We are all gearing up for Christmas and long holidays to celebrate the festivities.Gifts will be exchanged with family and friends during this festive occasion.If you are looking for last minute gift ideas then this recipe is perfect . It is quick and nutritious too. People will not mind spending on healthy ingredients. Check out this delicious Pistachio Coated Dry Fruits and seeds ball.
What is Christmas?
Christmas is an annual festival commemorating the birth of Jesus Christ, observed on December 25 as a religious and cultural celebration among billions of people around the world.It is a time to exchange gifts and treat your family and friends. Homes are well decorated with Christmas tree and presents are wrapped and kept under the tree. Santa Claus, also known as Father Christmas or simply Santa, is a legendary figure originating in Western Christian culture who is said to bring gifts to the homes of well-behaved children on the night of Christmas Eve or during the early morning hours of Christmas Day.
What is this week’s Foodie Monday Bloghop Theme?
This week’s 225th # Foodiemonday # Bloghop theme #ChristmasTreats was suggested by our fellow blogger Mayuri dee who blogs at https://mayuris-jikoni.com/ . She is a humble person who is always ready to guide . She is such a wonderful collection of traditional Gujarati recipes and some amazing bakes as well. You need to check it out. I have bookmarked her Karela Nu Shaak recipe, Kansar recipe to name a few. I love the way she explains the recipe and weaves a wonderful write up sharing her memories of that recipe.
Recipe for Pistachio Coated Dryfruits and seeds Ball:
400 Gms dry fruits and seeds Mix (Details in Notes)
180 Gms Shelled Pistachios
100 Gms Chocolate Raisin
2 Tbsp Choco Chips
2 Tbsp Ghee
Coarsely grind the shelled pistachios . Transfer it to a plate.
Grind the dry fruits and nuts mix to a fine powder.
Heat a wide bottom pan. Add ghee. Now add the ground dry fruit and nut mixture and keep the flame low.Ghee is fully absorbed in 1-2 minutes. Switch off the flame. Now add the chocolate raisin and choco chips. It will melt in the heat itself. Take the mixture and make small balls. Roll the balls in the coarse Pistachio powder. Repeat the process for the balance mixture.
Store them in an airtight container and gift them to your family and friends this christmas!!!
God bless us all!!!!!!!!!
This dry fruit and seeds mixture consists of dried apricots,Pumpkin seeds,Sunflower seeds,Almonds,Dates,Cashews,Raisins, Hulled Buckweet,Walnuts, Hazelnuts, Dried Goji Berries,Sultanas, Dried Coconut pieces.
This will keep you energised .
These Balls are Nutritious
Dry fruits and seeds are used raw
You can avoid Chocolate if you want to have it on a regular basis.
You can replace normal chocolate with dark chocolate
No refined sugar is used. Sweetness is from Choco chip, chocolate raisins and dates.
Stays good in airtight container for a month provided you can resist eating them.
We are in the last month of 2019. The wet weather is here in this part of the world and will stay until the Chinese New Year in Jan 2020. It is cold and wet as it is pouring whole day. My Older Son was home this weekend and younger one had just finished in exams ,it called for a celebration at home.I treated my family with delicious Mixed Lentil Masala Vada and Masala Chai. A perfect treat for all of us.
This week 223rd #Foodiemonday #Bloghop theme #CrunchyMunchyDal is this humble Mixed Lentil Masala Vada that tasted amazing.This week’s theme was suggested by our Co Blogger Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . She has some wonderful collection of recipes from Andhra.I am yet to try some of her delicious Papad and pickle recipes.
Recipe for Mixed Lentil Masala Vada:
2 Cups Channa Dal / Split Chickpeas
1 Cup Horse Gram / Kulthi / Huruli
1 Tsp Black Pepper Corns
2 Green Chillies
5 Dry Red Chillies
3 Onions Finely Chopped
3/4 Cup finely Chopped fresh Coriander
1″ Ginger Chopped
Salt to Taste
1 Tsp Jeera / Cumin
1/4 Tsp Haldi
1/2 Tsp Kashmiri Chilli Powder
1 Cup Bread Crumbs
Oil for Frying
Soak Channa dal and horse gram for 4 hours or overnight.
Drain all the water and grind the channa dal , horsegram , ginger, green chilli,pepper corns and red chillies.Make a Slighlty coarse mixture. Do not add water while grinding. In case you find it very difficult to grind add 1 Tbsp of water .Transfer this mixture to a wide bottom bowl. Add jeera, haldi,kashmiri chilli powder, chopped onions, bread crumbs ,finely chopped coriander and mix well.
Take a small qty of the mixture and give it a round shape, then flatten it between your palms .It should not be too flat. Repeat the procedure for the balance mixture.
Take a wide bottom pan. Add oil and heat it. Once the oil is hot fry the vadas.Once both the sides are cooked and turns brown.Fry these vadas on medium flame. Remove and transfer them on to plate with paper towels to absorb extra oil if any. Thankfully my vadas were not at all oily.They turned crisp and delicious.
Serve with any chutney of your choice. I Served these Vadas with Masala Chai and they made a delicious combo.
Diwali the festival of lights is around the corner.We always look forward to this vibrant festival. The best time to celebrate with your family friends and treat them with so many delicious sweets and savory recipes. One such recipe i am sharing today. Try this absolutely lip smacking masala Nimki.
Diwali is called the Festival of Lights and is celebrated to honor Lord Rama . It is believed that on this day Lord Rama returned to his kingdom after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana.
The whole house is decorated with beautiful diyas and lights. Many of us are now celebrate green diwali hence no crackers and pollution.I am happy to decorate my home and spend time with my loved ones. Living abroad we do miss the typical celebrations way back in India. We make the best of out whatever is available.Try to help the local street vendors by buying mud diyas from them You will help to light up so many homes and help them celebrate festivities too.
This week we at #Foodiemonday #Bloghop decided to share some amazing recipes for #218th Theme #DiwaliDhamaka.It will help many of you who are still thinking what to make. Check out all the fab recipes for #DiwaliDhamaka.
Recipe for Masala Mathri:
For the Dough:
2 Cups -All Purpose Flour (Unbleached)
1/2 Cup Whole wheat Atta
1 Tsp Kalonji / Nigella Seeds
Salt to Taste
2 Tbsp Ghee
Water for kneading (about 1/2 Cup)
Oil for Deep frying
For Masala Sprinkle:
1.5 Tbsp Pudina Powder /mint leaves powder
1 Tsp Red Chilli Powder
2 Tsp Chaat Masala
1/2 Tsp Kala Namak / Black Salt
1 Tsp Ghee for greasing
1 Tsp Amchur / Dry Mango powder
Take a wide bottom bowl. Add all purpose flour , whole wheat flour, salt and Kalonji. Mix well. Add ghee and mix again to get a crumbly texture. Add water slowly to knead to a stiff dough. Ensure not to add more water. Cover the dough with a damp cloth and allow it to rest for 30 minutes.
Once the dough is ready divide the dough into small equal balls depending on size of the nimki you prefer. I made about 25 Nimkis. Take a dough ball and roll it into a round disk. Apply ghee and fold it into semi circle. Apply ghee again and fold it into a triangle.
Pick the Nimki and press the edges lightly.Repeat the process for the balance dough balls.
Heat oil in a deep pan. Once the oil is hot, deep fry these nimkis on low flame as it will ensure the inner layers are also fried.Each set will take about 15-20 minutes. So patience is the key.Once they turn golden brown transfer them on to a Bowl.
In a bowl add all the ingredients of Masala for sprinkling. Grease the nikis with ghee and toss them in this masala untill evenly coated. Tranfer them to a plate and allow it to cool completely. Once cooled store them in an airtight Container.
Enjoy with your family and friends!!!!!!!!!!!!!!!!
WISH YOU ALL A VERY HAPPY AND SAFE DIWALI!!!!!!!!!!!!
DO YOUR PART TO SAVE THE ENVIRONMENT!!!!!!!!!!!!!!!!
Today’s recipe is a age old recipe passed on from generations. This Veppam poo konda Kadalai kuzhambu recipe is a keeper. An interesting recipe to tickle you Palette. There are many such recipes which i am planning to share with my readers. They are quick to make and tastes delicious too. Our grandmothers were amazing cooks. I lost both my Grandmoms many years ago .Some recipes from their kitty makes me nostalgic even today.
This week’s theme was suggested by Renu who blogs at https://cookwithrenu.com/ . Check out her wonderful blog for many amazing recipes. Our 217th #FoodieMonday #Bloghop theme #KhaaliFridge.Check out the recipes from my fellow bloggers too for some amazing ideas.
Recipe for Veppam Poo Konda Kadalai Kuzhambu:
500 Gms Chick peas / Konda Kadali — Boiled and cooled without salt
Soak tamrind in water and squeeze the pulp to get tamrind water.
Heat a wide bottom Pan. Add a tsp of oil. Add all the ingredients for the masala and roast for a few seconds untill you get the aroma.Switch off the flame and transfer the ingredients to a plate and allow it to cool. Grind and make a fine paste.
Heat a wide bottom pan. Add oil . Roast the dry neem flowers on low flame. Next add Tamrind water, rasam powder ,few curry leaves, dry red chillies ,Palm jaggery and Turmeric.Allow it to boil. As it starts to simmer add boiled chickpeas and ground paste and mix well.
Add salt as required. Allow it to boil for about 8 minutes and switch off the flame.
Heat a small pan. Add a tsp of oil. Add mustard seeds and asafoetida. As the mustard seeds splutter add some more curry leaves. Switch off the garnish this on the curry.
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:
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
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.
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.
Check out some of the refreshing salad recipes below:
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:
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
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.
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 :
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
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.
1 Cup = 160 ML
You can replace sugar in case you can’t find palm jaggery.
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:
1 Cup Ragi Flour
2.5 Cups Water
2 Tsp Rice
2 Tbsp Ghee
Salt to Taste
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.
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):
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
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.
I have used Aachi brand curry powder. You can use south indian curry powder.
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.
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:
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
2 Onions Cubed
2 Tomatoes Cubes
1/2 Inch Ginger Chopped
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.
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.