Nucchinunde - Steamed Lentil Dumplings

Protein loaded and flavoursome as well being super healthy, Nucchinunde is a popular South Indian dish that's often made during festivities. With it's unique flavours of herbs and spices, Nucchinunde is delicious along with popular sides like Chutney, Majjige Huli etc.

Here it is, my version of NUCCHINUNDE - STEAMED LENTIL DUMPLINGS:

Ingredients:

1 cup channa daal, 1/2 cup toor daal, 1 tbsp ginger, 1 tbsp cumin seeds, green chillies chopped, handful curry leaves & coriander chopped, 1/2 cup shredded coconut, 1 tsp turmeric powder, 1 tsp asetofida, salt to taste, optional dill leaves & onion chopped.

Make:

1. Wash and soak the channa daal and toor daal together for atleast 3 hours. 

2. Drain after soaking and transfer to a mixer. Mix roughly so some lentils are still visible.

3. Transfer to a bowl, add in chopped ginger, chillies, curry leaves, coriander, coconut, onion if using. Also add in cumin seeds, salt, turmeric powder and asetofida. Mix it all together. 

4. Using your palms, make small long oval shapes. 

Place them in a greased steamer and steam for about 25 minutes. 

Rest the Nucchinunde for 10 minutes and serve with your favourite chutney or Majjige Huli.

Veggie Pasta Bake

Cold winter evenings and comfort food are the best pair! Indulging in hearty goodness that warms the heart is everyone's favourite.

Pasta is always a family favourite so why not turn it into something a little more special. Veggie Pasta Bake is my short cut to a Lasagna without the time spent layering and baking!

Here it is, my version of VEGGIE PASTA BAKE:

Ingredients: Pasta of your choice (spirals, penne, rigatoni etc), chopped veggies like carrot, potato, zucchini, spinach, chopped onion, garlic, tomato puree or canned tomatoes, shredded cheese, herbs like parsley, basil.

Make: 

1. In a pan, put in a bit of oil and saute onions and garlic (chilli too if using), add in all chopped veggies and mix. Cook for 5 minutes.

2. Add in tomatoes, mix and cover to cook for another 5 to 8 minutes. Don't need to overcook veggies.

3. In another pan, cook the pasta in boiling water only until it is al dentè (not cooked soft).

4. Mix the pasta into the veggies & tomato, add any herbs, pour into a baking dish and sprinkle shredded cheese on top. 

5. Bake in the oven at 170deg for about 10 to 15 minutes until cheese is well melted through. Serbe immediately.

No deep fry Aloo Bonda - Spicy Potato Fritter

Who has ever craved the yummy flavours of Aloo Bonda on a cool evening but not gone ahead with making it due to the deep frying involved? I definitely have but not anymore!

When all the joys of Aloo Bonda can be had minus deep frying, there's no reason not to indulge. Using the Appe/Paniyaram Pan it is so easy to get the same crispy outside and soft inside trademark of Bonda. 

Here it is, my version of the No Deep-fry Aloo Bonda:

Ingredients for the potato filling: 2 large potatoes boiled and mashed, 1 onion finely chopped, handful of green peas, few chillies, curry leaves, 1 tsp each of cumin seeds,  urid daal, mustard seeds, turmeric powder, salt, lemon juice.

Ingredients for the batter: 3/4 cup besan flour, 1tbsp rice flour, 1tsp turmeric powder, 1 tsp chilli powder, pinch of salt, pinch of hing. 

Make: 

1. In a pan, add a little oil and saute urid daal, cumin seeds, mustard seeds, turmeric powder, chillies and curry leaves. When mustard leaves splatter, add chopped onions.

2. Add in mashed potato, salt, lemon juice and mix well. Cover and let it rest until it is room temperature. 

3. In a bowl, make the batter by adding all of the ingredients above and using water to make a thick batter. It should not be runny. 

4. Take the potato mixture and use your palms to make small balls. Have all potato balls ready for dipping into the batter.

5. Heat the Appe/Paniyaram Pan and grease with a little oil. Dip each potato ball in the batter and drop into the pan. Cover and cook on medium flame for 5 minutes then flip over each Bonda and cook until golden brown.

Serve immediately with your favourite sauce. Enjoy!