Besan Ka Chilla - a perfect power packed breakafast

 Besan ka chilla/ cheela

Besan cheela or Besan Chilla is a healthy tasty recipe that is a high protein and fibre packed pancake made of besan or chickpea flour. With a generous addition of veggies of your choice and spices this can be made quickly and easily. A breakfast or snack time option to add taste and health to your day. I generally make the besan cheela for breakfast as a low carb, protein n fibre rich dish. It can also be put together quickly and keeps us full for long. It is very filling and so the temptation to eat soon after is not there at all. 

About Besan Cheela

The cheela is a traditional dish from North India and can be made using the besan flour as in this case or even millet flour as a very healthy choice. You can also decide to add a filling in the cheela like paneer of sauteed veggies. Wholewheat chillas with coconut and jaggery fillings are very popular too. So this makes the cheela a very versatile dish. This besan cheela allows you to add grated and finely chopped veggies of your choice, so the family with eat healthy happily. 

The dish gets in name from the ingredient besan or chickpea flour or gramflour from which it is made and cheela meaning pancake. So this is a flatbread that can be made on a dosa or any flat pan with very little oil too. It is also known as the vegetarian or vegan omlette. It is a wonderful addition to your weightloss menu too. You can also make mini besan chillas as part of your high tea menu and it is sure to be a hit. 

How to make Besan Chilla or Cheela

Ingredients for Besan Cheela Recipe

Besan or Gramflour 2 cups

Onion - 1 finely chopped

Tomato 1 small, finely chopped

Red, Yellow and Green Peppers - 1/4 of each chopped finely

Carrot - 1 grated

You may add grated zucchini or any other veggies of your choice

Turmeric powder 1/2 tsp

Ajwain -1/2 tsp

Kashmiri chilli powder - 1.2 tsp

Green chilli- 1 (finely chopped)

Garam masala powder - 1/2 tsp

Hing or asafoetida 1/4 tsp

Coriander leaves finely chopped 2 tbsp

Salt to taste

Oil - for cooking

Water - as required for making the batter

Method for making Besan Cheela or Besan Chilla Recipe

1- Add the ingredients into a bowl. Add water little by little and make a batter of dosa or pancake consistency. Check salt and spices and adjust to taste. 

2- Take a dosa pan or any flat pan and heat. When heated, brush with little oil. Pour a big ladle of the Besan Chilla / Cheela mixture. Spread the batter into a circle. You may not get a perfect circle as there a lot of vegetable pieces added in. Add a few drops of oil and let cook. 

3- Besan or gram flour takes a while to cook so it should be cooked on low flame so that it is well cooked and does not get burnt. Turn over and cook well on the other side too. You may add a few drops of oil or even ghee. Cook well. Take out on a serving plate and serve with coriander pudina chutney, sweet mango chutney or any other accompaniments of your choice. 

A healthy tasty breakfast idea or tiffin or tea time snack for you menu planning. Do make it and share pictures tagging my facebook or cookingupsomething instagram page 

Kerala Style Prawn Curry in Coconut Milk Recipe

This Prawn or shrimp curry cooked in a coconut milk gravy or sauce is so full of flavours of the Gods Own Country, Kerala. A subtle potpourri of tastes and flavours that remind me of kitchens in Kerala and the food that I have grown up with and so much in love. 

With each day of cooking I find myself drawn more and more towards local and simple flavours and tastes as compared to indulging in fancy cooking. We started with a no sugar month in February with the niece, I did cheat after the first 2 weeks I must admit, it felt good to have a small bite of something sweet. However, I must say that phase too is over and now there is hardly any craving for sugar and a little something in many weeks is ok nota necessity any more. Next is a try to reduce first the fried foods, puris have been made at home now only once in 6 months or more but the one odd vada and samosa still continue to play the villain. So its has been simple meals od rice,dal, roti, subzi and the non vegetarian (protein) being taken care of with fish and chicken. Plates like these definitely make me happy and satisfied these days, that yes, I am making a healthy choice and ensuring the family too eats a balanced diet. 

A deliberate effort at meal planning for the week and meal preps are what is on the agenda next. For now. enjoy this Prawn curry with mild flavours that is a favourite at my place. Back after a long time at the blog, feeling good getting back to writing and hoping to be posting more often. 

Ingredients for Kerala Style Prawns in Coconut Milk

Prawns 200gms (de-veined,cleaned and washed). (I soak deshelled and deveined prawns in vinegar and salt water for 10 mins and then wash in fresh water like mom does)
Tamarind - One small ball of soaked in 1/4th cup of water
Onion 1 (chopped finely)
Green chillies 2(can increase as per taste)
Ginger -1 inch piece (cut into juliennes or small pieces)
Curry leaves 10 to 15
Turmeric powder 1/4th tsp
Kashmiri chilli powder 1 tsp
Coriander powder 1 tsp
Mustard seeds 1/4th tsp
Coconut oil 1 tbsp +1tsp
Coconut milk -I used one 25gms pkt of maggi coconut milk powder mixed in 1/4th cup water)

Method for making prawns in coconut milk 

1- Take a kadai or deep pan and add 1 tbsp of oil. Add the mustard seeds and let splutter. Now add in the chopped onions,green chillies,ginger and half of the curry leaves.
2- Saute till the onions are soft and translucent. Now add in the tamarind water and washed prawns. Add in the turmeric powder,red chilli powder and coriander powder. Cover and cook for 3 to 5 minutes(the prawns would leave water so there is no need to add water).
3- Open and reduce the water to minimum. Do not overcook the prawns.

4- Add in the coconut milk powder mixed in 1/4th cup water. Bring to a boil. Switch off gas.
5- Add the remaining curry leaves and 1 tsp of coconut oil. Cover and keep for 5 mins and serve with hot steamed rice. This is a mildly spiced curry and goes very well with rice.

Friday Chicken Curry Recipe - A simple delicious dish to enjoy the weekend

Friday chicken Curry 

Watching all the food pictures and videos on instagram and facebook sure got me really hungry last evening. I was craving some simple but tasty food and finally decided on the menu. I treated myself to this tasty chicken curry, dahi aloo and some hot parathas. I must say my tastebuds were really happy and satisfied. Bloghopping and surfing does have its pros and cons.

I would like to call this the Friday Chicken Curry, it is just perfect for the weekend dinner and a movie. Quick and easy recipe with simple ingredients available in the pantry. Coming to the recipe.

Ingredients for the Friday Chicken Curry
Boneless Chicken 250 gms
Garlic 10 to 15 minced or finely chopped
Salt to taste
Turmeric powder 1/4 tsp
Kasuri methi 1 tsp(crushed)
Kashmiri chilli powder 1 tsp
Coriander powder 2 tsp
Garam masala powder 1/2 tsp
Whole spices - Green cardamom 2, cloves 2, cinnamon 1 inch, cummin seeds 1/2 tsp, star anise 1
Water 1/4 cup
Curd/Yogurt 3 tbsp (well beaten)
Oil 1 tbsp + 1 tsp ghee
Fresh coriander leaves 2 tbsp (finely chopped)

Method for making the Friday chicken curry
1- Clean and wash the chicken and keep aside. Take a kadai or deep pan and add the oil and ghee. Now add in the cummin seeds and other whole spices. Stir for a few seconds and add in the finely chopped onion and garlic. Saute for 3 to 4 minutes till the onions are soft and translucent and the garlic looses its raw smell and gives out a beautiful aroma.
2- Now add the turmeric powder, kashmiri chilli powder and coriander powder and mix.  Add water little by little as required to avoid the spices from getting burnt. Keep sauteeing till the oil starts to separate from the sides of the masala.
3- Once the masala is well cooked, add in the chicken pieces and mix well.Keep stirring and cook for 3 to 4 minutes continuously stirring till the chicken pieces have turned white from the initial pink. Lower the heat and add in the beaten curd. Keep stirring continuously to ensure that the curd does not split. Stir for another 4 to 5 minutes till the chicken pieces are cooked. Add in the kasuri methi. Add the garam masala powder and mix. Cook for a minute. Switch off gas. Garnish with chopped coriander leaves.
4- Serve hot with rice or parathas.

Green Peas and Cauliflower Soup Recipe

The green peas and cauliflower soup is one that got featured on my Sunday lunch menu. A dish that is nutritious, high on fiber and easy to make its perfect for your holiday lunch menu or a weekday night menu when you have so much on hand to finish and want to spend quality time with the family too.

Here we go
Ingredients for the Green Peas and Cauliflower Soup
Green Peas (frozen) -1 cup (you may use fresh too if you like)
Cauliflower -1/4 cup (chop into small florets)
Salt - to taste
Onion - 1 small onion(chopped finely)
Pepper powder - 3/4 tsp (preferably freshly ground)
Garlic cloves - 2 to 3(chopped)
Water - 2 cups



Method for making the Green Peas and Cauliflower Soup
1- Add the chopped onion, green peas, cauliflower and garlic in a pan. Add a cup of water. Cover and cook for 5 to 8 minutes on medium flame. Add water if required for cooking the veggies.
2- Once the veggies are cooked, cool completely. Blend adding half cup of water into a smooth paste.
3- Put the puree back into the pan, add the remaining half cup of water(add a little more if you wish to have it of thinner consistency) and mix well. Heat on low flame. Check salt. Add the freshly ground pepper powder and mix well. Let it come to a boil. Switch off. Serve hot with a slice of garlic bread or any other bread of your choice.

Note:
1- If you wish to have it thicker and creamier, you may finish it with 1/4 cup cup of milk or cream(I did not add as I wanted to do a lactose free version).
2- You may add a pinch of oregano or even ajwain or caraway seeds (which I consider the Indian Oregano) at the end before taking off the gas.
3- This soup can be served hot or chilled. 

Quick Semiya Upma Recipe / Vermicelli Upma Recipe / Seviyan Upma Recipe a quick and easy breakfast recipe

Semiya Upma 

Semiya Upma Recipe is a quick and easy delicious breakfast or snack time recipe that you can make with simple ingredients most of which may be available in your pantry itself. 

The rain Gods have been really kind this time and God's Own Country has received more than a fair share of showers this monsoon. Potholes, water logging and a number of problems are a part and parcel of it, however, on the other side of it all we have a green Kochi that is so inviting and throwing up a myriad excuses to go out and explore the flavours of the city. So we decided to waste no time and took a trip on Sunday to our favourite place at the Willingdon island, the Embarkation Jetty. One can still see here the Kerala Water transport service stop by taking people regularly from the island to Vypin, Ernakulam and back. In the times of fast traffic and new age gadgets, it is so pleasing to see this mode of transport still being patronised by many and lending its own charm to the Kochi life.

After the long weekend, Monday definitely creates a starting trouble. I like to keep Monday mornings simple, quick and easy. I like Semiya recipes for their taste and how quick it is to make. My favourite is the semiya payasam (click for recipe)followed by this delicious breakfast semiya upma recipe. Upma, be it the rava upma or semiya upma is part of my breakfast menu quite often.

This Semiya Upma recipe is just the answer to all of you looking to make a delicious start to your week. Serve it for breakfast, pack it in the lunchbox or make it as an evening snack, it is a hit anytime of the day. A one pot recipe, this semiya or vermicelli upma or seviyan upma side dish can be had with a tasty green coriander coconut chutney(recipe coming soon) or even pickle or sugar. If you are in the mood for some cooking you can add some crispy hot medu vadas too.

Ingredients for Semiya Upma /Vermicelli Upma / Seviyan Upma Recipe
Mustard seeds - 1 tsp
Curry leaves - 8 to 10
Semiya/Vermicelli (roasted) - 1 cup (I used roasted Bambino Vermicelli, if you do not have roasted vermicelli on hand , you may use the regular one, just roast it for 2 to 3 minutes on a medium flame and you are ready to go)
Onion - 1 small (finely chopped)
Tomato - 1 small(finely chopped)
Capsicum - 3 tbsp (finely chopped)
Green chilli - small (chopped finely)
Ginger - 1 inch piece(finely chopped)
Turmeric powder - 1/4 tsp
Oil - 3 tbsp
Water for cooking vermicelli
Coriander leaves - 1 tbsp (for garnish)

Method for making Semiya Upma / Vermicelli Upma
 1- If you have roasted vermicelli use as it is, however, if you have the regular vermicelli, take 1 tbsp of oil in a non-stick pan, add the semiya and fry for 2-3 minutes until golden brown. Keep aside to cool.
2-Take a vessel with water, add half a tsp of salt and boil. When the water has boiled, add the semiya. Let boil for 2-3 minutes till cooked, do not overcook or else your vermicelli will stick to each other and you will have a very sticky upma. (let it be only 90 % percent done). Drain the water using a sieve and keep the semiya aside.
3- Take a pan and add 2 tbsp of oil, add the mustard seeds and let splutter. Now add the curry leaves.If you would like to add peanuts you may do so at this stage. Add the finely chopped green chilli and ginger. Saute.
4- Now add the finely chopped onion, saute till translucent and turns golden brown. Add salt to taste and the turmeric powder. Mix well. Add the finely chopped tomatoes and capsicum and saute for 2-3 minutes. If you wish to add any vegetables you may do so at this stage(you can add finely chopped carrots, cooked green peas of you like). Cover and cook for 2 minutes.
5- Open add the cooked vermicelli/semiya. Mix well for a minute. Cover and cook for a minute. Open mix well. Garnish with coriander leaves.
6- Serve hot with a coriander coconut chutney.