixed - 3 TBSP  


How to:
  1. In a small pressure cooker / soup pot, add oil. Sautés the spring onion whites and garlic. Then add the turmeric, veggies and sauté them for further 2 mins. Now add the vegetable stock, water, salt and pepper. At this stage add the cooked lentils (mashed well) and half of the Spring Onions.
  2. Pressure cook for 3-4 Whistles. 
  3. Once pressure is released, check for salt and spices and adjust accordingly. serve with a garnish of the rest of the spring onions and mix well. 
  4. Serve hot. 

June 1, 2020

Balekai Bajji | How to make Vazhakkai Bajji | GF, Vegan Raw Banana deep fried Fritters

Monsoon - the very word conjures up memories of crispy hot pakora (deep fried lentil fritters) and many other monsoon treats, of hot soups, of chai (the Indian style milky tea), of lazing around in my grandmom’s armchair and gazing at the raindrops sliding down the window pane, of broken, lost and missing colourful umbrellas at school or college ☔️ and many more. 

And, brace yourself for a longgggggg post :) 

Food as en emotion ties us to different seasons in myriad ways. While to some, monsoon is a terrible inconvenience (think of the daily essentials / home delivery guys - the newspaper boy precariously balancing the paper on his Rickety bicycle while at trying to manoeuvre his way around seen and unseen potholes in the pouring rain, yet keeping the newspapers dry every morning while it reaches your doorstep without as much as a smudge or a drop of water. 

Or the Mumbai local train commuter who jostles for space , even a teeny weeny foothold on a crowded train in the monsoon all the while trying to catch the umbrella in the left hand while hanging on to life dear (and, a laptop) in the other only to be drenched in more water once he/ she enters the train with more dripping umbrellas all around him / her.

or the child like my younger one who’s been planning her first ever “head to toe monsoon drench session” ever since the summers (and the lockdown) set in a few months ago. Waiting and wishing for the skies to darken a bit ( and asking me everyday at twilight and dawn) - “ will it rain today, amma?” . Pure innocence and a hope.

And hope it is for the romantics who cuddle up on Marine Drive at Chowpatty (mumbai) in pouring rain, oblivious to people or the rain lashing around.

Monsoon brings to me some bittersweet memories - all conjured over the years. For the child in me growing up at Bangalore, it meant rains almost thru the year except for the summer vacation and Rains only meant one thing - you wear a rain coat and carry a handful of paper boats and let them sail on the tiny / large rivulets of water on the road outside your house. There was some satisfaction in seeing the boat - rickety as it was - sailing through to the end of the lane. When the rains stopped for rhe day, me and my friends would run to the end of the road to see whose boat had made it and whose was in tatters. 

And the next rainy day, rise, reset, repeat . 

Hope I tell ya !! 

And some stories that Archana set us thinking about this week at #249Monsoonmunchies. 

Hope is also that you aren’t bored with the post so far. If you have reached reading till here , then let’s make some bhajias with raw bananas - rhe perfect antidote to rain -washed evenings.

Other Monsoon munchies on the blog that we love, include:

Lemon Coriander Soup (our all time fav!!!)
Pasta Pakora (leftover cooked pasta, and voila, we have a delicious snack)
Paneer Chilly Bites (quick to make when the temptation kicks in)
Chilly Cheese Sandwiches (needs no introduction :p)
Keerai Vada (Greens added to Urad Dal Vada batter and deep fried)
Chawal ke Pakore (leftover cooked rice turned into a tasty yummy snack)


Vazhakkai (as Raw bananas are called in Tamil) is a healthy source of dietary fibre and we use it regularly in our cooking - to make avial , podimas, curry , kerala style erisseri etc . Today we use firm, green fresh raw banana to make bajji (tamil word for bhajia / deep fried fritter). 

Prep time - 15 Mins | fry time - 15 Mins | makes - 15 servings 

What you need:
Raw banana / vazhakkai / bale kai (kannada) - 4 medium sized 
Oil to deep fry : 1-2 cups 

For the batter :
Besan / gramflour / kadalai maavu / kadle hittu - 1 cup (200 ml)
Rice flour - 1/4 cup or heaped 2 tablespoons 
Salt - 1 tsp or to taste 
Haldi / tumeric - 1/4 tsp
Crushed ajwain / carrom seeds - 1/4 tsp 
Red chilli powder - 1 tsp or to taste
Chopped coriander leaves -1 tsp (optional) 

Peel the raw banana and slit them lengthwise in flat strips and reserve them in mildly salted water 

To make the batter - 

sieve both the flours, add salt, spices. Mix well. To this, add 4 tbsp of hot oil , mix with the spoon till the hot oil is incorporated in the dry flour mix.
Slowly add water - little by little- to take the batter to a thickish consistency. Rest it for 5 mins.

To fry:
Keep a deep bottomed pan / kadai with oil for heating.  Let the heat be on medium-high. 
Slowly dip a few pieces of the soaked ( and drained) pieces of the raw banana strips into the batter
Shake off excess batter and gently slide into the hot oil. 
Fry till golden brown on both sides.
Serve immediately with coconut chutney or just as is / with tomato sauce / green chutney.
Wash them all down with a generous cup of Indian masala chai . 
And make more memories with the monsoon once again :)

May 31, 2020

Udupi Style Kayi Sasive Chitranna | ಉಡುಪಿ ಶೈಲಿಯ ಕಾಯಿ ಸಾಸಿವೆ ಚಿತ್ರಾನ್ನ | No Onion, no Garlic Dish

Traditional Udupi Cuisine was set up formally a few centuries ago by the pontiffs like Madhwacharya etc who set some basic rules about cooking. It is said that Udupi Cuisine is a Temple Food Cuisine, which means that onions, garlic, Aubergines (and a few other vegetables including Tomato ) are abhorred in the cuisine. Coconut is used predominantly as its abundantly available owing to its proximity to the Western Coastline of India. 

The Temple town of Udupi is famous for the Krishna Temple where devotes partake of a simple but ultra delicious lunch served as Prashad (or offering to the Lord). 

Served on Banana leaves, this is a lunch that devotees don't miss out while visiting the temple. It is often believed that as the food is made for the LORD, even simple dishes like Rasam , Tambli or Pineapple Gojju etc taste ultra delicious. 

Think Udupi Cuisine, Think Masala Dosa, Urad Dal Vada (a.k.a Uddina Vade in local parlance ) or the humble Idli. It is said that the several Udupi eateries around the country took influence from the teachings of the saints, and till recently, followed them in their restaurant menus. 

Today, me and Seema - my paired blogger for this theme (suggested by Jayashree) for Cooking Secret Challenge - cooked with the same set of ingredients - Tamarind and Mustard seeds as the secret ingredients. Head over to her blog and see what she has cooked - a delicious Kumbalakayi huli 

Today’s dish is Kayi Sasive Chitranna - a delicious No Onion, No garlic dish that’s prepared mostly on festivals and social occasions and is considered a delicacy in Karnataka Cuisine.  Kayi - means coconut and Sasive means Mustard.

Both Red and green chillies are accepted as part of the spice paste. but I used Red Chillies (incl the Kashmiri variety for that bright colour) as that’s the way I remember having eaten (nay, wolfed) this growing up in Bangalore. 

This keeps upto 3 days under refrigeration. Let’s get to the recipe now. The method is shown in the YOUTUBE Video embedded herewith. I do hope you would leave your comments on the blog link here as well as the youtube channel.  


Prep time - 15 mins | Cook time - 20 mins | Serves - 4

Raw rice (Sona masoori / any short grained rice - Basmati may not work here) - 200 ml
Oil - 3 TBSP (split use)
Salt - to taste
Turmeric - 1/2 tsp
Asafoetida / hing - 1/4 tsp (skip for GF)

Masala paste:
Mustard seeds - 2 tsp
Tamarind - one medium lemon sized
Red chillies -4 
Fresh / frozen coconut - 1/2 cup
Byadgi OR kashmiri chillies - 5 nos.
Cumin seeds / jeera - 1/2 tsp
Jaggery - 1 tsp

Mustard seeds - 1 tsp
Peanuts - 2 TBSP
Curry leaves - 2 sprigs

For the detailed method on how to make this click on the following Youtube Link. 

I hope you have liked and subscribed to our channel. Don't forget to click on subscribe and press the bell icon for more updates. 

May 25, 2020

Sugarfree Lemon Iced Tea | How to make Lemon Iced Tea | Summer Coolers

Come Summer, and we hanker for Sugarfree Coolers / Mocktails / Smoothies for a mid-morning snack or at breakfast time. This year, thanks to the lockdown, we have all members of the family working / studying / playing at home 24x 7, so naturally the demand for these simple homemade coolers are increasing.

We are not fans of milkshakes (milk / ice cream with fruits) but rather prefer the naturally ripened fruits as a whole. Lemons are a cool favourite during the summers like this Lemon Fresca and my elder one is a fan of Iced Tea like this Orange Iced Tea or the Pistachio Rose Iced Tea . So, rather than use store bought (and calorie / sugar laden pre mix), we made the Iced Tea at home. 

This is naturally sweetened with honey and tasted delicious (I am not a tea drinker,so didn’t have it). You could sub the honey with maple syrup to make this completely vegan too.

The husband and the elder one enjoyed this in the place of their afternoon masala Chai ritual. Tea drinking as a ritual and lemon added to it made for a welcome change. If life hands you lemons make Waagmi's Eggless Lemon Cake who shared a theme with Lemons. this week for FMBH #248LemonLove. Or make a lemonade . Or if you still love your tea, make this Sugar Free Lemon Iced Tea. 

Other Sugar Free beverages / Smoothies that might interest you this summer :)

Takes under 10 mins to make. Do let me know how you liked it.


Prep time - 5 mins, Cook time - zero. Serves - 2

What you need:
Water - 200 ml
Assam Black Tea (used to make Masala Chai) - 2 tsp (OR use 2 tea bags)
Honey - to taste
Lemon juice - 1 TBSP

How to:
Bring the water to rolling boil. Add the tea leaves and let the leaves steep for a good 5 mins. Switch off flame. After 5 mins, strain out the tea liquid. 
If using sugar, you can also add at this stage, and refrigerate this for further use (if not making tea immediately) 
In chilled glasses, add 1 tsp of honey to the bottom layer. Mix well. 
Add few cubes of ice, top up with the tea decoction, add lemon juice and stir well. 
Top with more crushed ice, a sprig of mint and enjoy immediately. 

May 18, 2020

Video Recipe - Wholewheat Baked Papdi for Chat | How to make Baked Wholewheat Papdi for Chaat

It's absolutely true when they say necessity is the mother of invention. Being Chaat lovers at home, we frequently indulge in quick, healthy, sumptuous chaats as snacks and sometimes as dinner too (Think Ragda Patties / Chole Patties etc). Keeping the chutneys - Red chilli garlic pasteGreen chilli Chutney and Dates - tamarind chutney  (a.k.a Teekha - Meetha Chutneys) becomes very handy to make quick chaats

 to Taco Bhel to Kutchi Dabeli to Dahi Moong Chaat (GF) , Chaat is something the kids and elders love at home . 

Need more Chaat recipes ? Check these out while we make today's dish...
I had made Sev Puri several times (even with the deep fried Papdis) made at home. But with this lockdown, I had to make the Baked Papdis - something on my bucket list for a while. 

Adapted from Swati’s recipe (who incidentally also suggested the theme for this week’s FMBH “Chaat Time”), this was a breeze. Thanks much Swaty for this wonderful, homely way to bake the papdis for the chaats

Not just for Sev Puri or Sev Batata Puri, this became a great go-to snack for those 4 pm hunger pangs, and I see this becoming a healthy base snack like canapés. The husband added some boiled potato and moong sprouts and some schezwan sauce to make his own fusion sev puri last week. 

 I made a second batch while shooting the video, and full credit to my little one who helped me with the over head shoots (while balancing on her tiny wooden stool next to me).    

I have made few minor changes from Swati’s recipe. Do watch my video below, subscribe to the channel and leave your comments on this blog as well as the video.

Over to the recipe. 

Wholewheat Baked Papdi ~ No Deep fry 
Prep time - 20 mins + rest time of 30 mins | Bake time - 12 to 15 mins per batch. 
Makes ~  50 pieces (medium sized)
Spice level - Medium ; cuisine / Course - Indian Snack


You would need:
Wholewheat flour - 1.5 cups 
Roasted Semolina - 2 heaped TBSP
Ghee / clarified butter - 4 tsp
Salt - to taste
Ajwain / carrom seeds - 1/4 tsp
Kasuri Methi (dried fenugreek leaves) crushed - 1 tsp
Red chilli pwdr / paprika - 1/2 tsp
Sesame seeds - 1/2 tsp
Ice Cold water - for binding - I used about 4 TBSP + 1 tsp  

How to:
Refer the following youtube link for directions, and do leave your comments on what other video recipes you would like to see on the blog / youtube channel.

Have you checked out this New Video on our Youtube channel

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