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January 22, 2020

Kadale Manoli - Guestpost by Preethi | Guestpost Series #23

Continuing the #Guestpost series on this blog, we have a very talented food blogger Preethi, who blogs at Preethi's Cuisine. Hailing from Bangalore, but settled out of India now, we have similar roots in Karnataka Cuisine. Preethi specialises in no-fuss, healthy, hearty eats as is evident from her recipes on the blog. Thank you, Preethi for sharing your family recipe Kadle Manoli. 

Over to Preethi in her own words now.....


This is Preethi Prasad. I am  passionate about cooking . Being a  working professional, cooking helps me to destress. I am basically from Bangalore and currently  based out of Singapore.

I had never thought of starting a food blog even  in the  wildest of my dreams.My mom always wanted me to start a blog and whenever she raised this topic, I would  brush her off. I had a helper all these years, and  never bothered about cooking as it was taken care of by her. I used to cook once in a while, when I felt like or there was a demand for my signature dish.  

My helper left in September 2013 and since then I have taken over the realm of my kitchen. Initially ,I used to cook as if it was my duty and really did not enjoy it. From June 2014 my perspective towards cooking changed. I started enjoying it and wanted to try something new everyday in spite of my hectic schedule. My hubby used to tease me that I am bitten by a bug. Well this seems to be true as I enjoy cooking now and try and experiment in my own way as and when I have time. Kitchen has become my favourite place these days.

On May 1 2015, I was talking to my elder son about starting a blog and he helped me to create one. I must admit that kids these days are very fast.

I started this blog to document my recipes for the benefit of everybody. Being a Vegetarian, you will find mostly Vegetarian recipes here along with few recipes using eggs on special request from some of my friends. Most of them will not be on the Restaurant menu. You will find many uncommon but healthy and Yummy Recipes.

I would like to thank Kalyani for inviting me to do a guest post for her blog. I got to know Kalyani when she joined our Foodiemonday bloghop. She is an amazing blogger and has some wonderful recipes on her blog Sizzling Tastebuds  There are many Vegan recipes too. You need to check her blog to learn some wonderful recipes.She is basically from Bangalore and now based out of Mumbai.Glad to connect with her.

Coming back to the recipe….

I am sharing a delicious and quick recipe from Mangalore region called Kadale Manoli.This is a traditional preparation from Mangalore made with chickpeas and Ivy Gourd and is usually served on special occasions.I had this at my friends place and instantly fell in love with it. I make it often and have it with yogurt and skip rice. It is made with fresh grated coconut which enhances the taste and takes it to a new level.It has a nice sweet and tangy flavour.

Recipe for Kadale Manoli:

250 Gms Ivy Gourd / Tendli
½ Cup Black Chickpeas 
1 Tsp Cumin Seeds / Jeera
5 Kashmiri Red Chillies
½ Cup Grated fresh coconut
2 Tsp roasted Coriander Seeds /Dhania
½ Cup Chopped Onions
¼ Tsp Haldi / Turmeric
¼ Tsp Mustard
2  Cloves of Garlic Chopped
½ Tsp Chopped Ginger
1 Tsp Tamrind Pulp
¾ Tbsp Palm Jaggery
Finely Chopped Coriander Leaves
Few Curry Leaves
Salt to taste

For Tempering:
½ Tsp Mustard seeds
Generous pinch of Hing
Few Curry leaves
¼ Cup finely Chopped Onions
1 Garlic clove finely chopped

  • Soak Black chickpeas overnight .Pressure cook them upto 3 Whistles. Drain the excess water and keep it aside. Do not throw the excess water.
  • Wash and clean the Ivy gourd. Slit them vertically and cut each one into 4 parts.
  • Grind roasted coriander seeds ,cumin seeds , red chillies ,mustard seeds,haldi,few curry leaves,chopped ginger and garlic in a blender. Now add grated fresh coconut and pulse it to get a coarse mixture. Do not make a paste. Add very little water only if required.Keep this mixture aside.
  • Heat a wide bottom pan. Add oil. Once the oil is hot add crushed garlic ,hing ,mustard and chopped onions , tendli and curry leaves. Shallow fry tendli until it is cooked.Now add the ground masala and salt. Mix well and stir fry for about 3 minutes until the masala is nicely absorbed.Next step is to add palm jiggery , tamrind pulp and boiled black  chana. Mix well and allow is to cook on low flame until the flavors are well absorbed.Cook for about 2-3 minutes. Garnish with finely chopped coriander and switch off the flame.
  • Serve hot with Ghee, rice or Phulkas or Rotis. Enjoy!!!!!!!!!

January 15, 2020

Rajma Pulav | How to make Kidney beans pulav | GF One Pot meals

Rajma Pulav - a delicious one pot meal has me in smiles. Smiles not because of the onion prices have dropped a bit,but smiles because the husband who’s a staunch Anti-Rajma campaigner asked for second helpings !!

Yay… I found a way to serve Rajma in a pure form (rather than sneak them in Rajma Pepper Quesedillas , the Mexican Baleadas Honduras or Multigrain Adai or the favourite Galoti Kebab, of course the fresh Rajma Sundal is quite welcome, but well, during Navratri). 

Some time ago, I also used fresh Rajma that my friend had sent over in these delicious GF / Vegan Rajma Sweet Potato Tikkis which were also well received. 

So, all in all we have another Rajma (Kidney bean) dish that can go to the meal rotation. At the A-Z Recipe Challenge this month, we have alphabet K. Each month we need to cook a dish from a particular alphabet which features the central ingredient name starting from that alphabet (in English)

So, its K for Kidney beans was my choice. Other close contenders for the alphabet was Kale (I bought a very expensive bunch but couldn’t make the crisps I want simply for lack of time!!) and Kohlrabi (which vanished into a poriyal and a paratha - recipe coming soon). 

But as I had a worthy winner in persuading the better half to eat Rajma in a delicious form, I shall definitely be looking at making this dish again.

Do try this nutrition packed version and let me know how you liked it.

Other similar One Pot meals on the blog you may want to check out + 26 different varieties of Khichdis and Pulao:

Kabuli Channa pulao (GF, Vegan)

Menthye Bataani Bhath (fenugreek leaves + peas aromatic rice - karnataka speciality)

Prep time - 15 mins. Soak time : overnight. Cook time - 20 mins+15 mins
Serves - 3~4 generously


What you need:
Kidney beans / Rajma  - 1 cup (soaked and cooked overnight to soft but not mushy texture) ; if using canned beans, be sure to rinse thoroughly.  
Basmati rice - 1.5 cups
salt - to taste
Mint and coriander leaves - a handful each
turmeric - 1/8 tsp
Dry masala powders : Coriander powder 1 TBSP, Red Chilli powder 1 tsp
Tomato - 1 medium - juilenned 
Onion - 1 small - sliced thin
Oil - 1 TBSP
Ghee - 1 tsp (skip for vegan version or replace it with 1 tsp oil or vegan butter)

Whole masala / spices
bay leaf 2 nos, green elaichi / cardamom 1 no,
Shahjeera - 1 tsp, large cardamom / Badi Elaichi - 1 no. 

Masala paste:
Onion - 1 large
Garlic pods -2 -3
Ginger - 1/2 tsp
Cashews soaked in warm water - 6 to 8 nos. (opt. but recommended)  

How to:
Wash and soak the rice for 15 mins. 
In a pressure cooker, heat the ghee and oil. Add the whole masala and saute for 30 seconds. Now add the sliced onions and saute further. 
Now add the ground paste and saute till raw smell disappears. Now add the soaked and drained rice and fry for 1-2 mins.
Add the dry masala powders and saute further for 1 min. Tip in the julienned tomatoes, mint and coriander leaves. 
Add the cooked rajma. Add 2 cups of water (or as much ratio you would use for the regular pulav - this depends on the type / quality of rice used)
Add the salt , mix well and pressure cook for 2 whistles. Let the pressure come down on its own.
Once done, fluff the pulav lightly with a fork and serve hot.
This tastes yum as is or with any raita / curd on the side.

January 12, 2020

8 Healthy Pongal Recipes you must try !

Pongal / Sankranti is around the corner. The festival of Harvest season is celebrated across India as Sankranti / Uttarayan / Bhogi / Pongal / Lohri etc etc. 

To celebrate This festival, try one of these healthy Pongal varieties (both sweet and savoury) and make your festival healthier and better !

Clockwise from top left featured in the above collage are:

Wishing all my readers and friends a very joyous and happy Pongal and a happy new year ahead.. 

January 8, 2020

Methi Jowari Bhakri | GF and Vegan | Fenugreek and Sorghum Flatbread

Changing lifestyles, one meal at a time can be rewarding. There was a time when baking white bread (or actually eating them regularly for sandwiches) used to be my favourite. I still love the aroma of baking bread, don't get me wrong. But eating them on a regular basis isn't happening, both for health and awareness reasons.

Its the start of a bright new year, and my friends and me at VEGAN GF Group bring you Gluten Free Indian flatbreads this month. Join us as we explore many Indian Flatbreads that are traditionally part of the Indian Cuisine.  

t’s an easy, healthy and nutritious flatbread that’s vegan and gluten free. I had already posted jowar Bhakri with ennegayi (a North Karnataka speciality) earlier. This is a take on the same flatbread but enriched with iron and calcium rich fresh methi (or fenugreek) which are so abundantly available in the winters.

The little one and me are quite fond of Bhakri for dinner so I make this often. Of course patting this requires a bit of practice and patience , so give this a try often to get the perfect flatbread.

Other GF Flatbreads are:

Prep time - 15 Mins , cook time - 10 Mins, makes 4 servings 


You need:

1 cup = 200 ml
Jowar flour - 1.5 cups
Fresh Methi leaves - 1/2 cup (chopped fine)
Ajwain / carrom seeds - 1/8 tsp 
Salt - to taste 
Finely chopped coriander leaves - 1 tbsp
Hot water to make the dough
Oil - 1/4 tsp for each bhakri

How to:
Chop the methi leaves and sprinkle little salt for 3-4 mins, squeeze out excess water. In a flat plate, add the flour, sprinkle of salt, methi leaves and ajwain. mix well for 1-2 mins with your hands. Add hot water as needed, and make a stiffish dough.
On a greased plastic sheet / parchment / banana leaf, pinch out the dough and pat down with your hands. Dip hands in water to ease the patting down. Make a circular disc of 7-8 inches diameter
Cook on a hot griddle / tava on both sides, drizzling little oil. 
Serve hot with any pickle / Curd for a healthy meal

December 31, 2019

Benares Special Aloo Shalgam Matar ki Sabji | No onion-no garlic | Gluten Free and Vegan Side Dishes

Originally from Benares, the winter veggies of Shalgam (turnip) and fresh peas add oomph to this dish. It can be made in stir fry or gravy form. But as I was not keen on using the pricey onions , I made this in a pressure cooker in a semi dry form. It’s delicious with simple, everyday spices and a few more different spices that make it lip smacking .

Both mom and my husband asked for second helpings with hot chapati for dinner which was a fabulous idea to serve it with. I had tasted this while I visited Benares (Varanasi) many many years ago and while looking through my ingredients that my paired partner Aruna gave me (Shalgam and cumin) {for Sshh Cooking Secret Challenge where a paired blogger gives you two ingredients to prepare a dish for the theme of the month}, this is a side dish am sure to make again ! Check out her blog to know what dish she has prepared. 

Other dishes from this state of Uttar Pradesh on the blog, which ranges from simple dishes and the irresistible kebabs to exotic Mughlai dishes:


Let’s get to the recipe :

What we need:
Shalgam (tender turnip) - 3 medium
Potato - 1 large
Fresh peas -3 large handfuls
Salt to taste
Oil - 1 tbsp
Cumin / jeera - 1/2 tsp
Green chilly - 1 or 2 (slit lengthwise)
Garnish - chopped coriander leaves 2 tsp

Dry masala powders:
Dry ginger powder -1/3 tsp
Red chilli powder - 1 tsp (adjust spice)
Dhaniya powder - 1/2 tbsp
Jeera powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala- 1 tsp
Amchur / dry mango powder -1/2 tsp

For the semi dry gravy (blend into coarse paste)
Tomato - 2 medium
Ginger - 1/2 tsp

How to:
Prep the veggies - cut the turnip into largish or small chunks (as desired), peel and cut the potato into same size.
In a pressure cooker, warm some oil. Splutter the cumin seeds and sauté the green chillies. Now add the tomatoes , ginger and salt and sauté for 1-2 mins till it turns soft & oil leaves the sides.
Now add the dry spice powder, veggies and toss well.
Add 1/2 cup of water and pressure cook for 1-2 whistles.
Let the pressure drop on its own.  Stir once,add chopped coriander leaves and serve hot with phulka / chapati

December 30, 2019

Cabbage Sattu Cutlet | How to make Cabbage Cutlet | Vegan and GF appetizers

New year parties are usually lots of fun and filled with hope for the New Year as well as celebrate the achievements or learning of the current year. What better fun than to celebrate this with family and friends ? And with a New Year’s party on the cards, the snacks aren’t far behind !

Poonam has asked us to serve savoury party starters / appetizers for this week atfoodie Monday blog hop. Without much ado, let’s get started.

If you want to know what is Sattu flour and the other recipes with Sattu Flour that I make, head to the following recipes:

If you are a snack-fan like our family, check over 50+ varieties of savoury and healthy appetisers/snacks that you can serve with little or no laborious prep time !

Today’s is a vegan and GF treat that’s made healthy with everyday ingredients . It also helps moms feed the not-so liked cabbage veggies.

Would I make it again ? Absolutely . 'Coz it’s :
⁃protein rich
⁃GF and vegan (a major requirement these days with a lot of people with allergies)
⁃Fuss free to make and serve
⁃Make ahead option
⁃Feeds a crowd (make this 2X or 3x to feed more !!)
⁃Fibre rich
⁃Flavours and additives are totally customisable !
⁃Kid friendly !!     ..... And much more 

What’s your favourite snack ? Do leave a comment at the end of this post along with how you liked this recipe

Prep time- 15 min
Cook time - 15 Mins per batch
Makes - 9-10 servings

What you need:
Sattu flour - 2/3 cup (1 cup = 240 ml)
Shredded cabbage - 1 cup
Finely chopped Onions - 1/2 cup (I didn’t add)
Grated Ginger - 1 tsp
Saunf / fennel seeds - 1 tsp
Chopped spicy green chillies - 1 tsp (adjust spice)
Salt to taste
Oil - as reqd to shallow fry (optionally you can also deep fry)
Coriander leaves - a large handful (finely chopped)
Mint leaves - 1 tsp - minced fine
Soaked poha (flattened rice) - 1/4 cup
Spice powders - red chilli powder, amchur (dry mango powder)

How to :
In a large bowl, add the sattu flour, shredded cabbage, onions , all the spice powders, salt, coriander leaves, mint etc (all ingredients except oil). Pl note Poha should be soaked for only 10 mins. 
Mix well and pinch out portions to make the kebab / cutlets. Refrigerate these for 20-30 mins
 In a fry pan, add 3-4 tbsp of oil, shallow fry these kebabs / cutlets till golden brown on both sides (alternately you could also deep fry them). Drain on absorbent paper and serve hot with green chutney / ketchup


December 17, 2019

Moradabadi Dal Chaat - a lipsmacking Guestpost by Swaty | Guestpost Series #22

Chaat- the name itself evokes memories of drooolicious food. And the memories of eating out of paper / leaf plates in gallis (narrow streets) across India. Today's guestpost by Swaty has all those memories and more... Swaty is an IT professional and a trained baker whose food blog FoodTrails is chockablock with traditional recipes from UP and Rajasthan as well as some delectable bakes. And today she shares one of my favourite Chaats from Moradabad (U.P) - Moradabadi Dal Chaat. Thanks Swaty for this delicious recipe and your guest post...

Over to Swaty in her own words...


Warm Wishes to the Readers of Sizzling Taste Buds!!

So happy to be here in on Kalyani's blog - Sizzling Tastebuds !! and a big thanks to her for inviting me to do the guest post for her wonderful blog!!

I met Kalyani in Blogosphere in one of the Facebook food groups!! A wonderful blogger to who creates easy to cook recipes mostly vegan-friendly and gluten-free recipes,Kids friendly recipes, muffins, snacks and main course and what not... from authentic South Indian Cuisine to International. I really appreciate her simple and to the point writing style.

A little about me.. I am Swati here!! Cooking has always been a passion for me and I love to cook and treat my loved ones!! I worked in IT security sector for around 10 years then quitted my job to be with my kids and start my own Baking venture. In 2016, we moved to US, when I started to have the itch .."What's Next!! so,  started with my food blog that was on hold due to shortage of time for 2 years due to my upcoming home baking venture. 

Foodtrails my blog, where I am documenting my experiences and food journey through various recipes that I learned from my grandmas, mom, and friends and everyone around me. I always hope that my recipes are helpful to many others like me (homemakers or professionals) who are always on lookout for nutritious and wholesome meals for themselves and whole family especially kids!! 

In her invite, Kalyani requested that she will love if I can share any of my family's traditional recipe or any of the old forgotten recipe from my side of cuisine. I have lots of my family's and regional recipes, on the blog. One of the recipes that still was pending to post was this Moradabadi Dal Chaat.

Moradabadi Dal Chaat is a very simple dal/lentil recipe, but it is especially served on special occasions like marriage parties, in the region. Toppings served with this lentil take it to another level, and it is relished by kids and grownups alike.
These days many well-known fine-dines serve it as part of Food Festivals, through which they are reviving the lost and lesser known recipes of Indian Cuisine.

A brief introduction on Moradabadi Dal Chaat... 

Moradabadi Dal Chaat is a lesser known Chaat/snack recipe from Moradabad, a town in Western U.P. It delish and very light lentil snack, that is mostly served as street food or served at parties as starters, in that region. Moradabad is famous for it brass and wooden handicrafts and Moradabadi Dal!!
We never lived in Moradabad, but many times dad visited this place for official work. There, in a party (years back) he had this delicious Dal chaat. Dad loved this way of serving Dal and since then it became quite a regular in our house. 

Moong Dal is a main course item which was is usually served as main course with rice or chapatis. I am sure most of the kids and even grown-ups are not very fond of Moong Dal. Many people have it when not feeling well for light dinner.

This dal chaat also has fond memories for me. Mom made it during chilly winters and used to have it topped with lots of onions, tomatoes, sweet tamarind chutney. I and my sister looked forward to it have it with lots of papadi and namkeen as no chapati was served with dal. It was followed by our favorite garam garm(warm) Gajar Ka Halwa!! My kids also like to have it this way!! Kids love such simple meals na!!:)
This is not served for main course but as starter/snack. Every home has their own favorite topping for this dal, but it is cooked in most simple ways.

Hope you will like this easy, simple but delicious Moradabadi Dal Chaat recipe as much as my family loves it. Use leftover dal or make a fresh batch for light dinner/snack or get-togethers!!

Again, a big thanks to Kalyani, for inviting me and reminding me of posting the recipe that has been long pending and is one of our favorites!! For me it is my first guest Post for any blogger!! So happy I could share this recipe of Moradabadi Dal Chaat on her blog!!

I wish Kalyani endless years of successful and happy blogging, with her healthy and nutritious recipes.

History of Moradabadi Dal Chaat

Moradabad is district town in Western Uttar Pradesh. It is very famous for it brass and wooden handicrafts. Origin of this Dal chaat dates back to 1625, during the reign of Murad Baksh, the third son of Emperor Shah Jehan and  great grandson of Akbar. Murad established the city of Muradabad. He, like his great grandfather loved simple vegetarian Rajasthani Cuisine. Panchmel Dal (dal made with 5 lentils) that is served with baatis was his favorite. Legend says that he got bored of this dal and ordered his chefs to make something new and simple, just like his favorite Dal. Various combinations of dals were tried but didn't got the approval of the king. Then one day, chef accidentally discovered that Moong Dal cooked for 5hrs gets a creamy sweet texture. The dal was served to the King in dried beetel nut bowl and then served with different toppings for next few days and  gradually he started loving this dal, so much so that used to have it 3 times a day in small portions!!  Since then, the tradition of serving this dal in small portions with toppings started.
There are many online references on the history.. you can check this link if interested  to know more..For detailed read on .. Moradabadi Moong Dal History  “
How to make Moradabadi Dal Chaat

To prepare Dal
Moong Dal-- 1Cup
Turmeric Powder-- 1/2 tsp
Salt to taste

For Tempering/Tadka
Ghee-- 1-2 tbsp
Cumin Seeds-- 1tsp
Red Chili Powder-- 1tsp (or as per spice tolerance)
Whole Red Chili--  1-2
Asafetida/Hing--  ¼ tsp (for gluten-free version skip it or use gluten-free)

Toppings for Dal Chaat
Finely Chopped Onions--   1cup
Finely Chopped Tomatoes--  1cup
Finely chopped Green Chili--  as required(optional)
Tamarind Chutney/Lemon juice
Green Chutney(optional)
Papadis/NamakPare – 3-4 per serving
Traditionally this dal was prepared with slow cooking method in initial days but nowadays people make it in pressure cooker to save time. Though pre-soaked Moong dal takes hardly any time to in open pot also.

Prepare and Temper Dal
  1. Soak dal for 10-15 minutes, then pressure cook turmeric powder and salt.
  2. This dal has thick consistency, do not add a lot of water while cooking it. Keep Dal to water ratio as 1:1.5.
  3. In a pan heat ghee/oil, add cumin seeds. Once seeds crackle, add whole red chili, and red chili powder along with asafoetida if using. 
  4. Add tempering to dal. Close the lid for few minutes so that the flavors of tadka/tempering infuse into dal.
Assemble Dal Chaat
  1. Divide in small bowls, top with finely chopped onions. tomatoes(optional), green chilies( skip when serving to kids), sweet tamarind chutney. You can add green chutney too. Or, can also add lemon juice if not using Tamarind Chutney.
  2. Top with crushed papadi. You can also use any of your favorite namkeen mixture like sev, aloo bhujiya and serve immediately.
  • Serve this dal hot and immediately after adding topping especially papadi. 
  • You can also use your leftover moong dal to make. Temper leftover dal with ghee tadka and serve with toppings.
  • Street food vendors (thellas) serve it in mud bowls or kulhads or bowls made with leaves of banyan tree(patals).

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