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Friday, March 20, 2015

Green /Raw Papaya and chickpeas kabuli chana) in a mixed spice and tomato gravy

A pleasant person with a very charming personality came home for dinner last night. Had to make something yummy for her, Honestly, its very easy to cook for someone who appreciates variety and loves to experiment with food.

Made this gravy dish apart from the ever green mirchi ka saalan a carrot stir fry (recipe coming soon!) and my famous beetroot dhum / dum biryani :). 

The dish: 
Green papaya has been combined with pre soaked and pressure cooked chick peas to give a wonderful blend of juicy vegetable and a gluten free protein.

Serving suggestions: Can be served as is as a soup with a sour dough bread or simple roti/ phulka

Allergy info : Vegan, gluten free, Soy Free, mild spice, Low fat

Ingredients (serves 4 conservative) / 2 sumptuous :)

star ingredients
Green papaya - peeled and cubed - 1 1/2 cup
Chick peas (soaked over night and pressure cooked for two whistles) - 1 cup

tomatoes - 3 small
Onion - 1 large
Green chillies -2
red chilli -1

Flavour and spice

coriander seeds - 1 tsp
jeera - 1/2 tsp
Dry coconut / copra (grated) 3 tbsp
Khus Khus / poppy seeds - 1 tbsp
Til / ellu / Sesame seeds - 1 tbsp
elaichi  1
clove 1
cinnamon 1 cm strip
ginger - 1 cm
garlic 2 cloves
tamarind or kokam (pulp)1 tbsp
turmeric- 1/4 tsp
salt to taste

Water - to cook the papaya and chickpeas. and to grind the masala (2 cups)

garnish and temper
Curry leaves one string or 8-10 leaves
Coriander leaves  chopped 2 tbsp
Til or peanut oil - 1 tsp 
Mustard seeds  1/2 tsp
jeera - 1/4 tsp
bay leaf -1


1 Boil the cubed papaya fro ten minutes or if its fresh, pressure cook it for a whistle
2 Pressure cook pre soaked chick peas with some salt and a little turmeric powder
3 Dry roast coriander seeds, jeera and other spices except turmeric, khus khus and tamarind pulp
4 set aside on a plate to cool
5 soak khus khus in 3 tbsp of water
6 Grind the khus khus and then add the dry roasted spice mix and grind into a smooth paste
7 Grind tomatoes, onion and chillies

8 Take a deep pan and add oil and when the oil is warm enough, add mustard seeds, bay leaf curry leaves and jeera
9 once the tempering is fragrant, add the tomatoe puree mix and cook until its a half done,
Add the ground spice mix and add turmeric and tamarind pulp
cover and cook for five minutes on medium heat
add the cooked papaya and chick peas,
add salt and half of the coriander leaves and cook well until done (chick peas and papaya should be sturdy and not mushy)

transfer into a bowl and garnish with the remaining coriander leaves


Do try my green papaya thoran recipe>> here 

Sunday, August 18, 2013

Simple Coriander / cilantro Thuvayal ( chutney)

Ingredients: serves 4 (conservative estimate)
Cilantro / Coriander leaves  (washed and chopped) - 1  1/2 cup
Urad dal - 2 tbsp
Green Chilli - 1 or 2
Ginger - 1 tsp (grated)
Asafoetida - 1/4 tsp
Salt to taste
Turmeric powder (haldi) - 1/4 tsp
Red chilli - 1 or 2
Tamarind - just enough to roll up to size of a small key lime
(If using pulp - 1 tbsp)
oil to temper (1/2 tsp)
Curry leaves - 5 or 6

Pour oil in a kadai and roast urad dal for a minute or so (medium flame)
Add red chillies, ginger, green chillies, curry leaves and saute for 1/2 a minute or so
Add asafoetida, turmeric and transfer the ingredients onto a plate to cool
Soak the tamarind in a tbsp of water
Use the oil traces in the kadai and saute coriander leaves (cilantro) on medium flame for two minutes
take it of the stove before the leaves change colour
Combine the sauted leaves and the sauted ingredients, tamarind and salt and grind into a yummy thuvayal :)

A simple comfort food which goes well with dosa, idli, adai or pesarattu etc. Tastes divine with steamed rice as well...:) Serve with the oats and quinoa adai 

Monday, August 5, 2013

Mixed lentils Dosa - Adai with dals, oats and Quinoa

Whats life without twists and turns. My kitchen has been active but my little one has all my attention nowadays. I am unable to click any pictures leave alone having time to write something. A friend dropped by to eat some dosa and I made these rolled oats and quinoa adai.

Read more about quinoa and its benefits here >> Quinoa 

This is a simple go to recipe in case of a cold weather. All you need is the time to soak (say 3-4 hours).

Serves 4: Makes a 15 - 20  yummy 6" adais 

Main ingredients

  1. Tur dal - 1/4 cup
  2. Chana dal- 1/4 cup
  3. Moong dal- 1/4 cup
  4. Rolled oats - 1/4 cup
  5. Quinoa - 1/4 cup
  6. Urad dal  - 1 tbsp
  7. Idli / boiled rice - 1 cup


  1. Cumin/Jeera - 1 tbsp
  2. curry leaves- 10- 15
  3. asafoetida - 1/4 tsp
  4. salt to taste
  5. red chillies- 3 (more in case you need it spicier)
  6. ginger - 1/2 inch piece
  7. green chilli - 1
  8. cilantro / coriander leaves - 2 tbsp (chopped)
  9. Oil to roast the adai /(crepes)

Mixer/grinder/food processor
Ladle - 2 (to pour and flip the adai)
tawa/ griddle
container for the batter

Wash and Soak all the main ingredient in water for 3 to 4 hours (except oats and quinoa)(Using warm water soaks them faster)
Grind the oats and quinoa and keep aside.
Grind the ingredients with all the condiments except the oil
Mix in the oats and quinoa meal
Consistency of the batter  - a little thicker than pancake or similar to idli batter
Heat the griddle and pour a ladle full over it and spread it like a regular dosa
Pour just enough oil over the adai for it to cook
flip and serve

Serving suggestions
with coconut chutney/ coriander / green chutney. Dosa milagai podi

Enjoy them for breakfast,lunch or dinner :).. Eat well, stay well.

Before I end my post, i need to mention that Quinoa is a food native to South America. I had bought a bag from a super store while in Atlanta and am continuing to use the same bag here in India. I do not advocate use of this non-grain food in India or other parts of the world. Why? as it is not a part of my sustainable kitchen ethos. I do not see a point in shipping food halfway across the globe to places where native and locally available food is substantial and equally or more nutritive. Locally available millet varieties are equally good in this recipe. Eating healthy being my aim, eating sustainably also forms a part of living healthy.  :)


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