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DRY FRUITS & NUTS LASSI

 

Hello!!!

Most of us are welcoming Summers in different parts of the world. With summer comes summer coolers to keep you hydrated all the time. I love king of fruits Mangoes. During my childhood i remember my mom making  different types of  fresh fruit juices , lassi and buttermilk. Hmm… everyday we would have a new menu and we as kids would be eagerly waiting to gulp down the juices / lassi /buttermilk. We must drink plain water and keep  ourselves hydrated as the scorching heat will drain you off.

My family loves different types of lassi and i treat them as per their requests.The happiness on their faces make me happy.

This week our 141st  #Foodiemonday #Bloghop theme is  #Yogurtbasedrecipe. My contribution for this theme is lip smacking Dry fruits and nuts Lassi that is sugar free too.

Recipe for Dry Fruits & Nuts Lassi:

2 Cups Thick Yogurt

1/4 cup Milk

3 Ripe Bananas peeled and  chopped

2 Tnsp Cashew Nuts chopped

2 Tbsp Almonds chopped

1 Tbsp Sunflower seeds

1 Tbsp Pumpkin seeds

1 Tbsp Raisins

5 Dried Apricots

5 Walnuts

3 Tbsp Honey

8 Ice Cubes

Method:

Take a blender.Grind all the dry fruits and nuts  .Some coarse pieces  of dry fruits are  fine. Add ice cubes , yogurt , banana ,milk and honey and blend well. Serve chilled in tall glasses and hydrate yourself.

Enjoy!!!!!

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VEGETABLE MASALA POWDER

 

Hello !!!

I am back with a new post today. Happy to share my 250th post today with a recipe for Vegetable Masala Powder that is an integral part of any Indian Kitchen. This masala powder is so versatile that it can used for dry sabji curry and even fried rice. Home made masala is always the best. I make this vegetable masala in small batches and store it in an air tight container. This recipe can be made in just 30 mins fro start to finish as i make it in small batches.Love the aroma of the freshly ground masalas at home. It tastes good as it is fresh and also preservative free and pocket friendly as well.

I suggested this theme for 136th #Foodiemonday #Bloghop and all my fellow bloggers agreed with the theme. My contribution for this wonderful theme is home made Vegetable Masala Powder.Do check out for all the wonderful collection for home made masala powders. I am looking forward too.

Recipe for Vegetable Masala Powder:

Ingredients:

Channa dal – 7 Tbsp

Urad dal – 3 Tbsp

Desiccated Coconut – 5 Tbsp

Black Pepper Corns- 10

Dry Red Chilli (Byadgi Chilli)- 25

Coriander seeds  / Dhania -3 Tbsp

Curry Leaves – Handful

Asafoetida / Hing -1/2 Tsp

Fenugreek / Methi -1/4 Tsp

Cumin / Jeera -2 Tbsp

Turmeric / Haldi – 1/2 Tsp

Method:

Heat a heavy bottom pan. Dry roast all the ingredients separately and ensure it does not burn. Allow it to cool. Once it is at room temperature grind all the ingredients to get fine powder.   Store it in an airtight container.

It can be used for dry sabzi ,curry and even fried rice.

Enjoy !!!!!!

Notes :

  1. You can increase or decrease the chilli as per your heat tolerance.
  2. If you use the same measurement as i have given you can skip chilli powder while cooking.
  3. Desiccated Coconut enhances the taste, You can skip it if you want.

 

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QUINOA AND BEETROOT PATTIES

Hello Everyone!!!!

I am back with another healthy  recipe  in this beautiful month of February that celebrates Love. Red is the color of this month.

Deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable.The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat . In a 100 gram amount providing 43 Calories, raw beetroot is a rich source of folate and a moderate source  of manganese. We use beetroot very often in various recipes.It add a nice colour to the dish as well.

Another wonderful ingredient is Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to  wheat, couscous and rice.

My Contribution to this 130th  # Foodiemonday #Bloghop theme #SeasonofRed is this yummy and healthy Quinoa and Beet Patties.These Yummy patties is loaded with the goodness of Quinoa and other multigrain and beetroot. It is easy to make and can be used in Burgers too.

Ingredients for the Recipe:

3 Beetroots
2 Potatoes
1”Ginger
4 Garlic Cloves
1 Cup Quinoa cooked in Vegetable stock
1.5 Tsp Garam Masala
2Tbsp Gram Flour/ Besan
1 Tsp Chilli Powder
Salt to Taste
1 Tsp Jeera
1 Tsp Chaat Masala
1Cup Multigrain Powder( A mix of roasted and powdered Green Gram ,Flax seeds and Chia Seeds)
1 Green Chilli
Finely Chopped Coriander

Method:

Pressure cook Beets, Potato,green chilli,Ginger and Garlic with 1 glass of water upto four whistles. In
case the beets are not fully mashed, blitz once in a blender to get a fine paste. Put all the boiled veggies
in a wide bowl without the stock . Use the Vegetable stock to cook Quinoa.
Add all the masalas, besan, coriander,jeera,multi grain powder and salt to the boiled veggies and mix
well. Take a small quantity of the mixture and give a round shape. Repeat this process for the balance
mixture.

Heat a heavy bottomed pan. Smear a tsp of oil to the bottom of the pan. Place the round patties and
cook on both sides with a Tsp of oil.
Enjoy these yummy patties with green chutney!!!!

Enjoy!!!!!!!

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PAHARI ALOO PALDA

Hello

Today I am sharing a wonderful recipe from the beautiful state of Himachal Pradesh .Himachal Pradesh apart from being blessed with breathtaking natural beauty, is also a wonderful blend of exquisite  pahari cuisine that gives any  one  a perfect reason to fall in love with this beautiful mountains dotted state. Himachali or pahari cuisine has a unique aroma and flavour to it due to the use yoghurt and cardamom and cooking on slow flame. Himachali dishes have a lot of influence of Punjabi and Tibetan style of food.I love recipes using humble potatoes.

Pahari Aloo Paldah is a flavorful yogurt based gravy made with basic spices. Goes with piping hot rice or rotis. One of the best Pahari dish I have had till date.This is my contribution for 129th #Foodiemonday #Bloghop theme #HimachalRecipes.

Recipe for Pahari Aloo P alda:

Ingredients:

2 Medium size Potatoes

1 Small Onion finely chopped

200 Gms thick Yogurt

1/4 Tsp Chilli Powder

1/4 Tsp Turmeric / Haldi

1 Tsp Coriander Powder

1/4 Tsp Garam Masala

1 Tbsp Raw Rice

1Tbsp Mustard Oil

Salt to taste

1/2 Inch Cinnamon Stick

2 Cloves

1 Green Cardamom

1 Black Cardamom

Pinch of Asafoetida

1/2 Tsp Jeera / Cumin

Coriander Finely Chopped (I did not have  stock so have not used)

Method:

Mix yogurt and turmeric in a bowl and keep it aside.

Peel the potatoes and  slice them into thick pieces and boil them and keep it aside. Make a fine paste of raw rice and green cardamom. Add this paste to the yogurt mixture and mix well.

Take a heavy bottom pan. Add mustard oil. As it reaches nearly smoking point add black cardamom , Cinnamon  stick , cumin seeds ,cloves and asafoetida. Once you get the aroma add the finely chopped onions and saute on medium flame untill translucent. Now add the boiled potato pieces, coriander powder,salt, chilli powder and garam masala. Toss the mixture untill all the potato slices are nicely coated with the masala for about 3-4 mins. Reduce the flame and add the yogurt mixture. Let it simmer for about 2-3 mins. Once done switch off the flame .

Serve hot with Rice or Rotis.

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

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BRUSCHETTA VADA CHAAT

Hello!!!!!

Today I am back with a lovely fusion recipe that will knock your socks off. Bruschetta  is  popular italian  starter  consisting  of crisp bread served with various toppings .These are many variations in topping consisting of both vegetarian and non vegetarian options. I am presenting it with indian twist.

As a part of our #127th #FoodieMonday  #bloghop theme #Bruschetta Recipes my contribution is this yummy Bruschetta Vada Chaat. A simple and easy recipe that will leave your family and guests craving for more.There are no fancy sauces or masala used.

Recipe for Bruschetta Vada Chaat:

Ingredients:

4 Slices of Bruschetta

1/2 Tsp Butter

1 big Onion Finely Chopped

1 Big Tomato finely Chopped

1/4 Cup finely Chopped fresh Coriander

1/4 Coarsely Ground Pepper Powder

Salt to taste

2 Tbsp Chutney Powder

4 Urad dal Vadas (Vada recipe at Pepper Rasam Vada   )

Garden fresh Cherry Tomatoes (Green and Red)

Method:

Take  wide bottom bowl. Mix finely chopped onions,tomatoes,pepper powder,finely chopped fresh coriander,1.5 Tsp chutney powder and salt to taste and mix well.Keep this mixture aside. Brush butter on both sides of bruschetta slices and grill it in the oven for about 5-6 mins untill it turns crisp and golden brown on both sides.

Ensure it does not burn.Place the crisp bruschetta slices  on a plate. Spread the onion tomato mixture on the crisp slices.Place the crisp Urad dal vada on the top. Sprinkle some more chutney powder ,garnish with fresh cherry tomatoes and serve .

Enjoy this yummy Vada chaat served on the crisp Bruschetta slice!!!!!!!!

Tempted to try? Do share your feedback.Would love to hear from you.

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Tenginkayi Chitranna /Tengai Sadam / Grated Coconut Rice

 

Hello Everyone!!!

 

My first post this year. I am back after a lovely vacation with my Family  last 2 weeks of December 2017. We as a family spent quality time in Boracay enjoying all the water sports. I enjoyed Parasailing the most. A memorable experience for me. Weather was perfect although there were few showers here and there. We  even enjoyed the local vegetarian food that was easily available at our resort. The best part of our journey was we used all three modes of transport in a single day (Land,air and water).

My first post this year is for the upcoming Sankranthi festival next week. My contribution for our 126th #Foodiemonday #Bloghop theme #Sankranthi is this simple and yummy tenginkayi chitranna / grated coconut rice that can be whipped up in a short time.

Sankranthi, or Makara Sankranti, is a harvest festival in Karnataka as is the case in other parts of India. Sankranthi is celebrated when sun transcends from Sagittarius to Capricorn during the winter solstice in the northern hemisphere. Sankranthi means ‘change of direction’ and is based on solar event and it also marks the arrival of Spring Season. Uttarayana, the day time of Devas, begins from Sankranthi and the next six months are considered highly auspicious.

This is one of the rice variety we have as a part of the festive meal.

Recipe for Tenginkayi Chitranna / Tengai Sadam / Grated Coconut Rice

1 Cup Cooked Rice

3/4 Cup Grated Coconut

1Tsp finely Chopped Ginger

3 Green Chillies slit

3 Red Chillies roughly torn

Salt to Taste

1 Tsp Channa Dal

1 Tsp Urad Dal (Split)

1 Tsp Mustard / Sasive

8-10 Cashews

2 Tsp Oil

1/4 Tsp Hing / Asafoetida

Method:

Wash the rice thoroughly and cook . Ensure it is soft and  fluffy. Allow the cooked rice to cool completely.

Heat oil in a wide bottom pan. Add channa dal and Urad dal. Once they turn slightly brown add finely chopped ginger and saute for a few seconds. Now add mustard , hing, green chillies and red chillies and mix well. Once the mustrad splutters add cashews , curry leaves and roast till they turn slightly brown. Once add  grated coconut and mix well.  Switch off the flame after 2-3 minutes. Add the cooked rice and salt to taste and mix well.

Serve with papadum, sandige  or fryums and enjoy!!!!!!!!

Wish you all a very Happy Snakranthi!!!!!!!!!

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SOYA KANGHOU / FRIED SOYA CHUNKS

Hello!!!!!

Today we from our foodiemonday bloghop have decided to cook and share recipes from pushpitaschakhum.wordpress.com.  She has got a wonderful blog and shares many traditional and unknown recipes from her beautiful hometown in the north east. I am really intrigued by the simple ,healthy and yummy recipes that she has learnt from her mom and aunties. Do check her blog and get introduced to many awesome recipes.

I decided to cook a very yummy and simple recipe Soya Kanghou from her blog.This is my contribution for 121st #Foodiemonday #Bloghop theme #Pushpita’srecipes.

Recipe for Soya Kanghou / Fried Soya Chunks:

Ingredients:

100 gms Soya Chunks (pre-soaked in hot water)

4 Medium size potatoes peeled and cubed

2 Medium Onions finely chopped

1.5 Tsp Jeera roasted and coarsely ground

3/4 Tsp Turmeric /Haldi

Salt to Taste

3 Tbsp Mustard Oil

4 Green Chillies  roughly chopped

Method:

Squeeze the water from the  puffed (pre soaked) soya chunks and keep them aside. Heat oil in a wide bottom pan. Add mustard oil Once it is hot add chopped onions and fry till they turn translucent. Add green chillies and cubed potatoes and roast till the potatoes turn golden brown .Once done add soya chunks ,turmeric and salt , coarsely ground jeera and mix well. Fry till the soya chunks are well coated with spices . Switch off the flame.

Serve hot with phulkas / roti /rice & dal.

Comfort food anytime for me. Thank you Pushpita for sharing this wonderful recipe you learnt from your aunt. Keep sharing the secrets from your kitty.

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BENDEKAYI AJETHNA / OKRA STIR FRY (UDUPI STYLE)

Hello!!!!!!

I am back with another easy and yum recipe from the Udupi Cuisine. Udupi cuisine mostly consists of  dishes made from   grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and is made from the  the use of locally available ingredients. It is mostly  Satvik  style which means  no meat ,no onion and no garlic. It is followed by the Brahmin community in this region.

The full course Udupi meal is served on a plantain  / banana leaf, which is traditionally kept on the ground. The dishes are served in a particular order, and each dish is placed on a particular spot of the plantain leaf. Everyone  eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying “Govinda,” . A typical meal is served with the following :

  • Abbhigara or Ghee
  • Salt
  • Pickle
  • Kosambari
  • Bajji or chutney
  • Ajethna / Palya (dry vegetable sabzi)
  • Spiced rice (chitranna)
  • Happalla
  • Steamed rice
  • Saaru /Rasam
  • Menaskai/ Gojju
  • Koddelu / Sambhar
  • Majjige Huli /Tambuli
  • Sweets like laddu, holige or Kesari bhath
  • Fried items like bondachaklivada
  • Paramanna or Kheer (pudding) or Payasa
  • Buttermilk/curd

Today as a part of our 119th #Foodiemonday #Bloghop theme #udupicuisine  I am sharing a simply dry sabzi that i usually make  and that  is Bendekayi Ajethna or Palya .

Ingredients:

30 Okras / Benekayi

3/4 Cup freshly grated Coconut

6 Dry red Chillies

Lemon Size Tamrind

1 Tsp Palm Jaggery

Salt to taste

For Seasoning / Tadka:

1 1/4 Tsp Mustard Seeds / Sasive

3 Dry red Chillies

3/4 Tsp Split Urad Dal

A generous pinch of Hing / Asafoetida

2 Tbsp Cooking Oil

Curry leaves -A handful

Method:

Wash the Okras or benekayi and dry them nicely with a clean hand towel . Chop them into small pieces and keep it aside. Soak tamrind in 2 tbsp warm water .Extract the juice and discard the pulp.It should be thick and not watery.

Heat a heavy bottom pan. Add oil. Once the oil is hot add  split uraddal ,hing and dry red chili (3 nos).Once the dal changes color slightly add mustard seeds and curry leaves .Once it  splutters add the chopped okra / bendekayi and mix well and  fry on high  flame. Do not cover the pan.Keep stirring and ensure it does not burn. In the meantime coarsely grind fresh coconut and red chilies  and keep it aside. Do not add water . Now add tamrind paste ,salt and palm  jaggery to the half cooked okras. Mix well and cook till all the tamrind mixture is well absorbed. Lastly add the coconut mixture and mix well. Let it cook on low flame for 5-8 mins.

Garnish with freshly grated coconut and serve hot with steamed rice , saaru and  kottambri tambli.

Enjoy!!!!!!!!!!

Notes:

I have used Byadgi Chillies which gives nice colour and is not so spicy.

I always prefer to use palm jaggery.You can used normal jaggery in case you cannot find palm jaggery.

I will share the Kottambri Tambli recipe in my next post.

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MIXED DAL PEPPER KHICHDI

 

Hello from my part of the world!!!!!

Winters have started in many parts of the world. It is raining and gloomy at my place as well. Perfect weather to stay cozy and warm. I am enjoying this weather with perfect cup of Masala chai and some fritters for snacks. I would love a warm bowl of Khichdi that is so comforting in this weather and can be whipped up quickly with easily available ingredients at home. Our humble khichdi had made headlines recently with different varieties of Khichdi from all regions in India.

Today i will share a very easy recipe that is cooked regularly at my place.My boys would love to have it with thick yogurt and some fritters.I paired it with eggplant wedges this time and it was an instant hit.

My humble contribution for 118th #Foodiemonday #Bloghop theme #Khichdi is this Mixed Dal Pepper Khichdi.

Recipe for Mixed dal pepper Khichdi:

Ingredients:

1/2 Cup White rice

1/2 Cup Brown rice

1/2 Cup Toor dal

1/2 Cup Whole Moong / Green gram

2  Tsp Freshly ground pepper

Salt to taste

A generous pinch of  jeera and Methi powder

1 Potato peeled and cubed

1 Carrot cut into medium chunks

1 Capsicum cut into medium size pcs

1/2 Cup  chopped Spring Onion

2 Sprigs of Curry leaves

1 Tsp Mustard seeds / Rai

1/4 Tsp Hing / Asafoetida

2 dry red Chillies for Tadka /Tempering

1.5 Tbsp  plus 2 tsp Ghee

Method:

Soak rice and dals for about 30 minutes.  Place the pressure cooker on the stove and switch on the heat. Add 1.5 tbsp of ghee. Once the ghee melts add mustard seeds , hing and dry red chillies. Once the mustard seeds crackle keep some tadka aside for garnishing later. Once done add all the veggies and chopped spring onion and saute for about 2-3 minutes. Now add freshly ground pepper powder ,salt and jeera methi powder and mix well. Now add the soaked rice and dal and 3.5 cups of water and pressure cook upto 2 whistles. Once done switch off the flame.

Heat a small pan. Add the balance ghee. Add curry leaves and some hing. Once the curry leaves become crisp  switch off the flame. Mix it with the set aside tadka and add this tempering to the cooked khichdi.

Serve hot with thick yougurt and eggplant wedges.

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

 

 

 

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MULTIGRAIN POTATO PANCAKES

 

Hola from my part of the world!!!!!

It’s been a week since I shared a new recipe.Hmm.. been busy at work.I have many recipes yet to be shared with all wonderful people who encourage me. Today’s theme is PANCAKES and I will sharing an easy and yummy recipe which will be loved by everyone!!!

pancake (or hotcakegriddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.Most of the recipes have eggs. I was inspired by Korean Potato Pancakes also known as Gamja-jeon. I have done some variation to suit our tastebuds. My boys just went gaga over these yummy pancakes. It is filling and perfect for breakfast too. I don’t have a sweet tooth so chose to make a savoury Pancake for this week’s theme.

My Contribution for 117th #Foodiemonday #Bloghop theme #PANCAKES is this yummy Multigrain Potato Pancake.

Recipe for Multigrain Potato Pancake:

Ingredients:

For Pancakes:

2 Medium Size Potatoes peeled and grated

1 Tbsp Multigrain Powder (A mix of quinoa, greengram, flaxseeds and bajra)

1/4 Tsp Potato Starch

Salt to Taste

1/4 Cup finely Chopped Spring Onions

1 Green Chilli finely Chopped

For the Sauce:

2 Tbsp Soya Sauce

1 Tsp finely chopped white Onion

1 Tsp finely chopped Spring Onions

1/4 Tsp Sesame (Roasted slightly)

Add Chilli to adjust your Spice levels

4 Tbsp Oil(1 tsp oil for each pancake)

Method:

Take a wide bottom bowl. Mix all the ingredients of Pancake. Heat a skillet. Add oil. Then spread the potato mixture as per your desired thickness. Once the bottom turns golden brown flip the side and cook until the other side also turns golden brown.Once done remove and transfer the pancake to a plate.Repeat the process for the balance potato mixture.

For the Sauce:

Mix all the ingredients for the sauce and serve with hot pancakes.

Enjoy!!!!!!!!!