After making out some rice, gravy and fritters, i prepared this healthy snack with the leftover sprouted moth beans as a simple sundal using some spices to give them more flavour and taste, they turns out super delicious and i couldnt stop munching them..This masala sundal goes for few spices and spice powder,also gets ready quickly..A nutritious snacks to enjoy with a cup of coffee or tea for snacks, whoever like to have these sort of sundal as side dish (as i do) along with rice,will definitely love this healthy,delicious masala sundal..This is my second entry to CMT-Kathol guest hosted by LG, event by Jagruti..

Ingredients:

• 2cups Sprouted moth beans (cooked)
• 1no Onion (chopped)
• 2nos Green chillies (chopped)
• 1tsp Grated ginger
• 3nos Garlic cloves (crushed)
• 1/2tsp Fennel seed powder
• 1tsp Garam masala powder
• 1/4tsp Asafoetida powder
• Curry leaves
• Salt
• Oil
• 1/2tsp Mustard seeds
• 1/2tsp Urad dal

Method:
Heat enough oil,let splutters mustard seeds, urad dal, add immediately the asafoetida powder, fennel seed powder, fry for few seconds, now add the chopped onions, grated ginger, curry leaves,crushed garlic,chopped green chillies, stir until the onions turns transculent, add the cooked moth beans,cook for few minutes, finally add the garam masala powder,put the flame in simmer and cook for few minutes..

Enjoy for snacks or as side dish..

Source: Priya's Easy N Tasty Recipes

As i've mentioned earlier, I love almonds and it is the 'good' nuts where u don have to worry for cholestrol, putting weight etc.. When mahanandi posted this recipe, I knew i had to make but waiting for my health to get improved. the process is all same and I hope u'll njoy as well..

Source : Mahanandi

Ingredients :

• Almonds /Badham -- 2 cups
• Sugar -- 2 1/2 cups (may increase r decrease if u wish )
• Cardamom --crushed -- 1 no.

Method :

Preparing the almond meal :

Add the almonds completely immersed in water and boil it. Once u've a nice boil switch the fire off. Remove from the stove and leave it for 5 minutes. ( otherwise u may soak ur badham in cold water overnite to peel the skin, as i din't have time ,went for this method). Drain the water and peel the skin. Now pat dry the almonds for 10 minutes else u may wipe the almonds with kitchen tissue and save the time. Ad the almonds in food processor / mixie and finely grind it. Ensure that u don't have anything chunk nuts left behind. Place the almond meal on a plate and keep aside. U'll get 3 cups of almond meal if u measure it now.

Preparing the syrup :

Next step is to get the correct consistency of the syrup. Add the 3 cup of sugar and just enuf water to completely immerse the sugar. Boil the sugar until it is dissolved completely and then turn the flame to medium . Now keep an eye on the syrup as we requires soft ball consistency and u can expect this stage anytime after u get the one string consitency. Drop the sugar syrup in a bowl of water and if it isn't dissolved and it is flexible n if its retain its shape ,then u got the soft ball consistency.


Grease ur mould with clarified butter /ghee everywhere and make it ready.

Adding the almond meal :

Now add the meal when u get the soft ball consistency and combine well so that u don't have any lumps settled on one side. Keep on stirring until the mixture starts leaving the sides. For me , it took not more than 5 minutes.. U may add ghee ,say a tbsp,while stirring. Finally add the crushed cardamom and combine well. Pour the mixture in ur mould and pat it evenly and square them.

Leave the settings for half an hour and then ur burfi's r ready to Njoy !!!


Note :

Actual recipe called for 1 : 1 (almonds to sugar ). But I've added bit extra to suit our family..
When i had this ,it was like any other burfi ,not almond burfi, it's bcos of adding that extra sugar. Thatz y , to make any badham sweets ,the sugar has to be equal or bit less. Then only we can feel the taste of almonds ....


Sending this to Aipi and Priya's "Bookmarked recipes"

Source: Kitchen Secrets

Ingredients :

1. Elephant foot - 500 gms
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Urad dal - 1 tsp
5. Curry leaves - 1 tbsp
6. Turmeric powder - 1/4 tsp
7. Chilly powder - 2 tsp (to taste)
8. Garam masala - 1/2 tsp
9. Salt to taste

Method :

1. Partially cook the elephant foot in the salted boiling water. Drain the water & keep aside.

2. Heat oil in the pan, add mustard seeds, urad dal & curry leaves.

3. Add half cooked vegetable, turmeric powder, chilly powder & salt to taste. Fry them over low flame till crispy & fully cooked.

4. Finally, add garam masala & switch off the flame.

Serve warm.

Source: Cooking With Swapna

Shrimp /Prawn is my favvvv seafood .. I don need any gravy /kulambu if prawn is there, I'll just mix the masala with rice,drizzle few drops of sesame oil & lil bit of salt ,omg ,it would be awesome . This masala is one among my favourites.. U can even have this masala with dosa ,it taste yummy with anything .Adding of tamarind paste at the end leaves some sweetness to the dish and I've learned this tip from Chef Damu Sir..

Ingredients :

• Prawn /Shrimp -- 1 pound
• Onion --chopped -- 1 1/2 cups
• Tomatoes --chopped -- 1 cup
• Green chilly -- slit open -- 1 no.
• Red chilli powder -- 3/4 tsp
• Coriander powder -- 2 tsp
• Pepper powder -- 1/4 tsp
• Thick tamarind pulp -- 2 tsp
• Curry leaves -- 1 sprig
• Salt -- to taste
• Oil -- as needed
• Turmeric Powder -- 1/4 tsp
• Garam masala powder -- 1/4 tsp
• GG paste -- 1 spoon

Method :

Clean the prawn and keep aside. Take a kadai and pour the oil. Add the onions and saute well for 2 minutes. Add the ginger garlic paste and saute well for a minute. Add a little bit of salt while adding onions, that makes the onion to cook fast as it leaves moisture. Add the tomatoes and the curry levaes and cook well until the tomatoes gets cooked. Now dump in the garam masala powder , green chilly and scald well. Followed by turmeric powder,red chilli powder,coriander powder,pepper powder and combine well. Saute this mixture so that the raw smell of all the dry powders disappears. Now add the cleaned prawns and mix it well. Cook in the low flame. U may add 1/4 cup of water now and close the kadai. Let this cook for 2 minutes. Then add the tamarind paste to the prawn mixture and combine well. Cover the pan again and cook for 3 more minutes and switch off . Garnish with coriander leaves and serve..

Njoy !!!

Source: Kitchen Secrets

I made this paratha long back but totally forgot to post then. Am sure there are lot many ways to make stuffing as per taste , I find easy with the regular stuffing as i din't hv much time that day. U may also green peas in ur stuffing.It's totally ur choice. Njoy !!!

Ingredients :

• Whole Wheat flour /Atta -- 2 cups
• Ghee -- 1 spoon
• Oil -- as reqd -- to knead
• Warm water -- as reqd to form a soft dough
• Salt -- to taste
  

For the stuffing :

• Potato -- boiled -- 4 no. (medium)
• Red chilli powder -- 1/4 tsp
• Salt -- to taste
• Green chili --1 chopped
• Coriander leaves -- 2 tbsp
• Garam masala -- a pinch
• Ajwain -- a pinch
  

Method :

Take a mixing bowl and add the flour ,ghee (melt the ghee b4 u add it ) and mix it well. Add the salt as well and mix. Add the warm water little by little and make a soft dough but not sticky. Rest the dough for 10 minutes after covering it. By the time, make the stuffing. Boil the potatoes for 10 minutes and let it cool. Peel the skin and mash the potatoes. Add salt,red chilli powder,coriander leaves,ajwain ,garam masala,green chilli, and mix everything well together using a spatula and divide them into equal balls.

Start kneading the dough for 4 to 5 minutes applying oil in between to make it soft and flaky.. Divide them equally into small balls. Actually the stuffing ball should be bigger in size when compared to the paratha dough balls so that u get more stuffing n each and evry bite...

Grease the flour or working area with wheat flour and take a paratha ball and pat it . Now place the stuffing ball in the center and close it from all the sides. Now again pat it and dust both the sides with little bit of flour and make a paratha which is 1/4 " thickness and 5 to 6 in circle.. Heat a griddle and cook the paratha by drizzling some oil on the sides and cook until it turns golden on both sides..

Happy eating guys !!!

Source: Kitchen Secrets

I had a few kohlrabi bulbs from our summer harvest that was tucked away in the refrigerator for the past four months. Somehow surprisingly, they stayed fresh with out rotting. I combined them with a few carrots to prepare this subzi yesterday. These vegetables cook fast and flavorwise complement each other well in this simple yet tasty subzi. Serve it with either rotis or rice.

Ingredients for 3 servings:

• 1 kohlrabi bulb + 2 -3 carrots (About 2 cups peeled and grated kohlrabi & carrot together)
• 1/4 cup fresh shredded coconut (thaw if using frozen)
• Salt to taste
• For tadka: 1 -2 Tbsp oil, 1 tsp each - mustard seeds, chana dal, urad dal & cumin seeds, 6 red chillies, few curry leaves

The cooking part:
Heat oil in a kadai/pan. Add the mustard seeds, chana dal, urad dal and cumin seeds. When the dals start to turn reddish, add the chillies and the curry leaves. Sauté them for a few seconds and then add the carrot - kohlrabi gratings and salt. Mix well and cook covered on low flame, till the vegetables turn tender. Then add the coconut, again mix and cook for a few minutes more. Turn off the stove.

Source: Veggie Platter

Ragi Pindi Rotti.

Ragi flour is mixed with idli batter to make a loose batter. The batter is then poured onto hot flat pan and layered with spices and grated carrot. The uttapam is then cooked on low flame till its cooked well. Serve ragi flour uttapam with your choice of pickle or raita.
Makes: around 3 Ragi Flour Uttapam.

Ingredients:

• Ragi Flour 1/2 Cup
• Idli Batter 1 Cup
• Carrot 1 Small
• Green Chiles 1
• Cilantro few Sprigs
• Cumin Seeds 1/4 tsp
• Salt to taste
• Oil 1 tsp

Method of preparation:

Mix together ragi flour, idli batter and salt into smooth batter adding minimum amount of water.
Let the batter sit for around 15 minutes.
Peel, remove ends, wash and grate the carrot.
Remove stems, wash and finely chop the green chiles.
Wash, separate leaves and finely chop the cilantro.

Heat a pan on medium – low heat, pour a ladle full of batter onto the pan.
Layer the rotti with grated carrot, cilantro and cumin seeds.
Cook covered on low flame till ragi flour uttapam is roasted on bottom side.
Uncover, pour quarter tsp of oil and turn over the ragi uttapam on other side.
Cook again on low flame for a minute and remove from heat.
Serve ragi flour uttapam with your choice of pickle or raita.
Notes: Make sure insides of the uttapam is cooked well.

Source: Talimpu

Kandi Pappu Aviri Kudumulu.

Toor dal is soaked with chana dal or moong dal and is ground into coarse paste along with spices and herbs. The mixture is formed into around 2 inch long cylinders and steamed till well cooked. Serve steamed toor dal dumplings with any chuntey.
Makes: around 8 – 10 Togari Nuchchina Unde.

Ingredients:

• Toor Dal 1/2 Cup
• Chana Dal 1/4 Cup
• Grated Fresh Coconut 1/2 Cup
• Moong Dal 1 Tbsp
• Green Chiles 2 – 3
• Black Peppercorns 4
• Cumin Seeds 1/2 tsp
• Curry Leaves 3
• Cilantro few Sprigs
• Lemon Juice 1 tsp
• Turmeric Powder a Pinch
• Salt to taste

Method of preparation:

Soak toor dal, chana dal, moong dal in water for 3 – 4 hours.
Refresh in water and strain the soaked dals.
Remove stems, wash and roughly chop green chiles.
Clean, wash and finely chop cilantro and curry leaves.

First grind cumin seeds, black peppercorns into powder using a good blender.
Then add green chiles, soaked dals, fresh coconut, turmeric powder and salt.
Pulse the mixture till its coarsely ground. Don’t add water to the mixture unless extremely necessary.
Remove the ground mixture onto a mixing bowl, add curry leaves, cilantro and lemon juice.
Adjust any seasonings if required and divide the mixture into around 10 portions.

Form each portion into a ball, roll into thick 2 – 3 inch cylinder and lightly flatten the cylinder.
Repeat the same with remaining portions.
Place all the toor dal dumplings on a steamer and steam for 10 – 15 minutes.
Let them stand for around 5 minutes before touching.
Serve togari nuchchina unde with dalia coconut chuntey or any chuntey of your choice.
Notes: Make sure the toor dal is well cooked before removing from steamer.

Source: Talimpu

(Click image for enlarged view)

Pomegranates are being hailed as a super-food which can protect the heart.

Scientists in Israel have shown that drinking a daily glass of the fruit's juice can reduce the risk of cardiovascular disease.

"Pomegranate juice contains the highest antioxidant capacity compared to other juices, red wine and green tea," said Professor Michael Aviram, who led the team.

This is good news, for antioxidants are the naturally occurring substances in plants that protect the body from free radicals - 'bad' chemicals in the blood.

Free radicals alter cholesterol in a process known as oxidation, which is thought to speed up the hardening of the arteries.

In studies at the Rambam Medical Center in Haifa, the juice of the fruit was found to slow down cholesterol oxidation by almost half, and reduce the retention of LDL.

That is the 'bad' cholesterol which forms atherosclerotic lesions, the fatty deposits which narrow the arteries and lead to heart disease.

"Antioxidants can protect us against the oxidative stress in our industrialised world, such as pollution, chemicals, viruses and bacteria, and consequently cardiovascular diseases and cancer," said Professor Aviram.

Source - http://news.bbc.co.uk/2/hi/health/3937053.stm

Pomegranate Cucumber Sesame Salad

Ingredients

• 1 cup pomegranate seeds
• 1 cup chopped cucumber
• 2 tbsp chopped cabbage
• 1 tsp toasted sesame seeds
• 1/4 tsp honey
• 1/4 tsp lemon juice
• 1 tsp extra vergin olive oil
• 1/4 tsp finely chopped green chilli
• salt to taste

Procedure

In a bowl add the olive oil,honey, lemon juice, toasted sesame seeds with salt and mix nicely.

Now add the pomegranate, cabbage, cucumber and green chilli.

Toss well and serve chilled.

I am sending this salad to Pia wonderful event : Innovative Salads

Source: Super Yummy Recipes

Eggplants are considered as a low calore vegetable Eggplant is effective in the treatment of high blood cholesterol.Normally how I make eggplant salad is grild and mixed with other vegetables like capsicum.This is a different recipe which gives a great taste to the salad.Parsely gives a beautiful flavour to this salad and I enjoyed it with roti....

Recipe source -- Tobiascooks.com
INGREDIENTS:---

• Eggplants --- 2 large cut in to small cubes
• Garlic -- 2 cloves crushed
• Vinegar -- 2 tab sp
• Parsley -- 1 cup finely chopped(nearly 100 g)
• Green chillies -- 2 or accor ding to your taste
• Salt --- 1/2 tea sp or according to your taste
• Olive oil -- 2 tab sp

METHOD:---
1.Add half salt to eggplant cubes and leave a side for half an hour
2. Heat water in a sauce pan bring to full boil then add eggplant cubes and cook for 3 minutes.
3.Remove from heat and drain all the water well and keep a side
4. Blend parsley,garlic.green chillies,remaining salt,vinegar and olive oil and blend in to a fine paste.
5.Add this parsley sesoning to eggplant cubes mix gently, cover and leave it like that for couple of hours and serve.

Source: Plantain leaf

I was planning to make out some bakes using poha,eventhough i never baked anything with poha, as usual i went for my own measurements for ingredients, i wasnt wrong my cookies turned out chewy,delicious and bit crunchy..These cookies were completely egg free, sugar free as i prepared this cookies using applesauce, maple syrup and completely low fat coz of oil i used for making this cookies..These cookies are absolutely guilt free and healthy as i used flax seed meal instead of eggs..Am very happy to share this cookies with u all friends, coz my first bake with poha turned out prefectly..Sending this healthy cookies to Priya's Fast Food But Not Fat Food..

Ingredients:

• 1cup Rolled oats
• 1/4cup Thin rice flakes
• 1cup All purpose flour
• 1tsp Flax seed meal
• 2tbsp Apple sauce
• 1tsp Baking soda
• 1/2tsp Baking powder
• 2tbsp Oil
• 3tbsp Maple syrup

Method:
Preheat the oven to 350F..Mix the flax seed meal in a 3tsp of luke warm water as thick paste, soak the poha in hot water until they turns soft, strain the water and mash them completely..Now in a large bowl,take the rolled oats, softened rice flakes, all purpose flour,baking soda, baking powder, meanwhile in a bowl mix together all the wet ingredients and gradually add them to the dry ingredients, turn everything as a thick paste with a spatula..Line a baking sheet over a baking tray,take a tablespoon of this sticky cookie mixture and drop gently over the baking sheet,bake for 20-25minutes until the top turns firm..

Enjoy warm..

Source: Priya's Easy N Tasty Recipes

I prepared a simple eggplant masala with mashed eggplants, after having those mashed eggplant masala there were some leftovers and i tried out making this simple paratha using those eggplant masala...These parathas tastes marvellous and they even need anything as side dish..Its quite a different one from the usual paratha and we loved it..This paratha goes even for a simple dinner or else for lunch when served along with some pickled veggies or raitas....Do try friends, am damn sure that u guys will definitely love this different and delicious parathas...Sending to Healing Foods-Eggplants guest hosted by Kavita,event by Siri..

Visit Srivalli,Reva,Monika,PJ,PriyaVaasu,Azeema,Jay,Ayeesha,Veena,Soumya,Gayathri&Usha as we are running blogging marathon..

Ingredients:

• 1no Large Eggplant
• 2nos Tomatoes (big & chopped)
• 1no Onion (big & chopped)
• 5nos Garlic cloves (minced)
• 1no Green chilly (chopped)
• 1tsp Red chilly powder
• 1tbsp Coriander powder
• 1/2tsp Turmeric powder
• 1/2tsp Amchur powder
• 1/4tsp Shahjeera
• 1/2tsp Cumin seeds
• 1/4tsp Asafoetida powder
• Salt
• Oil
• 2tbsp Coriander leaves (chopped)

Method:
Poke 2-3 holes on the eggplant and microwave in high for 5minutes,take out the eggplant and spray some oil over the eggplant, broil the eggplant in oven for 30-40minutes on turning the eggplant every 15 minutes..Take out and keep aside..let it cool, peel the skin off the eggplant and scoop out the flesh and keep aside..

Heat oil in a pan, add the asafoetida powder, cumin seeds, shahjeera and stir until the seeds crackle, add immediately the minced garlic and chopped green chillies, saute until they turns golden brown, add the chopped onions, salt and saute for few minutes..Immediately add the tomatoes, turmeric powder until the tomatoes turn mushy..Add the eggplant flesh with the coriander powder,red chilly powder and mix, cook everything in lower flame..Keep mashing the veggies, now add the amchur powder, put off the stove..Keep aside and let them cool completely..

For Paratha:

• 2cups Whole wheat flour
• 1cup Yogurt
• Salt

Method:
Mix all the ingredients for paratha as a soft and smooth dough(add water if needed),keep aside for half an hour..Make 10-12medium sized balls..roll the dough as small circle,keep a small ball of the eggplant masala,close the edges of the dough,dust with enough flour and roll the dough as a paratha..Heat a tawa, drop gently the paratha,drizzle few drops of oil, cook the paratha until they get well cooked..

Enjoy warm!

Source: Priya's Easy N Tasty Recipes