Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.
What is the Foodiemonday Theme?
My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.
Recipe for Flaxseed and Curry Leaves Powder:
1 Cup Flax seeds
1/2 Cup Chana Dal
3/4 Cup Urad Dal
15 Dry Red Chillies
1 Tbsp White Sesame
1/2 Tsp Methi dana / Fenugreek seeds
Salt to Taste
Tamrind (3/4th size of a lemon)
1 Cup washed and cleaned Curry leaves
1/2 Tsp Asafoetida / Hing
1 Tsp Oil
What is the procedure to make this Flaxseed and Curry leaves Powder?
Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
In the same pan gently roast all the other ingredients individually except the hing and salt.
Allow all the ingredients to completely cool down.
Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
Stays good for a month.
Use a dry spoon always.
Always keep it in a airtight container
You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
Welcome to my new post this week. Here i am Sharing a very delicious and nutritious breakfast recipe for Multigrain Roti. It is loaded with goodness of multigrains and Bottle gourd.
What is breakfast?
Breakfast is the first meal of the day .It refers to breaking fast after the previous night meal. It is very important meal of the day. You need to eat right to have the right energy levels that will keep you active and alert the whole day. Breakfast ranges from porridge to traditional dishes like idli dosa to name a few.Traditional breakfast varies from country to country.Do not skip breakfast.
What is the theme for foodiemonday this week?
The theme for 233rd #Foodiemonday #Bloghop theme #NutriBrekkie was suggested by our fellow blogger Sujata roy who blogs at https://batterupwithsujata.com/ . She is a baking queen and has some amazing healthy bakes on her blog. I want to try her cakes and Olive Jalapeno Savory bread. I love her traditional bengali recipes too. Do check her space.
Interested to know the Recipe for Multigrain Roti?
Ingredients for this recipe:
2 Medium Size Onions
1 Small Bottle Gourd grated
2 Green Chillies Finely Chopped
1 Cup Sprouted Ragi Flour
2 Cups Multigrain Flour (Refer Notes)
1/2 Cup Whole Wheat Flour
Salt to taste
1 Tsp Cumin / Jeera
1.5 Tsp Kashmiri Red Chilli Powder
1/4 Tsp Hing / Asafoetida
1/2 Cup Finely Chopped fresh Coriander
1/4 Cup finely chopped Curry leaves
1/2 Tsp Pepper Powder
Method to prepare these multigrain Rotis:
Finely chop the onions and grate the bottle gourd. Transfer them to a wide bottom bowl.
Add Multigrain flour.
Add all the other ingredients .Slowly add water to make it into a dough. It will be like the dough you make for akki rotti.
Take a iron tawa. Grease it with oil. Take a small dough and flatten it with your palm as shown in the picture. It will take about 10-15 minutes to cook. Cook on both the sides. Once done serve it with Palm Jaggery , Chutney Powder and Ghee or with any chutney of your choice.
Multigrain flour is home made .It consists of jowar, green gram ,almond,oats, quinoa, flax seeds,wheat and bajra. All dry roasted individually and ground into coarse powder. This is made by my Mom .
This week the star ingredient is our humble and versatile Cauliflower or Gobhi. You can make so many recipes with this lovely vegetable.Today I am sharing a very delicious Cauliflower Fritters /Gobhi Vada recipe with all of you. It tastes delicious and i can vouch for it. My family and cousins just loved it. It was polished off so soon. It is a powerhouse of Nutrients and if cooked properly we can get all the nutrition from this super vegetable.
This week’s 232rd theme was suggested by our fellow blogger Sasmita who blogs at https://www.firsttimercook.com/ . Do visit her space for some amazing recipes. I have tried potala rassa from her blog and it turned out absolutely delicious. I would love to try Rajma Burrito from her blog.
RECIPE FOR CAULIFLOWER FRITTERS/ GOBHI VADA
1 Medium Size Cauliflower
2.5 Cups Moong Dal / Split Green Gram
2 Cups Urad Dal / Split Black Gram
2 Green Chillies
3 Fresh Red Chillies
1 Tsp Coarsely Ground Black Pepper Powder
Salt to Taste
1 Cup Freshly Chopped Coriander
1/2 Tsp Red Chilli Flakes
Oil for Frying
1/4-1/2 Cup Water
How to prepare these delicious Vadas?
Soak moong dal and Urad dal for 2 hours. Grind the dal with ginger , green and red chillies. Add minimal water for grinding.
Coarsely pulse chopped cauliflower and add it to the dal and chilli ginger mix.
Lastly add finely chopped fresh coriander , salt, black pepper powder, chilli flakes and mix well.
Mix well. Heat Oil in a wide bottom pan. Take a spoon of batter and deep fry the vadas untill both the sides are crisp and done. Serve hot with any green chutney, Red Chutney, Coconut chutney or even Thokku.
Today I am going to share a different type of Chutney or it can be used as a dip as well. This can be called a best out of waste recipe. Yes …. You heard it right. This chutney or dip is made from the peel of Pointed gourd or our very own Parwal. We do make different type of chutney or dip with various veggie peels but this one is a keeper for sure.
What is a Condiment?
A condiment is basically a spice, sauce, or a preparation that is added to food after cooking to induce a specific flavor to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to enhance the taste. It includes sauces, dips, pickles and chutneys to name a few.
What is Foodiemonday Theme?
This week’s 231st #Foodiemonday #Bloghop theme #CondimentsMagic was suggested by our fellow blooger Renu who is a wonderful blogger and shares her amazing recipes .Do visit her space https://cookwithrenu.com/ . I have bookmarked some of her recipes Rajasthani Paush Bada and Horse Gram and sweet Potato Patties to name a few. Do head over to her blog and check it out. I was very Happy when she suggested the theme this week .
Recipe for Pointed Gourd Peel Chutney:
What are the Ingredients for this recipe?
I am back in action after a long hiatus. I took a short break from blogging as i was with my family in India..This trip was was a memorable one as i got a chance to meet some amazing bloggers. We are back with a heavy heart but tons of good memories. Now I am looking forward to next public holiday here. This week I am sharing a lip smacking Steamed Eggplant recipe perfect for the upcoming Chinese New Year.
What is Chinese New Year?
Chinese New Year or the Spring Festival or Lunar New Year is celebrated every year according to the traditional Chinese Calendar. This year it falls on January 25th.In the Chinese astrology, each year is represented by an animal. This is the year of the Metal Rat, which is predicted to be a lucky year. The Rat has the first position in the zodiac. The Rat is a representation of diligence, kindness, and generosity. This is celebrated for 15 days . Lantern festival celebrated with night lantern displays, ends 15 days on the full moon.Check out which Zodiac animal you represent and learn more about this Festival here. Well I represent Dragon. “Dragon babies” are considered to be lucky and have desirable characteristics that supposedly lead to better life outcomes . These 12 Chinese Zodiac animals and their characteristics makes an interesting read.
What is the Tradition followed during this period?
Day 1 – January 25, 2020 The first day of the Metal Rat lunar New Year . The gods of heaven and earth are welcomed and meat is avoided to promote longevity and happiness
On Day 2 : Prayers are sent to the gods and ancestors.
Day 3&4 Son-in-laws pay respect to their bride’s parents.
Day 5 : Named Po Woo, this day is spent at home to welcome the God of Wealth. It is bad luck to visit anyone on this day.
Days 6-10 : The Chinese are now free to visit their loved ones, and pray for good fortune in the temples.
Day 7: The birthday of all humans celebrated with a drink made by the farmers from seven types of vegetable. Raw fish is eaten to promote success, and noodles for longevity.
Day 8: Prayers are sent at midnight from the Fujian people, to Tian Gong, the God of Heaven.
Day 9: Offerings are made to the jade Emperor.
Days 10 to 12: Invites are sent to friends and relatives, to visit for dinner.
On Day 13: Simple foods are eaten so as to detox after rich foods eaten at friends and relatives house.
Day 14: Time is taken for preparation for the Lantern Festival celebration on the 15th night.
Day 15: Jai, a vegetarian dish is enjoyed by the family.(Source)
what is Foodie Monday BlogHop Theme?
This week I suggested the theme for 230th #Foodiemonday #Bloghop theme #ChineseNewYear. Do check out some amazing recipes from my fellow bloggers to celebrate Lunar New Year.
Recipe for Steamed Eggplants (Chinese Style)
2 Medium Size Eggplants (Chinese or Japanese Variety)
1/4 Tsp Sesame Oil
1 Scallion / Green Onion finely chopped
1/2 Tsp Sesame seeds
1 Tsp Minced Ginger
2 Tbsp Chilli Oil (I have used store bought and it is mildly spicy)
1 Bird’s eye chilli (Optional)
2 Tsp Soya Sauce (I have used dark soya sauce)
Salt to Taste
1 Tbsp Sesame Paste
1/2 Tsp Sugar
1 Tsp finely Chopped Green Pepper
3 Garlic Cloves Minced
1 Tbsp Fermented Black Beans (I have used store bought)
What is the method to prepare Steamed Eggplants in Chinese style?
Wash and clean the eggplants. Cut them into quarters lengthwise. Steam the eggplants using a steamer for about 10 minutes or until soft. I have steamed them in my rice cooker using a metal steamer. Transfer them on to a bowl.
Heat a wide bottom pan with sesame oil on high heat .Now add fresh ginger and sesame seeds.After 10-15 seconds pour the chilli oil, sesame paste,salt , soya sauce and sugar.Mix well untill combined. The mixture begins to simmer. Next step is to add minced garlic, green peppers,black beans and half of the chopped scallions.Lastly add bird’s eye chilli. You may skip this if you don’t like it to be too spicy.
Pour this Sauce on the Steamed eggplant and serve hot. This is one of the vegetarian dish served as a side, appetizer or even as a complete meal with Rice on Chinese New year.
I love this eggplant recipe. It is a regular dish at my place now.
May this year of Rat bless us all!!!!!!!!!!!!
GONG XI FA CAI!!!!!!!!!!!!
This week I am sharing a delicious 3 Ingredient recipe that can be made without any hassle. Dates,Almonds and Coconut rolls are so nutritious and delicious that you are tempted to eat more. You can gift these nutritious home made rolls to your family and friends this festive.
Are Dates good for health?
Dates are powerhouse of nutrition .They improve bone strength ,Lowers Cholestrol,rich in vitamins ,proteins and iron. My family eats dates regularly to maintain good health.I have used organic mejdool dates in this recipe.
What are the benefits of Almonds?
Almonds are popular tree nuts rich in nutrients . Almonds are high in healthy monounsaturated fats, fiber, protein.Almond milk is a substitute for diary milk.Good alternative to people who are allergic to diary.
My humble contribution for this month’s recipe swap challenge is this Dates,Almonds and Coconut rolls from my partner Jolly’s wonderful blog.I had shortlisted many recipes but as i am travelling and other constraints i made these Dates ,Almonds and Coconut Rolls with a little tweak in the recipe. You can find the her recipe here.
Recipe for Dates ,Almonds and coconut Rolls:
1 Cup Pitted organic Mejdool dates
1/2 Cup Roasted Almonds
1 Tsp Poppy Seeds
1/2 Cup Desiccated Coconut
1 Tbsp Desiccated Coconut for coating
Pulse the roasted alomnds to a fine powder. Next add the pitted dates , desiccated coconut and poppy seeds and pulse again. Transfer the mixture to a plate. Take small portions and shape them into small balls. Roll them in the desiccated coconut .Repeat the process for the balance mixture.
Store the rolls in an airtight container.
Use good quality dates
No sugar or sweetner is used
We are all gearing up for Christmas and long holidays to celebrate the festivities.Gifts will be exchanged with family and friends during this festive occasion.If you are looking for last minute gift ideas then this recipe is perfect . It is quick and nutritious too. People will not mind spending on healthy ingredients. Check out this delicious Pistachio Coated Dry Fruits and seeds ball.
What is Christmas?
Christmas is an annual festival commemorating the birth of Jesus Christ, observed on December 25 as a religious and cultural celebration among billions of people around the world.It is a time to exchange gifts and treat your family and friends. Homes are well decorated with Christmas tree and presents are wrapped and kept under the tree. Santa Claus, also known as Father Christmas or simply Santa, is a legendary figure originating in Western Christian culture who is said to bring gifts to the homes of well-behaved children on the night of Christmas Eve or during the early morning hours of Christmas Day.
What is this week’s Foodie Monday Bloghop Theme?
This week’s 225th # Foodiemonday # Bloghop theme #ChristmasTreats was suggested by our fellow blogger Mayuri dee who blogs at https://mayuris-jikoni.com/ . She is a humble person who is always ready to guide . She is such a wonderful collection of traditional Gujarati recipes and some amazing bakes as well. You need to check it out. I have bookmarked her Karela Nu Shaak recipe, Kansar recipe to name a few. I love the way she explains the recipe and weaves a wonderful write up sharing her memories of that recipe.
Recipe for Pistachio Coated Dryfruits and seeds Ball:
400 Gms dry fruits and seeds Mix (Details in Notes)
180 Gms Shelled Pistachios
100 Gms Chocolate Raisin
2 Tbsp Choco Chips
2 Tbsp Ghee
Coarsely grind the shelled pistachios . Transfer it to a plate.
Grind the dry fruits and nuts mix to a fine powder.
Heat a wide bottom pan. Add ghee. Now add the ground dry fruit and nut mixture and keep the flame low.Ghee is fully absorbed in 1-2 minutes. Switch off the flame. Now add the chocolate raisin and choco chips. It will melt in the heat itself. Take the mixture and make small balls. Roll the balls in the coarse Pistachio powder. Repeat the process for the balance mixture.
Store them in an airtight container and gift them to your family and friends this christmas!!!
God bless us all!!!!!!!!!
This dry fruit and seeds mixture consists of dried apricots,Pumpkin seeds,Sunflower seeds,Almonds,Dates,Cashews,Raisins, Hulled Buckweet,Walnuts, Hazelnuts, Dried Goji Berries,Sultanas, Dried Coconut pieces.
This will keep you energised .
These Balls are Nutritious
Dry fruits and seeds are used raw
You can avoid Chocolate if you want to have it on a regular basis.
You can replace normal chocolate with dark chocolate
No refined sugar is used. Sweetness is from Choco chip, chocolate raisins and dates.
Stays good in airtight container for a month provided you can resist eating them.
Today I am sharing a delicious snack recipe from Mauritius called Gram Bouilli. It is Vegan and Gluten free too. It is perfect for snack time as it is protein rich too. Mauritian cooking is very similar to our Indian Cuisine. Black chickpeas are also known as kala channa in Hindi. It is a powerhouse of nutrients. I love the black chickpea sundal.
This week’s theme for 224th #Foodiemonday #Bloghop is #Duesouth was suggested by our fellow blogger Kalyani who blogs at http://www.sizzlingtastebuds.com/ .She has a wonderful collection of recipes on her blog. Do check it out. I am yet to try her Chocolate pancakes with a desi twist.We were asked to share recipes from the southern hemisphere. I chose this delicious recipe from Mauritius. Its been pouring here and Gram Bouilli was a perfect snack to enjoy the wet weather.
Recipe for Gram Bouilli:
We are in the last month of 2019. The wet weather is here in this part of the world and will stay until the Chinese New Year in Jan 2020. It is cold and wet as it is pouring whole day. My Older Son was home this weekend and younger one had just finished in exams ,it called for a celebration at home.I treated my family with delicious Mixed Lentil Masala Vada and Masala Chai. A perfect treat for all of us.
This week 223rd #Foodiemonday #Bloghop theme #CrunchyMunchyDal is this humble Mixed Lentil Masala Vada that tasted amazing.This week’s theme was suggested by our Co Blogger Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . She has some wonderful collection of recipes from Andhra.I am yet to try some of her delicious Papad and pickle recipes.
Recipe for Mixed Lentil Masala Vada:
2 Cups Channa Dal / Split Chickpeas
1 Cup Horse Gram / Kulthi / Huruli
1 Tsp Black Pepper Corns
2 Green Chillies
5 Dry Red Chillies
3 Onions Finely Chopped
3/4 Cup finely Chopped fresh Coriander
1″ Ginger Chopped
Salt to Taste
1 Tsp Jeera / Cumin
1/4 Tsp Haldi
1/2 Tsp Kashmiri Chilli Powder
1 Cup Bread Crumbs
Oil for Frying
Soak Channa dal and horse gram for 4 hours or overnight.
Drain all the water and grind the channa dal , horsegram , ginger, green chilli,pepper corns and red chillies.Make a Slighlty coarse mixture. Do not add water while grinding. In case you find it very difficult to grind add 1 Tbsp of water .Transfer this mixture to a wide bottom bowl. Add jeera, haldi,kashmiri chilli powder, chopped onions, bread crumbs ,finely chopped coriander and mix well.
Take a small qty of the mixture and give it a round shape, then flatten it between your palms .It should not be too flat. Repeat the procedure for the balance mixture.
Take a wide bottom pan. Add oil and heat it. Once the oil is hot fry the vadas.Once both the sides are cooked and turns brown.Fry these vadas on medium flame. Remove and transfer them on to plate with paper towels to absorb extra oil if any. Thankfully my vadas were not at all oily.They turned crisp and delicious.
Serve with any chutney of your choice. I Served these Vadas with Masala Chai and they made a delicious combo.
It has been pouring for the last two days. The weather is cool and wet. Hence we decided to spend the weekend at home and decided to make this absolutely lip smacking Greek Style Potato Wedges served with a simple yogurt and dill dip.It was polished off in no time.You should definitely try this recipe. A perfect treat for a wet weather. It can be served as a side dish or a meal in itself. Its works as a perfect meal for me.
This week some wonderful memories were created. I had a brief interaction with the honorable President of Singapore. A memorable moment for me to cherish for a lifetime. She is such a warm and humble person.
This week’s theme was suggested by our co blogger Archana who is a wonderful blogger and blogs at https://themadscientistskitchen.com/ . She has an amazing collection of Goan Recipes.I have tried hr sweet potato halwa and Spicy Garlic Chutney. Love all her recipes.Do visit her blog and check it out.My humble contribution for #222nd #Foodiemonday #Bloghop theme #MystiqueMediterranean is this easy and delicious Greek Style Potato Wedges.
Recipe for Greek Style Potato Wedges:
4 Large Potatoes cut into wedges
10 Gms Fresh Oregano
10 Gms Fresh Rosemary
1/2 Tsp Garlic Powder
1.5 Tbsp Olive Oil
1/4 Tsp Paprika
Salt to taste
1/2 Tsp Freshly ground Coarse Pepper
For the Dip:
1 Cup Plain Greek Yogurt
Salt to Taste
1/4 Tsp Chilli Flakes
2 Tsp Finely Chopped fresh Dill
A generous Pinch of Coarse Pepper
For the wedges:
Heat a wide bottom Pan. Add Olive Oil. Add in the Chopped Potato wedges. Roast on medium flame. Keep tossing until all the sides are well cooked and turned brown. Add salt , paprika, garlic powder, freshly ground coarse pepper and finely chopped fresh herbs. Mix well. It will take about 20-25 minutes. Transfer them on to a plate.
In another bowl mix all the ingredients for the dip.
Serve Greek Style Potato wedges with this delicious dill dip and enjoy!!!!!!!!!!!!!!!!