RASAM 3

LENTIL & CUCUMBER SALAD / KOSAMBARI

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:

Ingredients:

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

Method:

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.

For tempering:

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.

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

Check out some of the refreshing salad recipes below:

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/ripe-mango-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

Do share your feedback in case you try this recipe. Will be happy to hear from you.

Do follow me on pinterest , Instagram and Facebook to get regular updates.

RASAM 3

KOTHAMALLI KHARAM / CILANTRO CHUTNEY POWDER

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:

Ingredients:

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

Method:

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.

https://preethicuisine.com/mangalore-chilli-masala-powder-bunt-thal-da-podi-kundapur-chilli-powder/

RASAM 3

QUINOA PAYASAM /QUINOA PUDDING

I am back to blogging after a short break.I am sure you will be excited to know about the recipe i am sharing today. Today’s recipe is a twist to the traditional Indian Sweets. I made Quinoa Payasam or Quinoa Pudding. A delicious payasam that will leave you licking the bowl and craving for more.A delicious treat to your family and guests.

Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. (Source Google).It has lately gained much popularity. You can substitute for Rice and use it in salads as well.It is filling.

For this week 205th #Foodiemonday #Bloghop theme #MithaiMeinTwist was suggested our Sasmita our co blogger . Check out her blog for awesome recipes at https://www.firsttimercook.com/ .Her basic idea was to keep the traditional name of the dessert using a foreign Ingredient.It was challenging though i thorougly enjoyed cooking for this theme. My family just loved it.

Recipe for Quinoa Payasam :

Ingredients:

  • 1 Cup Quinoa
  • Handfull of Nuts and seeds mix (Pumpkin seeds , almonds,dried cranberries,raisins,sunflower seeds,Cashews)
  • 750 ML Full cream Milk
  • 1 Cup Palm Jaggery
  • 2 Tbsp Grated desiccated Coconut
  • 1 Tsp Khus Khus
  • 2 Tbsp Ghee / Clarified Butter
  • 10 Cashews to Garnish
  • Few Strands of Saffron
  • 1/4 Tsp Fresh Cardamom Powder

Method:

Wash quinoa and boil and cook it in 2 cups of water.It will take about 8-10 mins .Once you see the thread like strands coming out switch off the stove.Allow it to cool. Soak a few strands of saffron in 1 tsp of hot milk.

Add nuts and seeds mix, khus khus and desiccated coconut. Blend it to fine powder. Take a wide bottom pan. Add ghee. Roast the cashews and transfer them to a plate.Add the blended mix to the ghee and roast for a minute or two untill the raw smell is gone. Once done add the cooked quinoa and palm jaggery and mix well. Then add milk and simmer on medium flame untill it comes to boil. Lastly add the cardamom powder and saffron soaked milk and mix well.

Garnish with Roasted Cashews and serve warm or cold as per your taste.

Enjoy!!!!!!!

Notes:

1 Cup = 160 ML

You can replace sugar in case you can’t find palm jaggery.

https://preethicuisine.com/kadala-parippu-payasam/

https://preethicuisine.com/carrot-payasam-carrot-pudding/

RASAM 3

RAGI MUDDE /FINGER MILLET BALL

This week I am sharing one of the staple and healthy recipe from Karnataka. Most popular Ragi Mudde recipe.Ragi flour is cooked with ghee and water .Ragi has a lot of nutritional benefits. It is diabetic friendly and also increases resistance power .It is cooked with and without rice. It is usually served with saru , sambhar or gojju. I love to have it with Gojju.

Ragi mudde is known a poor man’s food as it is mostly eaten by the rural population.Seeing the health benefits of Ragi it is mostly eaten by majority of people.We usually have it for lunch on weekends. It keeps us full for a longer period. Small balls are to be dipped in any gravy and swallowed.It is not to be chewed. I love ragi mudde with Gojju.Simple pleasures of life.

This week’s theme for 199th #Foodiemonday #Bloghop #RagiTales was suggested by Poonam who blogs at https://poonambachhav.blogspot.com . Check out her wonderful blog for traditional recipes.

Recipe for Ragi Mudde:

Ingredients:

  • 1 Cup Ragi Flour
  • 2.5 Cups Water
  • 2 Tsp Rice
  • 2 Tbsp Ghee
  • Salt to Taste

Method:

Take a wide bottom pan. Add water and ghee (Keep some ghee for later use).Bring it to boil.Add the cooked rice and ragi flour slowly and keep mixing it to make sure there are no lumps.Keep mixing with a wooden Spatula in one direction and cover it untill the flour is cooked on low flame for about 5 minutes.

Switch off the flame once it is done. Smear the plate with remaining ghee .Tranfer the contents on to the plate. Make small balls but take care not to burn your palms.

Serve Ragi Mudfe with extra ghee and gravy of your choice. I served with my favourite gojju.

Eat healthy and enjoy!!!!!!!!!!!!!!!!

http://multipurpose powder

Check out more ragi recipes:

RASAM 3

EGG CURRY (SOUTH INDIAN STYLE)

Hello!!!

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):

Ingredients:

  • 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

Method:

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.

Notes:

I have used Aachi brand curry powder. You can use south indian curry powder.

Try These Egg recipes:https://preethicuisine.com/dim-kosha/

https://preethicuisine.com/spicy-egg-masala/

RASAM 3

DIM KOSHA /BENGALI STYLE SPICY EGG MASALA

Hello!!!

I am back from my wonderful Delhi Trip .Getting back to my daily routine slowly. Starting to blog from this week. Today’s recipe is for all the Egg lovers.My Boys are fond of egg recipes and Dim Kosha is one of their favorite ones.Hence I thought to blog about it.

Today’s theme has been suggested by our wonderful co blogger Sujata Roy who has some awesome collection on her blog
https://batterupwithsujata.wordpress.com/ .

My humble contribution for 193rd #Foodiemonday #Bloghop theme #Bengalifoodfest is this bengali style spicy egg masala / Dim Kosha.

Recipe for Dim Kosha/ Bengali Style Spicy Egg Masala:

Ingredients:

  • 6 Hard Boiled Eggs
  • 1 Bay Leaf
  • 1/4 Tsp Turmeric Powder / Haldi
  • 1 Tsp Kashmiri Chilli Powder
  • 1/4 Tsp Fenugreek seeds / Methi
  • 1 Tsp Jeera Powder / Cumin Powder
  • 1/2 Tsp Dhania Powder / Coriander Powder
  • 4 Tbsp Mustard Oil
  • 1/2 Tsp Garam Masala
  • Salt as per Sugar
  • 1/2 Tsp Ghee
  • 1/4 Tsp Sugar
  • 1/4 Cup Fresh Coriander Chopped
  • For Paste
  • 2 Onions Cubed
  • 2 Tomatoes Cubes
  • 1/2 Inch Ginger Chopped

Method:

Peel the shell of the eggs . Marinate the eggs with little salt and turmeric and keep it aside.

Make a coarse paste of onion ,tomatoes and ginger.Keep it aside.

Heat a wide bottom pan. Add 2 tbsp oil. Roast the marinated eggs untill they turn golden brown. Transfer the eggs to a plate.Once done add the remaining oil to the pan.Add bay leaf and methi seeds for 10-15 seconds.

Once it starts to sizzle add the ground onion tomato paste and saute on medium flame untill the raw smell goes off and oil starts to separate from the sides. Now add jeera powder, dhania powder,chilli powder, salt , 2 tbsp water and mix well.Saute for 3-4 minutes.Oil surfaces on the top. Add a cup of water and allow it to boil.

Once it starts to boil add the fried eggs, garam masala, sugar and ghee. Allow it to simmer on medium flame for about 5 minutes.Masala will be slightly thick and dry. Switch off the flame. Garnish with freshly chopped coriander .

Serve hot with Rice or Phulkas.

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

Notes:

I have adjusted the spices to suit the palate of my family.You can increase or decrease as per your taste.

Do share your feed back and tag me in case you try this recipe.

Other egg recipes.https://preethicuisine.com/spicy-egg-masala/

RASAM 3

RAGI KANJI /FINGER MILLET PORRIDGE

Hello!!

I am just back from my India Trip. Had a wonderful time in Delhi with Colleagues and friends.Weather is getting hotter day by day.Summers are in full swing in many parts of the world.I am always looking for some healthy home made summer coolers to keep you hydrated all the time.

Today I am sharing a very simple ,easy and healthy recipe that can be had for breakfast or anytime of the day to beat the heat.It is filling and delicious.

This is my contribution for #flavorsofregionalcooking.This month we have decided to share recipes from Tamil Nadu.

Recipe for Ragi Kanji / Finger Millet Porridge:

Ingredients:

  • 3 Tbsp Ragi Flour
  • 1.5 Cup Water
  • 1.5 Cup Butter Milk
  • Salt to Taste

For seasoning:

  • 1/2 Tsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Urad Dal
  • 1/2 Tsp Channa Dal
  • 1 Red Chilli Broken into Pcs
  • A generous pinch of Hing / Asafoetida
  • 1 Sprig Fresh Curry Leaves

Method:

Mix 3/4 cup of water and Ragi flour in a pan and ensure it is lump free.Cook on medium flame until it is cooked and thickens. Mix well and ensure it does not burn.Switch off the flame and allow it to cool completely.

Take a big bowl. Add water,buttermilk,salt and whisk well.Pour it onto the Cooled ragi and whisk again to mix well.It should be lump free.

Heat a small pan with oil. Add channa dal, urad dal ,red chilli and once it turns slightly brown add mustard seeds , curry leaves and asafoetida.Pour it on to the Ragi Mixture. Serve in small earthern pots.

Enjoy this delicious and healthy Summer Cooler!!!!!

Do try this healthy and yummy recipe and share your feedback. https://preethicuisine.com/ragi-ambali-summer-cooler/

RASAM 3

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

RASAM 3

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

RASAM 3

MINI EGGLESS BANANA BUNDT CAKE

Hello World!!!!!!!!!

Today I am very excited to share an easy eggless cupcake that is so easy to bake. You can even bake after you are back from work with easily available ingredients in the pantry.The cakes were gone as soon as they were out from the Oven.Had to make a second batch to click the pictures for blog.I was glad to bake again as my biggest critics loved them.

This week the theme #Minicakes was suggested by me for 190th #Foodiemonday #Bloghop .Look out for some amazing mini cake recipes by my fellow bloggers.

These cakes can be given to your kids for School snacks or even evening snacks.We adults will also love them along with the kids to satisfy our sweet cravings.

Recipe for Mini Eggless Banana Bundt Cake:

(Makes 8 Mini Bundt cake)

Ingredients:

1 Cup All Purpose Flour (Unbleached)

3/4 Cup Powdered Brown Sugar

1 Tsp Baking Powder

2 Ripe Bananas

2 Tbsp Milk

Method:

Sift the unbleached all purpose flour twice in a wide bowl. Sift the baking powder as well and add it to the flour.Mix well and keep it aside.

In a blender add bananas and brown sugar and blend to make a fine paste.

Now add this banana mixture to the flour and mix well.Ensure not to overmix. Add milk and mix again.The batter is ready.

Preheat the oven for 10 mins at 190 Degrees Celsius.Grease the bundt pan with oil and dust some flour. Now pour the mixture into the greased bundt pan upto 3/4th. Tap the pan in order for the mixture spreads evenly and there are no air bubbles.

Place the pan in the pre heated Oven and bake for 30 mins or untill the toothpick comes out clean.

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

Notes:

Do not over mix the cake batter.

You can use baking spray to grease the pan instead of oil.

You can add chocolate chips or small pcs of chocolate to the cake.

Adjust Sugar if you like the cakes to be too sweet.