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Showing posts from 2017

Butternut Squash Dosa/Oothappam w/ Beets Chutney

Looking for ways to have your family enjoy some veggies in their breakfast? Here's a beautiful and colorful way to do that. You can use up some of the fall veggies that you have stored after Thanksgiving too. As always, use organic, clean and wholesome ingredients when possible. 

Butternut Squash Dosa/Oothappam
Ingredients:  Urud dal - 1/3 cupRice - 1/2 cup *Steel cut oats - 1/2 cupButter nut squash - 1 cup (diced)Red chilly - 1-2Asaphoetida - a pinchSea salt - as per taste * Use raw rice, idli rice or a combination. 
Directions for Dosas):
Soak urud, rice and oats for 6-8 hours. Drain and grind with enough water into a coarse batter.Add remaining ingredients and grind into a smooth batter. Add enough water to get a pouring consistency.Heat a cast iron griddle and make thin crispy dosas.Serve with your favorite chutney
Directions for Oothappams:
Soak urud, rice and oats for 6-8 hours. Drain and grind with salt and enough water into a coarse batter.Keep aside in a warm place till the bat…

Bottle Gourd Recipes From Around India

The inspiration for the recipe comes from a friend of mine who has a very good green thumb, and hence has a good harvest of Indian vegetables even in our part of the world where the summer is very short. I do get a small share of her harvest :-), and last week she gave me a large Lauki (Bottle gourd) with a challenge to try recipes using it, knowing that it is not a very common vegetable from where I come from originally. So I decided to go the full circle with recipes across all of India and picked the ones that I found interesting, one from each part of India. Check it out, each of them brings out a different flavor with the Lauki. 

Lauki Dal (Bottle gourd with Moong Dal)
This is from the North of India, a variant of dal with veggies. I just prefer to make this with moong dal, but can be substituted with masoor dal, or any other lentil of your choice. Vary cooking time accordingly. 
Moong Dal - 1/2 cupLauki - 1 cup (chopped fine)Tomato - 1/2 cup  (chopped)Garlic - 1 Tbsp (m…

Kozhukkatta Mappas (Rice-Ball Stew, Kerala Style)

Hmm, so what is Kozhukutta Mappas? I would put it as nice comfort food, like a rice ball soup kerala style. As often happens in the quicknhealthy kitchen this is a scotch recipe that became a family favorite :-). Perfect for a light breakfast or as part of your Sunday brunch menu. I am using store-bought rice flour for this recipe, but this works very well with home made rice flour as well. 

Ingredients: Rice flour - 1 cup Coconut oil - 3 TbsRed onion - 1 (sliced)Green chilly - 2-3 (sliced)Fresh ginger root - 1 inch piece (julienned)Tomato - 3 (small, sliced thin)Turmeric powder - 1/2 tspSea salt - as per tasteCardamom - 1-2Cloves - 2-3Cinnamon sticks - 1-2 (thin 1 inch sticks)Directions:
Boil 1 cup of water with a tablespoon of coconut oil and and 1/2 teaspoon salt. Switch off, remove from stove, add the rice flour and mix well with a spoon and keep it closed for 5-10 minutes.Mix it well with hand and make small balls (truffle-size).Steam the balls for 10 minutes.Meanwhile, heat remaini…

Plantain Tortillas

It has been such a long time I have posted a recipe, a combination of factors - getting settled to my new home/kitchen, a lil hectic time at work, some travel, friends/family visiting, and a bit of more things at home. That does not mean I have not been cooking much, the kitchen experiments have continued, just did not get a chance to post anything. So hopefully that will change soon.
So here is a new recipe that we have loved and hence made quite a few times as part of reducing carbs, gluten and grains. This is a tortilla made with just plantains. So easy to make, almost as easy as unpacking and warming a pack of store bought tortillas, yet so much better in taste, texture and of course infinitely healthier .

Ingredients: Medium plantain - 2Avocado oil - 3-4 TbsSea salt- 1/2 tspFiltered water - 3-4 Tbs
Directions: Preheat oven to 400 deg FLine a cookie sheet with parchment paper.Peel the skin off the plantains and dice into cubes.Add to a blender jar with remaining ingredients and purée t…

Vendakka Mappas (Hearty Okra Stew)

Kerala cuisine is known for its use of coconut in all forms - coconut oil, coconut milk and coconut meat. Stew is a very common dish from Kerala which has many different versions, varying from the north of the state to the south of the state, with most versions having coconut milk as the common ingredient. Mappas is a variation of the stew, mostly made with fish (Fish Mappas) and is a common cuisine in the christian belt of kerala and has its likely origin based on portuguese influence. What I am doing today is the vegetarian/vegan version. 

Vendakka mappas (Okra stew), it is an hearty stew made of okra (or ladies finger as it is known in many parts of the globe) and simmered in a mildly spiced tangy coconut-milk gravy. Addition of okra will give an interesting texture, and is a very good choice because okra is a diabetic friendly and heart healthy vegetable which everyone is trying include in their meals these days. 


Okra  - 30-40 (small medium)Red onion  - 1  Tomato - 5-6 …

Spaghetti Squash Lemon Rice

Here is one recipe that has become popular in the quicknhealthy kitchen in the recent past. All of us like lemon rice, especially my son who loves it with extra lemon in his serving. Though when we eat lemon rice as it is, we tend to consume a lot of rice. So I was looking for an alternative to rice or even something that can partially replace the rice. That is where spaghetti squash comes into the picture. So the property of spaghetti squash that separates into noodle like strands when cooked is made to good use in the recipe. When cubes of squash is cooked, you get something similar to long grain yellow rice, which is perfect for replacing some amount of rice in the lemon rice, while also adding the extra yellow color as well. So now you can have a lil extra serving of lemon rice without worrying about eating too much rice. 
Ingredients: Spaghetti Squash- 1 mediumCoconut oil - 1 TbsRice - 3/4 cupLemon - 1 largeGreen chilly - 2-3Mustard seeds -1 tspCoconut oil - 1 TbsAsaphoetida- a pin…