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KOTHAMBARI SOPPU TAMBULI / CORIANDER TAMBULI

Today I am going to share a popular recipe from Udupi Cuisine. Kothambari soppu Tambuli is perfect recipe to beat the heat. Perfectly goes well with piping hot rice and ghee.

This week’s theme for #191 #Foodiemonday #Bloghop #DahiDelights was suggested by Priya Iyer who blogs at https://thephotowali.wordpress.com/   Check out her blog for some wonderful recipes.

This is one of the most easiest and healthy recipe that can be put together in just 5-7 mins.I am sure you will love it. Try it to believe it.

Recipe for Kothambari Soppu Tambuli / Fresh Coriander Tambuli:

Ingredients:

  • Fistful of Coriander Leaves
  • 2 Tbsp Thick Yogurt
  • 1/4 Cup grated coconut
  • 2 Green Chillies
  • 1/2 Tsp Jeera
  • 1/2 Tsp Mustard Seeds
  • Few Curry leaves
  • Salt to Taste
  • Generous pinch of hing
  • 1 Tsp Ghee

Method:

Grind Coriander , grated coconut and green chilli to get a smooth paste. Do not add water. Next add thick yogurt and blend well. Make a fine paste. Transfer this mixture to a bowl. Add salt and mix well.

Heat a small wok or Pan. Add ghee .Once the ghee melts add jeera ,mustard seeds , hing and curry leaves.Once they splutter pour this over the Coriander yogurt Coconut mixture.

Serve with Piping hot rice ,ghee and bendekayi Ajethna. A perfect udupi lunch affair. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

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RATALYACHA GOD HALWA /SWEET POTATO HALWA

Hello!!!

I recently joined a group Recipe Swap Challenge where the members are wonderful bloggers. We are paired one blogger and we have have to cook any recipe from their blog. I was paired with Archana who blogs at
https://themadscientistskitchen.com/ . I had short listed many recipes but settled to make Sweet Potato Halwa / Ratalyacha God Halwa.Glad I tried this recipe. I did tweak in a little as i did not have condensed Milk.You can read original recipe here.

Recipe for Sweet Potato Halwa / Ratalyacha God Halwa :

Ingredients:

1 Big Sweet Potatao

2 Tsp Brown Sugar

2 Tbsp Ghee

A generous pinch of Cardamom Powder / Elaichi Powder

1 Tbsp Milk

8 Raisins

4 Almonds Chopped

Few Strands of Saffron

Method:

Pressure cook the sweet potato upto 2 whistles. Allow it to cool .Peel the skin once it reaches room temperature.Mash the sweet potato and ensure it is lump free.

Soak Saffron in milk and set aside.

Heat a wide bottom pan. Add ghee and fry the almonds and raisins and keep it aside.In the same wok add the mashed sweet potato to the remaining ghee and allow it to cook for about 5 mins on low flame. Now add sugar and saffron soaked milk and cook it on low flame.The gooey halwa will start to thicken as the ghee leaves the sides of the pan. Garnish with raisins and almonds roasted earlier. Switch off the flame .

Serve hot and Enjoy!!!!!!!!!!!!

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MINI EGGLESS BANANA BUNDT CAKE

Hello World!!!!!!!!!

Today I am very excited to share an easy eggless cupcake that is so easy to bake. You can even bake after you are back from work with easily available ingredients in the pantry.The cakes were gone as soon as they were out from the Oven.Had to make a second batch to click the pictures for blog.I was glad to bake again as my biggest critics loved them.

This week the theme #Minicakes was suggested by me for 190th #Foodiemonday #Bloghop .Look out for some amazing mini cake recipes by my fellow bloggers.

These cakes can be given to your kids for School snacks or even evening snacks.We adults will also love them along with the kids to satisfy our sweet cravings.

Recipe for Mini Eggless Banana Bundt Cake:

(Makes 8 Mini Bundt cake)

Ingredients:

1 Cup All Purpose Flour (Unbleached)

3/4 Cup Powdered Brown Sugar

1 Tsp Baking Powder

2 Ripe Bananas

2 Tbsp Milk

Method:

Sift the unbleached all purpose flour twice in a wide bowl. Sift the baking powder as well and add it to the flour.Mix well and keep it aside.

In a blender add bananas and brown sugar and blend to make a fine paste.

Now add this banana mixture to the flour and mix well.Ensure not to overmix. Add milk and mix again.The batter is ready.

Preheat the oven for 10 mins at 190 Degrees Celsius.Grease the bundt pan with oil and dust some flour. Now pour the mixture into the greased bundt pan upto 3/4th. Tap the pan in order for the mixture spreads evenly and there are no air bubbles.

Place the pan in the pre heated Oven and bake for 30 mins or untill the toothpick comes out clean.

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

Notes:

Do not over mix the cake batter.

You can use baking spray to grease the pan instead of oil.

You can add chocolate chips or small pcs of chocolate to the cake.

Adjust Sugar if you like the cakes to be too sweet.

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CARROT VADA / CARROT FRITTERS

Hello!!

I am back with my Monday Post .This week I have a very interesting recipe for our theme.The main ingredient is Carrot .

Did you know that the International Carrot Day or the Carrot Day is
celebrated every year on April 4th and is the pinnacle for carrot lovers all around the world. It is the day when the carrot is celebrated through carrot parties and other carrot related festivities.
The Carrot Day was founded 2003 to spread knowledge about the carrot and its good attributes around the world.The day is increasingly popular and April 4th 2012 carrot celebration was reported from France, Italy, Sweden, Russia, Australia, UK and Japan. Source:Internet


 
      

This week’s wonderful theme was suggested by my fellow blogger Poonam who is an amazing blogger and blogs at https://poonambachhav.blogspot.com/ .    Do check her blog for some recipes. My humble contribution for 189th #Foodiemonday #Bloghop theme #CarrotkaJalwa is Carrot vada.

Now coming back to the recipe.I wanted to try something different and delicious at the same time. As I saw the flaxseed meal in my pantry , this carrot vada idea stuck me. It was so delicious and was wiped off in a jiffy.

Recipe for Carrot Vada / Carrot Fritters:

Ingredients:

  • 2 Cups Grated Carrot
  • 1.5 Cup Rice Flour
  • 3/4 Cup Flaxseed meal
  • 1Tsp grated Ginger
  • 2 Green Chillies finely chopped
  • 1/4 Tsp Asafoetida
  • 1/4 Red Chilli Powder
  • Salt to Taste
  • 1/2 Cup Finely Chopped Fresh Coriander
  • 1/2 Tsp Jeera
  • 1/4 Cup Water
  • Oil for Shallow frying

Method:

Take a wide bottom bowl. Add grated carrots, rice flour, flaxseed meal ,grated ginger,red chilli powder, asafoetida ,freshly chopped coriander,salt and green chillies. Mix all the ingredients well. Add water slowly to get a nice soft dough. Allow the dough to rest for 10 mins.

Take small portions and shape it in round flat vada. Heat oil in a wok. Once the oil is hot shallow fry the vadas. Remove from the wok once both sides are cooked. Serve hot with any Red Chutney / Green Chutney /Ketchup or Chiili Sauce.

This is good for your kids lunch or snack box. Fussy eaters will fall in love with this vada.

Enjoy!!!!!!!!!

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NAVALKOL PALYA / KOHLRABI STIRY FRY

Hello!!

As a part of my our final series of exploring Recipes from Karnataka this month, I would like to share a simple and healthy Navalkol Palya. This is a simple stir fry that goes well with Phulkas , rotis and Rice. This is a simple recipe that can be easily made by an newbie who wants to learn cooking or even for bachelors.I am sure your family will be impressed. Simple recipes are always the best.

The taste and texture of kohlrabi are similar to those of a  broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet .

The bulbous kohlrabi stem is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.It is also known as Navila Kosu in Karnataka.

Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. Source:Internet

Recipe for Navalkol Palya:

Ingredients:

  • 4 Medium Sized Navalkol / Kohlrabi
  • 1 Tsp Mustard Seeds
  • 1/4 Tsp Asafoetida
  • 3 Red Dry Chillies roughly torn
  • Salt to Taste
  • 1 Tsp Coconut cream
  • 1/2 Cup grated fresh coconut
  • 1/2 Tsp Urad dal / uddina bele
  • 1/2 Tsp Channa dal / kadale bele
  • 10 Curry leaves
  • 1/2 Tsp Oil

Method:

Wash Navalkol and peel the skin. Finely chop them and keep it aside. Take a wide bottom pan. Add oil. Now add channa dal and urad dal .Ensure you do not burn .Once they turn slightly brown add mustard seeds and asafoetida.

Once the mustard seeds splutter add red chillies and mix well. Later add the chopped navalkol and mix well. Add salt , 1/2 cup water and keep it on medium flame. Cover the lid and allow it to cook for about 15-20 mins.Once the vegetable is cooked add coconut cream and grated coconut and mix well. Mix well and let it cook for about 1-2 minutes.

Once done garnish with curry leaves and serve with Rotis /Phulkas /Hot Rice.

Enjoy!

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OATS AND ALMOND MEAL VEGETABLE IDLI

Hello!!

This week I am sharing a very versatile breakfast recipe from south India. Yes ….it is our very own Idli . This is an instant recipe that needs no soaking and just 30 mins to put all the ingredients together including resting time.

This recipe is very close to my heart as it is quick , healthy and delicious. My family prefers to have have these Idli as it can be prepared without any hassle. March 30th is celebrated as WORLD IDLI DAY. Idli can be served with various chutneys and Sambar as well.These steamed cakes will just melt in your mouth.

This week’s theme was suggested by Mayuri Dee who is a wonderful blogger and blogs at https://mayuris-jikoni.com/. My humble contribution for 188th #Foodiemonday #Bloghop theme @IdlyMedly is this Oats and Almond meal vegetable Idli.

Recipe for Instant Oats and Almond Meal Vegetable Idli:

Ingredients:

  • 2 Cups Instant Oats
  • 1 Cup Semolina / Sooji
  • 3/4 Cup Almond Meal
  • 1 Red Capsicum Finely Chopped
  • 450 Gms Thick Yogurt
  • 1 -1.5 Cups Water
  • Salt to Taste
  • 1 Tsp Mustard Seeds
  • Generous Pinch of Hing / Asafoetida
  • 10 Curry leaves roughly Chopped
  • 1/2 Cup Grated Carrots (Optional)
  • 3 Tsp Oil

Method:

Take a wide bottom pan. Dry roast the instant oats for about 2 mins. Transfer it to a plate and allow it to cool. Dry roast Almond meal for about a minute and transfer it to plate in order to cool. Add oil to the pan, add mustard seeds.Once they splutter add chopped capsicum, grated carrots, asafoetida and curry leaves.Saute for a minute. Now add the sooji and roast on low flame for 2 minutes. Mix well and switch off the flame.

Grind the roasted oats and almond meal separately. It should be slightly coarse and not too fine.

Take a wide bottom bowl. Add coarsely powdered oats , almond meal and Rava mix. Add yogurt and mix well. Slowly add water to adjust the consistency and get the idli batter consistency. Close the lid and allow it to rest for about 20 mins.

Grease the idli moulds. Pour the batter upto 3/4 th of the mould. Steam the idlis in a cooker or idli cooker untill done. Use a toothpick to check and once it come out clean it is done.

Healthy and delicious Idlis are ready and can be served with any spicy chutney and or sambar. I served them with spicy Onion Chutney.

Enjoy…………………

More Idli recipeshttps://preethicuisine.com/vegetable-idli-savoury-vegetable-muffins/

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HULLED MILLET GULIAPPA

Hello !!!

This week I have teamed up with Alka Jena who is a good friend and guide from Odisha . Both of us are full time working professionals and and have a passion for food blogging.This is our passion and we try our best to keep it alive inspite our hectic work commitments and hectic schedules. I am sure many working woman can relate to our stories.We decided to explore the flavors of regional cooking and showcase the recipes from all parts of India out of which many areas are unexplored. We will pick one state every month.

This month we will be sharing some wonderful recipes from Karnataka from where i belong.I will be sharing some healthier version of recipes along with Alka who blog at www.culinaryxpress.com

This week i am sharing a very healthy and easy breakfast recipe called Guliappa in Karnataka , Paniyaram in Tamil Nadu and Gunta ponganalu in Andhra .I have made these using hulled millet. Millets in general are an
excellent source of dietary fiber. It is also a good source of manganese, magnesium, phosphorous and copper. It is Gluten free. Millet is alkaline which makes it easily digestible, and helps maintain pH equilibrium in the body and low in Glycemic Index. A good substitute from White Rice which high in carbs.

Now Coming back to the recipe:

Recipe for Hulled Millet Guliappa:

Ingredients:

  • 1 Cup Hulled Millet
  • 1/4 Cup Whole Urad Dal /Black Gram
  • 1 Tsp Methi seeds / Fenugreek
  • Salt to Taste
  • 1 Big Onion finely chopped
  • 2 Green Chilli Finely Chopped
  • 1/2 Carrot Grated
  • 1/2 Cup Finely Chopped fresh Coriander
  • Few Curry leaves finely Chopped
  • 1 Tsp Mustard
  • A generous Pinch of Hing
  • Oil
  • 1 Tsp Grated Ginger

Method:

Wash the millets and soak it in water for about 4-5 hours .Wash and soak Urad dal and fenugreek seeds as well separately.

Grind all the ingredients separately to get a smooth paste. Allow it to fermant overnight.

Take a wide bottom pan. Add a tsp of oil. Add mustard seeds and once they splutter add the chopped onions and slightly roast them for about a minute. Add grated carrots , chillies, grated ginger,salt ,chopped curry leaves and coriander and mix well. Add this mixture to the millet batter and mix well.

Heat the guliappa pan. Add 1/4 Tsp of oil in each mould. Pour a tsp full of batter in all the moulds.Cover the pan and allow it to rise and cook. As soon as it starts to leave the sided turn them to cook on the other side. As they turn brown and crisp remove them from the pan .

Serve hot with any Sambar or Chutney. I served it with Spicy Onion Chutney. It was enjoyed guilt free.

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SMOOTHIE BOWL

Smoothies are packed with nutrients and makes a perfect meal when you have a busy schedule or works perfect even for breakfast. It is quick , light and healthy.

This is Vegan ,filling and refreshing.It is loaded with Vitamins and minerals. This smoothie bowl is made from Mangoes,chia seeds,Kiwi, Avacado and Strawberries.

Fresh mango contains a variety of nutrients but only vitamin C and Folate are in significant amounts .

Green kiwifruit provides 61 calories is 83% water and 15% carbohydrates, with negligible fat and protein). It is particularly rich in vitamin C (112% DV) and vitamin K (38% DV), has a moderate content of  vitamin E(10% DV), with no other micronutrients in significant content.


Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals. Avacado is rich in Vitamin K,Folate,Vitamin C,Potassium,Vitamin B5,Vitamin B6 Vitamin E.It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin).

Chia seeds are rich in Antioxidents.It is rich in Protein and a high source of Fiber.

Information Source –Various websites from Google.

All the above ingredients are good for your skin and body. Healthy skin reflects your inner health. These fruits are so nutritious and good skin food too.For 185th #Foodiemonday #Bloghop theme #Glowingskinrecipes is this nutritious Smoothie Bowl. No added sugar or sweetener.Thank you Amrita for the wonderful theme. Check out her wonderful blog http://thefoodsamaritan.com/

Recipe for Smoothie Bowl:

Ingredients:

  • 1 Mango cut into cubes
  • Pulp of 1 Medium Size Avacado
  • 1 Kiwi cut into cubes
  • 6 Strawberries
  • 1 Tsp Chia Seeds
  • 8-10 Black Raisins
  • 1 Tsp Sun Flower Seeds
  • 1 Tsp Pumpkin seeds

Method:

Add fresh mango cubes , kiwi cubes, avacado pulp , strawberries in a blender and blitz to get a fine paste.

Transfer the contents to a bowl. Garnish with Chia seeds, black Raisins, Sunflower seeds and pumpkin seeds .Add few strawberries pieces and mango pieces and serve .

Enjoy!!!!!!!!!

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NUTTY CAULIFLOWER RICE

This week I am sharing a recipe which fits in the PEGAN Diet. Have you heard about this diet? Well this is absolutely new for me too.

Like the name suggests, the pegan diet borrows principles from both the paleo diet and veganism. In short, paleo eaters try to consume only foods available in the Paleolithic era 2.6 million years ago: vegetables, fruits, nuts, fish, and meat. It usually excludes dairy, grains, sugar, legumes, oils, salt, alcohol, and coffee. Veganism prescribes refraining from any animal products and byproducts — including meat, fish, eggs, cheese, yogurt, and honey — and eating plant-based foods instead.
A trendy eating plan dubbed the pegan diet (not pagan, mind you — that’s something else). Dr. Mark Hyman first coined the term on his blog in 2014, but the philosophy has only since picked up steam.  Source https://www.goodhousekeeping.com/health/diet-nutrition/a25906196/what-is-pegan-diet/

I would like thank my fellow blogger Veena who suggested this wonderful theme for this week.Head over to her blog https://veenasvegnation.com/ for some healthy and awesome recipes.

Pegan diet mostly has 75% veggies and 25% meat .You can check out alternatives for vegan protein. Basically any processed food is to be avoided.There are some do’s and don’t’s in this diet. Check the link above for more information.

Recipe for Nutty Cauliflower Rice

  • Ingredients:
  • 3 Cups grated Cauliflower
  • 1 Medium Onion finely chopped
  • 3 Garlic Cloves Minced
  • 1 Tbsp Unsalted Pistachios
  • 1 Tbsp Unsalted Sunflower Seeds
  • 1/2 Cup Boiled Chickpeas
  • Finely Chopped Fresh Parsley
  • 1 Cup Chopped Baby Bok Choy
  • 1 Tbsp Lime Juice
  • 1 Tbsp Olive Oil
  • Sea Salt to taste
  • 1/2 Tsp Chilli Flakes

Method:

Wash the Cauliflower nicely and remove the leaves and cut into florets. Pulse them coarsely in a food processor or grate them using a box grater.

Heat a wide bottom pan. Add olive oil. Saute the onion until they turn translucent for about 4 mins.Add minced garlic and cook for another minute. Next add boiled chick peas and chopped bok choy and mix well.

After 2-3 mins add the grated cauliflower and mix on high heat so that the moisture evaporates. Add pistachios , sunflower seeds and chilli flakes.High heat will remove the excess moisture and will not turn mushy.

Lastly add sea salt and stir in parsley .

Serve warm wholesome dish!!!

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

  • Notes:
  • You can add Sundried tomatoes
  • You can add pine nuts and almonds as well
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Kathirikai Vathal Rasam / Sundried Eggplant Rasam

Hello!!

Today I am sharing a simple and easy recipe.Many of my readers have asked how do I make Rasam. Well i make different types of rasam and this particular recipe I learnt from my better Half Mr RP. He is an occasional cook and whips out some delicious recipes once in a while(Read a very rare occasion ).

This recipe can made with easily available ingredients in your pantry.Vathal is store bought.You can make it home if you have an option to sun dry it.I have not tried it yet. There are many types of vathal available in the market.

Recipe for Kathirikai Vathal Rasam:

Ingredients:

  • 2 Small Tomatoes cut into cubes
  • 4 Garlic pods minced
  • 1″ Ginger chopped
  • 5 Cups of water(i have used 160 ml cup)
  • 1 Tsp Jeera /
  • 3/4 Tsp Black Pepper
  • 1/4 Tsp Sambar Powder
  • 10-12 Kathirikai Vathals
  • Generous pinch of Asafoetida / Hing
  • 1/2 Cup fresh coriander finely chopped
  • Handful of Curry Leaves
  • 1 Tbsp Ghee
  • 1/2 Tsp Mustard seeds
  • Salt to taste
  • 2 Dry Red Chillies

Method:

Add water in a wide Bowl . Add the chopped tomatoes and lightly mash it with a masher. Keep this on medium flame.

Once it starts to boil add the minced garlic and chopped ginger. Using a mortar and pestle pound the black pepper and jeera till you get a coarse powder.

Now add the pepper and jeera powder to the boiling tomato ,garlic and ginger mixture.Keep it on low flame.

Now add rasam powder, salt, coriander ,curry leaves and sambar powder and allow it to boil for good 10 mins on low flame.

Heat another pan. Add ghee. Now shallow fry the vathal until crisp.Once it is done add the mustard seeds,hing and red chilli for the tadka.

Pour this vathal tadka into the rasam bowl. Allow it to boil for another 5-7 mins.

Switch off the flame and serve as soup or with rice to soothe your sore throat .This is absolutely light on your tummy and improves your digestion as well.

Notes:

  • If you cannot find Vathal you may skip it.
  • I use home made rasam and sambar powder.If store bought you may have to add a little more.
  • This proportion is to suit my family’s palate.
  • You can add boiled and mashed Toor dal to the rasam.