February 27, 2016

Thakkali Saadam | How to make spicy tomato rice | Main course dishes | Valli's birthday Shower

Sometimes food blogging goes beyond food. It goes into relationships with people you havent met. Call it the power of technology or the pull of love, we at Blogging Marathon have been thick friends / comrades / sisters in arms for over 6+ years now, thanks to one lady who has been steering the group fast and steady - Srivalli. If there's one quality I would like to emulate from Valli, it has to be her patience levels - I haven't seen her getting upset in all the years I have known her, and she's forever pulling together the team for so many years now :) 

And today on her birthday, some of us at the Blogging Marathon team jumped at Vaishali's idea of having a virtual birthday shower (if you can call it that) by cooking one dish from one of Valli's food blogs - Spicing Your Life and Cooking 4 All Seasons. There is a very low possibility that a dish wont be found between these 2 blogs : Valli has covered all aspects of food across countries and continents. 

So, here's wishing you a wonderful life ahead, Valli.  May your patience with all ur BM team members continue inspite of all our inadequacies, tantrums (mine) and the non-stop discussions on whatsapp :D 

And thank you for bringing together and binding us as a team, despite cultural and geographical differences ...

It was difficult choosing one dish from what appeared to be 1000+ recipes, but I have a weakness for Rice based dishes which go well as school lunchboxes too and so was quite focussed on that. And voila !  Thakkali Saadam (or tomato flavoured rice) it was. A few twists to Valli's recipe was well appreciated at home, and we had a hearty meal with the elder girl too asking for a second helping. Thank you, Valli for this recipe and keep inspiring us :)

Lets move to today's recipe and see how to make this flavourful One Pot meal that can be put together by even bachelors / bachelorettes. 

Prep time : 20 mins, Cook time : 20 mins , Serves : 3
Course : Main Course, South Indian
Goes well with Onion Raita / Thayir Pachadi / Plain Curd + papad
Spice level : Medium
Recipe Source : Valli's recipe


  • Rice - 1.5 cups
  • Tomatoes - fleshy variety - 4 large (approx 600 gms) - divided use.
  • Turmeric powder - 1/2 tsp
  • Salt - to taste
  • Onions - 1 large

Masala powder: 

  • Cloves - 4 nos
  • Red chillies - 2 nos
  • Coriander seeds - 1 TBSP
  • Methi seeds - 1/4 tsp

To be ground to a paste:

  • 2 tomatoes, 2 large cloves garlic, 1/2 inch ginger

  • Oil - 4 TBSP
  • Mustard seeds - 1/2 TBSP
  • Urad dal (split black gram) - 1/2 tsp
  • Cashews - few
  • Green chillies - 2-3
  • Curry leaves - a handful


  1. Cook rice with required water into separate grains. Cool and fluff the rice in a large flat plate. 
  2. Dry roast all ingredients of the masala / spice powder. Cool and make into fine powder. Chop remaining tomatoes (2 nos) into chunks with the skin on.
  3. Grind the ingredients under "to paste" and keep aside.
  4. Heat oil. Splutter the mustard seeds, urad dal, green chillies, cashews & curry leaves. Once the curry leaves wilt a bit, add turmeric and the onions, ground paste. saute for 3-4 mins till raw smell disappears.
  5. Now add the diced tomatoes and let it turn soft and mushy. Add the spice powders, salt and mix well. Let the thickish gravy cool a bit.
  6. Then add the cooked rice, toss a bit and check for salt and seasonings. Serve hot or warm with curd or raitha / pachadi.

February 26, 2016

Sabut Urad Dal | Whole black gram gravy | Side dish for Roti & Phulkas

I was introduced to this hearty, lovely dish by my friend PS, who belongs to Chandigarh. 

Although we do use Urad dal (split black gram) in Idlis / Dosa - Uttapams / Chutneypudi (Condiments) or even for everyday tempering for south Indian dishes, I love the rustic way of eating lentils / legumes - with its whole skin on. Yes, it does take a fair bit of planning to soak, cook these lentils, but the effort is worth it. 

A simple dal like this and hot rotis / Phulkas / Rice and a salad is all you need for a weekday brunch and you are set for the day :)

Sabut Urad simply refers to whole black gram cooked in their skin (soaked and pressure cooked) and sauteed with simple spices. If you are a lentil lover like me, am sure you would appreciate this simple yet delicious dish. A similar dish can be made with Sabut Moong as well (whole green gram) and the taste varies slightly coz black gram is more heavy than green gram when cooked.

Lets get to the recipe then. Linking this to MLLA # 92, hosted by Rafeeda, event managed by Lisa & conceptualised by Susan

Prep time : 15 mins + 8-10 hours soaking time
Cook time : 20/25 mins
Serves : 4
Accompaniments : Phulkas (puffed wholewheat flatbread), Naan / Kulchas / Steamed rice

Sabut Urad dal -  A vegan whole black gram cooked in their skin (soaked and pressure cooked) and sauteed with simple spices.


  • Sabut Urad dal (whole black gram) - 1 cup (200 ml)
  • Onions - 1 large
  • Tomatoes - 2 medium
  • Salt - to taste
  • Turmeric - 1/2 tsp
  • Ginger garlic paste - 1/2 TBSP (opt.)
  • slit Green chillies - 2 nos (adjust spice)
  • Spice powders : Coriander powder (1 1/2  tbsp), cumin powder (1 tsp), red chilli powder (1 tsp), Amchur / Dry mango powder (1/2 tsp)
  • Tempering : Oil (2 tsp), Cumin seeds (1 tsp), Hing (asafoetida) - 1/2 tsp
  • Garnish : Onion rings , Tomato slivers


  1. Wash and soak Urad Dal for 6-8 hours (or overnight). Drain and pressure cook with 2 cups water, turmeric, green chillies and 1 medium tomato till done and slightly mushy. Let the pressure come down on its own.
  2. In a pan, heat oil, splutter cumin seeds and asafoetida. Now add the diced onions, ginger garlic paste, remaining tomato, salt and saute well till onions are browned and tomato turns mushy. 
  3. Add the spice powders one by one & saute till oil leaves the sides, now add the cooked urad dal and mash up well. 
  4. Let it simmer for 5-7 mins on medium heat. 
  5. Check for salt and seasoning and serve hot / warm with flatbreads / rice 

February 25, 2016

Round up of MLLA # 91

Thanks for a wonderful response to the 91st edition of MLLA (My Legume Love Affair). Thanks to Lisa for this opportunity. Am quite upset I couldn't send an entry from my own blog, but these entries are so lipsmackingly delicious, have bookmarked quite a few to try out...

Thank you for all your entries, and look forward to your participation in the forthcoming editions too :) 

@Lisa - Apologies for a late round up, some personal stuff took over editing this round-up. And Thanks again :)

Here's a quick round up of the delish entries received for Edition # 91 (in order of receipt)

(1) Sadhana's Lentil - Carrot Curry with a special ratanjot root flavour

(2) Mighty Migas with Tacos by Tastespace

(3) Lisa's Black spiced eyed peas with coconut milk + curry leaves

(4) White bean + carrot flavoursome soup by PJ

(5) Shaheen's wonderful Iranian stew with an aromatic Spice mix (Baharat)

(6) Veena's cow eyed peas spicy gravy that pairs greatly with rotis

(7) Sandhya's Paruppu Thogayal (spicy lentil dip) which pairs with a tamarind gravy and rice

(8) Vidhya has put her slow cooker to give us a flavourful and wholesome Panchmel Dal
(9) Quinoa and black beans come together with vegetables in this wonderful Ceviche by Chardonnay and Samphire

(10) Whole masoor dal paired with drumsticks makes an interesting curry sent by Harini

(11) Sneha sends us this kerala style Kadala curry which pairs with Appams very well.

February 19, 2016

Wholewheat Jaggery Ragi Choco Muffins | Vegan Snacks | After school snacks

As I said earlier, I am not really a chocolate person. But I do love healthy bakes, and muffins tops that list. My kids enjoy muffins best as an after-school snack, and its lovely to see how the little one waits for her sis to come home by 4pm and then guilt trips me to giving her a second name, all in the name of sibling love :)

Well, as long as its healthy like today's Wholewheat Jaggery Ragi Choco Muffins I really dont mind an occasional indulgence. And what's not to like in this : Its vegan, plus ragi (fingermillet) and Jaggery are both loaded in calcium and essential vitamins. Wholewheat makes a wonderful base and Choco (esp dark cocoa powder and choco chips) complete the yum factor :) One couldnt ask for me. Just like the Ragi Chocolate Cake, this too doesnt have the aftertaste of Ragi (Nachni / Fingermillet) as Ragi is an acquired taste and takes some getting used to.

So, do make these and let me know how you liked them .. Sending this to my event all this month Kids Delight event hosting + GIVEAWAY. If you want to win a giveaway, check this link and see you all there !

Prep time : 10 mins, Makes : 8 nos ; Bake time : 15-17 mins


Dry ingredients:

  • Wholewheat flour-  1/2 cup (1 cup = 200 ml)
  • Finger Millet - 1/2 cup
  • Cocoa powder - 1/4 cup
  • Baking powder - 1/2 tsp
  • Baking soda - 1/4 tsp
  • Salt - 1/8 tsp (opt.)
  • Cinnamon powder - 1/8 tsp (opt.)
Wet ingredients:
  • Jaggery (grated) - 1/2 cup (adjust to taste)
  • Chocochips - 4 TBSP (I used vegan but you can use any variety you have)
  • Any neutral oil like sunflower/olive/canola - 1/2 cup
  • Warm water - 1/4 cup (or as needed)
  • Flax meal - 1 tbsp
  • Icing sugar - for dusting - 1 TBSP (opt.)
  • Walnuts chopped - 1/2 tsp (opt.)


  1. Mix 1 tbsp flaxmeal in 3 tbsp warm water and set aside. This mimics the egg texture.
  2. Meanwhile sieve the dry ingredients thrice over in a large bowl and keep aside.
  3. Mix the grated jaggery , flax mixture, oil well. Fold in half the chocochips and the sieved dry mixture slowly.
  4. Mix till there are no dry streaks of flour. Add in 1 tsp of water if you feel the mixture is too dry.
  5. Now fold in the rest of the chocochips and walnuts if using.
  6. Pour into prepared cupcake liners  / Muffin trays.
  7. Bake in a pre-heated oven at 180 C for 12-15 mins. Check if done with a toothpick coming out clean.
  8. Cool on wired rack, dust with icing sugar and serve warm. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 18, 2016

Vegan GF Choco chip Bread

Chocochips are a recent addition to my kitchen - after I started baking seriously that is. Till then probably they were seen. I do make Banana Chocochip Yeasted no-knead bread, Classic Dark Chocolate Brownies, Multigrain Brownies, Coconut Vegan Chocochip Bread and probably 3-4 varieties of Cupcakes / Muffins with Chocochips

So, why a new bread with choco chips, you may ask. Well, I found this Vegan Bread recipe which I wanted to convert into Gluten Free too for a friend who had ordered this from me. When it came out rather well, I added a few more elements and personalised it to our palate. 

So there you have : a Vegan, Gluten Free (GF), EgglessChoco chip Bread (which is more like a Tea cake) which we all rather liked. Once cooled, it slices beautifully. And is a perfect snack for tea time or to pack in kid's snack boxes. 

This too is going to my event -  Kids Delight event hosting + GIVEAWAY 

Make sure all your entries have a #KidsDelightChocoGiveaway hashtag embedded somewhere in the post to qualify as an entry !

Prep time : 15 mins , Bake time : 30-35 mins
Makes one 9*5 loaf or 2 mini loaves 
(actually a 8 1/2 * 4 1/2 loaf pan works best as the 9*5 kind of flattened out the bread)  

Dry Ingredients:

  • Rajgira flour (Amaranth Flour) - 1 cup
  • GF Oats Flour - 1/2 cup
  • Almond Flour - 1/2 cup
  • Baking powder - 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Salt - 1/8 tsp

Wet Ingredients:

  • Sugar (Brown sugar / Coconut Sugar) - slightly less than 1/3 cup (or to taste)
  • Ripe Bananas - 3 nos (or 1 cup of mashed pulp)
  • Olive oil - 1/4 cup
  • Coconut Oil - 1/4 cup
  • Warm water - 1/4 cup (or as required)
  • Lemon Juice - 1 TBSP
  • Vegan Choco chips - 1/2 cup

Roasted Walnuts - for topping - 2 TBSP 

  1. Preheat oven to 180 C / 375 F. Line a baking pan
  2. Sift the dry ingredients thrice over. If you are not keen on it being GF, you can use wholewheat flour in place or Amaranth flour and normal Quick cooking Oats (roasted and powdered) in place of GF Oats. 
  3. Except choco chips, mix all wet ingredients, Fold in half the choco chips and mix well. Now add the dry ingredients little by little and fold till there are no streaks of dry flour. Transfer the batter to a lined pan (I used a non stick so didnt line).
  4. Top with remaining chocochips and roasted walnuts and bake for 20 mins at 180, then turn down to 175/170 and bake for another 10-15 mins till a skewer comes clean (oven temp may vary so do keep any eye after 18-20 mins).
  5. Cool completely, remove to a cooling rack. Let it come to room temperature and then cut thickish slices with a serrated knife.
  6. Serve warm or at room temperature. Keeps for 1-2 days on the countertop unless the temperature outside is very humid / hot. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 17, 2016

Pistachio Crusted Choco Truffles | Quick Snack Ideas | #KidsDelightChocoGiveaway

Chocolate is everyone's favourite and my fav brand is Lindt. Of late, I have started enjoying an occassional piece of dark chocolate too - Lindt's dark Choco-Ginger and dark choco-orange are my personal favourites :)) 

Well, before you stop to think if this is a paid advert of Lindt, let me stop and say that this month here at Sizzling Tastebuds, we are gonna see some very delectable chocolate dishes that are part of my Kids Delight event hosting + GIVEAWAY !! See this link for more details and add in your recipes to qualify for the surprise prize :)

Be sure to use #KidsDelightChocoGiveaway in all your entries and also link to this link as well as Valli's announcement to qualify

Today we see a super quick to make yet utterly nutty and tasty Pistachio rolled Chocolate Truffles. A single bowl dish (remember easy clean up) , a few ingredients and its totally a kid's delight..  pop a two (or few) as a mid morning/ noon snack or pack them in your kid's snack box for them to munch on at school . I bet you would need to triple this recipe, for they disappear very soon !

Lets see how to make them...

Prep time : 10 mins, rest time : 15 mins ; cook / roll time : 10 mins ; yields : 18-20 


  • Semi sweet chocolate chips (I used Hershey's) - 1/2 cup
  • Condensed milk (use sugarfree if you prefer) - 1/4 cup
  • Almond powder / Almond meal - 1/2 cup
  • cocoa powder - 1 TBSP (I used dutch processed)
  • powdered sugar - 3 TBSP (skip if using sweetened condensed milk)
  • Butter - 1 TBSP (omit if preferred)
  • Vanilla essence - 1/8 tsp

To roll:

  • Roasted pistachios - powdered / crushed coarsely - 1/4 cup


  1. Melt chocochips and butter over a double boiler or in a microwave with short spurts. Let it cool slightly. Tip in the rest of the ingredients except essence and mix well with a spatula. You need to get the consistency of a thickish dough
  2. Now add the essence and knead lightly with your fingertips for 1/2 min. We dont want to melt the chocolate further from the warmth of the hand. 
  3. Rest the dough covered in the freezer for 8-9 mins (you can make them immediately too but when the dough is rested, the truffles firm up better)
  4. With an ice cream scoop  / round spoon, pinch out small truffles and smoothen the balls.
  5. Roll them in crushed pistachio and serve immediately in cupcake liners.
  6. If not serving them, refrigerate till serving. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 14, 2016

New event and giveaway - Kids Delight

Chocolate is a natural choice for kids and chocoholics (never mind the age).  February is all about chocolate and Valentine's day ! You dont need a reason to munch on a good choco based dish- winters beckon that warm cup of hot chocolate - spiced or otherwise, its a great choice :)

So, let put on our thinking caps (you cant really mess with chocolate), and send those entries to Kid's Delight - Chocolate theme. Whats more, my blog completed 5 years, so there's a celebratory giveaway to one entry as well !! Its only getting better, isnt it ? :)

So, lets send those yummilicious entries to Kid's Delight - Themed Chocolate, original event by Srivalli, hosted here at Sizzling Tastebuds. Kid's delight is quite a popular event amongst we bloggers and I had earlier hosted Wholegrains, Party Ideas, Iron Rich Foods in the previous years...

Lets quickly run through the rules once more:

1) Chocolate can be used in any form / any cuisine / any course (think chocolate dosa-  the wackier the idea, more fun it is ), provided its the star of the dish..
2) All entries are to be eggless / vegetarian / vegan / alcohol free. Non vegetarian or egg based entries or recipes posted earlier to the event period shall be promptly removed from the linky tool
3) All entries are to be posted afresh (posted betn 14th Feb - 15th March) and linked to BOTH my  announcement as well as Valli's Kids Delight announcement (check the links for details)
4) One blogger can send in more than one entry to this event, provided all entries are posted in the event period
5) Non bloggers can also send in their entries - please mail me the original recipe along with pics in a word doc to momchef77@gmail.com. Bloggers may kindly use the linky tool below to link their entries.
6) Use of above logo is optional, but recommended.
7) All entries need to have #KidsDelightChocoGiveaway in their post as a hashtag to qualify as an entry.

Look forward to all your delicious entries. The winner (india based blogger or one with an India address) of the self sponsored giveaway shall be announced with a week from the event closure along with the event roundup.


February 12, 2016

My friend's Elaichi Tea recipe | Cardamom Flavoured Tea

Most of my friends know I drink neither tea or coffee. For me a cup of hot green tea occasionally is what I prefer, sans sugar. So, while visiting friends / relatives around tea time (which in itself happens very rarely, Sshshhhh), they are quite flummoxed as to what beverage to offer me. 

I really dont miss the tea or coffee, but they seem more concerned I don't drink any tea at all, while its actually a ritual (tea making and drinking) in most Indian houses. Darjeeling Tea, Assam Tea, Black Tea, Tapri Chai (mumbai style) .. so many many varieties that books and volumes are written upon this chai-drinking culture :)

Me - am just happy with a handful of nuts or a light Sundal (steamed salad) around tea time.. it really doesn't bother me otherwise, unless of course someone's making Chaat for me :) Then I really get into the act and indulge in a bowl of spicy Chaat :p

So, while the tea drinkers at home prefer Masala Chai (recipe coming soon), a friend of mine -lets call her 'R' - loves this Cardamom Tea (or Elaichi Chai). Its her perk up cup every morning. I got this recipe from her and make it when she comes over for a quick chat at home. 

The pics show just before they were served and I havent edited or added any props (just for the simple tea drinking chat up we had), and although the recipe is pretty simple, I was keen to post it here as a keepsake. 

Its a milky tea, different from what I make at home and she takes a little more sugar. This is for my friend R, who loves this :)

Prep and cook time : 5 mins, Serves : 2

  • Water - 1/2 cup
  • Milk - 1 cup
  • Elaichi - 2 pods
  • Sugar  - 2 tsp
  • Tea Leaves - 1 tsp
  1. Bring water to a rolling boil. Add tea leaves and boil for 1 min more. Add elaichi pods, sugar and milk and boil for 1/2 more min. Close the vessel without straining. Let it steep for 5 mins. 
  2. Strain and serve hot immediately.

Sending this to Day 3 of BM with Tea as its theme this week....

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 10, 2016

Chukku Kashayam | Home remedy for cold and cough | Herbal Tea

The weather has been quite erratic in the past few weeks : typical of a not so long winter giving way to warmer climes, the city has been quite under the weather (quite literally) with a thick cloud of smog enveloping us till late morning. Once the routine visits to the local doc are done, its astonishing how a simple herbal tea can invigorate one from a bout of cough and cold. 
Kashayam (aka Kadha / black tea) without tea leaves is one of the most sought after cures  - Kashayam comes in many forms for different ailments : digestive, chest, respiratory, general well being etc and the ingredients vary quite a bit depending on the purpose. Stay tuned for 3 different varieties of teas this week at Blogging Marathon.    
Today, we see a herbal concoction with Chukku (dried ginger) and a few herbs to make a Kashaayam (aka kadha in Hindi) to soothe the throat during and after a bad bout of cough and cold. Its quite potent and spicy so make sure to limit its quantity, especially when serving smaller kids. 

Prep time : 10 mins, preparation time : 10 mins, Serves : 2-3
You would need: 

  • Chukku (Dried Ginger) – about 2 inch long piece
  • Black pepper – 10 to 15 (crushed fine)
  • Karuppati vellam (palm jaggery) - 4 TBSP 
  • Cumin and Coriander seeds – 1 tsp each crushed fine 
  • Tulsi (holy Basil) leaves – 1 bunch (I omitted this)
  • Water –3 cups


  1. Crush the chukku, black pepper, cumin and coriander. Dissolve this spice mix along with jaggery and bring to a rolling boil for 6-7 mins till its reduced to 1.5 cups. If using Tulsi, add while last 3 mins of boiling. 
  2. Strain and drink immediately for relief from cough and cold. 
  3. If serving to kids, dilute 3 tsp of kashayam with 2 tsp of water, add a dash of honey and administer it warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 9, 2016

How to make Paneer Kulcha | Griddle fried Cottage cheese flat bread | #Breadbakers

Paneer (Cottage Cheese) is a favourite with the elder kid, and we make Paneer based dishes often at home.. Kulcha (or leavened flatbreads either baked or mostly fried on griddles) are another favourite at home.

I combined the two and made these fluffy, pillow soft and healthy Wholewheat Paneer kulchas at home. Can be paired with most North Indian Gravy dishes, but best known paired with Amritsar Chole / Black Channa / Chickpeas Gravy. We made this for a Sunday Brunch with vegan Tomato Chutney and these mini Kulchas were relished by all. Makes a wholesome meal.

The Kulchas (or flatbreads) can also be made with All purpose or even bread flour. Yeast is also sometimes used to make these, but I prefer a combination of Baking Soda + Baking Powder as leavening agent. If you are vegan, you could sub the yoghurt and milk here with vegan almonds (I am told soya / almond milk and vegan cashew curd make a great substitute). Tofu makes an excellent substitute for paneer too :) 

Either way, if you are a fan of savoury grilled Indian breads, look no further. The wait time (for rise n bake) is truly worth it. …

Prep time : 15 mins + rise time (2 - 10 hours / overnight if preferred). 
Cook time : 20 mins ; Makes : 7-8 mini Kulchas
Serving suggestions : Dal Tadka / Chole + Onion Salad
Main Course, Indian. 

  • Wholewheat flour (atta) - 1.5 cups (200 ml = 1 cup)
  • Warm milk - 1/4 cup
  • Yoghurt - 1/4 cup (or 2 TBSP)
  • Warm water - 1/3 cup
  • Salt - 1/2 tsp
  • Sugar - 1/2 TBSP
  • Baking powder - 3/4 tsp
  • Baking Soda - 1/4 tsp
  • Ajwain / carrom seeds - a big pinch (1/8 tsp)
  • Oil / Butter - 2 tsp
  • Panner / Cottage Cheese - 100 gm - crumbled / grated
  • Onions - 1 medium - finely minced
  • Seasoning : Salt, chilly powder / paprika, Cumin powder, Coriander powder , Coriander leaves, Mint leaves
  • Sesame seeds - 1/2 TBSP
  • Kalonji / onion seeds - 1/2 tsp
  • Chopped coriander leaves - 1/2 TBSP
  • Oil / butter - for basting (vegans could use oil)

In a stand mixer or large bowl add all ingredients except oil and make a soft dough (it took 8-9 mins in my stand mixer). Depending on the quality of the flour, you may need more or less 1/3 cup water. Add oil and knead for further 2-3 min on a countertop. Place in a greased bowl for minimum 2 hours (or refrigerate overnight if using the next day).

Next day or after 2-3 hours (if using the same day), punch down the dough. Divide into 6-7 equal portions and make it into round balls. Rest them in the same bowl under a muslin cloth / kitchen towel.

For the stuffing : Mix the crumbled / grated paneer (cottage cheese).. Add the finely minced onion, seasonings and mix well and keep aside.

øn a lightly floured surface, roll out a portion of the dough into a 7-8 cm disc, place 1-2 Tbsp of the filling and wrap this up and seal the top (as shown). Gently, roll into a thickish disc (as I was making mini Kulchas, I didn’t roll out very flat discs). gently press in a portion of the topping onto the rolled kulcha.

Apply water on one side of this kulcha, place the wet side down on to a heated griddle. Let it cook on medium heat and bubbles would start appearing on the top. Now gently flip and let it brown on both sides. Quickly take it on a naked flame and let it roast for 5-10 secs (this is optional, but gives a smoky flavour). 

Take off flame and let it cool a bit. While still hot, brush a little butter to make it softer. Serve hot with Chole or any accompaniment.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Griddle Breads
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

February 5, 2016

Mooli Raita | Grated radish in yoghurt sauce | Side Dish | Mullangi Thayir Pachadi | Diabetic Recipes

I wasn't a great fan of Radish (aka Mullangi in both Kannada and Tamil) growing up. However, mom who was cooking diabetic dishes for dad made it a point to include radish in many forms during the weekly cooking plan. I have begun to love the sharp acidic pungency that radish brings in its raw form and even the husband loves it, so we have Radish-Moongdal Kosambari (Radish - green gram salad), Zero Coconut Mooli Chutney , Radish Stir fry with moong dal (Mullangi Poriyal) & Jowari Roti with Radish  not to forget Mooli Paratha  & Mullangi Sambhar( both my kids' fav) regularly in our menu too.  Raw radish slivers with a dollop of butter is a most preferred side to Makki da Roti meal during winters. 

Today's dish is another yummy raitha (or thayir pachadi (tamil) or mosarubajji (kannada)) made with radish. We get a great quality of radish during the winter thats amazing to be used in so many different varieties apart from as a salad ingredient. 

Radish's pungency and anti flatulency is also one of the reasons its used as an anti inflammatory food. This raitha goes well with most pulav / Biryani and we prefer it with methi or Palak Theplas. Similar raitas can be made with Cucumber / Lauki (bottlegourd) or even grated carrots. 

Prep time : 15 mins | Tempering : 2 mins | Serves : 3-4 | Course : Side dish ; cuisine : Indian
Mooli Raita - Radish in tempered yoghurt sauce
Spice level : Low /Medium. 


  • Radish / Mooli - 1 large or 2 medium
  • Curd / Yoghurt - 1 large cup
  • Salt - to taste
  • Tempering : Oil (1/2 tsp), mustard seeds (1/4 tsp), cumin seeds (1/2 tsp), asaeofetida (a pinch), 
  • green chilles / dry red chillies - 1 or 2 (opt.)


  1. Wash, peel and grate radish into fine threads. 
  2. Add a pinch of salt and leave for 10 mins, after this squeeze out the water (this step is optional, but if you like the pungency as we do, skip).
  3. Whip curd into a lump free mass. Add salt and grated radish. Mix well.
  4. Prepare tempering : Splutter cumin & mustard seeds, add asafoetida and green chillies, once the mustard stops spluttering, take it off the fire and add to the yoghurt - radish mixture.
  5. Mix well and serve immediately. 
  6. (If serving later, add salt just before serving)

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 4, 2016

How to make Fada ni Khichdi | Easy #OnepotMeals | #Diabetic Food | #DinnerIdeas

Gujarati food has always fascinated me : Be it the EdadaCabbage Dhokla, Lauki Muthias or the evergreen Low cal Undhiyu, or the umpteen Thepla varieties, they capture me with their simplicity and various flavours that hit your tastebuds. Today's post is very dear to me for it was taught to me by an old Gujrati lady who lived in my building. 

Consistency of this Khichdi is both runny and dry, and we like both versions. The taste doesnt vary, but there are some of us who do like the runny consistency better - perhaps coz its easier to digest especially considering Khichdi is consumed during convalescence or to ease out your digestion. Whatever the consistency, this is sure to tempt you with aromas, and you can cook this under 30 mins. Great for diabetics too, with all the broken wheat and veggies going in ! 

Like I mentioned in my Diabetic Mini Thali , we prefer Lapsi (Broken wheat / bulgur Wheat) to rice on most days, and this makes a perfect one pot meal. Like the Citrus Burst Salad, Broken Wheat (or any wholegrain for that matter) is also an anti inflammatory. 

Prep time : 15 mins, cook time : 15 mins,
Cuisine : Indian, Course :Main course / One Pot Meal
Serving suggestions : Raita / Pachadi / Curd / Pickle / Papad. 
Serves - 3

  • Lapsi / Broken Wheat - 1 cup (240 ml)
  • Moong Dal / split green gram - 1/4 cup  (You can use soaked whole green gram dal too)
  • Turmeric powder - 1/2 tsp
  • Garam Masala powder - 1/2 tsp  
  • Ghee - 1 TBSP (divided use)
  • Chopped veggies : Carrots, French Beans, cauliflower, Gherkins , Potato, sweet potato, Peas, Shredded cabbage, minced bell pepper (You could use all or any of these) - 1 cup (240 ml)
  • Salt - to taste
  • Black pepper - 1/2 tsp (coarsely crushed)
Cloves (2), Cardamom(1), Cinnamon stick (1/2 inch), curry leaves (few), ginger (1/2 inch grated), Slit Green chillies (1-2), Jeera / Cumin (1/2 TBSP), Dry Red Chillies - 1 (halved) ; Hing / Asafoetida (1/4 tsp), Shahjeera (caraway seeds)- 1/2 tsp

Soak the moong dal in warm water for 15 mins, Meanwhile, chop all veggies and keep aside. 
In a small pressure cooker / pressure pan, heat half the ghee, Add all the tempering ingredients one by one and add the lapsi. Fry the lapsi in the ghee for 2 mins till a nice aroma comes out.
Now add the soaked and drained moong dal and fry for 1-2 mins.
Add the veggies and saute again for 3-4 mins and add salt. Add the turmeric and garam masala powders. 
Now add 2.5-3 cups of water for a slightly runny khichdi or 2 cups of water for a grainy khichdi. Pressure cook for 2-3 whistles. Let the pressure come down on its own. 
Now add the black pepper , stir. Check for salt and spices and serve immediately. Its best served hot.

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