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February 28, 2014

PURPLE CABBAGE/RED CABBAGE SALAD RECIPE


This post was lying in my drafts for long time.As i mentioned in my Purple Cabbage Poriyal recipe, i tried poriyal and salad with this cabbage for the first time.I must thank my friend Shalini for telling this simple and easy Indian style salad recipe.It was very nice and we just loved its crunchy taste.The same recipe can be followed for Red Cabbage too.U have to consume this salad immediately to enjoy its Fresh,crunchy taste.As u all know,Purple Cabbage is loaded with Anti oxidants which helps the body to fight against diseases and also makes our skin clear & flexible .I have used Olive oil and pepper powder for salad dressing.U can also try adding Roasted & chopped Almonds or ground nuts to make it more crunchy with nutty flavour.By this way,kids may like it.

Purple Cabbage Salad Recipe


Purple Cabbage Salad Recipe Purple Cabbage Salad – Easy,Colorful,healthy salad recipe !
Cuisine: Indian
Category: Salad
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Purple Cabbage - 1/2 cup
  • Carrot - 1 no (small)
  • Big onion - 1 no
  • Sweet corn – a handful (optional)
  • Tomato (Deseeded) - 1 no
  • Coriander leaves- a tbsp (optional)
  • Pepper powder - as needed
  • Olive oil – 2tsp
  • Lemon juice – few drops
  • Salt - as reqd
METHOD

  • Wash and chop all the vegetables into thin long strips.
  • In a bowl,take olive oil,salt,Pepper powder and lemon juice.Mix well.
  • Now add all the chopped vegetables.Mix well and serve immediately.
  • Add sweet corn and coriander leaves to make it more colorful and flavourful..


Note


  • I used white pepper powder here.U can use black pepper powder too.
  • Use deseeded tomato.I used Bangalore tomato in this recipe.
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February 26, 2014

Thandai Recipe - Maha Shivaratri Prasadam Recipes, Holi Recipes




Maha Shivaratri 2016 falls on 7th of March.So i thought of sharing this yummy,healthy Thandai as Shivratri prasad recipe which is famous in North India.We South Indians,usually make Sweet puttu with rice flour and jaggery on this day.This time i tried thandai as well as Puttu for a change.Please find the updated Sweet puttu recipe here if interested.
For this recipe,I referred  Sanjeev kapoor and Tarla dalal’s site.I just combined both the recipes and tried.It was very tasty.We loved it a lot.I have used Melon seeds and other nuts & spices.If u don’t have them in hand,u can make it very simple by making Thandai powder using almond,Cardamom,fennel and peppecorns.I used Rose essence instead of Dried rose petals.I read bhang is mixed with this drink Winking smile.Is that true ??
Do offer this healthy,tasty drink for Maha Shivaratri and get the blessings of Lord Shiva Smile!!


Thandai recipe


Thandai recipe Thandai recipe for Maha shivratri prasadam
Cuisine: Indian
Category: Dessert
Serves: Serves 3
Prep time: 2 Hours
Cook time: 20 Minutes
Total time: 2H20Minutes


INGREDIENTS
To soak in water
  • Almond/Badam - 8 nos
  • Cashews - 4 nos
  • Pistachios - 6 nos
  • Poppy seeds - 1 tbsp
  • Melon seeds - 1 tbsp
  • Water - as needed
To powder
  • Green cardamom - 3 nos
  • Fennel seeds - 1 tsp
  • Peppercorns - 10 nos
To boil
  • Milk - 1/2 liter (500ml)
  • Sugar -1/3 cup
  • Saffron - to garnish
  • Rose essence – few drops Or Dried Rose petals – few 
METHOD

  • Soak all the nuts,poppy seeds,melon seeds in water for two hours.Grind it to a smooth paste adding the required water.Boil milk ,add sugar,dissolve and set aside.Add the ground paste to the milk and boil for 3-4 minutes in medium flame.
Thandai-recipe-Step11
  • Now grind the ingredients given under “To powder”. Mix this powder to the milk and boil for a minute.Add few drops of rose essence and mix well.
  • Let it cool down well.After it completely cools down,strain the milk and discard the residue.
Thandai-recipe-Step2
  • Refrigerate for 3-4 hours or overnight and serve chilled !

Note

  • Skip melon seeds if u don’t have. Poppy seeds and badam is more important.Poppy seeds is the best coolant too.
  • Adding rose essence gives a nice flavor.So please add it
  • Pepper corns gave a mild spicy taste to the milk.Do not add more.




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February 25, 2014

GUJARATI THALI-Dal,Sev Tamatar Curry,Kadhi,Green Chilli Pickle

Gujarati-thali-recipes

In the above picture,I have plated Rice,Methi thepla,Moong Dal khichdi,Dahi kadhi,Gujarati Sev Tameta nu Sak / Sev and Tomato Curry,Green chilli pickle,Masala chaas,Oven roasted papad & curd.
Gujarati recipes were in my try list for long time.As i had bookmarked Gujarati Kathiyawadi thali from Ezcookbook,i thought of trying them and share it for their event.Last weekend, i prepared all these recipes for the first time and everything came out very well.In this post,i have shared the recipes of few dishes.I’ll make a separate post for Sukhdi/Gud papdi,Khichdi and Masala chaas recipe.For this thali,i chose simple and authentic Gujarati recipes that needs very less chopping,less oil and moreover all these are No onion No garlic No coconut recipesSmile with tongue out.I took nearly one hour  30 minutes to prepare them. I followed my own recipe for thepla.While cooking,i found Hing and Jaggery are widely used in all their dishes.Most of them are tomato based gravies.Thank u Ishita for these wonderful recipes.We thoroughly enjoyed Gujarati food in my home Smile.

Gujarati-food

Gujarati thali


Gujarati thali Gujarati recipes - Methi thepla,Dal khichdi,Dahi kadhi,Gujarati Sev Tameta nu Sak / Sev and Tomato Curry ,Green chilli pickle,Masala chaas and Oven roasted papad. 
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 20 Minutes
Cook time: 70 Minutes
Total time: 90 Minutes

Gujarati dal tasted mildly sweet.I have used peanuts in this recipe which was the highlight.The crunchy peanuts while eating gives a nice taste.So do not avoid Peanuts when u try this recipe.The consistency of dal should be slightly watery than punjabi dal as Ishita mentioned. But i made it thicker to suit my family’s taste.We loved it!

Gujarat-dal-recipe

Tamatar sev curry was a nice combo for thepla.It was mildly tangy and addition of sev made it more tasty.I used MTR Sev, store bought ones.It was slightly thicker than the usual sev.We had this curry as an accompaniment for curd rice too Smile..

Tamatar-sev-curry

I prepared Kadhi  as an accompaniment for moong dal khichdi.It was very nice.We also had this  mixing with plain rice and roasted papad.

Dahi-kadhi-recipe

Last but not the least,here comes my dish,Green chilli pickleWinking smile.I made it specially for me as Sendhil is not fond of pickles.It had a very different taste.As i tasted it instantly,i felt it more spicy.I think it will take another 3-4 days to get soaked and for the flavour to get balanced.I had it with curd rice and thepla.It was yummy.

Green-chilli-pickle

I'll share the remaining recipes in my future posts :)
Enjoy making Gujarati thali in ur home.U’ll love its taste  Smile
Gujarati-lunch-menu


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February 22, 2014

Urad dal rice,Ellu thuvaiyal,Avial recipe -TIRUNELVELI LUNCH MENU


உளுந்து சாதம் , எள்ளு துவையல் ,அவியல் - This is a famous lunch combo in my native place, Tirunelveli.We usually prepare this lunch menu for teen aged girls during their puberty.On those 5-7 days,these dishes will be in their menu for sure.Ulundhu paruppu sadam/Ulundu sadam is for strengthening the bones,Ellu thuvaiyal is to flush out the toxins from Ovaries and Avial/Aviyal to include the goodness of all vegetables.We never make this rice without this thogayal and avial.Its a very tasty and flavourful meal.My mom makes it at least twice in a month when we were teens.Mom usually makes this with split white urad dal.But i used black ones with skin as it is considered to be more healthy.I tried this menu last weekend for the first time.Sendhil loved it a lot.People from South( Madurai,Tirunelveli) must have known about this lunch menu very well.
Nellai girls, do try this authentic lunch menu for your family.Everybody will love it Smile.
Ellu thogayal

Urad dal rice & Sesame seeds thuvaiyal


Urad dal rice & Sesame seeds thuvaiyal Urad dal rice/Ulundu sadam & Sesame seeds/Ellu thuvaiyal recipe
Cuisine: Indian
Category: Lunch menu
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
URAD DAL RICE
  • Rice - 1 cup
  • Black or white urad dal - 1/2 cup
  • Grated coconut - 1/4 cup
  • Garlic cloves - 20 nos
  • Salt - as needed
  • Water – 4 cups
SESAME SEEDS THUVAIYAL
  • Black or white sesame seeds - 3 tbsp
  • Red chillies - 5-6 nos
  • Tamarind - Small gooseberry size
  • Salt & water - as needed
  • Oil - 2 drops
METHOD

URAD DAL RICE
  • In a kadai or cooker base,add a tsp of oil and roast the urad dal for 3-4 minutes till u get a nice aroma.Add this to the rice and wash them.
Urad-dal-rice-step 1
  • In a pressure cooker,take the washed rice and dal.To this,add garlic cloves,grated coconut,salt & the required water.
  • Pressure cook for one whistle in low flame.It looks mushy initially but it turns fluffy as it cools down.So this water quantity would  should be added else urad dal won’t be cooked well.
Urad-dal-rice-step 2
SESAME SEEDS/ELLU THUVAIYAL
  • In a kadai,dry roast the sesame seeds till it splutters.Do in medium low flame.Make sure it don’t burn because thuvaiyal will taste bitter if u burnt them.It takes nearly 3-4 minutes.Do it patiently.Remove in a plate.Wash the seeds through a sieve.Muds will settle down.(washing is optional)
  • To the hot kadai,heat a tsp of oil and roast the chillies.Soak tamarind in very little water.
  • In a mixie jar,take the sesame seeds,tamarind,red chillies & salt.Grind it to a smooth,thick paste adding the soaked tamarind water.Remove and serve with rice.
Sesame-seeds-thuvaiyal-step
Please click this link for Tirunelveli style Avial recipe.




Note


  • Use white urad dal in place of black dal.Broken or whole variety,anything would be fine.
  • Ellu thuvaiyal can be made using different methods.I’ll soon post the version with coconut & garlic which we make for idli,dosa.
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February 20, 2014

INSTANT KADALAI MAAVU BONDA RECIPE-BESAN FLOUR SNACKS RECIPES



Nowadays Raksha asks some snacks to munch after coming from school.So i keep searching & thinking about instant snacks recipes and i am trying make it healthy too by adding vegetables.This is a very easy and instant bonda recipe.Usually bondas are made with leftover idli,dosa batter or urad dal & maida.But this version is with besan flour/kadalai maavu.Most of u would have seen these bondas in Tea stalls(tea kadai).An interesting thing is that it is also called as”South African chilli bites”Winking smile.I make this kind with leftover bajji/bonda mix by adding onions after making aloo bonda.It tastes great only when eaten hot hot !Do try this recipe for ur kids after they come from school.They’ll love it for sure ! U can also make it more healthy by adding vegetables like vegetable bonda.



Instant bonda recipe


Instant bonda recipe Instant bonda recipe with besan flour
Cuisine: Indian
Category: Snacks
Serves: 10 small sized
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1cup - 200ml
To make the batter
  • Besan flour - 1/2 cup
  • Rice flour - 1 tbsp
  • Red chilli powder - 1/2  tsp
  • Green chilli– 1 no (finely chopped)
  • Big onion - 1 no (finely chopped)
  • Curry leaves - few
  • Hing - 1/8 tsp
  • Coriander leaves - few
  • Cooking soda - 1/8 tsp
  • Cooking oil - to deep fry
METHOD

  • Mix all the ingredients given above except cooking oil.Add water to make a thick paste.No problem if it is sticky.
Instant-kadala-maavu-bonda-step1
  • Heat oil,make balls from the batter & deep fry in batches till it turns golden brown. Drain in a tissue paper and serve hot hot.Else it may turn hard..
Instant-kadala-maavu-bonda-step2



Note

  • U can reduce rice flour and try the same.It would be softer.
  • For variations,u can add vegetables like carrot and peas.

Enjoy eating hot bonda with coffee/Tea !


TRIED & TASTED BY READERS

Our fellow blogger Sailaja Damodaran tried this recipe and shared this picture with me :)




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February 19, 2014

SEMIYA UPMA/VERMICELLI UPMA –EASY BREAKFAST RECIPE


Semiya upma is one of the easiest and instant breakfast recipes.I usually make this upma adding vegetables and sometimes with tomato,onions alone for guests along with idli or poori.Mostly I use Anil semiya(fine variety) and very rarely i go for MTR or Bambino as they are thick.I feel thick vermicelli would go well for Semiya biryani/Pulao more than upma.Usually the ratio of semiya & water would be 1:1.5 for fine vermicelli and 1: 2 for thick variety.Always add the correct water quantity to get soft and non-sticky vermicelli strands.It doesn’t need more oil like rava upma.Yet it tastes great.Sometimes i pack this for Raksha’s lunch box too.She loves it very much.Bachelors can try this recipe for breakfast.Ur job will become much easier in busy morningsSmile.

Semiya upma/Vermicelli upma


Semiya upma/Vermicelli upma Semiya upma/Vermicelli upma recipe with vegetables - Easy,instant breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Big onions - 1 no
  • Green chillies - 2 nos
  • Ginger – 1 inch piece
  • Curry leaves - few
  • Carrots - 1 no ( finely chopped)
  • Green peas - a handful
For upma
  • Roasted vermicelli - 1 cup ( I used Anil roasted short)
  • Water - 1.5 cups ( use 1.75 cups water if adding vegetables)
  • Salt - as needed
  • Lemon juice - few drops
  • Coconut oil – 1 tbsp
METHOD

  • Chop onions,ginger & vegetables.Slit green chillies or finely chop it and set aside.
  • In a kadai,heat oil and temper all the ingredients given above.
Semiya-upma step 1
  • Saute onions,carrots and peas.Veggies will be half cooked.After onions turn transparent,add 1.75 cups ( 1/4 cup for vegetables) of water & salt.Cover the kadai with a lid.
Semiya-upma step 2
  • When the water starts to boil,check for taste.If the salt is slightly high,it means u have added the right amount.Cover cook till carrots & peas get cooked.It takes 3 minutes maximum in high flame.
  • Now reduce the flame completely and add the vermicelli.Stir well with a fork like ladle.
Semiya-upma step 3
  • Make sure the level of water & vermicelli are equal. Water should not be excess. It should be absorbed by the vermicelli.No problem even if the water is little less. Mix well and cover cook for 4-5 minutes in low flame.
  • By now all the water will be absorbed by the vermicelli.Stir it once and check if it is cooked by tasting some.If u feel it is very stiff & hard,add little more water( few tbsp).Mix well and again cover cook in low flame for 2-3 minutes.
  • Now it will be done.Add 1 tbsp of coconut oil and drizzle few drops of lemon juice.Mix gently and serve hot.
Semiya-upma step 4


Note

  • Always add 1:1.5 cups of water initially for Anil vermicelli.Add more only if needed.
  • For other thick varieties,1:2 would be needed.
  • Addition of vegetables is completely optional.Sometimes i make it plain like rava upma.
  • U can replace lemon juice by one tomato.It would be more colorful too.
Serve hot with chutney or sugar.Enjoy !

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