Vermicelli Cutlet is a makeover snack made from leftover millet vermicelli upma. Served as a snack or appetiser with ketchup or green chutney
Semiya Upma or Vermicelli Upma has a love-hate relationship with my family. While I love the various variants of this Upma – be it the lemony rice vermicelli or roasted Durum wheat vermicelli or Ragi (Finger millet) vermicelli or even the coconut version (Thengai sevai), the husband man and the little munchkin try to avoid eating breakfast too if this is made Ā
Recently, I had a huge batch of this Thinai sevai (foxtail millet vermicelli upma) left over – something I couldnāt waste, and hence came about this cutlet. Loaded with veggies and very mildly spiced, this was the perfect makeover that nobody could guess. And win-win-win for everyone. The little one even asked for seconds which firmly confirmed that the shape / taste of the dish mattered not the ingredients!
You can make this with pre-seasoned vermicelli or plain cooked vermicelli. Either way, it’s a winner.
Prep Time – 15 mins ; Cook time – 15 mins, Makes – 10 servings
Cuisine: Fusion ; Course : Snack / Appetiser
This snack goes to SShh Cooking Challenge where Vermicelli / Noodles were used creatively. my partner Preethi gave me Ginger and Sweet potato to make this dish; Check out her fabulous fritters too.
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Bean Salad with Spinach and Mint Vinaigrette is a super delish Spring – Summer Salad that is perfect for brunch potluck or a quick filing snack.
Salads are a go-to dish for the dear husband. He can practically whip up salads from anything that you give him. Ditto with mocktails. Ergo, he is also quite picky about these two when ordering out or when I make salads at home. While me and the kids are more of a soup person, he likes his salads to be filling, non-greasy, fuss-free yet nutritious.
Come Summers, we are ready to dig into delish salads like this Roasted Pineapple Salsa, the classic Caprese, Watermelon Feta and the like…
So, most of the time, I try and end up overthinking a salad, and therefore end up not making one at all. Like today’s which got done after a lot of overthinking and uncontrolled procrastination
Do you also sometimes overthink the simplest of the dishes ? Let me know in the comments below
But the scorching summers (yes, already super hot in my part of the world), makes us look at salads as a perfect brunch especially on weekend. Like this salad, I had all the ingredients (and a salad in my mind with so many different variations(, yet got around to making them only today. And talking about summers, how about a quick Quinoa – Chickpea salad or a brunch-perfect Grilled Tofu Salad
Prep time – 10 mins ; Cook time – Nil, Serves – 3 generously
Dressing:
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Hummus, a creamy Middle Eastern dip made from blended chickpeas, tahini, olive oil, and spices, offers a delicious and nutritious addition to your table ā perfect for dipping, spreading, or enhancing your favorite dishes.
Classic Hummus needs no introduction, but I used homemade tahini to make this. Cooked Chickpeas is always in the freezer with this bulk cooking of chickpeas I have handy, so it was a breeze.
If you are looking to cook Chickpeas in bulk (without spending lots of $$ on canned ones), check out the following video
Every time I make hummus, itās gone poof! even before I could take decent pics for the blog (and for myself :p).
This time around, I made the hummus and hid it right behind the shelf in the fridge, took the pics and then āannouncedā to the husband-man and the lil munchkin that we are having a āhummus-supperā.. And with some fresh salad and homemade pita, it was a great success !
Win-win-win.
Hummus (or chickpea hummus) is something we love at home. Apart from Chickpeas, we can make it with pinto baen, Mung bean, Kidney bean, and pretty much any soaked legume. I have various versions of this classic hummus – Beetroot Hummus, Indian Spice inspired Roasted Carrot Hummus, Roasted Bell Pepper Hummus, Mung Bean Hummus and the like. But like all classics, we keep coming back to the favourite – today’s Classic Chickpea Hummus
Prep time – 15 mins | Cook time – Nil | Serves – 3
Course – Dip / Accompaniment
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This classic Hummus goes straight to Alphabet C of #2024Alphabet Challenge hosted by Wrndy. For alphabet C, I made this dish. Check out here to see what others have dished out.
Sprouts Jowar Dosa is an instant Protein rich, Gluten Free, Vegan Dosa made with combing sorghum flour with nutrient-rich sprouts. Makes for a healthy breakfast / brunch option.
Sprouts are made very regularly at home. Like My homemade veg stock, I have a ritual to make these sprouts at home. While most of the time, they are made of mung beans, I experiment with Whole Jowar & Black Channa too once in a while. Where I live, itās a reasonably humid / tropical climate through the year, so for sprouting I dont need any special equipment, although I did try the fad of sprouting using an Instant Pot.
Sprout methi seeds in this amazingly delish (not bitter at all) Methi sprouts pickle a.k.a Methi ki launji
Add Mung or chickpea sprouts to Bread Upma / normal upma
Add sprouts to make Cucumber Sprout Salad more nutrient rich
Steam any kind of legume sprouts to make a Sundal (stir fry)
Mix Sprouts with any vegetable base and Oats to make Oats Sprouts Tikki
Add sprouts instead of whole cooked moong to Dahi Batata Puri
Make a delicious curry for Roti / rice as in this Moongachi Usal
If you are new to sprouting and / or want to try an easy way to sprout legumes at home with minimal equipment, check out the video below.
Todayās dosa / savoury pancake is an instant Dosa (no fermentation needed) and can be prepared for rushed mornings for breakfast or a leisurely brunch too. It can be spread out thin or prepared like thick pancakes. Both pictures are seen below. Check out the quick video embedded below to understand the consistency of the batter.
Serving suggestions : Any Spicy Chutney or Sambhar. Today , I served with spicy Carrot – Garlic Chutney
Prep time – 15 mins ; Cook time – 15 mins ; Makes – 8 dosas
Cuisine – South Indian ; Course – Breakfast / brunch
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This goes to Sprouts Theme challenge hosted by Jayashree who also gave me spinach & kala channa sprouts as my SI. She has dished this Sprouted methi – Moong stir fry with the ingredients I gave her.
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]]>Jowar Upma or Jonna Rava Upma is a savoury pudding or Upma with Sorghum or Jowar / Millet grits. Gluten Free, served as a filling breakfast or snack in South Indian Cuisine.
Upma is usually a hit or miss in (South) Indian households, although many North Indian friends I know of enjoy upma. At home, although mom and me love it anytime, with the husband and kids they will eat this if I don’t present any other alternative (and I don’t present any other alternative too).
Upma for most folks I know is mockingly called concrete. I remember my grandmom saying that if you can make upma delish and welcome, most foods are a winner at home, and I cannot absolutely fault her words when tasty upma triumphs a lot of dishes at home (personally for me :-)) Operative word being tasty
We make variants of upma based on the grain / form of the grain – like usual Rava / Semolina Upma, add seasonal veggies like avarekallu (hyacinth bean) during the brief winters. Or make millet based like today’s Jowar Upma , Varagu (Barnyard millet) Upma or the semiya / Vermicelli Upma or with Rice Rava (broken Rice grits) .
Sometimes, I add a tomato puree to this and make Godhuma Rava Tomato Upma (durum wheat tomato upma) or add whole spices and make a veggie loaded Kharabhath with a flavourful spice powder (a mainstay of Karnataka cuisine). The husband man for all his not-a -fan-of-upma club stance loves the Bread Upma and Kharabhath made at home regularly.
Coming to this dish, it was very well receieved. I have been experimenting with Sorghum Rava / Broken Sorghum / Jolada Rave with Jowar Idli, so I was very confident that this Upma would turn out delish too. And it did.
Let’s get to making this quick breakfast with millet. The process is almost the same as making Rava Upma, but with a few twists and tips as listed below.
Prep time – 10 mins, Cook time – 15. mins, Serves – 2
Cuisine – South Indian ; Course – Breakfast / Snack / Light Dinner / evening Tiffins
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Soya Kebab is a gluten Free, vegan + protein rich Appetiser or snack made with everyday pantry ingredients. Served with Green chutney as a delicious party snack.
Kebabs have a rich history in Indian cuisine, dating back centuries and influenced by various cultures and regions. The origins of kebabs in India can be traced to the Mughal era when the Mughal emperors introduced Persian-style cooking techniques, spices, and flavors to the Indian subcontinent. The term “kebab” itself is believed to have Persian roots, derived from the word “kabÄb,” which means grilled or roasted meat. Soya Seekh Kebab is another way to make this protein.
Tikki is an Indian snack made from mashed potatoes and spices, shallow or deep-fried into patties, whereas kebab refers to grilled skewered meat, seafood, or vegetables marinated with spices, originating from Middle Eastern cuisine.
Over time, kebabs became an integral part of Indian culinary traditions, blending with local ingredients and cooking methods to create a diverse range of both vegetarian and non-vegetarian options. These kebabs are known for their distinct flavors, spices, and cooking styles.
Tandoori Kebabs: These are typically prepared in a tandoor, a cylindrical clay oven. Meats like chicken (Tandoori Chicken), lamb (Seekh Kebab), and fish (Tandoori Fish) are marinated in a mixture of yogurt and spices, then skewered and cooked in the tandoor, resulting in a smoky and flavorful dish. An excellent Vegetarian Tandoori Kebab would be this seasonal Kand ke kabab or Swiss Chard Kebab or this assorted veg + paneer Kebab platter
Seekh Kebabs: These are minced meat kebabs, usually made with lamb or beef, mixed with spices and herbs, and molded onto skewers before being grilled or roasted. Vegetarian versions made with mixed vegetables or paneer (Indian cottage cheese) are also popular. Moong Dal Seekh Kebab / Soya Seekh Kebab is one of the seekh kebabs we like.
Galouti Kebabs: Originating from Lucknow, these kebabs are known for their melt-in-the-mouth texture. They’re made with finely ground meat, aromatic spices, and sometimes papaya or raw papaya paste to tenderize the meat. Galouti kebabs are traditionally made with minced lamb or goat. For a vegetarian version of Galoti Kebab, click here
Shami Kebabs: These are made with minced meat (often lamb or beef) cooked with lentils (chana dal), spices, and herbs. The mixture is shaped into patties, shallow-fried, and served as a starter or snack.
Hara Bhara Kebab: A popular vegetarian kebab made from a mix of mashed potatoes, spinach, green peas, and various spices. These kebabs are shallow-fried or baked until crispy.
Paneer Tikka: Cubes of paneer (Indian cottage cheese) marinated in a spiced yogurt mixture with bell peppers, onions, and tomatoes, then grilled or roasted in a tandoor or oven.
Aloo Tikki: Although not traditionally considered a kebab, aloo tikki is a famous Indian street food made from mashed potatoes mixed with spices, formed into patties, and shallow-fried. It’s served with various chutneys and toppings
Dahi ke kebab – another vegetarian kebab version made with hung curd and very minimal spices is a delicacy at parties and intimate gatherings.
These kebabs showcase the diverse culinary heritage of India, blending flavors from different regions and cultures. They are enjoyed as appetizers, snacks, or part of main courses, reflecting the country’s rich gastronomic diversity.
Today, Soya chunks (TVP) is used to make a healthy, melt-in-the mouth kebab and the kebab is also Gluten Free + Vegan.
Green Chutney or Dahiwali Dhaba Style Chutney
Prep time – 15 minutes, Resting time – 15 mins ; Cook time – 15 mins
Makes : approximately 10 portions
Cuisine : Awadhi / Mughlai ; Course : Snack / Appetizers
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Sending this to Shhh Secretly cooking challenge. this month, was party appetiser theme hosted by Radha. My partner Archana gave me Soya and nutmeg powder with which I made this kebab. I gave her parsley and garlic for her delish Tapas .
Vazhakkai podimas is a South Indian side dish featuring mashed plantains sautƩed with spices and herbs. Served with Rasam or Sambhar + Rice in s traditional South Indian meal.
Vazhakkai / Raw Banana / Balekai has a fairly high proportion of fibre content, and is recommended for weight watchers. Unless of course, one prefers the highly popular Bajji / Fritters /Bhajiya made with Raw Banana, Raw banana is a great source of calcium and fibre too.
Vazhakkai Podimas is a traditional South Indian dish that originated in Tamil Nadu, a state in Southern India. It is made using raw bananas (vazhakkai in Tamil) as the primary ingredient.
Vazhakkai Podimas is known for its simplicity, lightness, and use of minimal spices while retaining the natural taste of the raw bananas. It is commonly served as a side dish with rice and other South Indian main courses. This dish is appreciated for its subtle flavors and nutritional value, as raw bananas are a good source of dietary fiber, vitamins, and minerals.
Its origin is deeply rooted in South Indian culinary traditions and has been passed down through generations as a popular and comforting dish in Tamil Nadu cuisine.
The banana plant is incredibly versatile in Indian cooking, and various parts of the plant are used in different dishes due to their unique flavors and textures. Here are some ways in which different parts of the banana plant are utilized in Indian cuisine:
The banana plant is valued not only for its fruit but also for its other parts, which contribute to the rich tapestry of flavors and textures in Indian cuisine. Each part brings its own unique taste and nutritional benefits, making it a versatile and important ingredient in traditional cooking.
This Podimas is my husband’s favourite, and everytime we make it the dish disappears in a jiffy. So, this time managed to save a bit for taking the video embedded below and the pics too.
Rice + Rasam, Rice + Sambhar, Curd Rice, Any one pot meals (Kalandha saadam). Sometimes, I have it as a light meal by itself.
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Let’s get to making the Podimas.
Prep time – 10 mins, Cook time – 10 mins, Serves – 3
Course : Side Dish / Accompaniment ; Cuisine : South Indian
Thinai Pongal or Foxtail millet is a nutritious one pot meal made with foxtail millet and lentils. Makes for a hearty breakfast or brunch option, and is served with chutney and sambar
After Oats chakkarai pongal, it was another successful experiment for pongal this year with Thinai ven pongal or Thinai Khara Pongal. Millets are known to reduce the glycemic index as well provide a hearty meal. So pongal festival this year was about two healthy experiments that the family liked. I made this for Mattu Pongal (3rd day of Pongal) where cows and all farm are worshipped. The cattle are washed, horns painted and Jallikattu – a popular cattle race is seen in villages to this day.
If you are new to millets or like us, use millets regularly, do checkout the following millet based recipes to get started:
Cuisine : South Indian, type – breakfast
can be made vegan if desired, Gluten Free
spice level : medium
Serving suggestions : Avial, Coconut chutney, sambhar
Prep time – 15 mins , cook time – 15 mins , serves – 4
Carrot and Celery come together in a hearty Vegan + Gluten Free Winter-vibe Soup. Perfect for a meal with some toasted bread or a salad.
Itās back to Soup season here, and the rest of the worldā¦ Warm, hearty soups make a comeback mostly from Nov – mid March when the nip in the air makes you want to reach out to a warm , comforting bowl of soup.
As the readers of the blog already know, we enjoy soups throughly, almost 30+ soups are already documented here, and many more donāt get clicked at all, although consumed quickly. On an average, we make one soup a week, not restricted to re-dos of old recipes but trying to make newer ones.
Honestly, the carrot soup we make at home has so many variations : Ginger Carrot Soup , Cheesy Toor dal + Carrot Soup, Masoor Carrot Shorva, Winter Carrot Soup, Cream of Carrot+Almond Soup and Instant Pot Carrot Soup.
So why one more, you ask ? Why not I say !!
A visit to the winter market (for the brief winter that we have here) and I got some fresh crunchy celery. Having seen it being used for Veg stock / broth extensively on TV Cook-Shows, I was very keen to try it, and boy the sharp punch from the celery added a twist to the homemade Carrot Soup. As I donāt believe in creams of any sort to top my soup or cornflour to thicken them, I usually go for plant based thickeners like Moong dal , Almonds, Potato etc and this time, it was time for another winter delight used as a thickener : Scroll down to see what was used to make this a hearty soup;
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 , NO-sodium and very versatile stock always in the refrigerator. So a soup barely takes 15 mins if you have the stock ready. Another Soup we all love is this Vegan Glass Noodle Soup that works for brunch / dinner too.
Prep time – 10 mins, Cook time – 15 mins, Serves – 3
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This goes to Soups Theme hosted by Radha. The SI given to me by my partner Priya were Sweet Potato and Celery while I gave her Cauliflower and garlic.
Diwali is almost here, and hereās a quick round up of snacks, Mocktails and sweets you can whip up in no time. More time to party and decorate your house, less slaving on the stove. Let’s take the thinking stress away and help you plan your upcoming Diwali (or any party) with pizzazz !
If you try any of these recipes, tag @sizzlingtastebuds.
A one-stop collection of 30 dishes across mocktails, snacks, dips and desserts to help you plan the perfect Diwali Party (or any get together). 100% vegetarian with gluten free, vegan & sugar-free options included.
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Wishing you and yours a very festive Diwali..