SPICY EGG MASALA 1

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.

SPICY EGG MASALA 1

BEETROOT PALYA / BEETROOT STIR FRY

Hello!!!

I am back after a two week hiatus. Today i am sharing a very simple and easy vegetable recipe made from beautiful beets.Beetroot is of exceptional nutritional value; especially the greens, which are rich in calciumiron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens are a powerhouse of nutrition too and  they can be cooked up and enjoyed in the same way as spinach.

Today’s theme was suggested by Sujata Shukla ji who blogs at https://www.pepperonpizza.com . Do check out her wonderful blog for some amazing recipes. My humble contribution for #167th #Foodiemonday #Bloghop theme #RootingForRoots is this humble Beetroot Palya / Beetroot Stir Fry.

Recipe for Beetroot Palya / Beetroot Stir Fry:

Ingredients:

3 Medium Sized Beetroot washed and peeled

3/4 Cup Grated fresh coconut

4 Green Chilles Slit

1 Tsp  Channa Dal

1 Tsp Split Urad Dal

1/2 Tsp Mustard

1/4 Tsp Hing / Asafoetida

5-6 Curry Leaves

1/4 Cup Finely chopped fresh Coriander

1 Tsp Oil

Method:

Pressure cook the peeled beets upto 2 whistles in a cup of water.Once done remove the beets and finely chop them. Keep the water aside.Now heat a wok. Add oil.Once the oil is hot add channa dal and split urad dal.Once they turn slightly brown add mustard seeds ,curry leaves, green chillies and hing.Once the mustard splutters add the chopped beetroots.Mix well. Now add the beet water that was kept aside. Add salt to taste ,close the lid and allow it to cook for about 10-15 mins on medium flame. Once the beets are cooked add the grated fresh coconut and mix well. Let it cook for about 5 mins. Switch off the flame .

Garnish with finely chopped fresh coriander and mix well.

Serve hot with Rotis or Rasam and hot rice.

Enjoy!!!!!!!!!

QUINOA AND BEETROOT PATTIES

Beetroot & Cabbage Kofta Curry

SPICY EGG MASALA 1

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!!!!!!

SPICY EGG MASALA 1

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

 

 

 

SPICY EGG MASALA 1

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!!!!!!!!!!

SPICY EGG MASALA 1

KHAJOOR MODAK / DATES MODAK

 

Hello!!

We are set to welcome our dearest Ganesh ji this week to our humble abode in order to celebrate Ganesh Chaturthi.It is celebrated very grandly in India and Hindus around the world Lord Ganesha i s a remover of Obstacles also known as Vignaharta.He is also known as Elephant God .We always start any auspicious occassion by seeking the blessings of Lord Ganesha.

Aum Gan Ganapatye Namah
Vakra Tunda Mahaakaaya Suryakoti Samaprabha
Nirvighnam Kurume Deva Sarva Kaaryeshu Sarvataa
Shri Vighna Vinaashakaaya Namaha, sarvobachaaraan samarpayaami. 

May Lord Ganesha Bless us all.

My humble contribution for 161st  #Foodiemonday #Bloghop #GaneshChaturthiRecipe is this simple and quick Khajoor Modak.

Recipe for Khajoor Modak:

Ingredients:

1Cup =160 ML(Makes 10 Modaks)

1 1/2 Cup  Dates (Soft Medjool dates seedless)

1 Cup Almonds

1 Cup Cashews

1/4 Cup Raisins

1Tbsp Ghee

Method:

Heat a wide bottom pan. Add ghee.Once the ghee melts slightly roast the cashews ,alomonds and raisins(Separately for a few seconds).Once done remove from the ghee and transfer it to a bowl and allow it to cool.Leave the extra ghee in the pan. When it is warm blend all the dry fruits to a fine mixture.Transfer this dry fruit mixture to the pan with ghee. Blend the dates also to a fine paste.Transfer the dates paste to the pan with dry fruits powder. Mix all the ingredients. Add some ghee if you feel the mix ture is dry. Make small balls of this mixture and shapre it as a modak.

Khajur Modak is Ready.

My Sacred offering to my Gannu ji. May Lord Ganesha Bless us all!!

Wishing all my readers a very Happy Ganesh Chaturthi!!!!!!!!!!!

SPICY EGG MASALA 1

MAMIDIKAYA PAPPU / UNRIPE MANGO DAL

 

Hello!!!

Today’s post is about another clssic recipe from Andhra Pradesh. Mamidikaya Pappu or Raw Mango dal that goes well with steaming hot rice and a dollop of ghee or with roti. I enjoyed this simple and delicious lunch today. Simple food is always the best.When you cook with all your heart and soul the dish turns out to be delicious for sure.

Today’s theme  for 160th #Foodiemonday bloghop #DaalsofIndia was suggested by our blogger friend Priya Iyer who blogs at https://thephotowali.wordpress.com/.

Recipe for Mamidikaya Pappu /Unripe  Mango Dal:

3/4 Cup  Toor Dal Uncooked

1 Whole Unripe mango cut into cubes

3 Garlic Pods finely chopped

1 Medium Size Onion finely chopped

3/4 Tsp Jeera /Cumin Seeds

1/2  Tsp Mustard Seeds / Rai

1/4 Tsp Turmeric powder /Haldi

Salt to Taste

3 Dry red chillies torn into pieces

3 Green Chillies finely chopped

1 Sprig of Curry Leaves

1/4 Cup finely chopped Fresh coriander

Generous pinch of Asafoetida /Hing

Oil 2.5 Tsp

1 Tbsp  Ghee

Method:

Wash toor dal and pressure cook with enough water upto 2 whistles in a cooker.Once done keep it aside.

Heat a wide bottom pan.Add oil.Once the oil is hot add jeera and mustard (keep some jeera and mustard for final seasoning).Once the mustard splutters add the red chillies ,chopped garlic and green chillies(keep some aside for final seasoning). Saute for a few seconds and then add the chopped onion. Saute till the onions turn translucent. Add turmeric, curry leaves, and raw mango slices and mix well. Add 1/2 cup water so that the mangoes become tender. I had got a very tender mango with a small seed and it was used without any wastage.Once it is done add the boiled dal and mix well.Add 1 cup water and salt to taste.Let the dal boil for about 10 mins on low flame. Switch off the stove.

For Final Seasoning:

Heat ghee. Add remaining jeera and mustard seeds along with green chilli.Once the mustard splutters add asafoetida .Swtich off the stove. Garnish with this seasoning along with finely chopped coriander .

Serve hot with Rice or Roti.

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

Notes:

1.Increase the use of chillies depending on the sourness of the unripe mango.

  1. You can also use ginger finely chopped.I have not used as i did not have stock.

SPICY EGG MASALA 1

KACHHE PAPITE KI MASALEDAR ROTI /SPICED RAW PAPAYA FLAT BREAD

This week  I am back  with another interesting and healthy recipe  with Raw Papaya and it is Kachhe Papite ki Masaledar Roti.  Papayas are known for their long list of health benefits. They have a variety of vitamins, minerals, and other nutrients. They are especially known for how they help with digestion.They aid digestion and increase resistance power as well.Even the papaya leaf extract is given to increase platelets.This is from my personal experience.There are many more benefits of papaya as they are rich in nutrients.

For our 158th #Foodiemonday #Bloghop theme #Indianflatbreads is this simple healthy and yummy recipe Kachhe Papite ki Masaledar Roti / Spiced Raw Papaya Flat Bread.

Recipe for KACHHE PAPITE KI MASALEDAR ROTI /SPICED RAW PAPAYA FLAT BREAD:

Ingredients:

2 Cups Wheat Flour

3 Tbsp Boiled and mashed Raw Papaya

1 Tbsp Boiled and mashed Potato

1 Tsp Vegetable masala powder

1 Tsp Jeera

Salt to taste

1Tsp slightly roasted poppy seeds

1/4 Tsp Kasmiri Chilli Powder

Ghee

Vegetable Stock as required to knead the dough (I used the water that was left from boiled raw papaya)

Method:

Take wheat flour in a wide bottom pan. Add mashed raw papaya ,raw potato ,jeera,poppy seeds ,chilli powder,salt to taste, vegetable masala and mix well. Add vegetable stock as required to knead the soft dough.Cover it and let it rest for 15 mins. Make small balls of the dough .Take a ball and roll it into  flat round shape or any other shape as you wish. Heat the griddle. Place the roti on the hot griddle.Once you the bubbles rise  on the surface flip the sides and add ghee.Remove from the griddle once both sides are done.Repeat the process for balance dough.

Serve these yummy Roti with Mango pickle, onion green chilli with lemon juice and spiced or plain yogurt.

SPICY EGG MASALA 1

TOFU WITH GREENS / TOFU PALAK BHAJI

Hello!!

 

Today is monday and I am back with another fabulous recipe as per the theme. In this recipe  fresh Tofu is cooked with fresh greens . Another great idea to incorporate greens into your diet.This is a very simple and easy recipe with easily available ingredients in your pantry.

This week i managed to get some fresh organic Palak and fresh tofu.I was so happy to cook .Fresh greens make me so happy and whenever I am in Malaysia i incorporate fresh and green vegetables in my diet.I love the taste of vegetables there. Local varieties taste much better and are more flavourful.

Palak is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. Tofu, also known as bean curd, is a food  made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm

My Contribution for 150th #Foodiemonday #Bloghop theme #1TspOil is this simple and quick Tofu with Greens / Tofu Palak Bhaji.

Recipe for Tofu with Greens / Tofu Palak Bhaji

1 Cup =250 Ml

200 Gms Fresh Tofu

4 Cups of Chopped Palak

Salt to Tatste

1 Tsp Jeera / Cumin

1/4 Tsp Rasam Powder

1/4 Tsp Garam Masala

1 Tsp Oil

1/4 Tsp Haldi / Turmeric

Method:

Take a heavy bottom pan. Add oil. Once the oil is hot add Jeera . Once done add tofu slices and slightly roast on medium flame .Once done remove the tofu and keep it aside. Now add the chopped  greens /Palak  . Add haldi and allow it to cook on medium flame. Once lightly cooked add salt , rasam powder and garam masala. Mix well . Now add tofu and mix well. Allow it to cook well untill all the masala is incorporated and spinach is cooked well for about 10 mins.

Garnish with coarse black pepper and serve hot with Chapati / Phulka /Rice.

 

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

 

SPICY EGG MASALA 1

REFRESHING SUMMER SALAD

 

Summer season is in full swing here. It is very Important to keep yourself hydrated all the time to beat the heat.Refreshing Summer Salads are a boon for me as i can whip up some yummy salads quickly.

I have been missing in action for sometime and have been missing you all. Work and home front have kept me bus.It is school holidays here and my boys are keeping me busy.Well i promise you to be more active and share some wonderful recipes with all of you.

Coming back to cooking in summers,I personally prefer to whip up quick meals for my family and avoid spending long hours in kitchen. I like to whip up up salads with fresh and yummy ingredients . Sometime simple salads with no fancy dressing is an absolute delight .

For our #149th #Foodiemonday #Bloghop theme #Salads my humble contribution is this refreshing summer salad that can be prepared within 10 mins from start to finish.

Recipe for Refreshing Summer Salad:

Ingredients:

1 Cup Corn (Frozen corn defrosted  or boiled corn)

1 Small  Onion Finely Chopped

1 Red Tomato finely chopped

Juice of 1/2 Lemon

1/4 Tsp Coarse Pepper Powder

Salt to Taste

1 Tsp Apple Cider Vinegar

2 Tbsp fresh Coriander finely chopped

1/2 Green Chilli / Jalapeno  finely Chopped ( as it gives a nice aroma)

 

Method:

Mix all the above ingredients in a bowl. Allow it to rest for 2-3 mins. Then serve this refreshing salad with the goodness of fresh ingredients.

Remember to keep yourself hydrated all the time!!!

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