RASAM 4

LENTIL & CUCUMBER SALAD / KOSAMBARI

Today I am sharing a delicious and quick salad recipe made with lentil and mini thai cucumber .It is Lentil & Cucumber Salad or Kosambari from the beautiful state of Karnataka. It is one of the easiest recipes that can be made in a jiffy.

Moong dal or Split green gram and Cucumbers are the stars of this wonder low calorie salad.I have used Mini Thai Cucumbers that is easily available here .They are organically grown and are so fresh. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration .
Cucumbers contain lignan, which may help fight cardiovascular disease. It is so versatile that it is added in many recipes and beauty products too.

This week theme was suggested by our Co -blogger Narmadha who blogs at
https://www.namscorner.com .Head over to her space for some wonderful recipes.

My humble contribution for 212nd #Foodiemonday # Bloghop theme #SaladStories is this delicious and nutritious low calorie lentil and cucumber salad aka Kosambari.

Recipe for Lentil & Cucumber Salad / Kosambari:

Ingredients:

1 Cup = 160 ML

2 Mini Thai Cucumbers finely Chopped

1 Cup Soaked Moong Dal / Split Green Gram

Salt to Taste

1 Green Chilli finely chopped

1/2 Cup finely chopped fresh Coriander

2 Tbsp Freshly grated Coconut

6 Curry Leaves

1 Tsp Split Urad Dal

1/4 Tsp Mustard

Generous Pinch of Asafoetida

1/4 Tsp Oil

Method:

Wash the split moong dal and then soak it in water for about 20-25 mins. Drain the water completely.Chop the mini cucumbers and keep it aside.

Take a wide bottom bowl.Add soaked and drained Moong dal, finley chopped mini thai cucumber, chopped fresh coriander and grated fresh coconut.

For tempering:

Heat oil in a pan. Add split urad dal, mustard ,chopped green chilli ,asafoetida and curry leaves. Switch off the flame once the mustard splutters. Pour this tampering on the cucumber and lentil mix. Mix well.

Add salt just before serving. It can be eaten as a light snack or a side dish. This is one of the dishes on festive occassions.

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

Check out some of the refreshing salad recipes below:

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/ripe-mango-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

Do share your feedback in case you try this recipe. Will be happy to hear from you.

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RASAM 4

GREEN PEAS RAITA / MATAR KA RAITA

This week I am sharing a very Interesting and delicious recipe with Green Peas.My boy was here from the camp for the weekend and asked for a dish with green peas. So I made this interesting Green peas Raita that can be a meal in itself. I am in love with is dish that can be prepared in a jiffy.

Green peas are not vegetables. They are part of the legume family, which consists of plants that produce pods with seeds inside. Lentils, chickpeas, beans and peanuts are also legumes. You can find frozen ,fresh and canned varieties. Green peas are fairly low in calories and contain several vitamins, minerals and antioxidants. They’re also high in fiber and protein. (Source :Google)

This week’s theme was suggested by my co -blogger Mayuri Patel who blogs at https://mayuris-jikoni.com/ . She is an excellent baker. Check out her blog for amazing baking and Gujarati recipes.I love her blog and i have a lot of recipes to try from Gujarati Khana section.

My humble contribution for 211 th #Foodiemonday #Bloghop theme #NaturallyColourful is this Green Peas Raita. This raita is healthy and absolutely lip smacking.You can just have it as a meal in itself.

Recipe for Green Peas Raita / Matar ka Raita:

Ingredients:

  • 2 Cups Frozen Green Peas
  • 1 Cup freshly grated Coconut
  • 5 Green Chillis
  • 1 Tsp Jeera / Cumin Seeds
  • 2 Tbsp Yogurt
  • 1 Cup finely chopped fresh Coriander
  • Salt to taste
  • 3/4 Tsp Jeera
  • 1/4 Tsp Mustard seeds / Rai
  • 1/2 Tsp Split Urad dal
  • 1/4 Tsp Oil

Method:

Defrost the frozen green peas. Add the peas to boiling water and keep it on medium flame for about 10 mins. Switch off the flame .Drain the green peas and allow it to cool completely.

Take a blender Jar. Add freshly grated coconut,1/2 Tsp Jeera, finely chopped coriander ,drained and cooled green peas and green chillies. Grind to make a fine paste. Transfer this mixture to a wide bowl.

Add salt and yogurt and mix well. You will get a nice green colour mixture. Heat a small pan. Add oil . Once the oil is hot throw in the balance jeera , mustard and split urad dal. Once the mustard splutters switch off the flame.

Garnish this tadka over the green mixture.

Serve with Piping hot Rice and Papad.

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

https://preethicuisine.com/spinach-potato-raita/

https://preethicuisine.com/quinoa-fresh-pigeon-peas-bisi-bele-bath/

RASAM 4

JOLADA PAYASA / CORN PUDDING

Today I am sharing a very easy dessert recipe that will impress your family and friends. They will be craving for more as this Jolada payasa aka corn payasam is very tempting and delicious.With easily available ingredients it will take less than 30 minutes to prepare this wonderful and nutritious dessert.

I love to think out of the box when cooking. This week my co blogger Kalyani suggested a theme where we had to think out of the box. Headover to her blog for amazing recipes.She is a wonderful blogger who blogs at http://www.sizzlingtastebuds.com/.

My Contribution for 210th #Foodiemonday #Bloghop theme #UltaPulta my humble contribution is this Jolada Payasa aka Corn Pudding.

Recipe for Jolada Payasa / Corn Pudding

Ingredients:

  • 1 Cup Corn Kernels
  • 1/2 Cup grated fresh Coconut
  • 8 Almonds
  • 1 Tsp Khus Khus / Poppy Seeds
  • 4 Tsp Sugar
  • 3 Cups Milk
  • 6 Cashews
  • 12 Raisins
  • 2 Tbsp Ghee
  • Few Strands of Saffron

Method:

Coarsely grind Corn Kernels , freshly grated coconut and almonds.

Heat a wide bottom pan . Add 1 tbsp ghee. Slightly roast cashews and raisins .Remove and transfer it to a plate. Add balance ghee to the pan. Add the ground corn ,coconut ,khus khus and almond mixture. Roast on low flame till the raw smell is gone. Add sugar and milk. Mix well and allow it to boil on low flame.

Switch off the flame once it is done. Garnish with roasted cashews and raisins.

Enjoy this simple and nutritious dessert at the comfort of your home.

https://preethicuisine.com/quinoa-payasam-quinoa-pudding/

https://preethicuisine.com/sweet-pongal-rice-pudding/

RASAM 4

KHARA BHATH / MASALA BHATH

Today I am sharing a traditional breakfast recipe from Karnataka. It is called Khara Bath or Masala Bhath. Served traditionally along with kesari bhath. This combo breakfast is must in all weddings. I just love the spicy khara bhath drizzled with Ghee.I love the khara bhath you get in MTR and darshini in Bangalore.

Breakfast should never be skipped as it is the first meal of the day. A proper breakfast will keep you active and energized. I try to make wholesome breakfast on weekdays. We enjoy an elaborate breakfast on weekends as i am off from work.

My humble contribution for 209 #Foodiemonday #Bloghop theme #ThindiYenu is this delicious Khara Bhath. This week’s theme was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . Check out her amazing blog for some wonderful recipes.

Recipe for Khara Bhath:

Ingredients:

1 Cup Sooji / Rava

2 Medium Size Onions finely Chopped

1 Tbsp Oil

2 Medium size Tomatoes finely chopped

1 Tbsp Ghee

Salt to Taste

1 Tsp Vangi Bhath Powder

1/2 Tsp Mustard

3/4 Tsp Red Chilli Powder

1/2 Tsp Urad dal

A generous Pinch of Hing / Asafoetida

1/2 Tsp Channa dal

10 Cashews

2 Tsp Grated fresh coconut

Curry Leaves

Method:

Dry roast the Rava in a wide bottom pan on low flame. Ensure the color does not change. Roast for about 5 mins. Transfer it to a plate and allow it to cool.

Heat the same pan. Add oil. Add channa dal, urad dal , curry leaves and mustard seeds.Once the mustard seeds splutter add hing and cashews.They will turn lightly brown.

Next add finely chopped onions and saute until they turn translucent.Next add finely chopped tomatoes and saute until they are cooked. Add Vangi bhath powder and red chilli powder and mix well.

Add 2 cups of water to this mixture. As it starts to boil add salt and roasted rava and mix well.Ensure there are no lumps. Keep stirring until the water is dried up and rava is cooked.

Garnish with Ghee and freshly grated coconut and serve.

Enjoy bisi bisi Khara Bhath at the convenience of your home.

https://preethicuisine.com/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread

https://preethicuisine.com/gluten-free-masala-rotti/

RASAM 4

JEERA COOKIES / CUMIN COOKIES

Today’s post is a very delicious and interesting Jeera cookie recipe. Loaded with the goodness of Cumin and whole wheat. These are eggless and refined sugar is replaced with palm jaggery that is mildly sweet.Roasted Cumin adds a nice flavor to the cookies. These flavorful cookies are perfect tea time accompaniment.

My son is back home for the weekend and these cookies were served to welcome him.Both my boys loved it to the core. A perfect treat for my boys.

Recipe for Jeera Cookies:

Ingredients:

1 Cup Whole wheat Flour

1/4 Cup Ghee / Clarified Butter

1 Tbsp Jeera / Cumin

1/4 Cup Palm Jaggery Powder

1/2 Tsp Baking Powder

3 Tbsp Milk

1/2 Tsp Salt

Method:

Dry Roast Jeera / Cumin on low flame untill they turn aromatic.Ensure not to burn them. Let it cool completely. Lightly crush them using a rolling pin or mortal pestle.

Take a bowl. Add jaggery and ghee. Whisk untill the jaggery is nicely dissolved and the mixture is creamy. Take a wide bottom bowl. Add whole wheat flour, baking powder, salt and lightly crushed jeera. Slowly unfold the creamy ghee and jaggery mixture into the dry flour mixture.Mix using a spatula.The flour mixture should be lump free.Slowly add milk and mix it with your hands to form a soft and smooth dough. Cling wrap and refrigerate for about 10 mins. The dough will not be sticky.

Remove the refrigerated dough. Roll the dough on a clean platform. Cut it into desired shape using a cookie cutter.

Place these cookies on a baking tray.Pre heat the oven for at 180 degree celsius for about 10 minutes. Place the baking tray in the pre heated oven and bake for 15-20 minutes . Please note that the temperature varies for every Oven. You need to keep a close watch to ensure cookies don’t burn.

As the cookie egdes turn golden brown , remove the tray from the oven and allow it to cool completely. The cookies will be more crisp once completely cooled.

Enjoy!!!!!

This recipe is adapted from Poonam’s blog for Recipe swap Challenge for August.You can find her recipe here. Thank you Poonam for the wonderful recipe.

RASAM 4

GULAB JAMUN (INDIAN DESSERT)

Rakshabandhan is round the corner. This is celebrated on the last day of Shravan which usually falls in August. This is celebrated to strengthen the brother sister bond.The sister prays for the well being of her brothers and ties rakhi on his wrist.The brother wows to protect his sister at all times.

I remember how we used to celebrate when we were kids. There used be so much enthusiasm as we always looked forward to yummy food, new clothes and the ceremonies. It makes me nostalgic every year as my brother and cousin brothers are all far away and we don’t get a chance to meet very often. Every year i continue to pray for their well being no matter where they are. We are connect by heart.

To celebrate this wonderful festival and my humble contribution for 208th #Foodiemonday # Bloghop theme #MeetheBandhan is this melt in the mouth Gulab Jamun. This week’s theme was suggested by Archana who blogs at https://themadscientistskitchen.com/ . She has some amazing collection of Goan recipes. You must check her blog.Her recipes are loved by her teenage children. You will get a lot of ideas to cook for your teenagers.

Recipe for Gulab Jamun:

Ingredients:

  • 1 Cup Khoya / Dried milk solids
  • 1/4 Cup Maida
  • 1/2 Tsp Baking Powder
  • Pinch of Cardamom Powder
  • 1.5 Tbsp Ghee / Clarified Butter
  • 1-2 Tbsp Warm Milk (use it as needed to knead a smooth dough)
  • Oil for frying

For Sugar Syrup:

  • 1.5 Cups White Sugar
  • 2 Cups of Water
  • 2 Tsp Lemon Juice
  • 1/4 Tsp Cardamom Powder

Almond slivers to Garnish

Method:

Take a wide bottom bowl . Add khoya, cardamom powder, baking powder and maida and mix well . Add ghee and mix well untill combined. Add warm milk little by little untill it comes together to form a soft smooth dough. Cover and allow it to rest for 20 mins. Take small portion of the dough and shape it into round balls using your palm. Ensure there are no cracks. Heat the oil.Ensure the oil is not too hot.Deep fry these balls on low flame till they are golden brown and ensure all sides are cooked.Remove them and transfer them to a plate once done.

Take a wide pan. Add sugar, water and cardamom powder and keep it on medium flame untill the sugar is fully dissolved.Once it starts to boil add the lemon juice and allow it to boil for another 5 mins. Once done switch off the flame and allow it to cool.

Once the sugar syrup is warm add the deep fried balls .Allow it to soak for 30 mins. Garnish with Almond slivers and serve.

Enjoy !!!

Wishing all my brothers a very Happy Rakshabandhan!!!!!!!!!!

https://preethicuisine.com/ratalyacha-god-halwa-sweet-potato-halwa/https://preethicuisine.com/quinoa-payasam-quinoa-pudding/

RASAM 4

KOTHAMALLI KHARAM / CILANTRO CHUTNEY POWDER

Today I am sharing a recipe using herbs that is nutritious and delicious. This is a quick recipe that can be made with easily available in your pantry. This kothamalli kharam can be used as a side dish for Idli ,dosa,Paniyarams or can be mixed with Rice and Ghee and eaten.

What is a herb?

Herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as “herbs”, including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.(Source:Wikkipedia)

Some of the herbs are commonly used in Indian cooking.Herbs can be easily grown in your kitchen garden. Curry leaves and Cilantro are most commonly used in eveyday cooking. Today I am sharing a delicious recipe using Cilantro.

My humble Contribution for 207th #Foodiemonday #Bloghop theme #Herbalicious is this simple Kothamalli Kharam. This week’s wonderful theme was suggested by Swaty who blogs at https://foodtrails25.com/ . Check out her wonderful blog for some amazing recipes.

Recipe for Kothamalli Kharam:

Ingredients:

1 Cup =250 ml

Thick Bunch of Cilantro (2 Cups full)

1/4 Cup Almonds

1 Cup Grated desiccated Coconut

10 Dry Red Chillies

Salt to Taste

Lemon size Tamrind

2 Tbsp Oil

Method:

Wash the Cilantro nicely. Cut the stems if they are not tender. Sun dry untill all the moisture is dried.I have used the stems too as they were very tender.It was very hot here so the moisture dried up in 2 hours. I dry roasted the sun dried cilantro just to ensure that there is absolutely moisture free.

In a blender coarsely grind grated coconut, red chilli , tamrind and Almonds. Transfer this to a bowl.

Now coarsely grind the dried cilantro . Heat a wide pan. Add oil. Transfer the ground coriander to the pan. The oil gets quickly absorbed by the ground cilantro. Now add the coconut mixture and mix well. Add salt to taste. Spread it on a tray and mix to ensure it is lump free. Allow it to cool. Transfer it to an airtight container and store it. I make it in small quantities and it is usually over in 10 days.

I love to make fresh batch of these podis.

Try this delicious Kothamalli Kharam and share your views.

https://preethicuisine.com/mangalore-chilli-masala-powder-bunt-thal-da-podi-kundapur-chilli-powder/

RASAM 4

GLUTEN FREE MASALA ROTTI

Today one of the buzz word is Gluten free food.Some people have intolerance for Gluten and have to avoid eating food that have gluten. What is Gluten?
Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. It is found in many types of foods .

A gluten-free diet is necessary for most people with gluten allergies or celiac disease, a condition which causes intestinal damage when it is eaten.

Today I am sharing a healthy and easy recipe that is regular at my place.Not that we are gluten intolerant but we love this dish.My Contribution for 206th #Foodiemonday #Bloghop theme #Glutenfreetreats suggested by our co blogger Sujata dee who blogs at
https://batterupwithsujata.wordpress.com .She is a baking queen .She has some awesome baking recipes and lovely bengali sweets too.Check it out.

Recipe for Masala Rotti:

Ingredients:

  • 1 Cup Besan
  • 2 Cups Jowar Flour
  • 3 Green Chillies finely chopped
  • 2 Onions finely Chopped
  • 1.5 Tsp Jeera / Cumin Seeds
  • 2 Cups Finely Chopped Palak (You can use any greens of your choice)
  • 1 Tbsp Oil
  • Salt to taste
  • A generous Pinch oh Hing
  • 1 Tsp Red Chilli Powder
  • Oil for making Rotis
  • Water to Knead the dough

Method:

Take a wide bottom bowl and mix all the Ingredients. Heat a tbsp of oil and pour the sizzling hot oil to the flour mix. Mix well. Add water in small quantities to make a dough. It should be the same consistency as the dough for making Akki Rotti.

Take a Tava / Griddle. Add a tsp of oil and grease the whole tava. Take a big lemon size dough and pat evenly on the tava. Switch on the flame. Put some oil on let it cook on medium flame. Ensure not to burn. Once it is done remove from the tava and serve. Repeat the process for the balance dough.

Serve with any chutney of your choice. I served it with Palm Jaggery and Curry leaves Chuntey Powder. It was a mind blowing combination.You need to try it to believe it.

Notes:

  1. You may use banana leaf or butter paper to flatten the dough and then transfer it on to the griddle.

2. You may use methi or any greens instead of Palak

3. Don’t skip the addition of sizzling hot oil to the dough mix. It is an important step.

4. Feel free to add carrots/ Zuchinni /Cucumber

https://preethicuisine.com/avarekalu-akki-puri-hyacinth-bean-puri/

https://preethicuisine.com/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread/

RASAM 4

QUINOA PAYASAM /QUINOA PUDDING

I am back to blogging after a short break.I am sure you will be excited to know about the recipe i am sharing today. Today’s recipe is a twist to the traditional Indian Sweets. I made Quinoa Payasam or Quinoa Pudding. A delicious payasam that will leave you licking the bowl and craving for more.A delicious treat to your family and guests.

Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. (Source Google).It has lately gained much popularity. You can substitute for Rice and use it in salads as well.It is filling.

For this week 205th #Foodiemonday #Bloghop theme #MithaiMeinTwist was suggested our Sasmita our co blogger . Check out her blog for awesome recipes at https://www.firsttimercook.com/ .Her basic idea was to keep the traditional name of the dessert using a foreign Ingredient.It was challenging though i thorougly enjoyed cooking for this theme. My family just loved it.

Recipe for Quinoa Payasam :

Ingredients:

  • 1 Cup Quinoa
  • Handfull of Nuts and seeds mix (Pumpkin seeds , almonds,dried cranberries,raisins,sunflower seeds,Cashews)
  • 750 ML Full cream Milk
  • 1 Cup Palm Jaggery
  • 2 Tbsp Grated desiccated Coconut
  • 1 Tsp Khus Khus
  • 2 Tbsp Ghee / Clarified Butter
  • 10 Cashews to Garnish
  • Few Strands of Saffron
  • 1/4 Tsp Fresh Cardamom Powder

Method:

Wash quinoa and boil and cook it in 2 cups of water.It will take about 8-10 mins .Once you see the thread like strands coming out switch off the stove.Allow it to cool. Soak a few strands of saffron in 1 tsp of hot milk.

Add nuts and seeds mix, khus khus and desiccated coconut. Blend it to fine powder. Take a wide bottom pan. Add ghee. Roast the cashews and transfer them to a plate.Add the blended mix to the ghee and roast for a minute or two untill the raw smell is gone. Once done add the cooked quinoa and palm jaggery and mix well. Then add milk and simmer on medium flame untill it comes to boil. Lastly add the cardamom powder and saffron soaked milk and mix well.

Garnish with Roasted Cashews and serve warm or cold as per your taste.

Enjoy!!!!!!!

Notes:

1 Cup = 160 ML

You can replace sugar in case you can’t find palm jaggery.

https://preethicuisine.com/kadala-parippu-payasam/

https://preethicuisine.com/carrot-payasam-carrot-pudding/

RASAM 4

CHATPATA MASALA BUN / SPICY BUN

Monsoons are in full swing in many parts of the world.I am sure this weather calls for something hot and spicy to eat. Today I am sharing a simple masala bun recipe to enjoy in this wet weather. My family loves to have spicy snacks when there is a heavy downpour but we try to avoid deep fried snacks as far as possible.

Some clicks while I was travelling.

This week’s theme 203rd #Foodiemonday #Bloghop theme #RimJhimBarse was suggested by me.Do visit my blog and show some love .It will motivate me to improve and share more recipes with my readers. Do check out some wonderful recipes from my fellow bloggers for this theme.

Recipe for Masala Bun / Spicy Bun:

Ingredients:

5 Burger buns

4 Red Onions finely chopped

2 Green Chillies

3/4 Tsp Tikka Masala

1 Tsp Ginger Garlic Paste

2 Tsp Tomato Puree

3 Tsp Oil

1 Tsp Jeera

1/2 Tsp Coriander seeds Crushed

1/2 Cup Fresh Coriander

1/4 Tsp Turmeric Powder

2 Tsp Ghee for Toasting buns

Salt to Taste

Method:

Heat oil in a wide bottom Pan. Once the oil is hot add jeera, crushed coriander seeds, green chilli and ginger garlic paste.Saute for a few seconds and add the finely chopped onions.Saute untill they turn golden brown.Then add finely chopped coriander, tomato puree,turmeric,tikka masala and salt .Mix well and keep it on medium flame untill oil starts to leave the sides. Switch off the stove once done.

Slice the buns into halves. Toast the buns until crisp.I have used ghee to toast the buns.

To assemble:

Toasted side to face up.Spread the onion mixture evenly. Garnish with fresh coriander ,finely chopped onions and green chilli . Serve hot and enjoy!!!!

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

https://preethicuisine.com/pyaaz-ki-kachori/

https://preethicuisine.com/palak-aur-ajwain-ke-aachari-pakoda-spinach-and-carom-seeds-fritters/

Do tag me if you try any recipe from my blog.Will be happy to hear from you.