KOOK with AMMA

*Stay home! Stay safe!* The right time to try your hands on this ‘not so difficult dish’! Simple ingredients mostly from your kitchen cabinet. Go healthy, tickle your taste buds with this nutritious dish. Green Mung Dal Badi Gravy: (Split Green Lentil Fritters )... Rich in protein, moong dal is delicious and light on the stomach. A wonderful variation of moong dal savory, the fresh ‘badis’ are made to a veggie,complimenting your dining. Ingredients: Mung dal: 1 small cup Ginger: 1/4 ( cut small) Green chillies: 2 Cumin seeds: 1/2 tsp Asafoetida: a pinch Salt to taste Oil for frying Instructions: Wash and soak the dal for 4 to 6 hours. Drain the water. Add ginger, green chillies, cumin seeds, asafoetida and salt. Using little water coarse grind. Badi/ Fritters : In a flat deep pan, heat the oil on medium flame . Once the oil is hot, drop small portions of the batter, deep fry till it turns golden brown. Keep aside the fritters . Tomato gravy: Grind the tomato , ginger, garlic , cumin and red chilli powder. Heat 1 tbsp of oil, add the tomato purée, turmeric and salt. Cook till the purée thickens. Now drop the fritters into the gravy and cook for 5/7 minutes. Serving: Pour the ‘veggie’ into a serving bowl , garnish with cream, cashews and coriander leaves. Enjoy with rice and chapati.

Small Onion Pulusu- Shallot Stew: A sweet and tangy accomplishment, pulusu hails from Southern Indian. The complimentary flavour of hot and spices enhances the taste of other dishes. Ingredients: Small onions/ shallots : 10/12 (skin removed)... Tamarind pulp: 1 tbsp Fenugreek seeds: Mustard: 1/2 tsp Cumin: 1/2 tsp Dry red chilli: 1 (halved) Curry leaves: few Turmeric: 1/2 tsp Asafoetida: 1/4 tsp Coriander leaves: 1 tbsp Thickener: rice/ wheat flour : 1 tbsp ( mix with water to makes thick paste) Jaggery: 1 tbsp (crushed) Oil: 1 tbsp Instructions: Boil the shallots with salt and turmeric. Once the shallots are half done add the jaggery and tamarind pulp. Boil till the shallots are done. ( don’t over cook). Now add the thickener. Boil till the stew thickens. Lastly add the seasoning , boil for 2/3 minutes. Garnish with coriander leaves Seasoning: Heat oil, splutter the fenugreek, mustard and cumin seeds. Add the red chilli, curry leaves and asafoetida. Plate with steaming rice and ghee:

Chana Dal Kheer/ Yellow Lentil Pudding: A perfect dessert for winters, this ‘Chana Dal Kheer’, is delicious and nutritious. Rich taste of the almond milk, jaggery and nuts makes this eternal pudding irresistible. Ingredients: Chana dal: 1 small cup... Almond milk : 2 cup Jaggery: 3/4 cup (crushed) Spices mix: cardamom 2, clove 1, cinnamon 1/4 (powdered fine) Nuts: few cashews, raisins Ghee: 1tbsp Instructions: Wash the dal and soak in enough water for 2 to 3 hours. Cook on medium flame till the dal is done. Lightly mash the dal with a spoon . Add 1 cup of the milk, boil till it thickens a little. Now add the jaggery, stir and cook till the jaggery dissolves. Once the jaggery binds well, pour the remaining milk and spice mix. Gently cook on low flame for a minute or two. Turn of the flame. Garnish with nuts and ghee (optional) Note: Do not over heat or boil as the milk might curdle.

Chenna Delights / Cottages Cheese Delights: Just with few ingredients, these easy and simple ‘Chenna Delights’ are ready. Lightly flavored with saffron, cardamom and clove these milk delicacies are delicious and easy on the stomach. Ingredients: Milk: 1 litre (full fat)... Lemon juice: 2 tbsp Saffron: few strings (soak in 1tsp milk) Jaggery: 2 tbsp Spice mix: cardamom 2, clove1 (powdered fine) Instructions: Boil milk in a heavy bottom pan. Slowly add the lemon juice letting the milk to curdle. Allow the milk to sit. The ‘whey’ water will start separating. Pour the curdled milk over the lined strainer. Run under cold water to get rid of the lemony taste. Knead the ‘Chenna’ for a smooth and soft texture. Mix it with jaggery, saffron and spice mix, cook on low heat, mixing continuously (5-6 minutes) to blend. Roll small balls from the mix and press slightly. Top it with raisins .Refrigerator for couple of hours before serving. Note: Chenna Delights should be refrigerated and consumed in 2-3 days.

Chana Dal Halwa/ Split Lentil Halwa Chana dal has a richer flavour than other pulses. Although this halwa requires prior preparation and takes a bit of time to cook but it is worthwhile effort. This halwa is not only delicious but healthy too. The added flavour of saffron and cardamom+ clove makes it simply irresistible. Ingredients:... Chana dal: 1/2 cup Jaggery: 1/2 cup Ghee: 2 tbsp Spices: Cardamom2, clove1 : powdered Desiccated coconut: 2 tbsp Nut: crushed Instructions: Wash and soak the dal for 1 hour. Cook till done. Mash with a ladle. Now add the jaggery. Simmer, let the dal and jaggery bind well and solidify. Now add the ghee, spices, nuts and 1 tbsp desiccated coconut. Mix well for the spices and ghee to bind. Garnish with the remaining coconut and serve warm.

Quinoa Delight: Peep up your taste buds with this quinoa delight. It’s time to be happy and eat healthy! You are not only eating ‘what you should’ but also ‘what you would love to’ The crisp greens and crunchy veggies give a fresh taste making it hearty with almonds and feta cheese. Ingredients:... Quinoa: 1/2 cup Chana dal: 1/4 cup Eat Smart Salad Kit: 1 Turmeric: 1/4 tsp Garlic: 2 cloves (chopped fine) Bay leaf: 1 Cinnamon: 1/2 Butter: 1tsp Oil: 1tsp Salt to taste Instructions: Wash the quinoa throughly and soak it in 1 1/4 water for couple of hours. Rinse the dal and soak in levelled water for an hour. Mix the dal, quinoa and cook in a shallow pot with salt, turmeric, bay leaf, cinnamon and butter. Toss lightly with a fork and keep aside. Heat only in a flat pan, sauté the garlic until light brown. Add the veggie, salt and mix. Now drop the cheese, almonds and crisps quinoa and stir. Take a flat serving bowl , spread the cooked quinoa dal mix with a fork. Layer it with veggies. Lastly dress it with strawberry vinaigrette dressing. Let it stand for couple of minutes. Your wholesome delicious meal is ready to be served.

Vermicelli Sizzler: Rice vermicelli or rice noodles are light and healthy alternative to heavy pasta. These delicious rice sticks, stir-fried with veggies, is a tasty , satisfying vegan meal. Ingredients:... Vermicelli: 2 packs Cumin seeds: 1 tsp Chilli flakes: 1 tsp Capsicums: 1 red, 1 yellow Tomato : 1 Garlic : 2 pods Ginger: 1 tsp (grated) Coriander leaves: 1 tbsp Salt to taste Instructions: Boil 2 cups of water with little salt and oil. Turn of the burner and drop the vermicelli packs. Leave it for 4/5 minutes. Drain the water,rinse it with cold water. Set aside. Heat oil in a shallow flat pan. Sizzle the mustard and cumin seeds,saute garlic and ginger. Add the chopped capsicums, stir fry for 5 minutes. Now add the chopped tomatoes, chilli flakes and salt. Mix the veggie with the spices. Lastly drop the vermicelli, mix well using 2 ladles. Garnish with coriander leaves. Your Sizzler is ready to sizzle your dining.

Bread Trifle This ‘ Trifle Pudding’ is layered with raisins bread, custard, fruits, jelly and jam to enhance the colour. Comforting and simple, this dessert is all about assembling in proportion our ingredients. Ingredients: Bread: 4 slices ... Almond milk: 1 cup Custard powder: 1 tbsp Jelly: 1 tbsp (optional) Jam: 1 tbsp ( optional) Ripe mango: 1 ( thinly grated) Pineapple: 1/2 tin ( crushed) Instructions: With a sharp knife chop the sides of the bread slices. Now half the slices. Toast them to get the crisp in 350 degrees F for 10minutes. Make a paste of the custard with cold milk. Boil the milk in lower medium flame. Once it takes a boil, add the custard paste and jaggery. Stir continuously and boil till it thickens. Turn of the flame but keep stirring for a minute or two. Trifle Layering Take a square or rectangular glass try. Spread a ladle full of custard. Now arrange the bread pieces, layer with custard, pineapple juice and pieces and mangoes. Spread layer the remaining stuff. Lastly layer with custard, jelly and jam. Refrigerate, and allow it to cool. Your irresistible delight is ready to be scooped.

Black Beans Proto- Zoto Bowl ‘Til Se Dil Tak’ The Perfect Comforting Meal!! This rice mix, with aromatic beans, veggies and spices is a classic, nutritious dish. Ingredients:... Rice: 1 cup Black beans: 1 cup Sesame Crunch- 1 packet Bay leaves: 1 Cinnamon: 1/2 Turmeric: 1tsp Coriander leaves: 1 tsp Salt to taste. Paste of: Fresh coconut: 2 tbsp Sesame: 1 tbsp Tomatoes: 2 (chopped) Garlic: 3/4 cloves Ginger: 1 tsp (grated) Red chilli: 2 Coriander powder: 1 tsp Cumin powder: 1/2 tsp Sauté garlic in little oil to remove the raw smell. Grind the above to a smooth paste. Keep aside Oil: 4 tbsps Butter: 1 tbsp Instructions: Rice: Wash add cook the rice with 1 1/4 cup of water, turmeric, butter, salt, bay leaf and cinnamon stick. Beans: Wash and soaks the beans over night. Cook with salt and turmeric. Heat oil in a pan, sauté the paste, add the beans, salt and 1/2 cup of water. Simmer, let the beans blend with the paste. Spread some coriander and toss lightly. Keep aside. Shred Veggie: Heat oil in a pan, dash the veggies and nuts. Add salt and sauté for couple of minutes. Layering: In a flat bowl lay out the rice. Spread the ready beans covering the rice. Toss lightly with a fork. Lastly dish out the veggies. Top it with the sweet sesame dressing and toss. No more waiting! Your appetizing bowl is ready!!!

Carrot Thrill! ‘Carrot Thrills’ is a simple yet healthy side dish for any side meal. With just few ingredients that are mostly in our pantry- this is a very hand recipe during our quarantine. Ingredients: Carrots: 4... Garlic: 2 pods (chopped) Coriander leaves: 1 tsp (chopped fine) Honey/ Jaggery: 1tsp Salt to taste Oil: 1 tsp Instructions: Wash and peel the the carrots. Cut them thin and 1 to 1 1/2 long. Heat oil in a flat pan. Sauté garlic to light brown! Drop the carrots, add salt, cover and cook till done. Add honey, simmer till it binds well with the carrots. Garnish with coriander leaves. Your ‘thrills’ will leave you thrilled with their taste!

Palak / Spinach Gravy (Purée ) Add some extra hours in your kitchen for a day and make your cooking a lot more easier and quicker for times to come. Freeze this purée for your ‘working child’, make their cooking easy and interesting.... Ingredients: Spinach: 1 bunch Ginger: 1tbsp ( chopped) Green chillies: 4/5 Turmeric: 1/2 tsp Dry methi leaves: 1tsp (optional) Spice mix: 1 tbsp Oil: 1 tbsp Salt to taste Butter: 1 tsp Cooking cream: 1 tbsp Spice mix: Coriander powder: 1 tsp Cumin powder: 1tsp Cinnamon powder: 1/2 inch stick Clove: 2 powdered Cardamon: 2 powdered Mongo powder: 1/2 (optional) Tip: Roast all the spices, mix and store in the fridge. You can use in other veggies too. Instructions: Wash and chop the spinach. Boil with little water. Once cool grind it with the ginger, chills and salt. In a pan heat the oil, add the turmeric and the spinach purée. Once it start boiling add the spice mix. Boil till it thickens a little. Lastly drop the butter and cooking cream Let it cool. Box it in small container and freeze. This ‘ready to use’ gravy can last for 2 months. 1 Palak Paneer: Paneer: 100 grams Spinach gravy: 1 cup (thaw) Instructions: Cut the paneer in cubes. Wash and soak in warm water for 15 minutes. Heat oil. Add the ‘ready to use’ gravy. Once it starts boiling drop the paneer chucks. Boil for 3/4 minutes. Add 1tbsp cream (optional) Your delicious veggie is ready to be served. 2 Palak Aloo ( potatoes) Potatoes: 2 ( peeled and cut into cubes) Spinach gravy: 1 cup (thaw) Peas: 1/4 cup Instructions: In a pan heat oil. Sauté the potatoes with salt, till they turn light brown. Remove from the pan. Now in the same pan add the spinach gravy. Once it take a boil add the potatoes and peas. Let it boil for 2/3 minutes to thicken. Enjoy your curry with rice and naan. Note: I avoid the use of garlic and onions in gravy which I freeze. I feel they give out a very strong smell when reheated.

Tomato gravy ( Purée) This ‘All Purpose’ tomato gravy, makes cooking easier and quicker. This ‘ready to use’ purée not only makes cooking fun but exposes you to be experimental. One can freely bring variations to the dish and make it own. Ingredients:... Tomatoes: 4/5 (big and red) Ginger: 1 tbsp (peeled and chopped) Spice mix: 1tsp Turmeric: 1 tsp Chill powder: 1 tsp Oil: 1 tbsp Spice mix: Coriander powder: 1 tsp Cumin powder: 1tsp Cinnamon powder: 1/2 inch stick Clove: 2 powdered Cardamon: 2 powdered Mongo powder: 1/2 (optional) ‘Spice Mix’: Multi -Purpose Roast all the spices, mix and store in the fridge: Instructions: Wash and chop the tomatoes . In a cooking pot heat oil, add the ginger, turmeric, spice mix, tomatoes, chilli powder, and salt. Cook till the tomatoes start binding a little. . Let it cool. Make a purée and box it to freeze. Note: This ‘ready to use’ gravy can surely last for 2 months 1)Paneer in tomato gravy Paneer: 100 grams Tomato gravy: 1 cup (thaw) Coriander leaves: 1tbsp (chopped fine) Cream: optional Instructions: Cut the paneer in cubes. Wash and soak in warm water for 15 minutes. Heat oil. Add the ‘ready to use’ tomato gravy. Once it starts boiling drop the paneer chucks. Boil for 3/4 minutes. Garnish with coriander leaves and cream Your delicious veggie is ready. 2)Stir fry potatoes in tomato gravy Potatoes: 2 ( peeled and cut into cubes) Tomato gravy: 1 cup (thaw) Frozen Peas: 1/4 cup Coriander leaves: 1 tbsp (chopped fine) Instructions: In a pan heat oil. Sauté the potatoes with salt, till they turn light brown. Remove from the pan. Now in the same pan add the tomato gravy. Once it take a boil add the potatoes. Let it boil for 2/3 minutes for the potatoes and the gravy to thicken. Garnish with coriander leaves Enjoy with naan and rice.