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MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZI

Hello

This week I am back with a simple and delicious recipe made with an ingredient that is considered to be a superfood . Yes it is Moringa leaves subzi .Moringa leaves are known as powerhouse of nutrients.There are a lot of recipes that use Moringa Leaves.

Moringa leaves are widely used in south Indian Cuisine to make various types of recipes ranging from Chutney powder to curries. This week’s theme was suggested by Vidya who is a wonderful blogger and blogs at https://masalachilli.com. Check out her blog for some healthy and delicious recipes. My contribution for 183rd #Foodiemonday #Bloghop theme #Indiansuperfood is this delicious and healthy Murungai keerai Poriyal aka Moringa leaves subzi.

Recipe for Murungai Keerai Poriyal:

  • Ingredients:
  • 2 Cups of Fresh Moringa Leaves without the stem roughly chopped
  • 1/2 Cup Moong dal / Split Mung beans
  • 3/4 Cup Karamani / Black eyed peas
  • 1 Tsp Jeera
  • 1/4 Cup Freshly grated Coconut
  • 3 Red Dry Chillies
  • Salt to taste
  • Generous pinch of Hing
  • 1/4 Tsp Mustard seeds
  • 1 Tbsp Vangibath Masala
  • Few Curry Leaves
  • 1/4 Tsp Haldi /Turmeric
  • 1 Tbsp Ghee
  • 1/4 Tsp Amchur Powder / Dry Mango powder

Method:

  • Soak moong dal and Black eyed peas in hot water for one hour.Pressure cook Moong dal and Black eyed peas in a pressure cooker upto 2 whistles.Dal should not be too watery.
  • Heat a wide bottom pan. Add ghee. Once the ghee melts and is hot add mustard seeds,haldi ,red chillies , jeera and hing. Once it splutters add the roughly chopped moringa leaves .Allow it to cook on medium flame for about 10 mins.Once the raw smell is gone add curry leaves,freshly grated coconut and the cooked dal and black eyed peas.Mix well. Allow it to cook on medium flame for about 5-6 mins. Add amchur powder, vangibath powder and salt to taste. Mix well and let it cook for another 7-8 mins.
  • Do not add water. It will be a semi dry subzi. Serve hot with Rotis or Rice and papad.
  • Enjoy this poriyal / Subzi at the comfort of your home.
M4

ORANGE PEEL GOJJU

Hello!!!

We are still in the mood of Chinese New Year Celebrations. Every year Oranges are flooded in the market. Oranges are exchanged whenever you wish and greet anyone. That is such a lovely gesture.

This week for our 182nd #Foodiemonday #Bloghop theme #Downmemorylane was suggested by our blogger friend Swati who blogs at https://www.foodtrails25.com . Check out her wonderful blog for some amazing recipes.Thank you Swati for the wonderful theme.

My Humble contribution for this week’s theme is Orange Peel Gojju that i learnt from my mom and is always very close to my heart. It makes me nostalgic everytime I make it.Me and my brother used to have a competition to have it. Since oranges are in abundance I decided to make this hot and sweet recipe.

Ingredients:

  • Tamrind (Size of 1 Lemon)
  • Orange Peel (of 1 big Orange)
  • 1/2 Cup Grated Fresh Coconut
  • A Pinch of Hing
  • 4 Green Chillies
  • 1/2 Cup Jaggery
  • 1/2 Tsp Jeera Methi Powder / Cumin and Fenugreek Powder
  • 1 Tsp Rasam Powder
  • 1/2 Tsp Haldi / Turmeric
  • 8-10 Curry Leaves
  • 1/4 Tsp Mustard Seeds
  • 1/2 Tsp Channa Dal
  • 1/2 Tsp Urad dal
  • Salt to taste
  • 2 Tbsp Oil
  • 2 Dry Red Chillies

Method:

  • Soak tamrind for about 15 -20 mins. Grind grated coconut, soaked tamrind and green chillies to get a fine paste. Keep it aside.
  • Heat a wide bottom pan. Add oil. Once the oil is hot add channa dal, urad dal.Once it turns slightly brown add mustard seeds and dry red chillies. Once it splutters add the evenly cut orange peel and shallow fry for about 1-2 mins. Once done add the coconut paste, one glass of water , salt and jaggery. Allow it to simmer for about 3-4 mins.
  • Lastly add jeera methi powder and mix well. Garnish with fresh curry leaves and serve hot with Ragi Mudde , Hot Rice,phulkas.

Enjoy!!!!!!!!!!

M4

BATATA HARRA / SPICY ROASTED POTATOES

Hello!!!

I am here with a very simple and delicious recipe from the Lebanese Cuisine. In my quest to search Levantine Cuisine I have come across such wonderful recipes ranging from salads to dips to spicy vegetables. Levantine Cuisine includes recipes from Syria , Lebanon, Palestine.Israel, Jordon , Cyprus(East Mediterranean shore). I wanted to make so many recipes but stuck to a simple one as I am travelling and have limited access to many Ingredients.

181St #Foodiemonday #Bloghop theme #LevantineCuisine was suggested by Sujata Shukla who blogs at https://www.pepperonpizza.com/. Thanks for suggesting such a wonderful theme that introduced us to many wonderful cuisines.

Recipe for Batata Harra / Spicy Roasted Potatoes:

Ingredients:

6 Medium Size Potatoes Peeled and boiled

2 Garlic Cloves minced

1.5 Tsp Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

2 Tsp Crushed Coriander Seeds(Must be Coarse)

1 Tsp Turmeric

1/2 Cup Fresh Cilantro finely chopped

1/2 Cup Fresh Dill Leaves finely chopped

1/2 Cup Fresh Parsley Leaves

3/4 Tsp Coarsely ground Pepper

Salt to taste

Juice of 1 Lemon

Method:

Boil the potatoes and allow it to cool. The potatoes should be cooked but ensure it is still firm. Once cooled cut them into bite size cubes.

Heat a wide bottom pan. Add Extra Virgin Olive Oil. Add minced garlic and
turmeric and coarsely crushed Coriander seeds. Roast for a few minutes. Now add the cubed Potatoes and mix well.Add half of parsley , cilantro and dill leaves and chilli flakes. Mix well untill the potatoes are well coated for about 5 mins.
Add salt and Coarsely ground pepper ..Once done switch off the flame. Add lemon juice and mix well.

Garnish with remaining Parsley , Cilantro ,dill leaves and chilli flakes.

Serve with any Rice dish or you can just have it like this .

Enjoy!!!!!!!!!!!!!!

M4

MTR KUALALUMPUR -RESTAURANT REVIEW

Hello!!!!!!!!!

My Restaurant Review from the capital of Malaysia –Kualalumpur.Kualalumpur is a cosmo city with people from various countries living in harmony.This has introduced people to various cuisines from different parts of the world. People are exposed to various cuisines from around the world. It is an absolute Food heaven.

I visited Kualalumpur after a gap of 10 years. This city has changed a lot in the last 10 years.Many new buildings and malls have sprung up .People are spoilt for choices for shopping and food.Traffic has increased tremendously and driving around the city is not easy if you are not familiar.People on the streets are ready to help and guide you anytime. I was thrilled when I got to know that MTR Restaurant had opened in the heart of the city. People from Karnataka who know MTR can relate my excitement.I had to visit this restaurant to taste the authentic vegetarian cuisine from Karnataka.

MTR (Mavalli Tiffin Room) has grown tremendously as a brand and have many outlets outside India. It is a 100 year old chain .Their strength is the authentic taste they maintain in all their outlets.Some of the dishes is a die for.MTR 1924 is located at 69,Jalan Thambipillay ,Brickfields, 50470, Kulalalumpur. A nice cozy place which gives a nice positive feel to all the diners. They have an open kitchen which is not common in restaurants. It is clean and very well maintained. The Chefs have been trained inhouse by MTR before they start working in the outlets. There is a sense of discipline and attention to the details in all areas.

We tried some of the signature dishes and were taken down the memory lane. I just love their Dosa Varities that is so crisp and melt in the mouth. Nobody can match this .Masala dosa is stuffed with spiced potatoes and served with fresh Ghee, Sambar ,Coconut Chutney .Piping hot Masala dosa drizzled with fresh ghee dipped in Sambar and chutney is an absolute bliss.Try it to believe it.

MUST TRY DISHES:

 

We tasted another signature dish called Podi Dosa. Chutney Powder is sprinkled on the dosa and served with spiced potatoes ,ghee ,sambar and coconut chutney.Podi has a slightly coarse texture made with a concoction of spices and turmeric. I warn you that this is highly addictive.Try it to believe it.

We tried Crisp Urad vada served with Sambar ,red chutney and coconut chutney. Crisp vadas are an absolute die for.You can hear the sound when you take a bite and feel the crispness on the outside and softness inside.The recipe is a well guarded one.

We also tasted Mangalore Buns that are rarely found on Restaurant menu cards. These fluffy semi sweet buns  made from a mixture of flour and bananas and  served with coconut chutney and Sagu.You must try this whenever you visit.This is traditional recipe from Mangalore.

 

Next on our menu was Rava Masala Dosa.I love crisp dosas and this was one of favourite dish.It is stuffed with spiced potato and served with fresh ghee ,sambar,coconut chutney .This will absolutely leave you craving for more.

We then tried and absolute classic combo dish Kharabath and Kesribath.Kharabath is a savoury dish made from Semolina and Kesribath is a sweet dish made from Semolina.These two compliment each other very well and is one of the main dish on the menu for any auspicious occasion. Kharabath tasted perfect with the balanced blend of spices and is not very spicy. Kesribath was perfect as well with right amount sweetness. I loved this combo as I had it after ages.

We also tried their Special Mini Meals which comprises of Kosambari (salad),palya(Sauted Veggies),Vegetable sagu ,Bisi bele bath,Plain Rice ,Curd Rice,Sambar ,Rasam,Papad,Pickle,Payasam (sweet) and dessert served with Chapati /Poori /Dosa /Akkirotti.If you don’t eat white rice they will substitute with one additional chapatti/poori/dosa /akkirotti. This is a perfect balance of nutrients and the quantity is perfect for one adult.

Management here is approachable and friendly. Customer’s feedback is taken very seriously and immediately attended too.Staff is also very friendly and service is awesome. Locals love this place so much and sometimes there are large numbers queueing up.To cater to additional crowd they use the party hall on the first floor. Lot of Parties are being catered to by MTR Malaysia.Locals are happy to host parties here too.That is an immense achievement in a span of less than an year.

My visit to Kl this time was a memorable one as I got a chance to feast on our traditional south Indian food which is authentic and hygenic.

This restaurant has acquired a A Certificate for Cleanliness by the local Government Body.

Do visit this place whenever you plan to visit Kualalumpur.You will not be disappointed.

Thank you Arvind and Jayanthi for being such a wonderful host.

 

THIS IS NOT A SPONSERED POST .ALL THE INPUTS HERE ARE BASED ON MY EXPERIENCE.

 

 

 

M4

ROASTED FOXNUT SALAD / MAKHANA SALAD

 

It’s Monday !!!!!!!! I am back with another quick healthy and yummy recipe this week. Today’s recipe is a low calorie recipe without any fancy dressing.It can be whipped within 10 mins .It is light and filling at the same time.Low calorie recipes are good for weight watchers. Always consult a professional nutrition who can advise you as per your body conditions. When we are not hungry we prefer to have something light. This recipe comes to my rescue.

For 180th #Foodiemonday #Bloghop theme #LowCalorieFood my humble contribution is this simple and delicious Roasted foxnut salad.This theme was suggested by fellow blogger Sujata roy who blogs at https://batterupwithsujata.wordpress.com. Check out some wonderful low calorie recipes from my fellow bloggers too.

Recipe for Roasted foxnut salad/ Makhana Salad:

Ingredients:

1 Cup Makhana / Foxnut

1/2 Green Bell Pepper finely chopped

1/2 Carrot finely Chopped

1 Japanese Cucumber finely chopped

1/2 Tsp Jeera / Cumin

1/4 Tsp Red Chilli Powder

Salt to Taste

Juice of 1/2 lemon

1/2 Tsp Coarse Pepper powder

1/2 Cup Finely Chopped Coriander

Method:

Take  a wide bottom pan. Add 1/4 tsp oil. Add jeera /Cumin .Once it splutters add the foxnut or makhana. Now add chilli powder and salt to taste and roast on low flame for about 3-4 minutes.Once done switch off the flame.

In a wide bowl add finely chopped Japanese cucumber, Green bell pepper ,carrots and coriander. Sprinkle salt , coarse pepper powder and lemon juice. Mix with a spatula. Add the roasted foxnut just before serving so that  foxnut is nice and crisp.

Enjoy this simple low calorie salad anytime !!!!!!

http://salad

M4

MANGO THOKKU MINI DOSA

 

A warm hello to everyone from this part of the globe. We are approaching month end already in this year.Time just flies. We are all looking forward to the Chinese New year as we get a good break from work.I am very eagerly looking forward to it.Atmosphere here is so festive with all the Chinese new year decor. Places are all vibrantly decked up.

Today amazing theme for 179th #Foodiemonday #Bloghop theme #Foodmagbest was suggested by Seema who blogs at www.mildlyindian.com.Check out her wonderful blog for awesome recipes. Thank you Seema for the wonderful theme which really got me thinking .Due to hectic work schedule  just managed to make a very simple yet delicious dish.

Recipe for Mango Thokku Mini Dosa:

Ingredients:

1 Cup =250 ML

2 Cups Dosa Batter

1.5 Tbsp Mango thokku

4 Tbsp Dry Chutney Powder

2 Tsp Dry Dill Leaves

1Cup Pomegranate Arils

1 Cup Cheese

Method:

Take a wide bottom bowl. Add dosa batter and mango thokku and mix well. Heat the Tawa. Once the tawa is hot, pour  the batter to make mini dosa. Once the bottom starts to turn crisp and brown and the top is also cooked sprinkle chutney powder, some cheese and a little dry dil leaves.Once done repeat the process for the remaining batter.

Transfer the dosa to a plate . Garnish with pomegranate Arils and enjoy the cheesy Mango thokku Mini Dosa.

My boys just loved it for breakfast and now they want me to pack it for lunch as well.

You must try it to believe it.

Enjoy!!!!!!!!!

M4

ELLU BELLA MIXTURE (SANKRANTI MIX)

HELLO!!!!!

Wish you all a very Happy Sankranti!!!!!!

Sankranti or Pongal is a harvest festival celebrated in many parts of India.Every place it is celebrated in a different way.Love the traditions.
We clebrate Pongal/Sankranti at home too. We prepare pongal (with the first harvest but not possible these days) at home and also give the ellu bella mixture  to atleast 5 married woman.This is given or exchanged so that happiness prevails.I learnt this from my mom who a makes this platter every year and she has something interesting and creative each time.

During my childhood we used to celebrate with so much fervor along with all our grandparents ,relatives and friends.Preparations used to start a week earlier. Huge quantities of snacks were prepared to treat our guests.

Ellu Bella  mixture consisting of Ellu ,roasted peanuts, hurigadale ,colourful peppermints,dry coconut.It takes a lot if time to cut jaggery and dry cocunut into small pcs and roast peanuts and deskin them.

My Contribution for 78th #Foodiemonday #Bloghop theme #HarvestHarmony is this simple Ellu Bella Mixture that is a must in every household in Karnataka  on Sankranti .

Ingredients:

1 Cup Til / Ellu / Sesame seeds

4 Cups Roasted Peanuts (Remove the skin)

2 Cup Hurigadale / Roasted Gram

3 Cups Dry Coconut (chopped into uniform pieces)

1/4 Cup Peppermints

1/2 Cup Jaggery (chopped into uniform pieces)

 

Method:

Slightly roast the peanuts  in microwave and remove the skin.Remove the dark nuts.

Chop the jaggery block into uniform pieces using  a sharp knife or betel nut cracker.

Chop the dry coconut Peel the skin of the dry coconut and cut them into uniform pieces and keep it aside. Remove the copra dust and dry it in the sun.

Clean roasted gram  and  put it in hot kadai / pan (with flame switched off)and keep mixing it untill it becomes crisp.

Clean ellu /Til (White one) and slightly roast it.Ensure it does not burn.

Dry all the ingredients in the sun  untill all the moisture is dried up.

Mix all the ingredients and keep it in an airtight container.

Ellu Bella mixture is ready to serve

Below platter consists of Haldi kumkum,Fruits,Sugarcane,Tilgul mixture,Blocks made of sugar syrup( called as Sakkare Achu in Kannada),Handmade rose and a gift with blouse piece ,beetal leaf and nut with some shagun(money)

M4

VENDHAYA KEERAI MOR KOZHAMBU / FENUGREEK (METHI) LEAVES YOUGURT CURRY

 

Welcome to my first post in 2019. Hope the new year has started on a fantastic note for all of you. For me it has started on a very positive and encouraging note. I am sharing a very delicious and healthy curry with fresh Methi Leaves. There are many recipes with methi leaves. This one is a keeper for sure as it is finger looking good. It goes well with hot rice , Rotis and even Dosa. Try it to believe it.

Theme  for 177th #Foodiemonday #Bloghop   #MagicofFreshMethiLeaves  was suggested by Sasmita who blogs at www.firsttimercook.com. Check out her blog for the wonderful recipes. I am so happy  as I wanted to share this awesome recipe with all my wonderful readers.This Methi curry is loved by my family and a regular dish at my place.

Recipe for Vendhaya Keerai Mor Kozhambu / Fenugreek (Methi) Leaves Yogurt Curry:

Ingredients:

1/2 Cup Toor Dal /  Pigeon Peas

1/2 Cup Channa Dal / Bengal Gram

2 Cups Roughly chopped Methi Leaves / Fenugreek Leaves / Vendhaya Keerai

1/4 Tsp Turmeric

Salt to taste

2 Cups Yogurt plus 1 Cup Water Mixed well (without any lumps)

1 Tsp Tamrind Paste

/4 Tsp Hing / Asafoetida

1 Tsp Ghee

Few Curry Leaves

For Tadka / Tempering:

2 Tsp Oil

4  dry red Chilies(Round ones)

1/2 Tsp Mustard Seeds

For Masala / Paste:

3/4 Cup Grated Coconut (Fresh)

4 Green Chillies

2Inch Ginger

1/4 Cup Chopped Fresh Coriander leaves

Method:

Wash both the dals and pressure cook with enough water  upto 3 Whistles or untill soft. Once the pressure is released, remove the dals and mash well. Channa dal will not be fully mashed. It is ok. Keep the mashed dals aside.

Mix the thick yogurt and water untill smooth and ensure there are no lumps.Keep it aside.

Grind all the ingredients for the masala or paste untill smooth.You can add little water in order to get smooth paste. Keep it aside.

Heat a wide bottom Pan. Add Ghee. Once the ghee melts add  Mustard seeds and asafoetida. Once it splutters add the chopped Methi leaves and cook untill done. Approx 5-8 mins. Now add the mashed dals and mix well.Add turmeric and mix well. Add the masala / paste and mix well. Add 1/2 cup water and allow it to simmer on medium flame for about 8-10 mins.

Once done lastly add the beaten yogurt and mix well. Switch off the flame immediately. You can garnish with some Tadka and serve hot with Rice, Rotis and Dosa.

Enjoy!!!!!!!!!!!!!

M4

STUFFED PARCELS

 

Hello!!!

We are all gearing up for Christmas next week. We are on a baking spree to celebrate the festivities with our family and friends. Along with baked goodies do try this savoury stuffed parcels thats goes well as starters. I am sure it will be loved by your family and friends.

My humble contribution for 175th  #Foodiemonday # Bloghop theme #ChristmasSpecial is this simple and delicious stuffed parcels.A vegetarian dish that will make you drool and crave for more.

Recipe for Stuffed Parcels:

Ingredients:

For Dough:

1 Cup Multi grain Flour

1/2 Cup Sooji / Rava

1/2 Tsp Ajwain

1/2 Tsp Chilli Powder

Salt to taste

2 Tbsp Oil for Kneading the dough

Water as required

For Stuffing:

3 Boiled Potatoes

2 Onions finely chopped

1 Green Chilli Finely chopped

1/2 Cup Finely chopped Coriander

1/2 Tsp Garam Masala

1/2 Tsp Tikka Masala

Salt to Taste

2 Tbsp Oil

1 Tsp Jeera

1/2 Tsp grated ginger

1/4 Tsp Haldi /Turmeric

3 Garlic pods finely chopped

1/2 Cup Bread Crumbs

1/4 Tsp Amchur Powder

Oil for Frying

Method:

For dough:

Take a wide bottom bowl. Add multigrain flour, rava , ajwain and chilli powder.  Heat 2 Tbsp oil and once it sizzles add it to the flour mix. Mix the ingredients well. Add water as required and knead soft dough.Cover the dough with a damp clean cloth and allow it to rest for 30 mins.

For the Stuffing:

Heat a wide bottom pan. Add oil. Once the oil is hot ,add jeera. Once it splutters add grated ginger and finely chopped garlic.Once it turns slightly brown add the finely chopped onions and chopped green chillies.Saute untill they turn slightly brown and oil starts to leave the sides. Add garam masala, tikka masala, turmeric ,salt and amchur powder and mix well. Saute for a minute and then add mashed boiled potatoes.Mix all the ingredients well.Lastly add bread crumbs and finely chopped coriander. Mix well and keep it on medium flame for 2 mins. Once done switch off the flame.

For the Parcel:

Take a lime sized dough and roll the dough on a flat surface into desired shape. Place the stuffing in the center. Fold the dough from all the sides.It will overlap and look like small parcels.

Take a wide bottom pan.Add oil for deep frying. Once the oil is hot  deep fry the parcels.Repeat the process for the remaining parcels.

Serve with any green chutney or Ketchup.

 

M4

SPICY EGG MASALA

Hello!!!
This week I am back with a lip smacking recipe that is loved by my family and guests. This is one of the most appreciated recipes at the potluck parties / get together.
Long school holidays have started and we just find reasons to meet our near and dear friends. We always look forward to long weekends so that we can host potluck / parties.Planning a menu for the parties / potluck can be daunting at times. Especially if you have sudden plans to host one. If you fall under this category book mark this recipe . It is an absolute crowd pleaser and will leave your guests craving for more.
My contribution for 174th #Foodiemonday #Bloghop theme #PotluckRecipes is this yummy Spicy Egg Masala. The theme was suggested by me. I am sure you will find lot of ideas from my bloggers friends who will share their amazing recipes for the theme.
Recipe for Spicy Egg Masala:
Ingredients:
4 Hard Boiled eggs
3 Onions (Medium size)
3 Tomatoes (Medium Size)
2 Bread Slices
1 Tsp Black Pepper corns
2 Tsp Jeera
4 Garlic cloves
2 Green Chillies
1/2 Cup finely chopped Coriander
1/4 Tsp Red Chilli Powder
Salt to taste
2 Tbsp Oil
1/4 Tsp Haldi /Turmeric
1 Tsp Shev Bhaji Masala (Given to me by my maharastrain friend.This is from Khandeshi Cusine).You can use garam masala instead.
Method:
Boil the eggs and remove the shell.
Take a wide bottom pan. Add  Tbsp oil. Once the oil is hot add 1 tsp jeera, pepper corns and haldi.Then add the chopped garlic pods and onions.Roast on mediumflame untill the onions turn slightly brown .Once done add green chillies ,chopped coriander (keep aside for garnish as well) and chopped tomatoes.
Once the tomatoes turn mushy add the bread slices.Mix well and roast on medium flame for about 5 mins. Switch off the flame and allow it to cool.
Grind the masala and keep it aside.
Heat the pan. Add 1/4 tsp oil.Once hot add chilli powder and slightly shallow fry the eggs. Remove the eggs and keep them aside.
In the same pan add balance oil. Add jeera.Now add the ground masala and let it simmer untill oil starts to leave the sides.
Add Shev Bhaji Masala / Garam Masala and salt to taste.Let it simmer for 5-7 mins untill the raw masala smell is gone.Switch off the flame.
Add the fried eggs to this masala and garnish with fresh coriander. Serve hot with Rotis /Naan or steaming hot rice.
Enjoy!!!!!!!!!!!!!!!!!!!!!