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Kobichya Vadya



Kobichya vadya (plural) is a delicious accompaniment with daily meal or can be served as a snack. Here's how my mom makes it.

Kobichya VadyaSpicy Cabbage Cakes

Ingredients
  • 2 cups finely grated cabbage/kobi/kobij/pattagobhisalt to taste
  • 1 cup besan/chickpea flour
  • 1/8 tsp owa/ajmo/ajwain/ajowan/thymol seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (add more if you want spicier version)
  • 1/2 cup coconut milk
  • 1 small onion, chopped
  • 1/4 cup coriander leaves, chopped
  • 1/2 tsp garam masala (or per taste)
  • Oil for deep /shallow frying

Method
1. Mix cabbage, onion, coriander leaves.
2. Add all the remaining ingredients one after the other.
3. Add water gingerly to make a thick batter like you would make for making pancake. Pour in a greased pressure cooker container.
4. Steam in a steamer or pressure cooker. If using pressure cooker, steam without using the weight.
5. Take it out and let it cool completely.

6. Cut the cooled batter into squares or diamonds.
7. Heat a tawa or pan. Shallow fry the squares/diamonds till all the vadies get crispy.

Note -
1. You can add some ginger garlic paste to enhance the taste. If using, add 3/4 tsp for the above recipe.
2. As always, when deep fried they will taste even better. But I prefer shallow frying to cut back on calories.
3. I used a combination of green and purple cabbage.

Source: Enjoy Indian Food

Moong Dal Dosa Curry

Moong Dal Dosa Curry
Pesarattu Koora.

Moong dal is soaked and ground into batter. The batter is poured onto hot pan as thick dosa and cooked till soft. The dosa is then teared up and cooked in tomato masala sauce. Serve moong dal dosa curry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Moong Dal Dosa Curry.

Ingredients:

  • Split Moong / Green Gram 1/2 Cup
  • Onion 1 Small
  • Tomato 2 Large
  • Ginger Garlic Paste 1/2 tsp
  • Cumin Seeds 1/2 tsp
  • Green Chiles 2
  • Garam Masala 1/2 tsp
  • Red Chile Powder 1/4 tsp
  • Cilantro few sprigs
  • Salt to taste
  • Oil as required

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Clean, wash and finely chop cilantro.

Soak split moong in water for 1 1/2 – 2 hours.
Strain the soaked moong dal and grind it into smooth paste with sufficient water.
Add sufficient salt to the thick batter.

Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of moong dal batter and don’t spread.
Cook covered on low flame till bottom turns golden brown.
Turn on other side and cook till done.
Cool to room temperature and either chop or tear the moong dal dosa into big pieces.

Heat oil in a pan on medium high heat, add cumin seeds.
When cumin seeds start to brown, add chopped onion, ginger garlic paste and green chiles.
Fry for a minute or two, stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add garam masala powder, red chilli powder and salt.
Cook briefly and remove from heat.
Let the tomato mixture cools down a little, stir in chopped moong dal dosa.
Mix and let it stand for couple of minutes.
Serve moong dal dosa curry with steamed rice and dollop of ghee.
Notes: Make sure not to add the dosa when gravy is extremely hot

Source: Talimpu

Butter Chicken / Murgh Makhani

Butter chicken or Murgh Makhani is the best and well known Indian gravy prepared by using boneless chicken pieces , this gravy can be made as hot or mild as it suits as per our palates...Butter chicken tastes great with rotis, naans or else with parottas...This butter chicken can be seen in most of the Indian restaurant menus, chicken cooked in a creamy sauce prepared using cashews,almonds, tomatoes and butter...I prepared this delicious butter chicken today for our lunch and we enjoyed having this delicious and rich butter chicken with simple rotis..Both together turned out our lunch turly marvellous..

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Butter Chicken

For marination:
  • 4nos Chicken breast
  • 2tbsp Yogurt
  • 1/2tsp Ginger garlic paste
  • 1/4tsp Red chilly powder
  • 1/2tsp Dhania powder
  • 1/2tsp Garam masala powder
  • Salt
  • 2pinch Orange red food colour
Method:
Marinate the chicken with all the ingredients and keep aside for overnite...Either u can deep fry or bake this marinated chicken pieces, but i went for shallow frying, drain the excess of oil with a paper towel..Keep aside..

For gravy:
  • 2nos Onions (finely chopped)
  • 6nos Tomatoes (peeled & juicy)
  • 1no Ginger garlic paste
  • 2nos Green chillies
  • 2tbsp Kasuri methi
  • 2nos Bay leaves, cloves, cardamom,cinnamon stick
  • 1/2tsp Shahjeera
  • 1tsp Red chilly powder
  • 2tsp Coriander powder
  • Salt
  • Butter
  • Coriander leaves (chopped)
  • Oil
  • 1/4tsp Red food colour
  • 10nos Cashews
  • 5nos Almonds
  • 1cup Low fat milk
Method:
Grind the cashews, blanched almonds with enough milk as fine paste..keep aside...Heat enough butter and oil, fry the whole spices, shahjeera until they turns brown, add the chopped onions,green chillies, kasuri methi,ginger garlic paste and fry until the raw smell goes away, now add the peeled & juicy tomatoes and cook until they turns mushy..add the red chilly powder, coriander powder,cook the gravy until the oil gets separates..

Immediately add the grounded milk-nuts paste,remaining milk,red food colour, the shallow fried chicken pieces and mix well and cook everything in low flame for few minutes, finally add the chopped coriander leaves and enjoy with rotis..


Source: Priya's Easy N Tasty Recipes

Carrot & Celery Soup

While going through Ayeesha's Taste of Pearl City, i got hooked with this simple,filling,healthy and delicious carrot and celery soup, i tried it sterday for our dinner which suits tremendously for the chilled evening dinner when served along with some toasted bread slices, we enjoyed having this healthy soup..Thanks a lot to Ayeesha for sharing this delectable comforting soup..Sending to Veggie hut's Winter Warmers..

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Carrot & celery soup
Ingredients:
  • 1cup Carrot (chopped)
  • 1cup Celery (chopped)
  • 1no Onion (chopped)
  • 1tsp Ginger (grated)
  • 2nos Potatoes (chopped)
  • 2cup Vegetable stock water
  • 2tbsp Cream
  • Salt
  • Olive oil
  • Pepper powder
Method:
Heat the olive oil, add the grated ginger, chopped onions and sauté until the onions turns transculent, add now the potatos, cook for few minutes, then add the chopepd carrots,chopped celery and cook until the veggies get half cooked, add the vegetable stock water,salt,cook until the veggies gets well cooked...finally add the cream,pepper powder and blend as soup with a hand blender..

Enjoy warm with toasted bread slices..


Source: Priya's Easy N Tasty Recipes

Peanut & Poha Pakoda

Its quite cold here again after some sunny & rainy days, needless to say its time to enjoy some deepfried crispies when its too cold out na..We enjoyed having this crispy pakoda for our evening snacks since i felt like having something crispy coz of this chilled evening..I tried out a simple and quick pakoda with peanuts,poha and with onions, this pakoda is really very easy to prepare also at the same time tastes super crispy, i didnt stop munching them and everyone at home enjoyed having this yummy pakoda for their snacks...


Crispy Peanut & Aval Pakoda
Ingredients:
  • 1cup Poha/Aval/Rice flakes
  • 1cup Peanuts
  • 2nos Onions( chopped lengthwise)
  • Few curry leaves
  • 1cup Gram flour
  • 1/2cup Rice flour
  • 3nos Green chillies (chopped)
  • 1tsp Grated ginger
  • 3nos Garlic (crushed)
  • 1tsp Fennel seeds (crushed)
  • Salt
  • Oil for deepfrying
Method:
Soak the poha in hot water, drain the water,keep aside..Now take the peanuts, chopped onions,softened poha,gram flour,rice flour,chopped green chillies, grated ginger,curry leaves, crushed garlic,crushed fennel seeds and salt..Sprinkle some water and turn them as a thick batter..

Heat oil for deep frying, gently drop the batter to the hot oil,fry until they turns crispy,drain the excess of oil with a paper towel..Enjoy with a cup of tea or coffee..


Source: Priya's Easy N Tasty Recipes

Sprouted Moth Beans,Beets & Cucumber Salad

Recently i prepared some sprouts using moth beans/matki beans which ressembles quite like green whole moongdal, they turns out super prefect and i couldnt stop adding in my daily menus, here comes one among the salad i prepared using those sprouts with grated fresh beets and thinly sliced cucumbers which i dressed up with yogurt,salt and pepper powder, its a very simple at the same time quick salad to enjoy without any guilt.....The grated fresh beets gives a crunchiness to this salad and the cooked moth beans tastes marvellous along with beets and cucumber..Prefect for a evening dinner...We loved it..Sending to MLLA#31th Helping guest hosted by Simona, event by Susan.

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Sprouted Moth Beans, Beets & Cucumber salad
Ingredients:
  • 1no Cucumber (sliced thinly)
  • 1cup Grated beets
  • 1/2cup Sprouted moth beans (cooked)
  • 1/2cup Greek yogurt
  • Salt
  • Pepper powder
Method:
Whisk the yogurt with salt and pepper powder...take the sliced cucumber,beets and sprouted moth beans in a bowl, mix the spiced yogurt dressing,give a quick stir and serve immediately..


Source: Priya's Easy N Tasty Recipes

Ridge Gourd Skins with Moong Dal

Ridge Gourd Skins with Moong Dal
Beera Pottu Pesara Pappu.

Ridge gourd is peeled and the skins are ground into paste. The ridge gourd skins mixture is then fried in tempered oil along with boiled moong dal. Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Ridge Gourd Skins with Moong Dal.

Ingredients:

  • Ridge Gourd 2 Large
  • Moong Dal 3/4 Cup
  • Green Chiles 3 – 4
  • Garlic 3 Cloves
  • Turmeric Powder 1/8 tsp
  • Salt to taste

Talimpu:

  • Mustard Seeds 1/4 tsp
  • Cumin Seeds 1/4 tsp
  • Urad Dal 1/4 tsp
  • Broken Dried Red Chiles 3 – 4
  • Asafoetida a Big Pinch
  • Curry Leaves 5
  • Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.
Refresh moong dal under water thoroughly.
Bring to boil few cups of water, add moong dal and boil till moong dal turns soft but not mushy.
Strain the moong dal and keep aside.

Lightly scrape, wash and remove ends of the ridge gourd.
Chop into 3 inch long pieces and eventually chop the skin off of the ridge gourd.
Chop the ridge gourd skins into small pieces.
Grind the ridge gourd skins into coarse paste using sufficient water (around 1 Cup).

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves and green chiles.
Fry for a minute, add ground ridge gourd skins and fry till the mixture loses the bright green color.
Once the ridge gourd mixture is cooked, stir in strained moong dal, turmeric powder and salt.
Mix thoroughly and cook for a minute or two to evaporate any excess moisture.
Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.
Notes: Make sure moong dal is not over cooked.

Source: Talimpu

Friday Prasadams ~ Savory Cracked Wheat Pongal / Godhuma Nooka Pongali


A ladle of cracked wheat pongal

Somehow for the past three months or so, I have been on a rice free diet for no reason. During lunches, my regular dal - subzi are being eaten with a small quantity of cooked cracked wheat (godhuma annam) or quinoa. From years now, I have been using cracked wheat to prepare bisibele bhath and pongal and so in a way I am used to cracked wheat. So far, no cravings for rice that has been a mandatory item on my lunch plate, all my life.
Here is the savory version of cracked wheat pongal that I had prepared for today's prasadam that was my midday meal as well. It tastes as delicious as the rice pongal and one wouldn't miss the rice in this dish. The pongal with the goodness of the wheat - moong combo paired with the rich creaminess of milk and subtly spiced with pepper and ginger is sure a treat for the gods and the human palates.

For 2 servings:
  • Cracked wheat - 1/2 cup
  • Moong dal - 1/4 cup
  • Milk / Water - 6 cups (I used 3 cups milk and 3 cups of water)
  • Salt to taste
  • Peppercorns - 1/2 tsp
  • Turmeric powder - 1/4 tsp
For tadka: 2 Tbsp (or more) ghee, 1 tsp peeled & grated ginger, 1/4 tsp crushed pepper, 1 tsp cumin seeds, few cashews, few curry leaves

Method:
Roast the moongdal on low flame for a couple of minutes and remove from fire. Add the cracked wheat, moong dal, turmeric powder and peppercorns to a sturdy pot and also add about 3 cups of milk (or water) and keep cooking on medium flame. Keep stirring in between and also add the remaining water as needed while the cooking progresses. Cook till the dal is done and add salt.
Or to quicken the process, cook the dal and wheat in a pressure cooker adding the liquid as needed.
Now heat ghee in a small pan and add the grated ginger. When it starts to turn brown, add the remaining tadka ingredients and sauté for a few more seconds. Remove from heat, add it to the cooked pongal and mix well.

Source: Veggie Platter

Carrot Masala Poha

If u searching for a quick breakfast or a simple dinner else for an easy breezy lunch, u will definitely love this quick masala poha with some grated carrots, u can add many colourful veggies to this masala poha as u desire and turn them as a super colourful dish,eventhough i went simply for some carrots...This masala poha tastes fabulous when served hot and they get ready very quickly...U can also enjoy this dish even for snack with a cup of coffee,yep they can be a prefect filling food to enjoy anytime..I used caraway seeds/Shahjeera for tempering and this seeds gives a distinct flavour to this simple masala poha..

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Carrot Masala Poha
Ingredients:
  • 1cup Poha/Aval/Rice flakes
  • 1/4cup Grated carrot
  • 1no Onion (chopped finely)
  • 2nos Green chillies (chopped)
  • 1/2tsp Ginger (grated)
  • Few Cashew nuts
  • 1/2tsp Caraway seeds/Shah jeera
  • 1tsp Garam masala powder
  • Few curry leaves
  • Salt
  • Oil
Method:
Wash the poha twice with hot water until they turns soft, drain the water with a strainer and keep aside..Heat enough oil, add the shah jeera and cashew nuts and fry it, add immediately the chopped onions, chopped green chillies, grated ginger,sauté everything for few minutes, until the onions turns transculent, now add the grated carrots,salt,garam masala powder, curry leaves, cook everything simmer until the grated carrots get half cooked...Add now the softened poha, toss gently for few minutes until everything get well mixed..

Serve hot!


Source: Priya's Easy N Tasty Recipes

Ridge Gourd Onion Curry

Ridge Gourd Onion Curry
Beerakaya Ullipaya Masala Kura.

Ridge gourd is peeled and chopped into chunks. Chopped ridge gourd is then slowly cooked in freshly ground masala having onion and spices. Serve ridge gourd onion masala curry with steamed rice.
Makes: around 3 Servings of Ridge Gourd Onion Masala Curry.

Ingredients:

  • Ridge Gourd 2 Long
  • Tomato 1 Small
  • Turmeric Powder a big Pinch
  • Salt to taste
  • Oil 1 tsp

Masala:

  • Mustard Seeds 1/4 tsp
  • Cumin Seeds 1/4 tsp
  • Broken Dried Red Chiles 3 – 4
  • Garlic 2 Cloves
  • Onion 1 Large

Method of preparation:

Peel, remove ends, wash and chop ridge gourd into small chunks (around 2 Cups).
Wash and chop tomato.
Peel and roughly chop the onion.
Peel and roughly chop garlic cloves
Grind onion, garlic, red chiles, cumin seeds, mustard seeds and salt into smooth paste using a spice blender.
Alternatively, use a mortar and pestle to grind the masala ingredients for best texture.

Heat oil in a pan, add ground masala paste and curry leaves.
Fry briefly for couple of seconds, stir in tomato, chopped ridge gourd, turmeric powder and salt.
Add few splashes of water and cook covered on low flame for around 10 minutes or until ridge gourd turns soft.
Once ridge gourd is cooked well, remove from heat and serve ridge gourd onion masala curry with steamed rice.
Notes: Make sure ridge gourd is cooked properly.

Source: Talimpu

Batata Poha Vada/Potato Rice Flakes Fritters

Most of us know very well that batata vada is quite a popular Mumbai street food, i tried the same batata vada just by adding few rice flakes and turned them as batata poha vada, needless to say that this batata vada tastes marvellous for evening snacks with a cup of coffee or tea..Adding poha to the usual batata vada turned these vadas truly yummy, definitely a fabulous twist to the usual ones...Sending to Kurinji's Healthy Recipe Hunt-POha..

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Batata Poha vada
Ingredients:
  • 2nos Potatoes (big & cooked)
  • 1cup Poha/riceflakes
  • 1no Onion(chopped finely)
  • 3nos Green chillies (chopped)
  • 1tsp Ginger (grated)
  • 1/4tsp Mustard seeds
  • 1/4tsp Cumin seeds
  • Chopped coriander leaves
  • Salt
  • Oil
For Batter:
  • 1/2cup Gram flour
  • 1/4cup Rice flour
  • 1/2tsp Baking powder
  • 1tsp Ginger garlic paste
  • 1/4tsp Turmeric powder
  • 1/2tsp Red chilly powder
  • Salt
  • Oil for deep frying
Method:
Heat enough oil,fry the mustard seeds, cumin seeds..immediately add the chopped onions, grated ginger and chopped green chillies,sauté everything for few minutes until the onions turns transculent,meanwhile soak the poha in hot water until they turns soft and drain the excess of water and keep aside..Now add the cooked and mashed potatoes,softened poha with salt to the cooking veggies,cook for few minutes..finally add the coriander leaves and put off the stove..

Heat the oil for deep frying...Take all the ingredients for batter except oil and turn as a thick batter, make small balls from the prepared potato rice flakes mixture, dip gently in the batter..Drop gently to the hot oil, fry until they turns golden brown..

Serve hot with green chutney or else with a cup of tea or coffee..

Source: Priya's Easy N Tasty Recipes

Cauliflower Curry with Dill

Cauliflower Curry with Dill
Cauliflower Curry with Dill.

Cauliflower is broken into small florets and the florets are cooked in flavored oil till soft. Then it is fried along with powdered spices and dill leaves and some freshly chopped tomatoes. Serve cauliflower dill curry with steamed rice and dollop of ghee or with roti or chapati etc…
Makes: around 4 Servings of Cauliflower Curry with Dill.

Ingredients:

  • Cauliflower 1 Very Small Head
  • Dill Leaves 1 Cup Packed
  • Onion 1 Small
  • Tomato 1 Large
  • Garlic 2 Cloves
  • Garam Masala 1/2 tsp
  • Red Chili Powder 1/4 – 1/2 tsp
  • Salt to taste
  • Oil 1 Tbsp

Method of preparation:

Remove outer leaves, hard stem and break the cauliflower into very small florets (around 2 Cups).
Chop the hard stems into small pieces.
Thoroughly wash the chopped cauliflower.

Peel and chop the onion into big chunks.
Wash and chop tomato into big chunks.
Peel and crush the garlic cloves.
Separate, wash and chop the dill leaves.

Heat oil in a pan on high heat, add garlic cloves and fry till aromatic.
Stir in cauliflower florets and fry for couple of seconds.
Lower the heat, cook covered till cauliflower is just soft but whole.
Uncover, increase the heat, stir in onion and fry till onion turns translucent.
Stir in garam masala, red chile powder and chopped dill.
Fry briefly, remove from heat and add salt and chopped tomatoes.
Serve cauliflower dill curry with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well before adding masalas.

Source : Talimpu

Fereni - Iranian Rice Pudding

Fereni, a famous Persian/Iranian pudding quite a popular dessert that people make for various occasions, u can serve chilled fereni as dessert, also at the same time it can be served warm when feeling sick or for sore throat.. This pudding is prepared with milk,rice flour,sugar, rose water and decorated usually with cinnamon powder and pistachios..Quite an easy dessert which gets really ready very fast and definitely a delicious dessert to enjoy, personally i loved the chilled fereni..Sending this delicious pudding to AWED-Iran guest hosted by Vanessa, event by DK..

Fereni
Ingredients:
  • 2cups Milk
  • 2tbsp Rice flour
  • 1tsp Rose water
  • 3tbsp Sugar
  • Few pistachios
  • Cinnamon powder as per need
Method:
Heat the milk in simmer, add the rice flour, sugar, rose water to the warm milk, whisk well until the sugar gets well dissolved..Gradually increase the flame and stir continously until the pudding turns thicks...Pour this delicious pudding in a serving bowl, topped them with cinnamon powder and pistachios..

Serve warm or chilled..

Source: Priya's Easy N Tasty Recipes

No Knead Cracked Wheat, Banana & Chocolate Bread

I tried making bread using some soaked cracked wheat yesterday along with some leftover over ripen bananas and few chopped dark chocolate pieces as a no knead version, this bread tastes truly fabulous, eventhough its goes for no kneading this bread turned out super spongy...This bread suits prefectly awesome for breakfast,for brunch at the same time even for snacks..This bread doesnt need any spreads to enjoy eventhough everyone at home enjoyed having this bread along with strawberry jam and honey..Healthy bread to enjoy anytime...Sending this healthy bread to Sanjeeta's WWC-Whole Wheat in Breakfast..

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Cracket Wheat,Banana & Chocolate Bread
Ingredients:
  • 1cup Cracked wheat (soaked for two hours)
  • 2cups Whole wheat flour
  • 1no Banana (over ripen)
  • 250grs Chocolate bar (chopped)
  • 1tbsp Active dry yeast
  • 1/2cup Luke warm water
  • 1tsp Salt
  • 1/4cup Sugar
  • 1/4cup Apple sauce
  • 3tbsp Cooking oil
Method:
Mix the active dry yeast in luke warm water with salt and a teaspoon of sugar,keep aside for few minutes until the yeast turns foamy..meanwhile take the cracked wheat,whole wheat flour,mashed bananas,chopped chocolate pieces in a bowl, beat the sugar,oil and apple sauce for few minutes until the sugar gets dissolved, now gradually add the wet ingredients to the dry ingredients using a spatula until everything turn as a sticky dough..

Keep dough in a warm place for two hours covered with a damp cloth, until they double their volume..Preheat the oven to 350F, grease a loaf mould and transfer the sticky dough to the mould,arrange the mould in middle rack of the oven,bake for 25-30minutes until the crust turns golden brown..

Let them cool completely and enjoy the bread with any spread..


Source: Priya's Easy N Tasty Recipes

Tomato chutney

U can make n number of gravies,chutneys n pickles using tomatoes. My mom makes tomato chutney very well. But the only problem while growing was my bro who hates tomatoes all in all. Cos of that my mom would not make this chutney often. The same happened to me after my marriage as well. My H also hates tomato or tangy related items. So i had to cook acc to our needs. But this time i had plenty of well riped tomatoes left ,generally I would go for tomato jam as it's my favvvvvv.. then the idea of making this chutney triggered my curiosity even better..So ,after a very long time (almost 1/4 a decade) this chutney was made and totally enjoyyyed by ME !!!!! yipee..
This goes well with all tiffin items... :)



Ingredients :
  • Tomato -- 3 nos.
  • Green chillies -- 2 to 3 nos.
  • Onion --choppped into cubes -- 1/2 cup
  • Moong dhal -- 2 tsp
  • Salt -- to taste
  • Turmeric powder -- a pinch
  • Garlic pods -- 2 nos.
  • Hing -- a pinch

For Seasoning :
  • Oil -- 2 tsp
  • Mustard seeds -- 1/2 tsp
  • Curry leaves -- 1 sprig
  • Urad dal -- 1/2 tsp

Method :

Add all the ingredients except salt in a pressure cooker and add half cup of water . Cook it for 2 whistles. Puree the contents and keep aside. Add salt acc to taste. Take a kadai and add 2 tsps of oil. Dump in the mustard seeds once it's hot and splutter. Followed by curry leaves and urad dal. Transfer the puree and give it a boil. Remove the kadai from the heat and have it with hot steaming idli's, dosa's or pongal..

Happy eating guys !!!

Source: Kitchen Secrets

Guvar Dhokli nu Shaak


Choose very tender cluster beans for this curry since we keep them whole for the recipe. If you don't find then tender enough, you can break them into 2" pieces.

Gawar dhokli nu Shaak
Cluster Beans with flour dumplings

Ingredients
  • 2 cups cluster beans, both ends removed, strings removed, keep them whole
  • 1 tbsp jaggery/sugar (more or less per taste)
  • 1 tsp mild chili powder
  • 1 tsp dhana jiru/coriander-cumin seed powder
  • salt to taste

Make a dough for Dhokli -
  • 1/4 cup wheat flour
  • 2 tbsp besan/chickpea flour
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika or mild chili powder
  • 1/8 tsp ajwain/owa
  • 1/8 tsp asafoetida
  • 1/2 tsp oil
Tempering
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1/4 tsp ajwain/owa
Method
1. Mix flour mixture. Add water carefully to knead a dough. Make small balls and press to make small discs(dhokli). Cover and set aside.
2. Heat oil in a saucepan. Add tempering ingredients. As they sizzle, add cluster beans and water. Let them cook.
3. Add 1 cup water, salt to taste, jaggery, mild chili powder and coriander-cumin powder.
4. As it comes to boil, slide discs/dhoklis. Let them cook in the gravy. Add more water if necessary. When they are fully cooked, switch off the gas. Cover.
5. There should be some gravy to this curry.

Note -
1. You can steam cluster beans before adding to tempering. This step will save some time.

Source: Enjoy Indian Food

Lasanwali Daal - Pickled Daal


Just usual daily daal gets a kick by the addition of Garlic pickle!

Lasanwali Daal
Pickled daal

Ingredients
  • 1/2 cup toor daal, cooked and mashed
  • 1 tsp jaggery (or to taste)
  • salt to taste
Tempering
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
Mash and set aside
  • 1 tbsp garlic pickle
Garnish
  • chopped cilantro/coriander leaves
Accompaniment
  • Plain rice (preferably surti kolum)
  • Lemon wedges
Method
1. Pressure cook toor daal adding adequate amount of water. Mash cooked daal and keep aside
2. Heat oil in a saucepan. Add mustard seeds, turmeric powder, asafoetida.
3. As they sizzle, take the saucepan off the heat. Stir in mashed pickle. Give a quick stir.
4. Now return to heat. Add mashed daal and 1/2 cup water. Stir.
5. Add jaggery and salt to taste (Remember pickle already has salt in it)
6. When daal comes to boil, switch the gas to low. Simmer for 5 minutes.
7. Garnish with chopped cilantro.

Note -
1. Take the saucepan off the heat before adding garlic pickle because all the spices in the pickle may burn.
2. You can adjust the consistency adding more water.
3. Pay attention while adding salt since pickle already contains salt.
4. This recipe serves 2 people.


Source: Enjoy Indian Food

Simple & Quick Subzis ~ Vankaya Muddha Koora


Vankaya = Eggplant / Brinjal in Telugu

I feel that eggplants and potatoes are two vegetables in Indian cuisine that can be prepared with myriad variations, each one being equally delectable. Eggplants particularly happen to be a favored one in a traditional Andhra kitchen and this recipe follows that style of cooking. Eggplants are cooked almost but not mushy (hence the name muddha) and then the flavorful besan goes in. From prep work to finish, it took me less than 15 minutes for this subzi and an apt one to appear in this series of 'simple and quick subzis'.

Ingredients for 2 servings:
  • 1 big eggplant - about 2 cups chopped cubes
  • 2 -3 Tbsp Besan / Senaga pindi
  • Salt and chili powder to taste
  • For tadka: 3 -4 Tbsp oil, 1 tsp each mustard seeds, chana dal and urad dal, few curry leaves, 1/4 tsp turmeric powder

The cooking part:
Heat oil in a sauté pan and add the chana dal, urad dal and mustard seeds. When mustard seeds start to pop and the dals start to turn reddish, add the curry leaves, turmeric powder and the eggplant cubes. Cook on low flame till the eggplants turn just tender, keeping the lid covered. Then add the besan, chili powder and salt to the cooked eggplant and mix well. Taste and adjust their quantities if needed. Cook a few minutes more till the raw smell of besan disappears. If the mixture appears too dry, a little oil can be added. Turn off the stove.

Source: Veggie Platter

Rice Moong Dal Upma

Rice Moong Dal Upma
Uppudu Pindi.

Raw rice is coarsely ground using a blender. The ground rice is then cooked in water along with moong dal till rawa is completely cooked. Uppudu Pindi is served with mango pickle or with yogurt.
Makes: Rice Moong Dal Upma.

Ingredients:

  • Raw Rice 1 cup
  • Moong Dal 1/4 Cup
  • Green Chiles 4
  • Salt to taste
  • Ghee 1/2 tsp

Talimpu:

  • Urad Dal 1/2 tsp
  • Cumin Seeds 1/2 tsp
  • Mustard Seeds 1/2 tsp
  • Broken Red Chiles 5
  • Curry Leaves 10
  • Oil 1 tbsp

Method of preparation:

Coarsely grind the rice in a spice blender or use rice rawa if available.
Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, pour 2 1/2 cups of water, moong dal and salt.
Bring the water to boil, let the moong dal cook for couple of minutes.
When moong dal is almost cooked, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed
Remove from heat, fluff up the upma and serve with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.


Source: Talimpu

Simple & Quick Subzis ~ Capsicum with Coconut



As I mentioned a few times in my earlier posts, what garlic is to me is coconut to my husband. He can't even stand the smell of coconut and so this curry never happens at my home. Usually capsicum is cooked either this or this way. In my mother's kitchen, it is all together a different story. Any thing coconut is appreciated and all most all koora - pulusus (subzi / dals) are usually laden with coconut for that sweet flavor. And this is the only way my mother cooks capsicum, that also happens to be my father's favorite version. I had prepared this capsicum - coconut koora when my parents were visiting us, last summer.

Ingredients:
  • 2 small sized green capsicum / about 1.5 cup deseeded and chopped
  • 1/4 cup fresh coconut (thaw if using frozen)
  • 1 tsp chili powder
  • Salt to taste
For tadka: 2 - 3 tsp oil, 1 tsp mustard seeds and 1 tsp chana dal

The cooking:
Heat oil in a kadai or a non stick pan, add the dal and mustard seeds and sauté for a few seconds. When the dal turns reddish and the mustard seeds start to pop, add the chopped capsicum. Stir well once and cook the capsicum on low flame, covered. Keep stirring in between till the capsicum turns tender. Then add the coconut, chili powder and salt to the cooked capsicum and mix well. Heat for 2 -3 minutes more and turn off the stove.
Serve with rice or rotis.


Source: Veggie Platter

Eggplant & Snakegourd Sambhar

I tried this unusual combo for sambhar since there were some leftover snakegourd pieces and eggplants..For my surprise this combination tastes marvellous when served with hot steaming rice topped with ghee and with fried papads, we had a fabulous lunch today..This sambhar was absolutely comforting,goes awesome even along with rotis,idlies or with dosas..

Eggplant & Snakegourd Sambhar
Ingredients:
  • 1no Eggplant (chopped)
  • 1/2cup Snakegourd (chopped)
  • 1/2cup Cooked toor dal
  • 1no Onion (chopped)
  • 2nos Tomatoes (ripen & juicy)
  • 2nos Green chillies (slit opened)
  • 1tsp Sambhar powder
  • 1tsp Lemon juice
  • 1/4tsp Mustard seeds
  • 1/4tsp Urad dal
  • 3nos Dry red chillies
  • 1/4tsp Asafoetida powder
  • Curry leaves
  • Chopped coriander leaves
Method:
Heat enough oil, let splutters the mustard seeds, urad dal,dry red chillies and asafoetida powder, add immediately the chopped onions,chopped tomatoes, slit opened green chillies, salt,sauté everything for few minutes until the tomatoes turns mushy,now add the chopped eggplant pieces,chopped snakegroud pieces, sauté for few minutes until the veggies get half cooked..Add a cup of water, sambhar powder to the veggies,bring everything to boil,finally add the cooked toor dal to the veggies, cook until the veggies get well cooked...

Finally add the chopped coriander leaves,lemon juice to the sambhar, put off the stove..Enjoy with rice and papads..


Source: Priya's Easy N Tasty Recipes

Bulgur & Chickpeas Salad

If u r searching for a complete healthy salad, this bulgur and chickpeas salad is for u..I tried out this salad with cooked bulgur ,chickpeas and with some grated carrots,sweet corns,black olives along with few chopped coriander leaves and mint leaves for our saturday dinner..This salad tastes marvellous and sounds exactly like tabbouleh, the popular Lebanese salad prepared usually with bulgur and tomatoes..I have completely skipped the tomatoes in this salad and tried adding more veggies, this salad looks very colourful, yummy,healthy,filling and prefect to carry for picnic..We loved it..

Visit Srivalli,Monika,PJ,Reva,Priyavaasu,Jay,AzeemanAyeesha,Veena,Soumya,Usha&Gayathri for their yummy dishes as we are running blogging marathon..

Bulgur & Chickpeas Salad
Ingredients:
  • 1cup Cooked bulgur
  • 1/2cup Cooked chickpeas
  • 1/2cup Grated carrots
  • 1/4cup Sweet corn kernels
  • Few black olives
  • 1tbsp Chopped coriander leaves
  • 2tbsp Chopped Mint leaves
  • 1tbsp Olive oil
  • 1tsp Lemon juice
  • Salt
Method:
Mix the olive oil,lemon juice and salt together and keep aside, now take the cooked bulgur,chickpeas, grated carrots, sweet corn kernels,black olives,chopped mint & coriander leaves in a bowl, while serving add the already prepared dressing,give a quick stir and serve immediately..

Source: Priya's Easy N Tasty Recipes

Tindora-Bataka nu Shaak



A simple stir fry from my MIL's kitchen.

Tindora Bataka nu Shaak
Ivygourds with potatoes

Ingredients
  • 2 cups tindora/tondli/tendli/ivygourds, ends removed, sliced vertically
  • 2 small potatoes, peeled, sliced vertically
  • 1 tsp mild chili powder
  • 1/2 tsp dhana-jiru/coriander-cumin powder
  • 1/2 tsp sugar
  • salt to taste
Tempering
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp asaofetida
  • 1/2 tsp turmeric powder
  • 6-7 garlic cloves, peeled, siced vertically
Method
1. Steam tindora and potatoes in a pressure cooker. Take care not to overcook the veggies.
2. Heat oil in a saucepan. Add the ingredients for tempering.
3. Saute till garlic appears crispy but not burnt.
4. Add mild chili powder, coriander-cumin powder, salt, sugar.
5. Add veggies along with cooking liquid.
6. Cook for 7 minutes till all the liquid evaporates.
7. Serve hot with rotlies.

Note -
1. You can also cook the veggies in the saucepan itself instead of the pressure cooker. It will take more time. Add water and cover with a lid to cook.


Source: Enjoy Indian Food

Drumstick leaves Raagi Roti

roti 1

Very healthy way of adding vegetables & drumstick leaves to our daily routine. Pravin is not a great fan for raagi flour rotis intially but nowdays it has become most wanted breakfast menu especially during the weekends. Addition of vegetables brings in more flavour & taste absolutely superb. Perfect for kids & diabetic friendly dish as well.

Ingredients :
  1. Raagi flour - 1 cup
  2. Onion - 1 no
  3. Green chillies - 2 nos
  4. Curry leaves - 1 tbsp
  5. Corriander leaves - 1 tbsp
  6. Channa dal (Soaked in water for 1/2 hr) - 1 tbsp
  7. Coarsely grounded peanut - 1 tbsp
  8. Grated Vegetables (Carrot, cucumber) - 1 cup
  9. Murungai keerai (Drumstick leaves) - 1/2 cup
  10. Salt to taste
  11. Oil for frying
roti 2

Method :

1. Mix together raagi flour, finely chopped onions, curry leaves, corriander leaves, drumstick leaves, green chillies, soaked channa dal, grounded peanut, grated vegetables & salt to taste.

2. Make a dough without using water. Divide & shape the dough to equal round balls. Roll the dough between the wax paper & cook them in the hot pan. Apply some oil arround the edges & cook till done.

roti 3

Serve it with hot & spicy chutney.

Source: Cooking With Swapna

SPINACH AND CORIANDER RICE

There are many ways to make Spinach rice.This is a delicious and healthy recipe with great coriander aroma.Actually I make spinach rice with only spinach.This time I wanted to give a different flavour to my spinach rice and that's realy worked out. check out the recipe here....

Photobucket

INGREDIENTS:--
Spinach -- 1 cup chopped
Coriander --- 1 cup chopped
Green chillies --- 3 chopped
Garlic --- 4 cloves chopped
Cumin seeds -- 1 tea sp roasted
Rice --- 1&1/2 cup (basmati or any other long grain rice)
Water --- 3 cups
Olive oil --- 1 tab sp (you can use( ghee)clarified butter or any other oil if u like.
Cinnamon --- 1 inch stick
Cardamom -- 4
Salt --- 1 &1/2 tea sp or according to your taste.

Photobucket

METHOD:---

1.Make a coarse paste of spinach.coriander,green chilli,garlic and cumin seeds in a food processor.
2. Cook rice with 3 cups of water and tea sp of oil and let it cool .
3.Now heat remaining olive oil in a pan and add cinnamon,cardamom let them popup then add the ground paste, salt, give a nice stir then add cooked rice immediately and cover with a lid switch off the heat, leave it like that till you serve.
4. Just before you serve remove the lid and mix well to combine the flavours well and serve with pickle,curd and salad.
You can serve with fried eggs or fried fish or chicken on top of this rice in a bowl with salad as a one bowl meal..


Source: plantain leaf(Andhra Recipes)

Chettambade/Daal Vada


The Konkani word "Chettambade" indicates flat vadas/fritters. It also goes by the name "daal vada" in Mumbai. I tried to recreate my grandma's signature recipe which used to be crispy from outside and soft from inside.

Chettambade/Daal vada
Chana Daal Fritters

Ingredients
  • 1 cup chana daal, soak for 4 - 6 hours
Grind to a coarse paste
  • Drained daal, leave 2 tbsp daal aside
  • 1" ginger, peeled
  • 3-4 byadgi chilies
  • 1/2 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/4 cup fresh coconut (you can use more if you please)
  • salt to taste
Mix in the batter
  • 2 tbsp drained daal
  • 2 sprigs curry leaves, torn
  • 2 tbsp fresh coconut pieces/naarLachya KaataLya
  • 1/4 cup finely chopped red onion
  • 2 tbsp chopped cilantro/coriander leaves
  • Oil for deep frying
  • 1 tbsp super hot oil for mohan
Method
1. Drain soaked daal. Keep 2 tbsp daal aside.
2. Grind the daal with remaining ingredients for grinding.
3. Stir in 2 tbsp daal and curry leaves, coconut pieces, onion and cilantro.
4. Heat oil for deep frying.
5. Add 1 tbsp super hot oil to the batter. This makes vadas crispy and fluffy.
6. Make 16 small balls. Flatten them with hand.
7. Deep fry the vadas till they are darkish brown in color.

Note -
1. Frying these vadas can be tricky. They will appear to be ready but may not be cooked through. So make sure to fry on medium to low heat. So they are cooked well but not burnt.



Source: Enjoy Indian Food

Punjabi Kobi


This is the recipe I had at my friend's place many moons ago. I gave it this name "Punjabi Kobi". I tried to recreate the recipe by a dash of this and a smidgen of that. So I am not claiming its authenticity. The subzi has a distinct flavor of ajwain seeds. If you are not fond of that spicy flavor, skip it or use just cumin seeds.

Punjabi Kobi
Cabbage Punjabi way

Ingredients

  • 1 small head of cabbage, chopped
  • 2 medium potatoes, peeled & chopped
  • 1 small onion, chopped
  • 1" ginger, peeled & grated
  • 1 tsp Punjabi garam masala1/2 tsp mild chili powder
  • 1/4 tsp amchoor powder
  • salt to taste
Tempering
  • 1 1/2 tbsp oil
  • 1/4 tsp ajwain/owa/ajmo/ajowan
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1 red chili, halved or 1 green chili, slit
Garnish
  • 1 tbsp chopped cilantro or coriander leaves
Method
1. Heat oil in a nonstick kadai or wok. Add all the ingredients for tempering.
2. As they sizzle, add onion & ginger. Saute till onion is soft.
3. Now, add potatoes and stir fry till they are half-cooked.
4. Add shredded cabbage, chili powder, garam masala. Stir fry till potatoes are fully cooked.
5. Add salt and amchoor powder.
6. Garnish with chopped cilantro.

Note -
1. Make sure that potatoes are half-cooked before adding cabbage. Otherwise, cabbage will cook quickly and potatoes will remain uncooked.
2. Since it is a stir-fry recipe i.e. water is not added for cooking, more oil is required. I use nonstick kadai/wok to use less oil.


Source: Enjoy Indian Food

Dahi-Idli

Whenever we went to any Udipi restaurants in Mumbai, my cousin always ordered Dahi-Idli (just for the record, I always stuck to my Rawa dosa!:-) It almost tastes like dahi vada but you miss all those deep fried calories. Here's my version.

Dahi Idli
Idlies with Yogurt
Ingredients
4 leftover idlis

Whisk together
1 cup cold yogurt
A pinch of salt
1 tsp sugar (more or les per your taste)

Tempering
1 tsp oil
A pinch of mustard seeds
A pinch of cumin seeds
A pinch of asafoetida

Sprinkle
A generous pinch of chaat masala
A pinch of mild chili powder or paprika

Garnish
A pinch of finely minced cilantro

Method
1. Warm leftover idlies and make sure that they are at room temperature.
2. Divide idlies in 2 serving bowls.
3. Pour sweetened yogurt over each bowl.
4. Heat oil in a small saucepan. Add the tempering ingredients. Drizzle the hot oil over idlies.
5. Sprinkle the chaat masala and paprika.
6. Garnish with cilantro.
7. Serve immediately.

Note -
1. If yogurt is too thick, you can add a spoonful of water.
2. You can also add a few curry leaves and 1 red chili, halved - in tempering.
3. I used nonfat, plain ogurt. For creamier/richer taste, you can use full fat yogurt.
4. This recipe serves 2 people. You can easily increase the quantity for more people.


Source: Enjoy Indian Food

Lasan nu Athanu - Garlic Pickle


When you buy a huge pack of garlic from Costco, and feel lost about it after coming home - this recipe comes handy. Just remember that this pickle has a short shelf life!

Lasan nu athanu
Garlic Pickle
Ingredients
1/2 cup garlic cloves, sliced vertically

2 tbsp oil

2 tbsp Gujarati Pickle Masala
2 tbsp freshly squeezed lemon juice (Add more if necessary)

Method
1. Heat oil in a saucepan. Add garlic cloves. Saute on a medium heat for 5-7 minutes without letting them burnt.
2. Take off the heat. Let it cool down completely. Do not cover.
3. Add Gujarati pickle masala. Check for salt. If it has salt, you may not need to add any salt.
4. Stir in lemon juice.
5. Refrigerate. Use within 1 week.

Note -
1. This pickle is used as a condiment as well as an ingredient for several Gujarati dishes.
2. This pickle gets dry when kept in fridge. You may need to squeeze some lemon juice to refresh it before serving.


Source: Enjoy Indian Food

Quark Stollen

stollen 1

This time I made both fruit cake & stollen for this new year. I soaked the fruits in the rum for one week. Little different from regular stollen, as I used quark in this preparation. It taste delicious.

When the stollen has cooled down completely on the cake rack, wrap it first in aluminium foil, then a plastic bag, for instance, a freezer bag. If stored in a cool and dry place, the stollen will remain fresh for up to 4 weeks and the aromas of the fruit and spices will develop fully. Perfect for parties.

Ingredients :
  1. Rum - 100 ml
  2. Raisins - 1 1/2 cup
  3. All purpose flour - 500 gms
  4. Baking powder - 1 sachet
  5. Sugar - 1 cup
  6. Vanilla sugar - 1 sachet
  7. A pinch of salt
  8. Vanilla extract - 1 tsp
  9. 1 pinch each cloves, ginger, cardamom, nutmeg, cinnamon powder
  10. Grated orange zest - 1 tsp
  11. Eggs - 2 no
  12. Butter - 200 gms
  13. Low fat quark - 250 gms
  14. Ground almonds - 250 gms
  15. Candied lemon peel & orange peel - 1/2 cup
For coating & sprinkling :
  1. 100 gms butter
  2. Icing sugar - 50 gms
stollen 3

Method :

1. For the dough, pour rum over the raisins and leave to soak overnight ( I soaked it for 1 week).

2. Line the baking sheet with baking parchment. Preheat the oven about 250 C.

3. For the dough, mix the flour and baking powder together. Add the other ingredients for the dough (except for the almonds, candied lemon peel and candied orange peel) and knead everything.

4. Then knead the almonds, candied lemon peel, candied orange peel and soaked raisins into the dough on the lightly floured work surface until all the ingredients are well incorporated.

5. Roll out the dough to make a square. Roll up the dough, starting from the long side, then with the rolling pin make a depression lengthways. Now fold the left side over the right side but slightly offset. Again using your hands, make a bulge lengthways along the middle.

6. Place the stollen on the baking sheet and put this in the bottom third of the preheated oven. Bake the quark stollen for about 55 mins.

7. Melt the butter in a small pan. Brush the stollen with half the melted butter immediately after you have taken it out of the oven and sprinkle half the icing sugar on top. Put the stollen on a cake rack to cool a little. Then repeat the same with the remaining butter and icing sugar.

stollen 2

Serve with tea.


Source: Cooking With Swapna

MIXED VEGETABLE AND OATS BALLS

Yestarday I planed to make mixed vegetable balls for lunch and I for got that I don't have corn flour in my pantry.I already chopped the vegetables and added the other ingredients then I realise that hummm what to do?. I don't want to add besan(chick pea flour to this). Then I think way didn't we make some thing interesting this recipe. That time I was thinking for a different recipe for Priyas oats event and..... way don't we add oats to veges to make a interesting recipe and here I go......

Photobucket

INGREDIENTS:--
  • Chopped cabbage --- 1 cup(finely chopped)
  • Finely chopped carrot -- 1/2 cup(you can used grated also)
  • Green peas ---1/4 cup boiled and lightly mashed
  • Potato --- 1 small boiled and mashed
  • Oats --- 1/4 cup
  • All purpose flour(maida) --- 1 tab sp (you can add 1 tab sp pancake mix insted of flour)
  • Chopped green chillies --- 1/2 tab sp
  • Chopped garlic ---- 1 tab sp
  • Choppped ginger ---- 1/2 tab sp
  • Chopped coriander --- 1 tab sp
  • Salt -- 1&1/2 tea sp
  • Oil for deep frying

Photobucket

METHOD:---

1. Mix all above ingredients in a bowl and make small ball s
2. Heat oil in a deep frying pan.
3.Slowley droop this balls in to hot oil and fry in to a golden brown color.
4. Remove from oil an dplace the on a kitchen towle to remove if any extra oil.
Serve hot with rice as a side dish or with soup or you can enjoy then as a snack...
Note :-you can use frozen vegetables also ...
Sending this vege balls to Priya s CWF event by Kiran

via Plantain leaf

Black Radish - Peas Subzi / Mullangi Bataani Koora


I have been eyeing these radishes for years now in our local grocery store but never thought of trying them. Mainly because I would get the regular radish / daikon at half the price and didn't want to shell out the extra bucks for the black peel that would end up in the garbage. Last weekend, however I was in a generous mood I guess and brought home some.
Black radishes - well, as the name suggests are another variety of radishes with a black skin. They are about the size of turnips / kohlrabis. They smell and taste similar to the regular white radishes, the tiny pink ones or the daikons. I used some in the methi mooli rotis and some to prepare this koora today. Any radish / daikon can be used to prepare this simple and quick curry. And here is the recipe for radish lovers.


Ingredients for about 2 servings:
  • 1 cup peeled and grated radish
  • 1 Tbsp green peas
  • 2 (or 3) finely chopped green chillies
  • Salt to taste
  • 1 - 2 Tbsp oil
  • For tadka:
  • 1/2 tsp each - chana dal, urad dal, cumin seeds & mustard seeds, few curry leaves, 1/4 tsp turmeric powder

Subzi making:
Heat oil in a small kadai / a non-stick pan. Add the tadka ingredients in the order mentioned except the turmeric. When the dals turn reddish, add the green chillies and turmeric. Stir for a few seconds and then add radish and peas, if they are fresh. Turn the heat to low setting and cook covered, stirring in between. Sprinkle a few Tbsps of water if the mixture appears very dry. If adding frozen peas, do so almost at the end of the cooking. Add salt and mix well. Turn off the heat.



Serve with rotis / rice.

via Veggie Platter

Snakegourd & Channadal Stir-fry

Simple stirfry goes awesome with any sort of rice dishes..This stir fry tastes fabulous and goes for a simple preparation.. Finely chopped snakegourd pieces cooked along with channadal tastes super delicious...Even u can enjoy this delicious stir fry along with toasted bread slices..Anyhow i love to have this stir fry with rasam or else with curd rice..

Snakegourd & Channadal Stirfry
Ingredients:
  • 2cups Snakegourd (chopped)
  • 1/4cup Channadal (soaked for an hour)
  • 1no Onion (chopped)
  • 2nos Green chillies (chopped)
  • 1/2tsp Mustard seeds
  • 1/4tsp Urad dal
  • Oil
  • Salt
  • Few curry leaves
Method:
Cook the channadal with enough water in microwave oven for 5minutes in high..drain the water and keep aside..Heat enough oil,let splutters the mustard seeds, urad dal, add the chopped onions,curry leaves sauté everything until the onions turns transculent, add the chopped green chillies and chopped snakegourd pieces,salt and cook for few minutes..Add enough water, cook until the water gets evaporates..

Serve hot with rice or rotis...

via Priya's Easy N Tasty Recipes

Eggless Raisins & Chocolate Breakfast Scones

Its has been a long i prepared scones for breakfast, scones are really handy,healthy,filling and when dipped in hot chocolate or coffee they tastes absolutely fabulous, everyone at home love scones specially if they are prepared with chocolates, this time i prepared this scones by adding few raisins which are quite popular for their antioxidants along with chopped dark chocolate chunks.. Also i prepared this scones completely healthy with wholewheat pastry flour and rolled oats, its completely egg free,sugar free since i went for maple syrup and apple sauce, both together turned out these scones prefectly with mild sugar, if u dont have maple syrup u can go very well for sugar or else for honey...A prefect breakfast scones to enjoy without any guilt to kick start a day..

Visit Srivalli,Reva,Monika,PJ,Priyavaasu,Jay,Azeema,Ayeesha,Veena,Soumya,Gayathri& Usha for their delicious dishes as we are running blogging marathon..

Eggless Raisin & Chocolate Scones

Ingredients:
  • 1cup Whole wheat pastry flour
  • 1cup Rolled oats
  • 1/4cup Raisins or golden raisins
  • 100grms Dark chocolate bar (chopped)
  • 2tbsp Cooking oil
  • Milk for brushing
  • 1tsp Baking powder
  • 1/2tsp Baking soda
  • 3tbsp Apple sauce
  • 2tbsp Maple syrup
Method:
Preheat the oven to 350F..Take the flour,rolled oats, raisins,chopped chocolate bar,baking powder, baking soda rogether in a bowl, mix everything..meanwhile mix the oil,apple sauce and maple syrup together in a bowl,gradually add the wet ingredients to the dry ingredients and knead as a soft dough (sprinkle water if needed)..Dust the dough and roll as thick disc..Cut the disc as triangular scones..Arrange the scones over the baking sheet lined over a baking tray, brush the scones slightly with milk and bake for 20-25minutes in middle rack..

Conserve them in air tightened box and enjoy for breakfast with a cup of coffee or hot chocolate..

via Priya's Easy N Tasty Recipes

2 Tier Fresh Vegetable Sandwich

This 2 tier sandwich has a unique flavor as it has ingredients like celery, oregano and olive oil in one tier and a tangy mint chutney to compliment it in another tier.

I prepared this sandwich recently for my hubby and he loved it as it had a lot of flavors embedded in it with a mild crunch to dig your teeth into. I can guarantee this sandwich with its refreshing flavors would win many hearts.!!

Ingredients

For tier 1 filling
  • Sliced Onion
  • Sliced Tomato
  • Sliced Cucumber
  • Sliced Carrot
For mint chutney
  • 1 cup mint leaves
  • 1/4 cup coriander
  • 1 green chilli
  • 1/2 tsp cummin powder
  • 1 tbsp lemon juice
  • salt to taste
For Tier 2 filling
  • 2 tbsp chopped celery
  • 1 tbsp chopped garlic
  • 1/4 cup onion
  • 1/4 cup chopped bell pepper
  • 1/4 chopped tomatoes
  • 1/4 tsp dry oregano
  • 1 tbsp olive oil
  • salt and chilli flakes to taste
  • 2-3 tbsp grated cheese (optional)
Procedure

Take all the ingredients of chutney and grind to a fine paste and keep aside.

Heat olive oil in a pan and add celerey,garlic,onion till onion becomes translucent.
Then add bell pepper fry for a min then add tomatoes and fry till it becomes soft.
Then add the oregano,salt and chilli flakes. Stir and keep aside.

Toast the middle bread slice and keep aside

(Tier 1)

Take one bread slice apply the chutney and place a couple of slices of tomato, onion, carrot, cucumber and cover with toasted slice.

( Tier 2 )

Now spread the bell pepper mixture on the other side of toasted slice, sprinkle grated cheese and cover with the 3 bread slice.

Toast it on tawa or grill sandwich maker and serve hot with some ketchup.

Note : Toasting the middle slice ensures the crunchiness as your bite through it

via Super Yummy Recipes

 
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