Alu Methi/ Potato Fenugreek Gravy

Aloo Methi by Hearts to Win

I had boiled potatoes in my fridge for pani puri so this gravy was the best and gets done in about 15 minutes. Rotis can be rolled out quickly and you have a power packed breakfast. Potato and Fenugreek teams up well and gives you the right amount of carbs and iron. I like to use less spices to enhance the flavour, you can adjust the spices according to your taste. I have used dried fenugreek leaves for this recipe. To make this you need:-

Serves 2-3

Cooking time – 15 minutes

Ingredients

2 small boiled potatoes (wash and boiled for about 3 cooker whistles and mashed)

1 medium onion chopped finely

2 medium tomatoes finely chopped

1 tsp kasuri methi/ dried fenugreek leaves

1/4 tsp chilli powder

1/4 tsp turmeric powder

1/4 tsp coriander powder

1/2 tsp garam masala

1 small chilli (optional)

1/2 tsp jaggery (powdered/ scraped)

Lime juice – 2-3 drops

Water – 1 cup

Oil to saute – 1 tsp

Salt to taste – 1/2 tsp

Method

1. Take a steel bottomed pan and add the oil. Let it heat up a bit and add the onion.
2. Add the tomatoes, salt and let it cook for 3 minutes till the tomatoes are soft.
3. Add the dry powders and saute.
4. Add the mashed potatoes, water jaggery and mix well.
5. Let it thicken for 2 minutes on medium flame.
6. Finally add the lime juice and serve hot with rotis.

If you like the recipe do post your comments. Thanks for stopping by.

Moist Chocolate Cake

Weekend musings and with just that one slice left on my plate, I was wondering what a savour  the stay at home moist chocolate cake recipe has been. Check link https:///the-most-amazing-chocolate-cake/.

This recipe batter has been done in a mixie jar and all ingredients on pulse and the perfect  batter is ready. I have made this with Sarbati wheat flour and jaggery which is a healthier version. To make this moist chocolate cake you need:-

A) Dry Ingredients
Sarbati flour – 1 1/4 cups
1.5 cups jaggery/ sugar
3/4  cup Hershey’s cocoa powder
1 tsp baking soda
3/4  tsp baking powder
1/2  tsp salt

B) Wet ingreduents
1 large egg
3/4 cup milk
1 tsp lime  juice
3/4 cup warm water
1/4 cup vegetable oil

C) Flavouring
1 tsp vanilla extract

Method
1. Take a cake pan and grease with butter all over the pan. Add flour and dust all around the pan.
2. Preheat the oven on conviction mode at 160 deg and place the cakepan for preheating at 5 minutes.
3. Take a mixie jar and add all the wet ingredients and reverse pulse twice for 1 minute.
4 Add the dry ingredients and put the mixie on level 1 and let it mix well for 2 minutes.
5. Lastly add vanilla essence and mix well with a spatula.
6. Empty the batter  in the cake pan  and bake at 160 deg convicton mode for 30 minutes.
7. Enjoy the cake hot or cold. We like it without icing 😋😋

Notes
1. For vegetarian verison you can add 1 small banana/ 50 gms melted chocolate/ 1/4 cup curd instead of egg.

Christian – Female

Why do we need a strong support system?

A support system is like a backbone in one’s life. A strong support system will be with someone close to you who is able to take that extra step with you.

Have you ever wondered what would your life be without any support. Let us imagine you need support: from-
1. Your Parents/ Caretaker- During School days/College days/ Working days
2. Your Parents/ inlaws – After marriage
3. Your Parents/inlaws/ caretaker/ self – For Your children
4. Your children/ caretaker/ spouse – Once old

Support may come in different forms:-
1. Monetary – From Family/ Financial institutions
2. Moral – From Family/ Friends/ Meditation
3. Spiritual – At a religious place

Few months back I noticed a gulmohar plant in our garden. It had grown 3.5 feet tall and had two buds. The weight made it stoop down. My husband noticed it and just inserted a stick in the ground for support. The very next day I saw blooms in the tree. I was all smiles that such a small gesture can make so much if a difference to a plant then how much more to humans. 

Everything is cyclic and completes a full circle. I am thankful to my granny, my mother, uncles , aunts, caretakers, my inlaws, friends, teachers, peers,employers, colleagues, religious and neighbours who have been a source of ongoing support in my life.

Gulmohar plant

Like few climber plants would need support against a tree or a money plant on a moss stick even humans need a strong support system to make ones life comfortable. Once we get that support we can give it back to others who have helped us/ those in need.

Moral – I choose to be selfless and help others today because someone helped me when I needed it the most. 

Podi

Podi is the dosa powder made from three to four ingredients ground and then spread on dosas. To make this powder you need:-

Ingredients

2 cups roasted chana

1/2 cup jeera

2-3 sprigs curry leaves

1/2 cup chilli powder

Salt to taste

Method:-

1. Lightly roast the jeera and washed curry leaves.
2. Grind alongwith the other ingredients.
3. Serve with dosa / idli.

Serving Suggestion

1. While serving this powder add a little coconut oil or melted ghee.
2. Can be stored in an airtight steel container for over a month.

Crispy Dosa

Crispy Dosa By Hearts To Win

Crispy Dosas are a regular fare at my place. I call it a 6 pm dosa. Everyday, instead of surprises I like to stick to a routine very much like the routine Tamil Nadu follows.  This dosa contains added dals and gives a nice crispy dosa with a golden sheen to it just like street food dosa. This dosa batter stays upto a week. My family loves it with dosa powder (podi)  which is also homemade. To make this you would need:-

Preparation Time – 12-15 hours
Ingredients
2 cups dosa rice/ raw rice
2 cups idli rice
1 cup thin poha/ beaten rice
¾ cup urad dal
1 tsp chana dal
1 tsp toor daal
1 tsp masoor daal
1 tsp methi

Method:-

1. Wash and soak the rice for 4-5 hours in water about 1 inch above the rice.
2. Wash and soak the urad dal, other dals and methi separately for 4-5 hours in water about 1 inch above the dals.
3. After 4-5 hours take the dals and grind in the water for 2-3 minutes on medium speed till fine.
4. Drain the water from the rice. add half of the washed poha and use about 1 cup fresh filtered water to grind half of the rice for about 2-3 minutes.
5. Remove and proceed with the remaining quantity by adding one more cup of water.
6. Take a big vessel and mix the urad dal and rice batter.
7. Once again in two batches grind for 2-3 minutes till fine.
8. Add salt and mix the batter well with your hands.
9. Let it ferment overnight.
10. In the morning, take a non stick pan and spread the dosa batter thinly.
11. Close with a lid for a minute.
12. Open the lid drizzle the dosa with some ghee and podi powder.
13. On medium flame allow it to become crisp.
14. Remove and serve with chutney of your choice.

Notes:-

1. You can use an iron pan.
2. You will have to grease the iron pan with some oil spread with the help of an onion.
3. Make dosas as usual.
4. You can check if the batter is fermented well, or leave on the counter for one or two hours more and then keep in the fridge after use.  

Thanks for stopping by. If you like the recipe and have made it do post your comments. Do follow us on facebook @ HeartsToWin

Chikoo/ Sapota Almond Icecream

Chikoo/ Sapota Almond Icecream by Hearts To Win

Chikoo/ Chiku commonly referred as Sapota is high in iron content and milk is high in calcium. I like the flavour chikoo almond and this one tastes just like Naturals. Today, my facebook page recorded 900 followers and likes hence a good time to celebrate as well. There is no added sugar which makes it a perfect treat for children as well as adults. To make this icecream you will need:-

Cooking time – 1/2 hour

Total preparation time – 8-9 hours

Ingredients

Milk – 1/2 litre (skimmed – I used Annapurna Organic milk)
4 tbsp almond powder (with skin)
2 small packets Nestle milk powder – 200 grams each
6 chikoos paste (peeled, deseeded and ground)

1. Heat the milk and add the almond powder.
2. Let it boil fully for 4-5 minutes on medium flame.
3. Once the milk comes to room temperature pour in a plastic container with lid and store in the freezer.
4. After 2 hours, remove and mix the chikoo paste and milk powder and mix well.
5. From the freezer shift to the fridge for 15 minutes.
6. Remove from the fridge, start mixing the icecream with the help of a spoon.
7. Gradually everything will be mixed and the ice crystals removed. Then, place in the freezer for 4 hours.
8. Once set move to the fridge for 20 minutes, scrape and have as desired.
9. Garnish with cut almonds. Yummy!!

Notes

1. This icecream does not contain any stabilisers GMS and CMS
2. It would need 2 hours resting time and 4+ hours setting time.
3. You can use full fat milk for a creamier version.
4. You can check the sweetness and adjust it according to your preference.

Thanks for stopping by. If you like the recipe and have made it do post your comments. Do follow us on facebook @ HeartsToWin

Stir fry bhindi/okra/ lady finger

Stir Fry Okra by Hearts To Win

Stir fries are the best option to go with roti/ rice. I make this dish once every week and alternate it with other vegetables as well. I have used 2 onions here and that reminds me of Bhindi Do Pyazza (do pyazza – two onions) not with masala but this one could be a simple daily vegetable. Lady fingers are good for your eyes and makes a great diabetic option as well. This dish takes about 15 minutes and it best had with a little crunch rather than too soggy. To make this you will need:-

Serves – 3

Preparation Time – 15 minutes

Ingredients
150 gms okra (washed four times and then sliced diagonally- check pic)
2 onions finely sliced
1 tomato finely sliced
1 green chilli medium sliced
¼ tsp garam masala powder
¼ tsp turmeric powder
¼ tsp ginger garlic paste
¼ tsp fennel seeds/ badishop (optional)
Salt to taste

Method:-

1. In a steel skillet add oil and let it heat.
2. Add the onions and lady fingers and let it saute for 2- 3 minutes.
3. Add salt and let it turn light brown till 2 minutes.
4. Add the tomatoes, green chilli, turmeric powder, ginger garlic paste and fennel seeds.
5. Saute till the tomatoes gets soft and all masalas well incorporated about 4-5 minutes on low flame.
6. Remove and serve as a side dish with chappati/ rice and gravy.

Points:-

1. You can use chilli powder and lime instead of chilli and tomatoes.
2. I add masalas in the end to avoid burning and for faster cooking.
3. You can the okra into medium pieces and onions and tomatoes also likewise.
4. Any sour content like lime juice/ tomatoes will prevent the stickiness.
5. A little coconut can be added to give it a traditional touch.

If you like the recipe and have made it do post your comments. Thanks for stopping by. Do follow us on facebook @ HeartsToWin

Baath/ Coconut Cake

Baath/ Coconut Cake by Hearts To Win

Baath/ Batica/ Coconut Cake are the common terms used to call the Goan special Coconut Cake. Make it for any occassion it tastes yum and equally addictive. I had baked the cake for my husband’s birthday last week. The recipe is from a newspaper cutting which I had preserved and it was a contribution by Annie Pereira. Thanks to Ms. Annie for making it special for us. The cake has a nice crunchy taste of coconut with semolina/ rawa and few almonds flavoured with elaichi and essence. I have made the cake in a conviction and it came out well. Reading the instruction carefully once, will help you arrange the ingredients and save some time. To make this recipe all you need is:-.

Preparation time – 5-6 hours

Baking time – 40 minutes

Preheating time – 7 minutes

Serves – 8-10

Ingredients

250 gms unsalted butter (1 ¼ cups)

250 gms fine rawa/ sooji/ semolina (1 ¼ cups)

5 medium size eggs

3 pods elaichi (with skin removed)

1 medium size grated coconut

1 tsp vanilla essence

¾ tsp baking powder

Salt to taste – A pinch (optional, I did not add)

Garnish

Soaked Almonds – 15 (remove the skin and slit into half)

Method:-

1. Take a skillet and on low flame saute the rawa for 2-3 minutes and set aside.
2. Take a large steel vessel and add butter and sugar into it.
3. Take an electric beater and on medium speed beat the butter and sugar till mixed well for 3-4 minutes.
4. Separate the yolks from the egg whites and add the yolk to the butter mixture.
5. Beat for 2-3 minutes till mixed well.
6. Take the egg whites and whip it on medium speed till creamy and set aside.
7. Pulse the grate coconut and elaichi on medium speed for 2 minutes.
8. In the egg yolks mixture start adding the sooji, coconut and egg whites in small proportions in total four parts.
9. Mix well with a silicon spatula and leave on the counter with a closed lid for 5-6 hours.
10. After 5 hours, add the baking powder, vanilla essence and mix gently.
11. Preheat the oven at 180 deg for 7 minutes on conviction mode.
12. Take a cake pan and line it with butter paper on the bottom of the pan.
13. Gently pour the cake batter and decorate it with almonds (see pic)
14. Bake for 25 minutes at 160 deg. After 25 minutes, stop and turn the setting to 180 deg and bake for another 15 minutes.
15. Leave it on the wire rack to cool down.

Note:-

1. You can use Sugarfree to make a sugarless version.
2. You can add almonds in the batter as well.
3. If using OTG after 25 minutes you can switch over to the top rod for browning.
4. I usually keep the cake in the fridge, thaw and then microwave for about 40 seconds.

If you like the recipe and have tried it do post your comments. Thanks for stopping by. Do follow us on facebook @ HeartsToWin

Green Pulav/ Corriander Pulav

Green Pulav or green rice is one of my latest addition to the list of favourites. Whether steam cooked or in a vessel, I love the colour most of it and the flavours bursting through it.  I have eaten this many times commonly known as corriander pulav, I just gave this a twist by adding pudina too and it turned out delicious.

Serves – 4-5
Ingredients
2 cups basmati rice
1 carrot chopped fine
4-5 beans cut fine
1/2 capsicum cut fine
Salt to taste

For the paste to be ground
Corriander – 1/4 bunch
Pudina – 3-4 sprigs
Garlic – 7-8 cloves
Ginger – 1 inch pc
Green chilly – 1 pc
Pepper – 2-3 cloves
Mustard – a pinch

seasoning
2 tbsps ghee
½ medium onion sliced
Whole garam masala (1 tej patta, cloves, 1 cardamon)
For garnish
Few sprigs corriander
Ground pepper – 1/2 tsp

Method:-
1. In a pan take ghee, add whole garam masala, onion, carrot, capsicum and beans and fry till cooked and translucent.
2. Add the rice and sauté for sometime about 5-10 minutes, add the green paste saute and mix well with salt.
3. Add exactly double the amount of water of the rice taken which is four cup in a vessel and bring to boil.
4. Add the boiling water to the rice and cover and let it cook.
5. Season with ground pepper and coriander leaves.
6. Serve with raita or gravy of your choice.