06566644-3030-4751-AC55-3DBB90021D27

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/

06566644-3030-4751-AC55-3DBB90021D27

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.

06566644-3030-4751-AC55-3DBB90021D27

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!!!!!!!!!

06566644-3030-4751-AC55-3DBB90021D27

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
06566644-3030-4751-AC55-3DBB90021D27

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.
06566644-3030-4751-AC55-3DBB90021D27

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.
06566644-3030-4751-AC55-3DBB90021D27

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!!!!!!!!!!

06566644-3030-4751-AC55-3DBB90021D27

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

06566644-3030-4751-AC55-3DBB90021D27

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.

 

 

 

06566644-3030-4751-AC55-3DBB90021D27

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