Mixed Vegetable Sabji

"You know it is time you went on a diet when your brother starts calling you names like MRF tyre".

Doesn't matter he always called me names.I tried to pacify myself saying that maybe the medicines are taking the toll or that I just look bloated but I am not.Sadly,the mirror and the weighing scale are honest beings and don't usually lie..sigh.

So the moment I was back from my 4 days Ekm trip,I chalked out a diet plan.A very strict plan.It's been 4 days and it is still going strong,so I hope next time he calls me Polo mint or something.So don't be surprised if you see only the so-called healthy stuff on Easycooking.It is tough,no doubt.I sure seem like someone on vengeance while doing my morning walk and Ajay wonders if I would destroy the weighing scale one of these days for not showing me the weight I want to see..lol.

I tried out this Cauliflower Sabji from DK's blog but with slight modifications.I added some Broccoli and Green Capsicum too.Tastes great on its own to munch away and even better with rotis.So if you are dieting or not,this one's a pretty quick and easy sabji you can whip up in no time!!

Mixed vegetable Sabji
Adapted minimally from Chef In You


Ingredients

Cauliflower - about 250 gms,cut into florets

Broccoli - about 250 gms,cut into florets

Tomato - 1,chopped

Capsicum - 1,chopped

Cumin seeds - 1 tsp

Asafoetida - a pinch

Cumin-coriander powder - 1 tsp

Haldi - a fat pinch

Salt to taste

Oil - 1 tsp

Coriander leaves - to garnish

Method

Wash and clean the cauliflower and broccoli florets.

In a kadai add a tsp of oil and splutter the cumin seeds,take care not to burn.

As soon as the cumin starts becoming aromatic,add in the spices and tomatoes along with the salt.Cook for 1-2 minutes.

Now add the florets and  capsicum and give it a good toss.

Close the lid, lower the heat to low-medium and let it cook for about 8-10 minutes or until the vegetables are just cooked enough[We like the veggies a bit crunchy and not too soft,so cook accordingly].

Add the coriander leaves and serve hot!!

Off this goes to Priya for this month's Tried and Tasted event which features DK of Chef in You this month.An event originally started by Zlamushka and now taken over by Lakshmi.

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Molten Lava Cake

As I was getting this post ready,I tried to recall when was the first time I tasted this beauty.I think it must have been Dominos Choco Lava Cake.I have ordered Pizza only so that I could have it,have to admit,they taste awesome.But I've got good news,not the obvious one hmpf--I can make better tasting Lava Cake--yes and that's what this post is all about!!

This month,Sweet Punch challenge is hosted by yours truly and I chose this super easy recipe from Showmethecurry.com.Despite being a very do-able recipe,this one scores points on the number of ingredients too.Just 5 ingredients and in under 20 minutes,you can get everything done from start to finish,isn't that great??

I was jumping in joy literally when the cake got baked and was smelling so good.I wanted a gooey molten center so I baked for a shorter time.After some pics,I took a deep breath and inverted the cake to a plate,waiting to see the molten center and when I saw it..God,just couldn't stop myself from having it,burning my lips and tongue in the process..hehe,still worth it!!Loved this month's challenge--truly a punch!!

Molten Center Lava Cakes
Recipe courtesy - Hetal & Anuja @ Showmethecurry.com

Ingredients

Chocolate - 4 oz,113 gms
Butter - 4 oz,113 gms
Eggs - 2
Sugar - 1/3 cup
All purpose flour - 1/4 cup
Butter - for greasing the ramekins

Method

Preheat oven to 180C.
Melt chocolate in a double boiler OR Microwave it for 2 minutes with 30 second intervals,checking in between.
Once the chocolate melts completely,mix in the butter and stir well-let it cool.
In a mixing bowl,beat eggs and sugar till light and fluffy.
Mix in the chocolate-butter mix and flour and beat well till you get a smooth batter.
Butter bottom and sides of your ramekins and pour the batter about 3/4 full.
Place the ramekins on a baking tray and bake for 10-15 minutes,shorter for gooey insides and longer for stiff insides.I baked for 12 minutes.
Serve hot with whipped cream or Vanilla ice-cream.

Am taking a short break for a few days,so seeya guys after a while..tata!!

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Dahi Vada ~ Urad dal Vadas soaked in Yogurt Sauce

The moment I set my eyes on Ria's post,I knew I was going to try it out too.Though not a big fan of the original Medhu Vada or Uzhunnu vada,I am a big sucker when it comes to the adorned vadas-in curd,sambhar or even rasam.Amma used to make these crispy vadas when we were young as an after school snack,but I developed a taste for it only much later.

Surprisingly,I have not tried to make it myself even once.I always thought it was a tedious process.Well,any recipe which calls for steps a bit complicated makes me averse to it.In this case,the careful grinding of Urad dal-not too thin,not too thick.To top it,I wasn't sure if I would be able to make them into the famous doughnut shapes.

But Dahi vada is a totally different recipe altogether.No need to make the vada look pretty since you are anyway going to dunk them in curd.Ever since I came across this method to shallow fry vadas,I've been planning to make this.Though I am of strong opinion that food must look as well as taste good,I let go of the not-so-vada-looking looks because the taste was not one bit compromised.Perfect for those snack cravings and the star ingredient-Dates and Tamarind chutney takes the Dahi vada to a totally different level!!

Dahi Vada
Recipe minimally adapted from Ria's Collection

For the vada

Whole Urad - 1 cup
Water- 1/2 cup
Salt -to taste (about 1 1/2 tsp)
Green chillies- 6-7,I used 3-4
Rice flour- 5-6 tsp,I used Fine semolina-about 2 tbsps

Curry leaves - 1 sprig

Whole peppercorns - 1 tsp
Oil- for deep frying,I shallow fried them,so used about 2-3 tbsp oil

For soaking

Warm water - 2 cups

For the dahi/Yogurt sauce

Thick yogurt- 2 cups
Water *- 1/2 c
Salt-to taste
Sugar- to taste

For garnishing

Homemade Tamarind chutney- 4 tbsp (optional)
Red chilli powder- 1 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Cilantro/Coriander leaves- 4 stalks, chopped fine.

Method

For the vada

Wash the urad 3-4 times until the water is clear.

Soak the whole urad for 4-5 hours or overnight. In the morning, drain the excess water.

Grind it to a thick smooth paste along with 1/2 cup of water and salt.Add curry leaves,green chillies and whole peppercorns and pulse again.

The batter should be on the thicker side,you should be able to scoop it out.

Add the rice flour/semolina to achieve that consistency. 

Deep fry the vadas in hot oil OR use a Unniyapam pan/Aebleskiver pan.

Pour 1/4 tsp oil in each depression and pour a tbsp of Urad dal batter into each.

Close with a lid and let it cook for about 2-3 minutes.

Flip over and cook the other side for another 3-4 minutes.

Drain the excess oil on a tissue paper.

Soak them in water +salt (add only if you need more salt for the vadas) for 2-3 mins and squeeze out the excess water.I kept a bowl of warm water and dipped each vadas on both sides and squeezed them out immediately.

Arrange them in a big serving bowl. Keep aside.

For the Yogurt sauce

If your yogurt is thick, add water to a thick but pourable consistency.

Add sugar and salt to taste.Keep aside.

Garnishing

Sprinkle red chilli powder, coriander powder and cumin powder over the dahi.

Drizzle few tablespoonful of homemade tamarind chutney over it.

Garnish with coriander leaves. 

Serve chilled!

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