M4

PUMPKIN STIR FRY / POOSANIKAYI PORIYAL

Hello!!

The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Recipe for Pumpkin Stir Fry / Poosanikai Poriyal

Ingredients:

1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil

Method:

Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with Rice  or Rotis!!!

Enjoy!!!

M4

LEMON RASAM / NIMBEHANNU SAARU

 

Hello!!!

Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon rasam comes as a rescue.This recipe has been passed on from our greatgrandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and papad.

This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.

Recipe for Lemon Rasam / Nimbehannu Saaru:

Ingredients:

3/4 Cup Boiled and Mashed Toor dal

2 Medium Tomatoes

2 Green Chillies finely chopped

2″ Ginger grated

3 Cups of water

Salt to Taste

1/2 Cup finely Chopped Coriander

Few Sprigs of Curry leaves

1/2 Tsp Mustard / Rai

1/2 Tsp Jeera

2 Dry Red Chillies

1 Tbsp Ghee

Juice of one Big Lemon

Generous pinch of Asafoetida /Hing

Method:

Boil the dal in a pressure cooker and mash it nicely.Keep it aside. Take a wide bottom pan. Add water, chopped tomatoes, grated ginger,finely chopped green chillies , half of chopped corianer. Keep it on medium flame and let it boil untill the tomatoes turn mushy. Mix well. Now add the dal and mix well. Let it boil for 5 mins. Pour the tadka and mix well. Let it boil for 2-3 mins. Switch off the flame and add the lemon juice.

Garnish with the remaining coriander and serve as a soup or pair it with kootu or spicy kozambhu and Rice and Papad.

For Tadka:

Heat the ghee. Add mustard seeds and red chillies torn into pieces.Once it splutters add jeera and curry leaves and a generous pinch of Hing.Switch off the flame.

This is good for sore throat as well.

 

Enjoy!!!!!!!!!!

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

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

KADALA PARIPPU PAYASAM

 

 

Onam is celebrated this year on Aug 25th. Two days later ie Aug 27th is a  memorable day in my life as I got married on this day few years ago.Onam Festival is celebrated all over Kerala. It usually falls during the Malayali month of Chingam (Aug – Sep) and marks the homecoming of legendary King Mahabali. Carnival of Onam lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookalam, ambrosial Onasadya, breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam – the harvest festival in Kerala.

For our 157th #Foodiemonday # Bloghop theme #Onamrecipes my humble contribution id Kadala Parippu Payasam.

Recipe for Kadala Parippu Payasam:

Ingredients:

3/4 Cup Channa dal / Kadala Parippu

1/4 Cup Coarsely ground Brown rice

2 Cups Palm Jaggery

1/8th Tsp Dry ginger powder

1/2 Cup Coconut Milk (thick)

1  Cup Coconut Milk (Thin)

1 Tbsp Ghee

A generous pinch of  Cardamom powder / Elaichi powder

15 Cashews

Coconut Pcs (Optional)

Method:

Heat 1/2 tbsp ghee and roast the cashews.Once done keep it aside.Heat the balance ghee in a pressure cooker.Dry roast channa dal and broken rice until fragrant. Add required amount of water and pressure cook for 2 whistles.Switch off and keep it aside.

Heat a white bottom pan.Add jaggery and allow it to melt on low flame.Mash dal and rice mix with a laddle. Now add this syrup to the dal and rice mixture and mix well. Once done add coconut milk (thin)and allow it to simmer on low flame.Once it starts to boil add the thick coconut milk.Allow it to simmer for another 5-7 mins. Once the mixture starts to thicken add cardamom powder ,dry ginger powder and mix well.

Garnish with roasted cashews and coconut pieces and serve.

Notes:

Payasam will thicken after some time.You can add hot milk and adjust the consistency before serving.

Serve hot or cold as desired.

 

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 EGG BIRYANI

Today being a saturday is family time for me. After a hectic week each of us looks forward to the weekend. Have you planned what to cook? or still looking for ideas? hmm…. don’t worry I am here with a fab recipe of Spicy Egg Biryani that is loved by my boys.it is made to suit the palette of my family.

Biryani is made in different ways  depending on the diaspora of the region. The styles are distinct .The origin of Biryani is unknown but in India it was introduced by the Muslim Community. It is mostly made with variety of fresh spices and meat. Vegetarian version has been developed over a period of time to suit the taste of Vegetarians.Today I am sharing a easy and delish recipe for Egg Biryani. You have to try it to believe it. This recipe is for spice lovers and not faint hearts.

Recipe for Spicy Egg Biryani:

2 Cups Biryani Rice Soaked for 30 Mins

6 Eggs hard boiled

3 Onions sliced Lengthwise

2 Tomatoes finely chopped

4 Green Chillies

2 Dry Red Chillies

20 Cashews

1 Cup Yogurt

Salt to taste

1/2 Tsp Red Chilli Powder

1.5 Tsp Tikka Masala

1/4 Tsp Turmeric

4 Cloves / Laung

1Inch Cinnamon / Dalchini

1 Bay Leaf / Tej Patta

2 Green Cardamom / Choti Elaichi

1 Black Cardamom /Badi Elaichi

1 Tsp Cumin / Jeera

1.5 Tsp Ginger Garlic Paste

1/2 Cup Finely chopped Coriander

3 Tbsp Oil

2 Tbsp Fried Onions

Method:

Rinse well and soak Basmati rice for 30 Mins. Chop the onions lengthwise and keep it aside. Finely chop the tomatoes and coriander and keep it aside.

Grind 10 Cashews, green chili and red chili to get a smooth paste.

Heat a wide bottom pan. Add oil .First roast hard boiled egg until they turn slightly crisp and brown on all sides. Once done remove them and keep them aside. In the same oil add all the whole spices including Jeera. Once you smell the aroma of the spices add cashews and lightly roast.Once done add the chopped onions and roast well until they turn golden brown.Once done add the tomatoes and mix well.Once they turn mushy add turmeric, chili powder, chili cashew paste  and tikka masala and allow it to cook on medium flame untilloil starts to leave the sides.Add yogurt and mix well .Allow it to simmer for 2 mins. Add shallow fried eggs and mix well. Now add soaked rice and 4 glasses of water and allow it to cook well for about 25 -30 mins on low flame until the rice is fluffy and cooked.

Garnish with chopped coriander , roasted cashews, and fried onions and serve with Raita of your choice.

Enjoy!!!!!!!

PS:1.You can adjust the spice levels to suit you .

2.Not for Faint hearts

 

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