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KOTHAMBARI SOPPU TAMBULI / CORIANDER TAMBULI

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:

Ingredients:

  • 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

Method:

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

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RATALYACHA GOD HALWA /SWEET POTATO HALWA

Hello!!!

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 :

Ingredients:

1 Big Sweet Potatao

2 Tsp Brown Sugar

2 Tbsp Ghee

A generous pinch of Cardamom Powder / Elaichi Powder

1 Tbsp Milk

8 Raisins

4 Almonds Chopped

Few Strands of Saffron

Method:

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 .

Serve hot and Enjoy!!!!!!!!!!!!

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NAVALKOL PALYA / KOHLRABI STIRY FRY

Hello!!

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:

Ingredients:

  • 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

Method:

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.

Enjoy!

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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/

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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!!!!!!!!!

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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

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SAAG KUMBH / SPINACH AND MUSHROOM SABZI

Hello!!!

I am back after a good break . I was on a holiday with my family to Greece. I was hence away from blogging .I did miss blogging but a break was absolutely necessary. I am back  more energized and refreshed. Today I am sharing a very simple Saag Kumbh recipe that can be prepared in a jiffy. A nutritious and yummy side dish that can be eaten with rice and rotis.

My humble contribution for 171st #Foodiemonday #Bloghop theme SaagSaga is this humble Saag Kumbh / Spinach and Mushroom Sabzi.I  love the  fresh greens i get here. Got some fresh amaranth leaves. Added some mushrooms and made this mouth watering dish. Amaranth leaves are storehouse for many phytonutrients, antioxidants, minerals and vitamins .The leaves and stems carry a good amount of soluble and insoluble dietary fibers.Amaranth greens also contains ample amounts of B-complex vitamins such as folates, vitamin-B6 , riboflavin, thiamin , and niacin.Additionally, it has higher levels of other minerals than spinach such as calcium, manganese, magnesium, copper and zinc.

Recipe for Saag Kumbh:

Ingredients:

2 Cups Finely Chopped Amaranth leaves  along with the stem

2 Onions Chopped lengthwise

1″ Ginger finely chopped

8 Button mushrooms halved

Salt to taste

1 Tsp Jeera / Cumin seeds

1/4 Tsp Rai / Mustard seeds

1 Tsp Vegetable Masala

4 Curd Chillies

A generous pinch of Asafoetida

1 Tsp Oil

Method:

Cut the roots and wash the fresh amaranth leaves along with the stem. Allow the excess water to drain. Now finely chop and keep it aside. Heat a heavy bottom pan. Add oil. Add the curd chillies and shallow fry untill done.Now add cumin ,asafoetida and mustard seeds.Once it splutters add finely chopped ginger and onions. Saute on medium flame and once the onions turn slightly brown add the mushrooms and suate for 2 mins. Now add vegetable masala and mix well. Once the mushrooms are well coated add the finely chopped amaranth leaves. Add salt as per taste.Close the lid and allow it to cook on medium flame for 7-8 mins. Once done switch off the flame.

Garnish with fried onions and shallow fried curd chillies.Serve with hot rice or rotis .

Enjoy!!!!!!!!!!

http://vegetable masala

Notes:

I have used home made vegetable masala. Link shared for the same.

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PULIODHARAI /TAMRIND RICE

 

Hello !!!

We are all so happy  to welcome Goddess Durg this Navratri. During these 9 days we offer rice varieties as offering to the Goddess.It is celebrated with great pomp and show . It is slightly different compared to the celebrations in the North.

Many keep Golu (Doll collection) at home.Everyday a new prasadam is offered to the Goddess.I love the Tamrind rice offered at temples as Prasadam. This is one of my most favourite dosh at home. The tamrind mix can be prepared well in advance. This recipe always makes me nostalgic as it was a menu on our cards whenever we used to travel long distance by train. I miss those days now.

For #165th #Foodiemonday #Bloghop  #NavaratriSpecial is this simple and yummy Puliodharai / Tamrind Rice.

Recipe for Puliodharai / Tamrind Rice:

Ingredients:

1 Cup Rice

Salt to Taste

For Masala:

2 Tbsp Channa dal

1 Tbsp Urad dal

8 Dry red Chillies

1/4 Tsp Fenugreek seeds

2 Tsp Dhania / Coriander seeds

2 Tsp White Sesame seeds /Til

1/2 Tsp Turmeric

1 Tsp Oil (I have used Gingelly oil.You can use any cooking oil)

1 Tsp Black Pepper Corns

1 Big Lemon Size Tamrind soaked in hot water

2 Tsp Jaggery

For Tempering:

2 Tbsp Gingelly Oil

1/4 Cup Peanuts

2 Sprigs Curry leaves

1 Tbsp Channa dal

1 Tbsp Urad dal

1 Tsp Mustard Seeds

Generous pinch of Asafoetida

4 Dry red Chillies

Method:

Cook rice and allow it to cool.

Heat a wide bottom pan. Add oil.Once the oil is hot add Channa dal , urad dal.Once they turn slightly brown ,add fenugreek seeds ,dry red chillies,pepper corns and coriander seeds. Saute for a few seconds. Now add sesame seeds and sute untill they pop up and you can smell the aroma. Switch off the flame and allow this mix to cool. Now grind the mix with turmeric and salt to taste.

Extract the puree from the soaked tamrind and remove the pulp.Heat the Kadhai . Heat oil. Add all the channa dal,urad dal and peanuts.Once they turn brown,add mustard ,red chilli ,curry leaves and  asafoetida. Now add the tamrind extract. Once it starts to boil add jaggery and mix untill it fully dissolves.Now add the masala powder and mix well. Once the oil starts to leave the sides switch off the flame.

Add this mixture to the cooled rice and mix well. Offer this as Prasadam to Goddess and seek her blessings.

May Goddess Durga bless us all!!!!!!!!!

Happy Navratri!!!!!!

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BLACK EYED BEAN CURRY / ARACHUVITTA KARAMANI SAMBHAR

Hello!!

I am back with another exciting recipe with black eyed beans.It is a simple and delicious recipe that can be made with few available ingredients available in your kitchen.Any curry with fresh masala is always lip smacking and flavorful.It is a powerhouse of energy.

This week’s theme was suggested by my fellow blogger Seema who blogs at https://mildlyindian.com. Check out her blog for some amazing recipes.

My humble contribution for #164th #Foodiemonday #Bloghop theme #Beanpower is this black eyed bean curry / Arachuvitta Karamani sambhar.

Recipe for Black eyed bean curry / Arachuvitta Karamani sambhar:

Ingredients :

1 Cup Black eyed bean

3/4th Cup Toor dal

Salt to taste

1/2 Tsp Mustard / Rai

1 Sprig Curry leaves

1 Tsp Ghee

Pulp of Tamrind (1/2 lemon size)

5-7 Mor molaga / Dry curd chillies

For Masala:

2 Tsp Channa dal

1 Tsp Moon dal (Split)

1/2 Tsp Black pepper corns

8 Dry Red Chillies

1.5 Tsp Dhania

1/2 Cup Grated Coconut (you can fresh or desiccated)

1/2 Tsp Tamrind

Method:

Dry roast all the ingredients mentioned for the masala. Dry roast grated coconut for a few seconds only. All the ingredients to cool.Grind all the ingredients until powdered fine.Add /2 water and grind to make a fine paste.

Soak black eyed beans for one hour. Boil black eyed beans and toor dal upto 2 whistles in a pressure cooker. Allow it to cool.

Take a wide bottom pan.Add  ghee. Once the ghee melts roast the  dried curd  chillies untill they turn brown. Remove and place it on a paper towel. Now add the boiled beans and dal.Add tamrind pulp and masala paste and mix well. Add salt to taste. Mix well and allow it to boil for about 20-25 mins on low flame.Once done garnish with mustard tadka ,curry leaves and fried curd chillies.

Serve hot with rice or rotis!!

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

 

 

 

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LEMON RASAM / NIMBEHANNU SAARU

 

Hello!!!

Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon rasam comes as a rescue.This recipe has been passed on from our greatgrandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and papad.

This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.

Recipe for Lemon Rasam / Nimbehannu Saaru:

Ingredients:

3/4 Cup Boiled and Mashed Toor dal

2 Medium Tomatoes

2 Green Chillies finely chopped

2″ Ginger grated

3 Cups of water

Salt to Taste

1/2 Cup finely Chopped Coriander

Few Sprigs of Curry leaves

1/2 Tsp Mustard / Rai

1/2 Tsp Jeera

2 Dry Red Chillies

1 Tbsp Ghee

Juice of one Big Lemon

Generous pinch of Asafoetida /Hing

Method:

Boil the dal in a pressure cooker and mash it nicely.Keep it aside. Take a wide bottom pan. Add water, chopped tomatoes, grated ginger,finely chopped green chillies , half of chopped corianer. Keep it on medium flame and let it boil untill the tomatoes turn mushy. Mix well. Now add the dal and mix well. Let it boil for 5 mins. Pour the tadka and mix well. Let it boil for 2-3 mins. Switch off the flame and add the lemon juice.

Garnish with the remaining coriander and serve as a soup or pair it with kootu or spicy kozambhu and Rice and Papad.

For Tadka:

Heat the ghee. Add mustard seeds and red chillies torn into pieces.Once it splutters add jeera and curry leaves and a generous pinch of Hing.Switch off the flame.

This is good for sore throat as well.

 

Enjoy!!!!!!!!!!