Thakali Thokku

Wondering what this is?! Well, Thakali means tomatoes in Tamil and thokku is a type of chutney. Those summer fresh tomatoes are in and having a game plan to use loads of them will definitely help

Here is an authentic south Indian way of making this relishing Thakali Thokku which you can enjoy with your Idlis, your dosas, your chapatis, or with cooling tangy curd rice(which I make using millets). You can even use it as a spread for your sandwiches and wraps. The possibilities are just endless I have learnt to make this yummy thokku from my big sis who lives in Chennai and is heavily influenced by the tamilian style of cooking

Ingredients:

2 medium sized onions finely chopped

5 fresh tomatoes(preferably the local ones, they give a nice tangy flavour) finely chopped

7-8 garlic cloves finely chopped

2 finely chopped green chillies

1 tsp mustard seeds

A pinch of asofoetida(hing)

1/2 tsp turmeric powder

1 tsp red chilly powder

2 tsp any cooking oil initially

2 tsp coconut oil

Rock salt as per taste

Procedure:

1)Heat the cooking oil in a pan. Then add the mustard seeds and allow them to crackle

2)Then add in green chillies and garlic and saute 

3)Add in the onion and cook until it is soft

4)Once the onion is well cooked, add in the tomatoes and cook on low flame till the tomatoes are completely mushy

5)Then add in the red chilly powder, asofoetida, turmeric powder,salt and mix and cook for 5 mins more

6)And lastly, the most important ingredient, add in some coconut oil to the thokku mix it and turn off the flame. Allow it to cool completely

Enjoy this yummylicious thokku which is a favourite in my home

If refrigerated, this thokku can stay for up to 7 days or so. You just gotta be really careful when taking some out of the jar to use it. Just use a clean, dry spoon and make sure the jar stays relatively dry and you can enjoy it for a long time.

RAGI DOSA

Ragi(Finger millet) is one grain that I use extensively especially during the summers. I just love the unique flavour and texture it brings to any dish it is added to. It is full of nutrients, great for weight loss and is easily digested. Ragi is considered to be the best source of calcium, and is a must in your diet, specially for women since we always need a good amount of calcium intake as we are, we become more and more prone calcium deficiency which causes a string of bone related issues. So here's another delicious Ragi recipe. And who doesn't love dosa?!

There are many ways of making Ragi Dosa. Some make it by fermenting the batter, some by using curd. The way in which I make it is how I like it the most.  And, this too is my mom's recipe so needless to say.. It's special!

So here goes..

Ingredients:
2/3 cup Urad dal
2 big cups Ragi flour
1/2 tsp fenugreek seeds (methi dana)
1 tsp Brown rice (normal rice is also okay)

Procedure:
1) Wash and soak urad dal, methi seeds and rice for 3 to 4 hrs(or overnight)
2) Drain away the excess water and blend this mixture with ragi flour by adding little water into a smooth batter
3) Adjust the water so as to get dosa consistency of the batter
4) Add in some salt and mix and your batter is ready!
5) Heat a non stick tawa on medium flame. When the tawa is hot enough, pour in the batter and make your dosas as you like them! And enjoy!

Note: 1) Don't forget to add the methi seeds. They enhance the taste immensely!
2) Ragi dosas take slightly longer than the regular rice dosas to cook. So a little bit of patience
3) Add few drops of ghee rather than oil to your dosa! It's heaven!
4) Do not make the batter and the dosa very thin. Try and get the perfect batter consistency to enjoy your perfect dosa

5) You can also make this as an Uthapam by adding veggies of your choice😇
6) Adding a spoon of rice will make the dosas extremely crispy. However you can also do without it if you wish to avoid rice completely

So Ragi dosa with Palak Chutney it is! Palak Chutney recipe coming soon...

ALOEVADE! - Minty aloe vera lemonade

When life gave us lemons, squeeze them dry, add a whole lot of aloe vera and make this refreshing detox lemonade

Aloe vera is often called the wonder plant. If you thought the benefits of aloe vera are limited to just your skin, you couldn’t be more wrong It contains essential antioxidants like vitamins A, C and E , helps you get rid of constipation, diabetes, gum disease and so much more. And we all know the amazing cooling effect it has on our body!

Ingredients:
1/2 cup fresh aloe vera gel (you can add 1 cup aloe vera juice if you cannot get the fresh gel)
4 cups water
3/4 cup Lemon juice
Fresh mint leaves
1/2 tsp grated ginger
3 to 4 ice cubes
Black salt
Honey(optinal)

Procedure:
Blend all the ingredients smooth and enjoy a refreshing glass of fresh aloe vera lemonade!

Note: It is best to make the lemonade with fresh aloe vera gel. Just take 4 to 5 aloe vera leaves. Cut 1-2 inches on both sides of the leaf to get its middle portion.

Peal this middle part from one side using a peeler or a knife and then scoop out the gel using a spoon and we're done. It may get a little sticky but that's completely fine!

A perfect blend of aloe vera, lemon and mint, it's the ultimate drink you need to quench your thirst and rejunuvate instantly!

Chickpea and Sweet Potato Chaat😋

It's summer and who doesn't crave for those tangy chaats with thandi dahi?! They definitely tingle our taste buds, but are extremely fatty and high on calories too because of the fried papdi,sev and all of that So why not enjoy a little bit of cheat with a unique twist

Easy to make, tasty and healthy, the Chickpea and Sweet Potato Chaat is ideal as a side dish, a mid-day snack or even a wholesome meal! Made of chickpeas which are a rich source of protein, fibre, vitamins, minerals, and adding in antioxidants, cancer fighting properties are the super food sweet potatoes; this nutritionally loaded recipe has to be a part of your day

Ingredients:
1 bowl chickpeas(Kabuli Chana) boiled with a little salt
2 medium sized sweet potatoes, boiled and cut into small cubes
Cucumber, capsicum, tomatoes finely chopped
2-3 green chillies de-seeded and finely chopped
Freshly shelled pomegranate
Some roasted sesame seeds(Til)

For the dressing:
1 bowl curd
1 tsp chaat masala
Freshly chopped coriander
Freshly chopped Mint leaves
2 tbsp of fresh lime juice
Black salt as per taste
1/2 tsp of Jaggery powder

Procedure:
1) Whisk the curd well in a bowl and add in all the ingredients of the dressing and mix them together. You can always adjust the flavours as per your taste☺
2) In another big bowl, mix the chickpeas, sweet potato and all the veggies and mix them
3) Pour in the dressing on to this mixture and give it a nice mix
4) Garnish with pomegranate and sesame seeds

Your yummy, healthy Chikpea sweet potato chaat is ready

So go on, try this nourishing yet appetizing chaat and let me know what you think!

Note: You can also add half Tsp of olive oil just for the glaze

SPROUTS DHOKLA!

Who doesn't love this Gujarati savoury delicacy?! Steamed and low cal, Dhoklas are universally popular these days! They make a particularly wholesome and light breakfast/snack. I love Dhoklas and I love Green!. So here they come tweaked and transformed into a all new healthier and more colourful(as green as it could get) delicacy... Sprouts and Spinach Dhokla!!

Ingredients:

For Dhokla:

1 big cup sprouted Moong

2-3 tbsp chopped Spinach(Palak) leaves

2 green chillies

2 tbsp roasted gramflour(besan)

1 tsp fruit salt

Water

Salt as per taste

For tempering:

Oil

Mustard seeds (rai)

Sesame seeds (til)

Asafoetida (hing)

Curry leaves

Some grated coconut

Chopped fresh coriander

Procedure:

For Dhokla:

1) Blend the sprouts, palak and green chilly into a fine paste

2) Add besan to this paste and mix well so that there are no lumps 

3) Set this aside for 3 to 4 hrs to ferment

4) After it is fermented for some time, add in salt and some water so that the batter comes to a pouring consistency

5) While you are doing this, bring enough water to boil in a steamer

6) Now, just before you are ready to pour the batter into, flat based vessel, add a tsp of fruit salt to the batter and little water over it and mix it well

7) Pour the batter into the greased vessel and steam it on medium flame for 10-12 mins

8) Then turn off the stove and allow the steam to settle for 5 mins. Then take the vessel out and allow the dhokla to cool

For tempering:

1) Heat 1 tbsp oil. Add mustard seeds and allow them to crackle

2) Then add Til and fry them until golden brown

3) Add curry leaves and hing and turn the stove off

4) Pour the tadka on to the Dhokla and spread it well with a spoon

5) Granish with grated fresh coconut and chopped coriander

I like to squeeze in some fresh lemon juice into the tadka to give it a nice tangy flavour but that's completely optional

And we are done Cut the dhoklas into cubes using a knife and serve them with your favourite chutney or simply have them just like that

MASOOR DAL IDLI (Split Red lentil Idli)

Trying to avoid white rice in any form?! Okay before we get to the recipe let's try and get a few very important points in place

Most often than not, when we say, I avoid eating rice or have quit eating rice, it could be for any reason.. Weight loss/diabetes/low carb diet/PCOD/PCOS.. Anything.. We usually believe that if we stop the normal white rice in our lunch/dinner that we have, say in chawal form... We are off rice! But sadly that's not a complete reality..

The fact in the matter is that we consume rice not only in the form of anna/chawal, but in so many different forms that we mostly are not even aware of.. Like in Poha/Idli/Dosa etc.. The traditional form of all of these is nothing but a derivative of RICE! Which we are consuming on a daily basis☺So, now we now that if we are off white rice completely after all..

We need to be aware of how and what are the things going in to prepare any dish.. What is it derived out of..extremely important questions we surely need to ask! Awareness awareness and more awareness...

So here's an ultimate, super healthy, high protein and a very unique Idli recipe which all the Idli lovers must definitely try, best if you're trying to avoid rice.. Or even otherwise

Ingredients:

1)Masoor dal(Split red lentil) and urad dal(deskinned blackgram lentil) in the ratio 2:1

2)Water if required

3)Salt

Procedure:

1) Soak both the dals separately for 4-5 hours or overnight

2) Drain all the excess water and grind both of them together. Make sure you add water only if required, little by little while grinding and the batter does not become too watery

3) Allow this batter to ferment for 7-8 hours in a warm place

4) While making the Idlis, mix the batter a gently a few times by addimg some salt. Don't overdo it as the aerated batter will turn flat

5) On a high flame bring enough water to boil in an idli steamer or pressure cooker. Grease your Idli plates mildly with ghee/oil

6) Fill the moulds with batter and place the stand in your steamer

7) Steam your idlis on medium flame for 10-12 mins and then turn off the flame

8) After 2 mins, remove the idly stand and set aside to cool for 2-3 mins

9) Scoop of the Idlis with the help of a spoon

And, Tadaa.. Your hot hot Idlis are ready and trust me with their taste.. They are just too good

I usually like to serve this with just chutney as the Idlis are already made of dal and sambar would mean more dal, so I just try and avoid that But you can always enjoy it with your sambar too.

So here.. Masoor dal idli with Capsicum and onion Chutney for today

Will soon share the recipe of Capsicum and onion Chutney.. It's yumm and this Idli and this chutney are a deadly combo

Note: You can make the same Idlis with split Moong dal also. Just replace your Masoor dal with Moong dal and you're through☺ You can try that too.

PUDINA AND PUMPKIN AND SUNFLOWER SEEDS CHUTNEY

Zingy, refreshing and delightful, a dash of mint can set  almost anything right. From boosting digestion to keeping your breath fresh for long, from maintaining your blood sugar levels to its very powerful antioxidant properties and so much more...mint is packed with a number of benefits and this green wonder should be your go-to herb this summer.

So let's try and make a tangy and mouth watering chutney with this super herb  

Can we just try and give this beautifully green chutney a creamy and silky texture, and multiply its nutritional value multiple times at the same time?! Yes we can! How?? By adding these small wonders..the pumpkin and the sunflower seeds..which most definitely qualify as superfood They also add in a very unique flavour, so different from the usual pudina chutney.

These seeds pack a powerful health punch..They are a great source of fibre, control blood sugar level, your blood pressure, your cholesterol.. They contain high levels of essential fatty acids, the full profile of amino acids needed to form complete and digestible protein, plus vitamins A, B, C and E and the minerals calcium, magnesium, potassium, zinc, iron, selenium and manganese. I guess now I don't need to add anything more as to why these Li'l energy packs have to be a part of your daily diet☺

So let's begin with one of my most favourite chutneys which is so, so easy to make and which you will find at my home almost for whole of the year.. It always comes handy

Ingredients:

2 big cups fresh Pudina(mint) leaves

1 cup fresh coriander leaves

2 fistful of the seeds mixture

3-4 green chillies

2-3 garlic cloves

2 tbsp Lemon juice 

Rock salt/black salt

Adding a little bit of Amchoor powder(Dry Mango Powder) adds beautifully to the tang

Little water if required

Procedure:

Blend all of the ingredients into a fine, smooth and creamy chutney

Note: You can adjust the green chillies, salt, the lemon juice as per your taste. Add a little water if required to bring it to the consistency you like and your chutney is ready

You can have it with anything and everything That's how much I love it

I usually add a mixture of pumpkin, sunflower, water melon and musk melon seeds since these are what I snack on and I always have them with me.. You can add whatever of these seeds available with you. But I strongly recommend that they become a part of your daily diet too.. They are yummy, filling and healthy, all at the same time. Best to snack on in between your meals🌝

Let me know how you like it in the comments section below☺

RAGI AMBLI (Finger Millet Malt)

Ragi(Finger millet) Ambli is a special healthy and tangy summer drink made in the South Indian state, Karnataka☺ The core of this yummy drink is Ragi flour and buttermilk/curd. Enjoying this drink is like a daily ritual during summer afternoons in mostly all Kannadiga homes. Have so many fond childhood memories with ragi ambli.. Those summers.. school vacations.. my mom.. Gosh! How I miss those days With all the nostalgia, just felt I have to channel this emotion and this is the right time start my Recipes blog which has been on my mind since some time now... and no better recipe to start it with other than Ragi Ambli, which binds me to my mom whom I love too much.. and my childhood which I cherish too much 

So here it goes...

Okay before we begin, we all know the amazing nutritional benefits and the cooling effect of Ragi.Though Ragi Ambli is considered to be best for the summers..i love to have it all through the year.. All we have to do is just make little changes with the ingredients we add depending on the season we are in☔❄

RAGI AMBLI

Ingredients:

3 tbsp Ragi flour

1 big cup curd/ 2 big cups buttermilk

1.5 lts water

Black salt/rock salt

Roasted cumin(jeera) powder

Procedure:

1) Mix Ragi flour and Curd/buttermilk in a big vessel. Make sure there are no lumps and contents are mixed up well. Now this mixture should be very thin, almost like water consistency. So adjust the water accordingly

2) Let this mixture set for 6-7 hours.

3) After 6-7 hours, heat around 1 ltr of water. Once the water begins to boil, start adding the ragi mixture stirring continuously. Let it boil now. Continuous stirring throughout is much required at this point..otherwise lumps will start getting formed which might just kill your enthusiasm..so watch out

4) As it is boiling, keep a watch at the consistency too. Keep it very thin because as we boil and cool it later, it starts thickening. So keep adjusting the consistency by adding water if required

5) Add salt and cumin powder and allow it to keep boiling on low flame with continuous stirring till the color of the mixture changes to dark pink. This roughly takes around 12-15 mins

6) Allow it to cool and enjoy fresh Ragi Ambli

Note: if you feel that the consistency of Ambli is too thick while consuming, you can dilute it a little using buttermilk or water depending on how tangy you like it It can be stored in the fridge for 2 to 3 days.

For the summers:

You can add finely chopped raw onion and chopped coriander, some chopped mint leaves(pudina) just before drinking it and enjoy the enhanced flavour

For Monsoons/Winters☔❄:

You can add finely chopped garlic and grated ginger. Add it the step when you start boiling the water initially. This tastes amazing too

    Try it and do let me know your feedback by commenting below!

       Ragi or Finger Millet is a whole grain that is gluten-free and a staple in South India. It is rich in fiber that helps with weight loss and diabetes. It's packed with calcium, good carbs, ammino acids and Vitamin D.

      And, sorry about the length of this read guys I guess I'm a little over excited.. But since it's my first post...I think Itna toh banta hai

Bye.