Beetroot Dry Subji

A fantastic way to consume the healthy Beetroots.

So, I know people who love beetroots and I can count them on fingers of my one hand. He He. Yeah. Beetroot being a favourite is something so rare that diamonds possibly cannot compete. Anyways, as doctor keep forcing us to consume beetroots we have to find options to eat them in a way we can appreciate them. I have already posted a yummy beetroot soup earlier. Let’s try a subji this time. I promise your taste buds are going to be happy to eat beetroots this way.

INGREDIENTS:

  • Beetroots : 3, peeled and grated
  • Onion : 1, chopped
  • Garlic : 5 to 6 cloves, crushed
  • Green Chillies, 2, chopped
  • Karipatta : 8 to 10 leaves
  • Rai : 1 teaspoon
  • Grated Coconut : 1/2 cup
  • Oil
  • Salt to taste

In a pan with 2 tablespoon of oil of your choice, add rai and let them crackle. Then throw in the curry leaves, crushed garlic and green chillies. Let it fry for roughly 30 to 40 seconds.

Add in the onions and fry them. Add salt and let the onions tenderise. Then add in the grated beetroot. You can also chop. But I personally prefer to grate as the biting into chopped beetroots is somewhat boring for me.

Mix well and fry on high flame for a minute. Lower the flame, cover and cook for about 7 – 8 minutes. Depends on how you cooked you want the beetroots to be. I like to have some bite / crunch to it. Then add in the grated fresh coconut to it. Mix and serve. This is what ups the entire game. I have tried with dried desiccated coconut as well. But fresh coconut cannot be replaced. It add crunch, flavour, taste and makes the dish absolutely interesting and irresistible.

That’s it. No need of any masalas to make it yummy. Just the most simplest and yummiest recipe with beetroot. I teamed it up with some instant dosa and coconut chutney. This tastes amazing with garama garam fulka or even dal-rice.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Varan Fal- Chikolya

A Traditional One Pot Meal – Nutritious & Scrumptious

One pot meal may have become the talk of the town in recent times. But this one pot meal Varan Fal – Chikolya has been there for generations now. Sundays are special in every family. And so they were in mine too. Generally sundays were a non-vegetarian day. On the veg Sundays this was the lunch menu. As I made and tasted it, I was transported to my childhood home eating this with my parents and brothers. It is a beautiful warm nostalgy for me. Dal dhokli is something similar but the spices and ingredients differ a little.

INGREDIENTS:

  • Cooked Dal : 2 cups (Mix of toovar and moong dal cooked in a pressure cooker)
  • Dough : Enough to make 4 chapatis
  • Tomato : 2, chopped
  • Garlic : 10 cloves, crushed
  • Green Chillies : 5, slit and cut
  • Karipatta : 15 leaves
  • Corianders : a small bunch, chopped
  • Panchphoran : 1 tablespoon (mix of jeera, rai, methi, saunf and kalonji)
  • Hing : Half teaspoon
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Goda Mazala – 1 tablespoon
  • Gud / Jaggery : a small piece
  • Kokum : 3 to 4 pieces ( I would love to use imli / tamarind instead but it was out of stock.
  • Fresh Coconut : 2 tablespoon, grated
  • Salt as per taste
  • Oil for cooking

For the Dough : I have taken whole wheat atta, Salt, Oil, Ajwain and luke warm water to knead the dough. The dough should be just like you make for chapatis. Neither very tight nor very loose. Knead and keep it aside while you chop and prep the rest of the things. TIP : Resting your dough helps in making nice and soft chapatis.

In a pan (or kadhai) take oil and add panchphoran as the oil heats up. Then add in the crushed garlic, karipatta, green chillies and coriander leaves. I like to add the coriander leaves in the oil, just increases the flavour. Once friend for a minute or two, add in the tomatoes and fry.

Add salt, MOMmade Haldi Powder, MOMmade Goda Mazala and mix. Then add the cooked dal with the grated coconut and enough water for the whole thing to cook. I added about 2 full glasses of water.

As the dal / varan, bubbles up and cooks for say 7 to 8 minutes throw in the gud / jaggery and kokum. As I said I would have loved to use tamarind instead. If you are using tamarind, take a small piece and soak in a bowl of wate. Crush and pour in the water of the tamarind in the dal. Well this is an absolutely lip smacking varan here that can be consumed with hot rice as well.

While the dal is cooking, roll thin chapatis of the kneaded dough. Then cut them in the diamond shape pieces.

Once the dal is well blended with all the ingredients and is boiling, throw in the pieces of chapati. Remember to put the pieces only when the dal is boiling nicely. Do not put them in cold or lukewarm dal. It will be a mess. Also take some time and add one by one, giving a stir in between. Then cover and cook for 10 to 15 minutes, till the chapati pieces are well cooked. You will have to eat and check if they are properly cooked. Also check if you need to add some more water.

And thats how you serve the wonderful one pot meal. Take the chikolya in one big bowl with garlic chutney and a papad to go with it. Just add in a spoonfull of ghee, and dig in. I am sure your taste buds and your whole being will feel utmost satisfied. A traditional meal is sometimes or may be always the best meal to feed yourself. A good combo of health and yumminess.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Tomato Chutney

A tangy, tasty, fulfilling main dish, chutney is just in the name.

Yes. Though called as tomato chutney, you don’t really need to sideline this dish in the accompaniments. It is clearly a main dish that you can consume with roti, khichdi or eve a dosa. That’s what I ate it with yesterday and believe me you don’t need anything more, not even the regular coconut chutney. Very few ingredients but a total flavour packed final dish.

INGREDIENTS:

  • Tomatoes : 2, chopped
  • Onion : 1, chopped
  • Garlic : 3 to 4 cloved, chopped
  • Green Chilly : 2, chopped
  • Jeera : 1 teaspoon
  • Methi seeds : Quarter teaspoon
  • Peanut / Groundnut POwder : 2 tablespoons
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Garam Masala – 1 teaspoon
  • Salt to taste
  • Oil

Start off with heating oil in a pan. Add Jeera and methi seeds. Let them sizzle and the add chopped garlic and green chillies. Fry for 30 seconds and add chopped onion. Fry for a minute.

Add the salt and MOMmade Haldi Powder. Mix and cover. Let it cook for 2 minutes.

Add in the tomatoes, mix and cover. Cook the tomatoes for 5 to 7 minutes till they are tender. Add the Groundnut powder. (Roast Groundnuts. Remove the cover. And grind. I generally grind with the cover) Again give it a mix.

Finally finish with MOMmade Garam Masala. Mix and cook for a minute or two more. I couldn’t manage to click a final dish photo. I wanted to click with the dosa in a plate but we just gobbled everything down so fast that the click was forgotten to be taken. Nevertheless, it was superbly yummy and filling as well. Do give it try, if you are up for a tangy treat, this is perfect.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Soya and Corn Gravy

A yummy gravy for all the soya lovers.

Soya chunks were introduced to me very late, I guess after my marriage at one of my hubby’s friend’s home. Neither my mom or my in-laws ever made soya chunks at home. I took an instant liking for them as yes they are a great substitute for meat. Full of proteins and texture like meat. At least gives a feeling of eating something non veg. And when it is a part of a curry, it becomes all the more interesting.

INGREDIENTS :

  • Soya Chunks : 1 bowl, boiled
  • Corn : Half Bowl, boiled
  • Onion : 1, sliced
  • Karipatta : a few leaves
  • Tomato : 1, pureed
  • Garlic : 4 to 5, crushed
  • Rai : 1 teaspoon
  • Jeera : 1 teaspoon
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Chilli Powder – 1 teaspoon
  • MOMmade Dhana Powder – 1 teaspoon
  • MOMmade Garam Masala – 1 teaspoon
  • MOMmade Kitchen King Mazala – 1 tablespoon
  • Salt
  • Butter – a small piece
  • Oil – 1 tablespoon

In a pan, add butter and oil. (well I was in two minds so added both) Once it heats up, add rai, jeera, karipatta and crushed garlic. Fry for a few minutes. Then add the sliced onions and fry for 2 to 3 minutes. Add salt as well. It will help tenderise the onions faster.

Add tomato puree, fry and then add all the spices too except the garam masala. Cover for a few minutes and let it cook.

The entire masala must be fried really well. Then add water as per your preference or thin or thick gravy. Once it bubbles add the soya chunks and corn. Finally add the garam masala. and let it cook for a few minutes for the soya chunks to soak the flavours.

And there you go. Serve it with garam roti. I sprinkled some crushed pepper as well. It gave a nice warm, happy feeling to consume this. Again healthy and yummy of course. And again a goo option if you are out of vegetables at home.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Sprouts Masala

A great snacking option with Matki Sprouts.

Matki, a very common sprout in maharashtrian cuisine. Generally used in making curry, i loved eating it simply boiled. I was introduced to this recipe during my childhood. Once in a while we would eat this sprouts masala in breakfast. Be it matki, moong, chana, vatana.. same recipe can be used with any of these sprouts. It comes out yummy and of course absolutely nutritious.

INGREDIENTS:

  • Matki Sprouts : 2 cups, sprouted and boiled
  • Onion : 1, finely chopped
  • Tomato : 1, finely chopped
  • Green Chilly : 1, finely chopped
  • Coriander leaves : a small bunch, finely chopped
  • Pepper powder : Half Teaspoon
  • Jeera Powder : Half Teaspoon
  • Salt as per taste
  • Lemon : a few drops

I generally boil or cook Matki sprouts open. Not in pressure cooker. Coz I like it al dente. Meaning cooked but firm for biting. So i guess i boiled it for roughly 7 minutes.

Next is mix the chopped onion, tomato, coriander leaved, chillies and the spices well.

And sprinkle the mix on the boiled sprouts in bowls. Squeeze lemon juice on top, a few drops or as per the liking. Alternatively, if available you can add chaat masala as well. And mix it all nicely and serve.

And the dish is ready. Simple, quick and of course healthy and yummy. Yumminess is what I seek in every dish that I make at home.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Savoury Pancakes

A twist to traditional pancakes with nutrition as well.

Pancakes is a classic breakfast option and sweetened with maple syrup or honey. Well banana pancakes are a favourite at my home and with my little one and so are these savoury pancakes. Traditionally in India, there are various recipes which can be noted as pancakes, but here called as cheelas / chillas. Well this is kind of in between of a pancake and cheela. But moreover, it is nutritious and yummy as well. Yumminess is all that matters after all.

INGREDIENTS:

  • Wheat atta : Half cup / bowl
  • Besan : Half cup / bowl
  • Maida : Half cup / bowl
  • Sooji : Quarter cup / bowl
  • Eggs : 2
  • Special Masala – 1 tablespoon Fresh made masala (added a pic of the ingredients below)
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Chilli Powder – 1 teaspoon
  • Carrot : Grated, Half cup / bowl
  • Lauki / Doodhi : 1 cup / bowl
  • Capsicum : Quarter cup / bowl
  • Salt to Taste
  • Oil
  • Water

So this is the special masala I make and store at home. Letting out a secret recipe. I use this masala on salads, soups, dips, such pancakes or cheelas, also in oats, khichdi almost everything. Ha Ha. So I roast these ingredients and grind them in mixer. Now lets get to the pancakes.

Add in all the dry ingredients and whisk the eggs in. Mix it well and then add the veges. You can experiment with veges of your choice. I had these available at home so used these. Then add haldi powder, mirchi powder and mix well with some water. It should have pouring consistency.

Season a hot pan with some oil. Alternatively you can use butter or ghee as well. Pour a small ladle of the batter. Let it cook well from one side and then flip to cook on the other side. Now this is a regular step while making any pancake. The size of the pancake is your choice. Don’t make it too thin or too thick as well. And cook well on both sides. These are tips from my side. Since I was using a big dosa tawa, I could make three at a time.

Here’s another bonus. I made a dip to go with the pancakes. Dahi, Mirchi Powder, the special Masala, black salt and fresh pudina. (Lucky to have pudina at home) Mix all together. Yummy dip.

And there you go. The savoury pancakes are at your service to give a good treat to your taste buds. Tried a special click with the message in the background for these tough times. Just to make them lighter, lovely pancakes, with yummy dip and a warm lemon tea.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Snack Time : Kurmura Bhel

Favourite snack since childhood. And absolutely healthy too.

As I see Kurmura, I go back to my childhood and that old, feeble, kurmura wala stands in front of me keeping the kurmura ka big bag down from his head and smiling at me. I guess he used to come once a week with his big sack of kurmura. And there was a small measuring cup with which he would measure our the kurmura in a dabba given by mom. He always gave a handful of kurmura extra and thats what made my childhood self love him and smile back at him. So the fact was we always had kurmura at our home. And I have continued the practice till date, only I get the kurmura from shops now. God bless the smiling soul. Here’s a quick kurmura bhel you can make at home sans all the chutney and extra flavourings you get at the bhel wala.

INGREDIENTS:

  • Kurmura : 2 big cups
  • Garlic : 3 to 4 cloves, crushed
  • Rai : 1 teaspoon
  • Haldi powder : half teaspoon
  • Mirchi powder : half teaspoon
  • Groundnuts : Handful
  • Dalya (Roasted chana ka dal) : handful (Optional)
  • Onion : 1, finely chopped
  • Tomato : 1, finely chopped
  • Green chilly : 1, finely chopped
  • Chaat Masala : Half teaspoon
  • Sev : 1 cup
  • Salt to taste
  • Oil

Heat up a one and half tablespoon of oil in a pan and add rai. Once the crackle, add crushed garlic and fry for a 30 seconds. Then throw in a handful of groundnuts and dalya and fry for 2 minutes. I also add karipatta and dhaniya if I have some available.

Once the groundnut and dalya are fried well, then add in the kurmura and haldi powder and mirchi powder and mix all well. Keep roasting the kurmura till they get crunchy and finally add salt as per taste. Well I keep this kurmura chivda stored and love eating just as it is. But since we wanted to taste bhel so lets go ahead.

In a bowl, take onion, tomato, green chilly, chaat masala, sev and mix in the roasted Kurmura chivda. Mix it all well and finally add a few drops of lemon and give it good mix. Well if you have some fresh dhaniya, pudina it woull be wonderful to add some. Also you can add green chutney or imli ki chutney. All these variations are up to you.

This is a quick and healthy snack to go with evening chai and of course without a doubt quite yummy as we finished it off within a few minutes. So add whatever you like, all that matters is – Yumminess!!

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Masoor Aamti / Lentils Curry

“It is Ultimate”.. was the reaction I got from my partner.

Lentils are being used all over the world in different ways. I have shared a Lentils and Veggie soup earlier. This time it is going to be a masaledaar Indian curry to be slurped with hot steaming rice. (slurped – thats how my dadaji ate everything tasty on his plate 🙂 ) Lentils are are low in calories, rich in iron and folate and an excellent source of protein. They are easy and fast to cook as compared to other pulses. Lets get to a very easy curry with quite less number of ingredients. In fact, it is a great recipe for the day when you are out of veggies, onion and tomatoes as well.

INGREDIENTS

Start by grinding desiccated coconut (you may take grated dry coconut in absence of desiccated coconut), til and garlic. Once it is ground to a coarse powder add all the spices including hing and salt as well and grind again. Now we are left with the ground masala powder, rai, lentils, oil and water.

In a pressure cooker add 2 tablespoon oil, rai and let them crackle. Then add the ground masala powder and fry well.

You may have to add a little water. Fry it well for atleast 5 to 7 minutes. Then throw in the soaked lentils. Mix well and add water. Enough to cook the lentils and for the curry.

Check the consistency once. Let it bubble up and then close the cooker and cook for 4 whistles. I like the lentils to get a bit mushy if I am having it with rice.

And that’s all. The masoor aamti or lentils curry is ready to relished ) or as I said slurrped) with rice. Of course you can enjoy it with rotis as well. Frankly, I always thought we need onions, or the masala paste (vatan) to make yummy curries of pulses. Not really. The coconut and garlic does its magic. I should accept there is a lions share of MOMmade Khandeshi Mazala which gives it a lip-smacking taste and flavour.

Do give it a try. In the current days of stay at home, I guess these ingredients would be available at every home. Of course the masala, I ain’t sure. I made a similar curry with sprouted moong as well. And it was yummy as well. What more you need than yumminess?

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Kaandyachi Chatni / Onion Chutney

An accompaniment that you can relish as a main dish as well.

My daadi, naani or even my mom and other women in my family have always being more fond of the accompaniments than the main dishes. To be honest, they cannot eat their lunch and dinners without any accompaniments. Be it pickle, chutneys, koshimbir, or the famous ‘thecha’, they have to have one of these things on their plate. Over my childhood I have seen so many variations of these accompaniments that I can publish a separate book on this topic. One of them is this dish here – made of onions and onions.. It is crispy, tasty, and filling as well. Even I can eat just roti and this chutney for my lunch on days when vegetables are boring. (there are such days)

INGREDIENTS:

In a pan, with hot oil, throw in half teaspoon of rai and let it crackle. Then add in crushed garlic and chopped onion. Fry for 2 to 3 minutes and add haldi powder. Mix it and keep frying without keeping any lid on medium flame.

After frying for say 3 to 4 minutes more, add mirchi powder and khandeshi mazala (you can add some other for of garam mazala if you don’t have the khandeshi mazala. But ofcourse the flaavour that Khandeshi mazala gives will be missing). Keep frying for another 3 minutes and then add salt as per your taste. Do not cover as we want the onions to turn crispy and not have any moisture. Hence we added salt also in the later part of cooking. Keep the flame medium and keep stirring as we do not want to char the onions black. They have to be dark brown and crispy.

That is the final dish. Though a side dish, but believe me you don’t need anything else than this with a roti. My 2 year old ate 2 rotis with this, actually relished it with a “WOW!!” I love it when she expresses it this way. It is interesting and of course yummy.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

A Quick Khichadi

Satiating your tastebuds and filling your tummy.

A mix of rice and lentils with many variations, almost all homes in each part of India are very familiar with Khichadi. Khichadi, has a long history in India and has roots in much ancient times. The Greek King Seleucus, during his campaign in India (304-303 BC) mentioned that rice with pulses is very popular among the people of Indian Subcontinent. There is a popular anecdote of Birbal ki Khichdi. Every home makes Khichadi in an own preferred style. Sharing a simple recipe to stir up a quick Khichadi for all you.

INGREDIENTS:

  • Rice (we use Surti Kolam Rice at home) : 1 cup
  • Moong Dal (with chilka) : 1/2 cup
  • Onion : 1, sliced
  • French Beans : 4 to 5, diced
  • Carrot : half carrot, diced
  • Rai – 1 teaspoon
  • Jeera – 1 teaspoon
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Chilli Powder – Half teaspoon
  • MOMmade Khandeshi Mazala – 1 tablespoon
  • Hing : Half teaspoon
  • Oil / you can use ghee as well
  • Salt as per taste

In a pressure cooker add oil or ghee and let it heat up. Once heated, add rai and jeera. Let them crackle and then add the sliced onion. Fry for 2 to 3 minutes. Throw in all the spices and salt as well.

Once the onions and spices are nicely fried add in the french beans and carrots. Well you can add vegetables of your choice. I had these available. Fry them well and add washed rice and dal. Again dal can be of your choice.

Add enough water for the khichadi to cook. Regular measurement is double the quantity of rice and dal. So if I am taking 1 and half cups of rice and dal together, I need to take 3 cups of water. Let it all come to boil. Then close the pressure cooker and cook for 3 to 4 whistles.

And, Voila!! The Khichadi is ready!! Best accompaniments are dahi or raita, papad, a little tangy achar. Such comfort food, what else do you want. And yummy in each bite as well.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

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