Chocolate Ice cream - No milk or sugar recipe

This is one of the easiest and guilt-free ice cream recipes. This does not contain milk, eggs, or sugar. My kids are always super excited about this ice cream. They always like to eat it even before I freeze it.

I used Chiquita banana for the recipe but you can replace it with a small variety but make sure to increase the number to 5-6. Almonds can be replaced with cashews. I used Tunisian dates but you can use other varieties as well. Depending upon the size of the dates and your sweet preference, you can change the numbers used. 

Ingredients:

1. Banana - 2 large(Chiquita)
2. Almonds - 20 nos.
3. Cocoa powder - 1 tablespoon
4. Vanilla essence - 1 teaspoon
5. Dates - 10

Method:

1. Cut banana into thin slices and freeze it for at least 8 hours. 
2. Soak the almonds in water for 2 hours.
3. Once the almonds are soaked, peel the skin off and set aside.
4. Soak the dates for 5 minutes in warm water.
5. Take a blender/grinder and add frozen bananas, soaked and peeled almonds, cocoa powder, dates, and vanilla essence. Grind them into a fine paste by adding 2-3 tablespoons of water.
6. Transfer the mixture into a freezer-safe container and freeze for 8-10 hours.

Serve the ice cream in a cone or bowl. 

"Shhhhh Cooking  Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month. 

This month's theme was "Frozen Treats" and it was chosen by Pavani Gunikuntla who blogs at Pavanis Kitchen. I am so glad she chose this theme for hot summer days. Do check Pavani's blog for "Easy Oreo Ice Cream". It looks super delicious and very easy to make. 

My partner for April 2021 is Mayuri Patel. She gave me bananas and dates as my secret ingredients. I gave her passion fruit and cream. She made a very unique 'Passion fruit and Tree Tomato Ice Cream'. Please do check her blog for the recipe and to read the interesting write-up about the history of ice cream and her memories associated with it. Her blog has a wide collection of delicious recipes. Some of them which I want to try very soon include "Mango and Vanilla Panna Cotta" and "Vanilla Pudding". 

Sweet Pongal

Ingredients:

1. Sona Masoori Rice/Raw Rice - 1/2 cup
2. Moong Dal - 1/4 cup
3. Jaggery grated - 1 cup
4. Cardamom powder - 1/2 teaspoon
5. Ghee - 2 tablespoon
6. Cashews - 10 no.
7. Raisins - 2 tablespoon
8. Salt a pinch

Method:

1. Rinse rice and moong dal in water. Strain the water completely.
2. Heat a pressure cooker and dry roast rice and moong dal for around 5 min until it turns out aromatic.
3. Add 3 cups of water and pressure cook for 4 whistles.
4. Meanwhile, take a saucepan and add grated jaggery and 1/2 cup water. Boil till the jaggery melts and turn off the stove.
5. Strain the jaggery syrup to remove any impurities. 
6. Once the pressure subsides in the cooker, slightly mash the rice and dal mixture.
7. Add the jaggery syrup and mix thoroughly. Add cardamom powder and a pinch of salt to balance the sweet. Simmer for 5 minutes.
8. Heat 2 tablespoons of ghee in a small pan and roast cashews and raisins. Add this mixture to pongal and serve hot. 

"Warm Desserts" was the theme for the January 2021 "Shhhhh Cooking Secretly" event. The theme was suggested by Rafeeda who blogs at "The Big Sweet Tooth". Do check her blog for a collection of delicious recipes. Some of the eye-catching ones include: "Easy Lime Cake", "Apple Crisp" and "Eggless Fruit Cake"

My partner for this month is Priya Iyer who blogs at 'The World Through My Eyes'. Check out her 'Carrot Kheer' and 'Omapodi'. Priya suggested jaggery and rice as my secret ingredient and I made this sweet pongal. I gave her raisins and sugar and she made a delicious Strawberry Rava Kesari. Do check visit her blog to get the recipe. 

Lemon Rasam (without store bought rasam powder)

Lemon Rasam is one of the many varieties of rasam made in South India. This recipe does not use any store bought rasam powder instead we will be using fresh ingredients to make the rasam mix. The sourness in rasam is generally got by adding tamarind, but in this variety we replace tamarind with lemon juice. Always add the lemon juice to rasam after turning off the stove and setting aside rasam for 5 minutes. Boiling the lemon juice will lead to bitter taste and also removes the nutritional benefits of lemon. Cooked and mashed tur dal is optional in rasam. I prefer to add them since it gives a slightly thicker consistency.

Lemon rasam is perfect for cold winters. The pepper corns, garlic and lemon are very soothing for you when you are suffering from cold and cough. They are light for your stomach and perfect after you had a heavy holiday meal.

Ingredients:

1. Tur dal - 1/4 cup
2. Tomato - 3 no.
3. Garlic cloves - 5
4. Green chili - 2 
5. Cumin seeds - 1 tsp
6. Pepper corns - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Coriander leaves/Cilantro - 5-7 sprigs
9. Lemon - 1 
10. Salt to taste

For Tempering:

1. Sesame oil - 1 tablespoon
2. Dried red chili - 2
3. Curry leaves - 1 sprig
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Hing/Asafetida - 1/8 tsp

Method:

1. Wash and soak tur dal in water for atleast half an hour. Pressure cook for 3-4 whistles. Once taken out from the cooker, mash the dal well to a smooth consistency and set aside.
2. Take a teaspoon each of cumin seeds and pepper corns in a pestle and mortar and crush to form a rough powder. If you do not have pestle and mortar, you can even use a chutney jar of mixer grinder to crush it. Pulse it for 3-4 times to get the right consistency.
   
3. Heat a saucepan and add a tablespoon of sesame oil, splutter mustard seeds followed by 1/2 tsp cumin seeds, dried red chilies, hing, turmeric powder and curry leaves.
4. Then add the crushed garlic, slit green chilies and diced tomatoes. Cook till tomatoes turn mushy.
5. Add the cooked and mashed dal, stems of coriander leaves and salt to taste.
6. Boil the rasam for 5 minutes. 
7. Add the crushed pepper and cumin powder and turn off the stove. Leave it covered for 5 minutes.
8. Finally add 1 tablespoon of lemon juice and garnish with coriander leaves. 

Serve hot lemon rasam with boiled rice.

"Hot Pot" was the theme for the Dec "Shhhhh Cooking Secretly" event. The theme was suggested by Priya Iyer of "The world through my eyes". Do check her blog for a collection of delicious recipes. I have bookmarked her "Indian Style Burger | Burger with Sweet Potato Patty" to try it soon.

My partner for Dec month is Renu Agrawal Dongre who blogs at 'Cook With Renu'. Her blog is a collection of healthy guilt free recipes. Checkout her 'Spiced Candied Mixed Nuts' and 'Whole Wheat Kale Brownies' for some of the nutritious snack recipes. Renu suggested lemon and garlic as my secret ingredient and I made this lemon rasam. I gave her Spring Onion and garlic and she made a delicious and creamy Vegan sweet corn soup. Do check visit her blog to get the recipe. 

Radish Chutney - No Coconut Chutney

Dosa or Idli is one of the staple breakfasts in every South Indian home. The most common condiments are chutney and sambar. There is a wide variety of chutneys but the most common ones are made with coconut. If you are bored with the regular coconut chutneys, then I suggest you try this no-coconut chutney using radish. 

"Fresh Winter Veggies"  was the theme for the Nov "Shhhhh Cooking Secretly" event. The theme was suggested by Preethi of Preethi's cuisine. Do check out her blog for a wide collection of delicious recipes. I have bookmarked to try her Tom Yum flavored Mushroom and Coriander soup. My partner for Nov month is Priya Vijaykrishnan who blogs at Sweet Spicy & Tasty. Medu Vada platter in her blog caught my eye and I am craving for one now. Priya suggested radish and mustard seeds as my secret ingredient and I made this radish chutney. I gave her Spinach and green chilies and she made healthy and delicious - Keerai Masayil. Do check visit her blog to get the recipe. 

Ingredients

1. Radish - 1 cup
2. Onion - 1 medium
3. Tomato - 1 
4. Dried red chilies - 2 or as per your preference
5. Urad dal - 1 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Mustard seeds - 1/2 teaspoon
8. Curry leaves - 1 sprig
9. Cilantro/Coriander leaves - 1 handful
10. Oil - 2 teaspoon
11. Salt to taste

Method:

1. Heat a teaspoon of oil in a pan and add urad dal. Saute for few seconds and add dried red chilies and onion.
2. Saute till onions turn soft. Then add turmeric powder, diced tomatoes and radish. Cover and cook for 5 mins on low flame. 
3. Add salt to taste and turn off the heat.
4. Wait till the mixture cools down and grind into a fine paste.
5. For the tempering, heat a teaspoon of oil in a pan and splutter mustard seeds. Add a sprig of curry leaves and add the tadka to chutney. 

This chutney can be served along with idli or dosa. 

Do check out other chutney recipes in my blog:

1. Spring Onion Tomato Chutney
2. Carrot Peanut Chutney
3. Ridge Gourd Chutney
4. Coconut chutney with red chilies 
5. Coconut Coriander Chutney
6. Tomato Chutney

Homemade Ice cream - No Sugar | No Condensed Milk | No Cornflour

Homemade ice cream served in store bought cone

This homemade ice cream is made without added sugar, condensed milk, cream or cornflour. It can enjoyed guilt free. 

Ingredients:

1.  Banana(Chiquita) - 3
2. Dates - 10 count
3. Almonds - 25 count
4. Vanilla essence - 1 teaspoon

Method: 

1. Make thin slices of banana and freeze for at least 4 hours.
2. Soak almonds and dates in water for 1/2 hour.
3. Take a blender and add soaked almonds, dates and 2 tablespoon of water and grind to a fine paste.
4. Add frozen banana slices and vanilla essence and blend till they form a smooth paste. 
5. Add the mixture in a freezer safe box(preferably glass) and freeze for at least 8 hours. 

Serve this ice cream in a bowl or store bought cones.

Spicy Braised Tofu

Ingredients:

1. Tofu Firm - 16 oz /1 lb/ 450 gm 
2. Onion chopped - 1/2 cup
3. Garlic minced - 3 no.
4. Sesame oil - 1 tsp
5. Vegetable oil/Olive oil - 2 tbsp
6. Toasted sesame seeds - 1 tsp
7. Spring onion - 3 roots

For the sauce:

1. Soy sauce - 2 tsp

2. Sugar - 1 tsp

3. Salt - 1/2 tsp

4. Chili flakes - 1 tsp

5. Water - 1/2 cup

Method:

1. Drain the water from tofu package and cut tofu into small pieces. 
2. Add 2 tbsp of vegetable/Olive oil in a pan and place tofu pieces in a single layer. Fry one side for 7-8 minutes. Turn them over and again fry till both sides turn golden brown. Remove tofu from the pan and set aside. 
3. In the same pan, add chopped onion and minced garlic. Saute till onions turn slightly brown.
4. Mix all the ingredients listed in the sauce section in a bowl.
5. Add the sauce mixture to the sauteed onion. 
6. Transfer the tofu back to the pan and mix gently. Keep the flame on high.
7. When the sauce thickens, turn off the heat and add a teaspoon of sesame oil, chopped spring onion and toasted sesame seeds.

Serve as a side dish for steamed rice.

Avalakki Upkari | Udupi cuisine

Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva-Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region.

This Udupi style preparation of flattened rice is one of the easiest dish you make in less than 15 minutes.

Ingredients:

1. Thin poha/Thin flattened rice - 3 cups
2. Onion - 1 small sized
3. Green chilies - 2
4. Dried red chilies - 2
5. Peanuts - handful
6. Mustard seeds - 1/2 teaspoon 
7. Cumin seeds - 1/2 teaspoon
8. Coconut grated- 1/2 cup
9. Cilantro/Coriander leaves - 2 tbsp chopped
10. Oil - 1 tablespoon
11. Salt to taste

Method:

1. Heat 1 teaspoon oil in a pan and roast peanuts. Set aside. 
2. Add 1 teaspoon of oil in the same pan and splutter mustard seeds and cumin seeds.
3. Add slit green chilies, dried red chilies, curry leaves, salt and chopped onions. Saute till onions turn soft. 
4. Switch off the flame and add poha, grated coconut, roasted peanuts and around 2 tablespoon of water. Mix well till everything is well combined. Check for seasoning and add more salt if required.
5. Garnish with coriander leaves and serve. 

Note: Adding couple of tablespoons of water to poha will make it soft and easy to chew. 

I made this recipe as part of the "Shh Cooking Secretly" event. This is an event started by Priya of Priya's Versatile Recipe and now being taken forward by Mayuri of Mayuri's Jikoni.  At the beginning of the month a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month. 

This month's theme is "Udupi Cuisine" and it was chosen by Jayashree Trao of "EverGreenDishes". My partner for this month is Aruna SarasChandra and she shared Green chilies and Coconut as my secret ingredients and I shared her Fenugreek and coconut as her ingredients. She made Udupi Saaru, an Udupi style preparation of Tomato Rasam. Do visit her blog "Vasu's Veg Kitchen" to find this  recipe.

Potato Sagu | Karnataka Style Potato Bhaji

Ingredients:

1. Potato - 2 large
2. Onion - 1 small
3. Tomato - 1 
4. Mustard seeds - 1/2 teaspoon
5. Cumin seeds/ Jeera - 1/2 teaspoon
6. Urad dal - 1/2 teaspoon
7. Chana dal - 1 teaspoon
8. Green chili - 2-4
9. Besan/Gram flour - 1 tablespoon
10. Hing/Asafoetida - 3 pinch
11. Curry leaves - 1 sprig
12. Cilantro/Coriander leaves - 2 tbsp chopped
13. Oil - 2 tablespoon
14. Salt to taste

Method:

1. Wash and boil the potatoes till they turn soft. You can pressure cook for 2 whistles. Once cooked, remove the skin and mash the potatoes.
2. Take a pan for sauteing and heat 2 tbsp of oil.
3. Splutter mustard and cumin seeds. 
4. Add urad dal and chana dal and saute till they turn brown.
5. Add hing, slit green chilies, curry leaves and chopped onion. Add salt and saute till onions turn translucent.
6. Add chopped tomatoes and saute for 2-3 min.
7. Add 2 tablespoon of water to besan and mix well to remove any clumps.
8. Reduce the flame and add besan water and mix well.
9. Add mashed potatoes, salt and water to get desired consistency. Start by adding 1 cup water. Cover and cook for 5 minutes. Garnish with cilantro and turn off the flame.

Serve with poori/chapathi. 

Mushroom Thoran | Koon thoran

Ingredients:

1. Mushroom - 250 gms
2. Onion - 1 medium
3. Green chillies - 1 or as per your spice level
4. Curry leaves - 1 sprig
5. Coconut grated - 1 handful
6. Mustard seeds - 1/2 teaspoon
7. Dried red chillies - 1
8. Garlic cloves - 3
9. Coconut oil - 1 tablespoon
10. Salt to taste

Method:

1. Wash and cut mushrooms into small pieces.
2. Heat a pan with coconut oil and splutter mustard seeds.
3. Add red chilly, green chillies, curry leaves and crushed garlic.
4. Add finely chopped onion and saute till onons turn translucent.
5. Add finely chopped mushrooms and salt to taste.
6. Cook until the water from the mushrooms evaporates.
7. Add grated coconut and mix well.

Mushroom stir fry with coconut is ready to serve. It can be served along with chapathi/rice.

Vegetable Stew - Kerala Style

Ingredients:

1. Potato - 2 medium sized
2. Carrots - 1 medium
3. Onion - 1 small
4. Beans - 10 count 
5. Ginger crushed - 1 teaspoon
6. Green chillies - 1 or 2
7. Curry leaves - 1 sprig
8. Coconut milk - 1 cup
9. Coconut oil - 1 teaspoon
10. Salt to taste 

Method: 

1. Take a pressure cooker and add the vegetables, curry leaves, salt to taste and 1 cup water. Pressure cook for 1 whistle.
2. Once the pressure comes down, add green chillies and crushed ginger. Turn on the stove on low flame.
3. Add a cup of coconut milk and turn off the stove when the stew starts to boil.
4. Add a teaspoon of coconut oil and stew is ready to serve.

Serve with appam.

There is a video with the recipe uploaded in youtube.

Koat Pitha - Mizoram cuisine

Koat Pitha is a sweet snack from Mizoram. These fritters are made using rice flour, jaggery and banana.

For the month of March, the theme for "Shhhhh Cooking Secretly" event is a cuisine from Mizoram.
Mizoram is one of the North Eastern States of India. The name is derived from "Mizo", the name of the native inhabitants, and "Ram", means land, and thus Mizoram means "The land of the Mizos".

For the event, I am paired with Pavani Gunikuntla who gave me rice flour and banana as my secret ingredients. I gave her green chilies and ginger. She blogs at "Pavanis Kitchen". Do check out her blog for a wide collection of recipes.

Recipe source: betterbutter

Ingredients:

1. Rice flour - 1 cup
2. Jaggery - 1/2 cup
3. Banana - 1 (I used Chiquita/robusta banana)
4. Water - 1/4 cup
5. Salt - a pinch
6. Oil - for deep frying

Method:

1. Melt jaggery in 1/4 cup water and sieve to remove any impurities. Allow it to cool down.
2. Mash the banana with a fork into a smooth paste.
3. Add in rice flour, jaggery syrup and a pinch of salt to the mashed banana. Mix well and make a thick batter.
4. Heat oil in a pan and drop in a tablespoon of batter in hot oil. Fry on medium flame until the pitha turns golden brown in color.
5. Drain the excess oil on a paper towel and serve. 

Janeiiong | Black Sesame Pulao from Meghalaya

For the month of February, the theme for "Shhhhh Cooking Secretly" event is cuisine from Meghalaya. 

Meghalaya is one of the seven North Eastern states of India. Meghalaya - alaya("abode") and megha("clouds") which means "the abode of clouds" in Sanskrit. It occupies a mountainous plateau of great scenic beauty. It is the home to three major tribal population - Khasis, Garos and Jaintias(in order of population). The staple food of people is rice with meat and fish preparations. 

For the cooking event, I am paired with Seema Doraiswamy Sriram, who gave me sesame seeds and rice as my secret ingredients. I have made this black sesame seeds pulao called "Janeiiong. I gave her rice flour and jaggery and she made a sweet rice flour cookie named "Pu klein". Do check her blog - 'Mildly Indian' for the recipe. 

Recipe Source: DesiFiesta

Ingredients:

1. Cooked rice - 1 cup
2. Black sesame seeds - 1/4 cup
3. Onion - 1 small sized
4. Ginger minced - 1 teaspoon
5. Green chilies - 2
6. Oil - 1 teaspoon
7. Salt to taste

Method:

1. Dry roast black sesame seeds on medium flame for around 5 minutes. Keep stirring continuously to avoid burning of seeds. 
2. After dry roasting, place the sesame seeds in a fine sieve and wash in running water.
3. Grind the sesame seeds into a fine paste by adding 1 tablespoon of water. Set aside the ground paste.
4. In a pan, heat a teaspoon of oil and add finely chopped onion, minced ginger and slit green chilies. Saute until onions turn translucent.
5. Add sesame paste and salt to taste. Mix well and let it simmer for around 3 minutes.
6. Add cooked rice and mix well. Serve hot.

Kovakka thoran | Ivy Gourd Stir fry

Ingredients:

1. Ivy Gourd/Kovakka - 250 gms
2. Dried red chilies - 2-3
3. Curry leaves - 1 sprig
4. Mustard seeds - 1 teaspoon
5. Coconut oil - 1 tablespoon
6. Salt to taste

Method:

1. Wash and thinly slice ivy gourd and set aside.
2. Heat a tablespoon of oil in a pan and splutter mustard seeds. 
3. Add red chilies, curry leaves, ivy gourd and salt to taste.
4. Cover and cook on low flame. Ivy gourd cooks in steam itself and there is no need to add water while cooking.
5. Stir occasionally and cook for 10 minutes.

Serve as a side dish for steamed rice.

Long Beans Stir Fry | Pacha Payar thoran - Kerala style

Ingredients:

1. Long beans/Yard long beans - 250 gms
2. Onion - 1 small
3. Dried red chilies - 2-3
4. Turmeric powder - 1/2 teaspoon
5. Mustard seeds - 1 teaspoon
6. Curry leaves - 1 sprig
7. Coconut oil - 2 teaspoon
8. Grated coconut - 1/2 cup
9. Garlic cloves - 2
10. Salt to taste

Method:

1.  Wash and cut long beans into small pieces.
2. Heat 2 teaspoon oil in a pan and splutter mustard seeds.
3. Add dried red chilies, curry leaves and chopped onions. Saute for a minute.
4. Add cut long beans, turmeric powder, salt and 1/2 cup water.
5. Cover and cook for around 10 minutes until the beans are well done.
6. Meanwhile, take grated coconut and garlic in a mixer and just pulse it couple of times.
7. Add the coconut to the long beans and mix well. If there is any water left, leave it uncovered for the water to evaporate. Turn off heat once all the water has evaporated.

Serve as a side dish for steamed rice.

Asparagus with Mushroom Stir Fry

Ingredients:

1. Mushroom - 200 gms
2. Asparagus - 200 gms
3. Garlic - 5-6 cloves
4. Salt to taste
5. Pepper powder to taste
6. Oil - 1 tablespoon

Method:

1. Heat a tablespoon of oil in a pan and add finely minced garlic. Saute for a minute and add cut mushrooms and asparagus.
2. Add salt and pepper powder to taste.
3. Stir well and cook uncovered until the water from mushroom evaporates.

Kerala Matta Rice in Instant Pot

Kerala Matta Rice is an indigenous variety of rice grown in Palakkad district of Kerala, India. It is also known as Palakkadan Matta Rice or Kerala Red Rice or Kerala Kuthari.

Cooking matta rice in a saucepan will take nearly 45 minutes to 1 hour. The rice to water ratio is 1:5. Once the rice is cooked, excess water is drained using a colander.

If we are cooking this in pressure cooker, we need to cook on low flame for 3-4 whistles. Rice to water ratio is 1:5. With pressure cooker, we can always expect a spill over on stove top and always need to have a close watch till you stove off the stove. We can overcome these disadvantages by using an Instant top Pressure cooker. Put the rice and water in InstantPot, turn on, set the timer and completely forget about it. There is no worry of counting the number of whistles or spilling. The Instant Pot model which I used here is IP-DUO 60 6Qt.

Ingredients:
1. Red rice - 1 cup
2. Water - 5 cup

Method:

1. Wash the rice 3-4 times until the water runs clear.
2. Transfer into Instant pot and add 5 cups of water.
3. Close the lid and make sure the steam release handle is in "Sealing" position.
4. Click on "Pressure Cook" option and set the timer to 10 minutes.
5. After cooking is finished, let the rice rest for 20 minutes and then release any remaining pressure by turning the steam release handle.
6. Drain the water in a colander and perfect red rice is ready to serve.

Vangyachi Bhaji | Eggplant curry

Ingredients:

1. Eggplants/Brinjal - 3-4
2. Onion - 1 medium
3. Tomato - 1 medium
4. Ginger garlic paste - 1 teaspoon
5. Cumin seeds - 1/4 teaspoon
6. Mustard seeds - 1/4 teaspoon
7. Asafoetida/Hing - 2 pinches
8. Curry leaves - few 
9. Green chili - 1 
10. Turmeric powder - 1/4 teaspoon
11. Red chilli powder -  1/2 teaspoon
12. Coriander powder - 1/2 teaspoon
13. Ghoda masala or garam masala - 1/2 teaspoon 
14. Roasted and crushed peanuts/groundnuts - 2 tablespoon
15. Jaggery - small piece 
16. Oil - 2 tablespoon
17. Salt to taste
18. Coriander leaves - handful

Method:

1. Wash and cut eggplant into small pieces. Soak them in water to avoid discoloration. 
2. Heat 2 tablespoon of oil in a pan and splutter mustard and cumin seeds. 
3. Add hing, curry leaves and ginger-garlic paste and saute for few seconds.
4. Add finely chopped onion and saute until they turn translucent.
5. Add turmeric powder, red chilli powder, coriander powder, garam masala and salt to taste. Mix well and saute for few seconds.
6. Add finely chopped tomato. Cover and cook till tomatoes turn mushy.
7. Add chopped eggplant and mix well. Add a tablespoon of water and cover and cook on low flame until eggplants are well done.
8. Before turning off the stove, add crushed peanuts and jaggery.
9. Garnish with coriander leaves and serve hot with roti/rice.

For this month's "Shhhhh Cooking Secretly" event, we have chosen the theme of Maharashtrian cuisine. My partner for this month is Shobha Keshwani who gave me peanuts and brinjal as my secret ingredients and I made this typical Maharashtrian dish. I had given her Sweet potatoes and chilies, of which she made Ratalyacha Kees, a grated sweet potato stir fry. Do visit her blog "Shobha's Food Maaza" for a collection of delicious recipes.

Indori Poha

Indori poha is a famous street food and breakfast dish of Indore, Madhya Pradesh. This poha so much different from the typical Maharashtrian version. The difference lies in the way it is prepared and served. Fennel seeds are added which gives a nice aroma and sweet flavor to the dish. Indori poha is usually topped with raw onion, pomegranate seeds, peanuts and Sev.  It is also served with Jalebi.

For this month's "Shhhhh Cooking Secretly" event, we have chosen the theme of Madhya Pradesh cuisine. My partner for this month is Vidya Narayan who gave me Fennel and Peanuts as my secret ingredients and I made this poha for the event. I had given her Masoor Dal and Garlic, of which she made an authentic MP dish "Indrahar Ki Kadhi". Vidya blogs at Masala Chilli. Do browse her blog for a collection of delicious recipes.

Ingredients:

1. Poha/Flattened rice (medium thickness)- 2 cups
2. Onion - 1 finely chopped
3. Curry leaves - few
4. Mustard seeds - 1/2 teaspoon
5. Fennel seeds - 1/2 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Green chilli - 2 or as per your spice level
8. Peanuts - a handful
9. Cilantro - little for garnishing
10. Lemon - 1
11. Salt - to taste
12. Sugar - 1 teaspoon
13. Oil - 1 tablespoon

Method:

1. Wash and soak poha in water for a minute. Drain the water completely and set aside. Soaking for longer time will make the poha mushy. If you are using thick poha, then you might have to soak for around 5 minutes. 
2. Heat a tablespoon of oil and saute peanuts till they are golden brown. Fish out the peanuts and set aside in a plate.
3. To the same oil, splutter mustard seeds, followed by fennel seeds. 
4. Saute onion till they turn translucent.
5. Add chopped green chillies, curry leaves and turmeric powder. Give it a good mix.
6. Add soaked poha, salt to taste and sugar. Mix well and cover and cook for 5 minutes on low flame.
7. Finally add roasted peanuts, chopped cilantro and a teaspoon of lemon juice.

 

Breakfast smoothie

Serves: 1

Ingredients:

1. Banana - 1
2. Apple - 1/2
3. Strawberries - 3 large
4. Spinach leaves - 1 cup 

Method:

• Put all the ingredients in a blender along with 1 glass of water and blend into smooth paste.

Idiyappam and Vegetable Istew

Idiyappam is also known as Noolu Puttu in Malayalam. These are string hoppers which are made of rice flour. This is a steamed dish and served as breakfast in Kerala. Traditionally in Malabar regions of Kerala, they are served with coconut milk and sugar. If you are looking for some savory side dishes then you should try with ishtew or mutta roast(egg roast).

Ishtew is basically Stew and made with a mix of vegetables in coconut milk.

Vegetable Ishtew:

Ingredients:

1. Mixed vegetables (carrots-1/4 cup , beans-1/2 cup, potato-1cup and green peas-1/4 cup)
2. Ginger (finely chopped) - 1 inch
3. Green chillies - 2-3
4. Curry leaves - 1 sprig
5. Coconut milk: thin - 1.5 cup, thick - 1/4 cup
6. Shallots - 5-6 thinly sliced
7. Coconut oil - 1 tablespoon
8. Salt to taste

Method:

1. In a deep vessel, add cut vegetables, ginger, green chilies, curry leaves, shallots and thin coconut milk. Add required amount of salt and cook till vegetables are well done.
2. Turn off the stove and add thick coconut milk and coconut oil. 

How to extract coconut milk:

1. Take around 1.5 cup of freshly grated coconut. The milk we get by squeezing the grated coconut is called the thick extract.
2. Add around 1 cup of warm water to the squeezed grated coconut and give it a good mix. Squeeze out the thin coconut milk through a strainer.

Idiyappam:

Ingredients:

1. Idiyappam powder/Rice flour - 1 cup
2. Oil - 1 teaspoon
3. Salt to taste

Method:

1. Boil 1 cup water and add a teaspoon of oil and salt to taste.
2. Add the rice flour little by little and stir with a wooden spatula. Mix everything well together until a soft, smooth dough is formed.
3. Once the dough is cool enough to handle, knead it for couple of minutes.
4. Take a portion of dough in idiyappam press. Grease idli plate or any steamer with little oil. Press the idiyappam in idli plates and steam for 5-7 minutes. 
5. Let them cool for couple of minutes before you remove from the idli plate.

Serve these hot idiyappam with ishtew. 

I am linking this recipe for this month's "Shh Cooking Secretly" event. This month's theme is Kerala Cuisine. I am paired with Priya Mahesh who gave me rice flour and carrots as my secret ingredients. Here comes my idiyappam and stew with these secret ingredients. I gave Priya, plantain and coconut and she made vazhakka thoran. Check out her blog at200deg for a collection of delicious dishes.