MANGO AND CILANTRO DRESSING

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Hello !!!!

Summers are in full swing and the heat is unbearable. I am always thinking of quick and healthy recipes that can help me to be out from my kitchen as soon as possible. Apart from the heat, work at office is also hectic and drains me end of the day as i have been reaching home very late everyday. For dinner my family prefers to have a healthy salad that is filling too. My boys have rice or Chapati with any veggies as well. You can make the salad more appetizing by adding home made dips or dressing. Home made dips and dressing are always the best.

Our 93rd #Foodiemonday #Bloghop theme is  #Summerfruit. My Contribution for this wonderful theme is this versatile Mango and Cilantro dressing that is so finger licking good. I enjoyed this dressing with some papadums.

Recipe for Mango and Cilantro Dressing :

Ingredients:

1 Ripe Mango peeled and cubed

1/4 Unripe Mango peeled and cubed

1/2 Cup fresh Cilantro leaves

1 Garlic Clove

2 Sprigs of spring Onion finely chopped

2 Green Chilies (Medium Spicy)

1/4 Tsp Cumin / Jeera

Salt to taste

1/4 Cup fresh Lime juice

1/3 Cup Olive Oil

1/2 Tsp Freshly ground Black Pepper

Method:

Put all the ingredients except oil in a blender and blitz until smooth. Gradually add oil in batches. Puree thoroughly after each addition. Dressing will be thick ,creamy and light lime color.

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Store it in an airtight container and refrigerate. I make it in small batches regularly.

 

Enjoy this creamy dressing !!!!!!!!!

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OMURICE / OMELETTE RICE

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Omurice is a popular Japanese food that was originally influenced by Western cuisine. Prepare fried rice and a thin omelette separately, then cover the fried rice in the omelette before serving.I liked this recipe as you can incorporate lot of vegetables into your kid’s diet. It is yummy and they will surely love it.

I made Omurice on my younger son’s demand. He had watched a video of this recipe and wanted me to make it for him. I have made this dish to suit the taste of my family.

You can make a lot of variations to this recipe. Kids will love it and it is so easy to cook. Serve for lunch or dinner.

Recipe  for Omurice / Omelette Rice:

Ingredients:

1 Cup =180 ML

½ Cup of  green bell pepper cut into small pcs

½ Cup yellow bell pepper cut into small pcs

½ Cup red bell pepper cut into small pcs

1/2 Cup French Beans chopped

¼ cup chopped carrot

5 white mushrooms cut into medium chunks

3/4 cup chopped onion

1 garlic clove crushed

2 Cubes of Cheese

1 green chilli  chopped

1 Tbsp butter

Salt to Taste

½ Tsp ground black pepper

1 cup cooked rice

2 Tbsp Tomato ketchup

2 eggs

¼ Tsp sugar

1 Tsp Oil

Finely Chopped Coriander or Mint to garnish

 

Method:

 

Heat a heavy Bottom Pan. Add butter and garlic and saute for few seconds. Once the garlic turns crisp, add the green chilli,green bell pepper,yellow bell pepper, red bell pepper, carrot, mushroom, and onion. Stir a few minutes until the onion turns a little translucent. Once done add salt and ground black pepper and mix well. Now add the cooked rice, tomato ketchup, and mix well. Let it cook without stirring for a minute, so that the bottom of the rice gets a little crunchy. Remove from the heat.

Transfer the fried rice to a bowl. Fill about half the cup with the fried rice, then if place the cheese cubes and then fill the rest of the bowl with the balance fried rice.

Keep it aside.

Now let us make the omelette.

Beat 2 eggs in a bowl with salt,pepper powder and sugar.Heat up a non-stick pan. Add  oil and spread the oil .Ensure the pan is properly greased .Turn the heat to medium low, so that the egg is not burnt.Pour the egg mixture into the pan and swirl the pan around to make a nice circle. Keep moving  the pan around and let the low heat cook the egg.Once done switch off the flame.

 To Assemble:

Put a large plate over the bowl of stir-fried rice. Flip everything over and remove the bowl in order to have a perfect dome of fried rice.Place the omelette over top of the dome. Garnish with a cheese cube , sprinkle some pepper or garnish with a bit of ketchup or as you like, and serve hot.

I served Omurice with pan fried Baby corns.

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

 

Watermelon Yogurt Smoothie

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Summers are in full swing these days. Healthy and hydrating coolers are always on my mind.Watermelons are found everywhere during summers.The best natural cooler.They  are tropical or subtropical plants and need temperatures higher than about 25 °C to thrive.Watermelon pulp contains carotenoids, including lycopene.The amino acid citrulline is produced in watermelon rind.I managed to get seedless watermelon here.The pulp is deep red in colour and tastes sweet too. They are used in Juices, Shakes ,Smoothies, Salads, Curry and pickles to name a few.

For the #88th #Foodiemonday #Bloghop Theme #Watermelon my contribution is this easy and yummy Watermelon yogurt Smoothie with no added sugars.

Recipe for Watermelon Yogurt Smoothie :

2 Cups of Watermelon pieces

1 Cup Greek Yogurt

4 Tbsp Honey

Ice Cubes (Optional)

Method:

Blend the watermelon pcs and 3/4 Cup yogurt till you get a lump free smooth texture. Refrigerate this mixture for about an hour. Blend this chilled mixture with balance greek yogurt and honey .Serve Chilled Watermelon Yogurt Smoothie. Adding ice is optional.

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

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Stay hydrated!!!!!!!!!

NUTELLA BANANA CHOCOCHIP ICECREAM

Hola !!!!

It’s Summer and also School holidays  in many parts of the world.My kids love to have Icecream to beat the heat. Homemade Ice cream  is always the best.This frozen cooler is a yummy treat for your kids and guests anytime during summer. Nutella and Banana makes a yummy combo and is loved by many of us.

Well in this part of the world where I live ,the climate is humid .Rains are unpredictable.Sometimes the heat is unbearable. We treat ourselves with healthy liquids to keep ourselves hydrated at all times.

Today i will be sharing a yummy No churn Nutella and Banana Ice cream with the goodness of Choco Chips which can me made by your kids as a summer project.

My Contribution for our 87th #Foodiemonday #Bloghop Theme #FrozenCoolers is Nutella Banana Chocochip Icecream.

Recipe for Nutella Banana Chocochip Ice cream:

Ingredients :

1 Ripe Banana

2 Tbsp Nutella

250 ML Milk

1 Tbsp Cream (I have used Amul Cream)

2 Tbsp Choco Chips

Method:

Blend all the ingredients except chocochips and ensure there are no lumps. Pour this in the  iceccream moulds and sprinkle some chocochips.Freeze it for about 6-8 hours or overnight. Just before serving remove the icecream from the moulds sprinkle some choco chips and serve.

Enjoy this creamy yummy icecream at the comfort of your home!!!!!!!!!!!!!

KULUKKI SHARBATH(SUMMER COOLER)

A refreshing drink from Kerala perfect for summers is Kulukki Sharbath. A soft drink made in cocktail mixing style made with Lemon and a few other ingredients which regulates the body temperature in this scorching heat.This is a very simple recipe which i have learnt from my friend’s mom.I just love the tangy and sweet taste.Dried Basil seeds / Sabja is used in this drink. Some properties of Sabja seeds are

  • Cooling 
  • Good for respiratory disorders .
  • Aids Digestion 
  • Stress relief 
  • Skin relief 
  • Weight loss 

Recipe for Kulukki Sharbath:

Ingredients:

2 Lemons squeezed (remove the seeds)

Honey (adjust as the sweetness you require)

1 Tsp Basil seeds / Sabja

2 Tsp Pineapple finely chopped

3 Mint leaves crushed (optional)

2 Cups Water

Some Ice Cubes (Optional)

Method:

Soak the dried basil seeds in a cup of water for about 10 minutes and then drain the water.

Mix all the other ingredients in a cocktail shaker .Pout this in a glass and add the basil seeds. Add a lemon slice and serve.

PS: I have skipped the ice cubes and added a some finely chopped cilantro also. You can skip it.

Keep yourself hydrated and Enjoy!!!!!!!!!!!!!!

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BATATE KAJEPU / CURRIED POTATOES

Indian Cuisine is so versatile. There are so many regional and native recipes that are yet to be explored.I am trying to explore the regional specialities from Mangalore this time.Mangalorean Cuisine is a collective name given to the cuisine of South Canara which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine.Well-known Tuluva dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja -Manoli Upkari , Neer dosa, Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore is also known as Udupi cuisine and quiet popular.

As a part our 78th #Foodiemonday # Bloghop theme #RegionalCuisines ,my contribution is Batate Kajepu / Curried Potatoes from Tulunadu. A royal treat to your tastebuds.A must try recipe.

Recipe for Batate Kajepu / Curried Potatoes:

Ingredients:

20 Baby Potatoes boiled and peeled

3 Onions finely Chopped

3 Tomatoes finely chopped

3 Green Chillies chopped

2 Tbsp Ghee /Clarified Butter

3/4 Tsp Jeera / Cumin

1/2 Tsp Mustard

1/2 Cup Coriander finely chopped (Keep some of it for garnishing)

10 Cashews

1.5 Tsp Mangalore Chilli Masala PowderMANGALORE CHILLI MASALA POWDER /BUNT THAL DA PODI /KUNDAPUR CHILLI POWDER

3 Tbsp Fresh Cream

3 Tbsp Milk

1 Tsp Ginger Garlic Paste

Salt to taste

Method:

Take a heavy bottom pan. Add 1/2 Tbsp Ghee and roast the peeled baby potatoes umtill they turn golden brown. Once done remove from the pan and keep it aside.

In the same pan add balance ghee.Add Mustard and once it splutters add Jeera.Now add ginger garlic paste and saute for few seconds. Once done add finely chopped onions and green chillies.Saute untill they turn slightly brown. Once done add the finely chopped tomatoes , finely chopped coriander and mix well.Keep it on medium flame untill the ghee starts to leave the sides.Now add the roasted potatoes ,mangalore chilli masala powder and salt . Mix well and keep it on medium flame untill the potatoes are nicely coated with masala. Once done add cream and milk and mix well .Let it simmer for 5-10 mins on medium flame.Switch off the flame .Garnish with Roasted cashews ,jeera and coriander and serve hot with Rotis/ Phulkas /Naan /Steaming hot Rice .

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

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BABY POTATO BIRYANI (GUEST POST FOR SUJATA ROY)

Baby potatoes are so versatile and can be used in variety of dishes. Baby potato biryani is a versatile and flavorful vegetarian dish that is very popular among the vegetarians. Biryani is usually cooked on special occasions or when you have guests at home. Do try this recipe and I bet you will cook this Biryani regularly and will not any special occasion/ reason to cook Biryani.
Last week I was asked to do a guest post  by my co blogger Sujata Roy  from Foodie Monday Bloghop  who blogs at  https://batterupwithsujata.wordpress.com/ . Sujata Roy is a home maker, doting mom to 2 beautiful grown up children, a passionate home chef and last but not the least a foodie. She has an amazing collection of healthy recipes. Do check her blog for healthy recipes. She is an amazing cook who loves to experiment.
I thought of sharing this Yummy Baby potato Biryani that is quick to make, yummy and flavourful. I am sure your family, friends and guests will love it and will crave for more.
Recipe for Baby Potato Biryani:
Ingredients:
1Cup =160 ML
1.5 Cups Basmati Rice
½ Cup Risotto Rice
1 Cup Fresh grated coconut
12 Baby Potatoes washed and peeled
3 Medium size Onions finely chopped
1 Cup finely chopped Coriander
½ Cup Thick yogurt
2 Dry Red Chillies
2 Cloves
2 Green Cardamom
2 Tsp Aachi Biryani Masala
½ Tsp Ginger paste
½ Tsp Garlic paste
20 Cashews
2 Tsp Jeera
Salt to taste
2 Tbsp Oil
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Method:
Soak Biryani rice and risotto rice for about 20 mins. Wash and peel the baby potatoes and keep it aside.
Heat a wok. Add oil. Now add jeera, cloves and green cardamom. Roast on medium flame till you get the aroma. Add ginger garlic paste and saute for a few seconds. Add the finely chopped onions and roast till they turn slightly brown.Once done add the peeled baby potatoes and roast till they are  half done.
Grind coconut , red chilli, ¾ cup coriander, 10 cashews to a fine thick paste.Add this paste to the half cooked potatoes and mix well. Let the mixture cook on medium flame for about 5 -7 mins. Add biryani masala and yogurt .Mix all the ingredients well so that the baby potatoes are very well coated.Once done add the soaked biryani rice and risotto rice. Add 2.5 to 3 cups of water ,close the lid and  let it cook on low flame .For me it took about 35 mins for the rice to cook.
Heat a tsp of oil in another pan. Add Jeera and roast cashews till they turn golden brown. Garnish Biryani with this Tadka and serve with any Raita of your choice.
I loved it with Boondi Raita. Absolutely lip smacking.
 
Enjoy!!!!!!!!!!!!!!!!!!!!