M4

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!!!!!!!!!!!

M4

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.

M4

GRILLED VEGETABLE PLATTER

 

Hello!!!

I look forward to share some easy and delicious recipes with my readers and also share it with our Foodiemonday bloghop group.Grilled Vegetable Platter with a creamy dip is insanely delish and healthy too. It is filling and can be eaten for lunch or dinner.One of the best ideas to incorporate veggies in your diet.

Today is a very memorable day in my life. It is our 20th Anniversary. Completed 2 decades with my best half who has been my inspiration and my pillar of strength.He has always supported me in my endeavour and I am truly blessed to have a life partner like him.

My humble contribution for 159th #Foodiemonday #Bloghop theme #Grilled Recipes is this yummy Grilled vegetable platter.

Recipe for Grilled Vegetable Platter:

Ingredients:

1 Baby eggplant (Purple one) sliced into half

1 Corn on the cob (cut into 3 pcs)

6 Baby Corn (Whole)

10 Cherry Tomatoes

1 Onion Chopped Lengthwise(medium size)

Bok Choy (1 Packet)

For the Dressing:

1 Cup thick creamy yogurt

1 Tsp dried Dill leaves

Salt to taste

3 Tsp Oil

1/2 Tsp Vegetable Masala

Method:

Wash all the veggies and keep them aside. Once the water has drained brush the  sliced baby eggplant ,corn pcs and baby corn with oil and sprinkle some salt . Heat a grill pan and place the oil coated baby eggplants and grill untill both the sides are done. It took 20 mins for me on medium flame. Remove the grilled eggplant and keep it aside. Now place the oil coated corn cob pieces.Grill all the sides.This will be done soon as the grill pan is hot.Remove the corn once done. Now add bok choy and cherry tomatoes.These will be  grilled in few seconds.Remove and keep them aside.Lastly add chopped onions and grill on low flame. Add vegetable masala and salt to taste.Once the onions turn slightly brown and well coated with masala,switch off the flame.

For the dressing:

Mix dried dill leaves and salt to taste to the thick creamy yogurt and the yummy dressing is ready.

Transfer the grilled vegetables on to a plate.Garnish with spiced onions and dill yogurt dressing and serve.

 

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

M4

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.

M4

BROWN RICE AND RAGI VERMICELLI UPMA

A warm hello from my part of the world!!!!!!

It is monday and I am sharing a wonderful recipe made with the goodness of Brown rice and Ragi Vermicelli. Something yummy ,healthy and different .This  upma is loaded with fresh veggies .

This week’s theme for #156th #Foodiemonday #Bloghop  @anybutwhiterice was suggested by Mayuri dee . I came up with this yummy Brown rice and ragi vermicelli upma has my humble contribution.My boys enjoyed every bite and believe me I am not exaggerating .You must surely try it to believe it.

Recipe for Brown Rice and Ragi Vermicelli Upma:

Ingredients:

1 Cup Cooked Brown Rice

2 Cups Cooked Vermicelli

Carrot cut into Cubes

2 Potatoes Cut into Cubes

3 Onions Cut lengthwise

1/2 Cup Chopped French Beans

Salt to Taste

4 Green Chillies Chopped

1/2 Cup fresh coriander finely chopped

1 Tsp Channa Dal

1/2 Tsp Urad dal

1/4 Tsp Hing /Asafoetida

1/2 Tsp Mustard Seeds

2 Tbsp Ghee

1 Tsp finely chopped Ginger

Method:

Take a wide bottom pan. Add ghee. Once it melts add channa dal and urad dal and slightly roast untill it turns golden brown. Now add mustard seeds and hing. Once the mustard seeds splutter add green chillies (keepsome for garnishing), chopped onions and ginger.Once the onions turn slightly brown as all the chopped veggies and mix well. Add 1/2 cup water and allow it to cook on medium flame.Once the veggie are cooked, add cooked rice and cooked vermicelli and salt taste.

Mix well.Garnish with chopped fresh coriander and green chillies and serve hot.Another option is to garnish with freshly grated coconut.I chose option 1 as i love green chillies.

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

M4

BHARWAN BHINDI / STUFFED OKRA

Today I am sharing another yummy recipe for all the bhindi  lovers. I am sure many of you love bhindi. My family loves Bhindi in all forms be it dry sabzi ,stuffed, gojju or sambar.

Nutrition Source :Wikkipedia

Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fibervitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium (table).

Did  you know Okra leaves are edible ? It can be used in Salads. This is one of the most commonly consumed vegetable in all Indian Household. One of my favorite breakfast combo is Akki Rotti (Rice flour Pancakes ) with Bhindi Gojju.

Recipe for Bharwan Bhindi /Stuffed Okra:

Ingredients:

25 Bhindis / Okra(i have used small ones)

1.5 Cups Paneer crumbled

2 Onions finely chopped

1/2 Tsp Ginger Garlic Paste

1 Tsp Khandeshi Garam Masala (You can use normal garam masala)

1/2 Tsp Red Chilli Powder

1 /2 Cup Coarsely ground roasted peanuts

Salt to taste

1 Tsp Jeera

1/2 Tsp Khus Khus

1/4 Tsp Roasted Sesame seeds (for garnish)

2 Tbsp Oil

Method:

Wash the fresh bhindi and pat dry . Slit them and keep it aside.In  a pan dry roast peanuts and coarsely grind it and keep it aside.

For the Stuffing:

Heat a wide bottom pan. Add  tsp oil.Add  /2 tsp jeera .Roast for a few seconds and add chopped onions and ginger garlic paste.Roast the onions untill they turn golden brown.Once the onions change colour add chilli powder,salt to taste and khandeshi garam masala. Once the masala is cooked add crumbled paneer and cook for about 8-10 mins until all the ingredients blend well.Lastly add the coarsely ground peanuts and khus khus.Mix well and switch off the flame after 3 mins.

Stuffing is ready.Stuff the bhindi with this filling.

Heat another wide bottom pan. Add remaining oil and jeera. Now place the stuffed bhindis . Sprinkle some salt  as required.Roast them on medium flame.Repeat the process for all the remaining stuffed bhindis. Once done garnish with roasted sesame seeds and serve hot with Rotis or Rice.

Enjoy!!!!!!!

M4

SPICY BRAISED TOFU / DUBU-JORIM (KOREAN STYLE)

 

It’s Monday and I am here with a wonderful recipe for this week.I am sharing an easy  spicy braised tofu .

My boys love Tofu and  i love to try new recipes .I am not  a great fan of Tofu though.But I loved this korean style Spicy Braised tofu.This recipe is my contribution for 152nd theme #Foodiemonday #Bloghop  #AsianCuisine.

Recipe for Spicy Braised Tofu:

Ingredients:

1 Packet of Firm Tofu

2 Tbsp Oil

1/2 Tbsp Sesame Oil

1/2 Cup Finely Chopped Onion

1 Clove Garlic Minced

4 Spring Onions finely chopped

1/2 Tsp Sesame Seeds

For the Sauce:

1 Tbsp Soya Sauce

Salt to Taste

1 Tbsp Korean Chilli Paste / Gochujang

1/2 Cup Water

Method:

Take Firm Tofu and rinse well in cold running water .Pat dry with a Kitchen  paper towel. No slice them into 1/4Inch thick slices. Heat a heavy bottom flat pan. Add cooking oil. Now place tofu slices and cook on both sides untilnicely done. It will take about approx 7-8 mins for tofu to cook on each sides.Once done remove the crunchy tofu slices and place them on  a paper towel. Now add chopped onions , Spring onions (keep some aside for garnishing).Slightly roast untill the onions are slightly brown and crunchy.

Add all the ingredients for sauce in a bowl and keep it aside. Once the onions are done add the sauce until the oil starts to leave the sides and  the sauce becomes slightly thick.Add Sesame oil and tofu .Mix well.Sprinkle sesame seeds and garnish with spring onions .

Serve with steaming hot rice .

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

M4

SPICED PARMESAN CHEESE CORN

School holidays have come to an end .My boys are gearing for the new session in new campus.To celebrate the last day of holiday we treated ourselves with simply Spiced Parmesan Cheese Corn. This is an all time favorite as we love to have corn on the cob.It was so fresh and tender. We just loved it. We should always enjoy simple pleasures of life .

I am not a great fan of cheese .But this spiced Parmesan cheese corn just stole my heart. My humble contribution for this week’s 151st  #Foodiemonday #Bloghop theme #Corn is this simple and delish Spiced Parmesan Cheese Corn.

Recipe for Spiced Parmesan Cheese Corn:

Ingredients:

2 Ears Fresh Corn

1/4 Tsp Red Chilli Powder

2 Tsp Melted Butter

2 Tbsp Parmesan Cheese

1/4 Tsp Chilli Flakes

Method:

Remove the corn husks and remove the silk and wash the Corn. Gently tap the tissue to remove the water. Smear butter generously. Sprinkle Parmesan cheese generously. Please these on a tray and  bake it at 180C in a preheated Oven for about 15-20 mins.Once done remove the corn from the oven and sprinkle chilli powder and chilli flakes.

Serve and enjoy!!!!!!!!!

Check out other corn recipes:

Mexican Street Corn

M4

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

 

M4

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