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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.
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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.
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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!!!!!!!!!!

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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!!!!!!!!!!!!!!

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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.