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:
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:
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
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.
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.
Check out some of the refreshing salad recipes below:
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:
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
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.
Today I am sharing a very simple egg curry recipe from the southern part of India . My boys love the egg recipes and this one of their favorite. Egg are a great source of protein and good for health when eaten in moderation.
For people who don’t eat eggs can replace it with potatoes or Paneer. I bet you will love this yummy recipe to the core.
This is my humble contribution for this week’s 195th #Foodiemonday #Bloghop theme #ThirdLetterMagic suggested by Amrita who blogs at http://thefoodsamaritan.com/
Recipe for Egg Curry (South Indian Style):
5 Hard Boiled Eggs
4 Red Onions finely Chopped
3 Large Red Tomatoes finely chopped
1/2 Lemon Size Tamrind soaked in water
1 Tsp Jeera
1 Tsp Curry Powder
1/2 Tsp Mustard
1/2 Tsp Black pepper powder (Coarse)
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
A generous Pinch of Asafoetida
Salt to Taste
2 Sprigs of Curry Leaves
2 Tbsp Gingely Oil
Peel the boiled eggs and keep it aside. Take a wide bottom pan. Add 2 tsp oil. Add a little chilli powder, some pepper powder and turmeric powder. Make dents in the boiled eggs and roast them on medium flame until they turn golden brown .Transfer it to a plate once done. In the same pan add 1Tbsp oil. Add jeera , mustard, asafoetida .Once the mustard starts to splutter add the finely chopped Onions and roast well. Once it turns slighlty brown add finely chopped tomatoes. Add curry powder,curry leaves and salt . Allow it to cook until the tomatoes are nicely cooked. Squeeze the soaked tamrind and add the water to the onion tomato mixture.Allow it to cook on low flame for about 10 mins. Allow this mixture to cool.
Once the mixture reaches room temperature blend it to a fine paste. Heat the same pan. Add remaining oil. Add the ground paste and balance chilli powder and allow it to boil .Once it starts to boil add the fried eggs. Garnish with coarse pepper powder and curry leaves.
Serve hot with Rice or Rotis and enjoy.
I have used Aachi brand curry powder. You can use south indian curry powder.
Summers are in full swing in this part of the world.Treating my family with some delicious salads to beat the heat.This Ripe Mango salad can be eaten just like that to satisfy your hunger pangs or as a light snack with some Nachos or fryums or even crisp toasted bread.
There are many types of salads and can be served warm or cold.Salad is basically a mixture of various types of veggies , meat or both, nuts garnished with difference types of salad dressing which depends on your preference. You can make different types of salad to suit your palate.
This week’s theme was suggested by our co blogger Swati who has a wonder compilation of recipes and blogs at www.foodtrails25.com.
My humble contribution for 194th #Foodiemonday #Bloghop theme #SummerFruitFest is Ripe Mango Salad.
Recipe for Ripe Mango Salad:
1 Ripe Mango cut into cubes
1 Onion Finely Chopped
2 Red Tomatoes finely Chopped
1/4 Cup Finely Chopped Fresh Coriander
Juice of 1/2 Lemon
1/4 Tsp Tamari Sauce
1/2 Tsp Dried Dill Leaves
Black Salt / Kala Namak
1 Tbsp Peanuts Roughly Crushed
1 Birds eye Chilli(Red Color)
1/2 Tsp Brown Sugar
1/2 Green Bell Pepper finely Chopped
Crush the peanuts and bird’s eye chilli using a mortar and pestle. Keep it side. Take a wide bottom bowl . Add all the above ingredients and mix well. Lastly add crushed peanuts with bird’s eye chilli and mix again.
Allow it to rest for about 10 minutes. Serve with Nachos / fryums / crisp toasted bread and enjoy. It can be savoured just like that as well.
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:
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
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!!!!!!!!!!!!!!!!!!!!!!!!!!
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 :
1 Big Sweet Potatao
2 Tsp Brown Sugar
2 Tbsp Ghee
A generous pinch of Cardamom Powder / Elaichi Powder
1 Tbsp Milk
4 Almonds Chopped
Few Strands of Saffron
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 .
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:
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
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.
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:
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
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.
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:
1 Mango cut into cubes
Pulp of 1 Medium Size Avacado
1 Kiwi cut into cubes
1 Tsp Chia Seeds
8-10 Black Raisins
1 Tsp Sun Flower Seeds
1 Tsp Pumpkin seeds
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 .