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 – 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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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 .Is that true ??
Do offer this healthy,tasty drink for Maha Shivaratri and get the blessings of Lord Shiva !!

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

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 recipes.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 .

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!

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 ..

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.

Last but not the least,here comes my dish,Green chilli pickle.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.

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

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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 .

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. 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. 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. 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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INSTANT KADALAI MAAVU BONDA RECIPE-TEA KADAI BONDA-BESAN FLOUR BONDA

I love tea kadai bonda made of kadalai maavu ( Besan flour). Some people call it as medhu bonda. I wanted to try this bonda recipe for long time. Nowadays Raksha asks me to prepare some snacks to munch after coming from school. So I keep searching and thinking about instant snacks recipes. I am trying to make it healthy too by adding vegetables.This besan flour bonda 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  you would have seen these bondas in Tea stalls( Tamil nadu tea kadai). An interesting thing is that it is also called as”South African chilli bites”. Usually I make this kind of bonda with leftover bajji / bonda batter by adding onions. It tastes great only when eaten hot hot ! Do try this recipe for your 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 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 - 240ml

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 ( a big pinch) 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. Heat oil,make balls from the batter and deep fry in batches till it turns golden brown. Drain in a tissue paper and serve hot hot.Else it may turn hard.

Note

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

Enjoy eating hot bonda with coffee/Tea !

TRIED and TASTED BY READERS

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

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Vermicelli Upma Recipe - Semiya Upma Recipe With Vegetables

Semiya upma recipe

Semiya upma recipe (Vermicelli upma) is one of the easy and instant South Indian breakfast recipes.Tamil people make this upma and rava upma at least once in a week ;). I usually make this vermicelli upma adding vegetables and sometimes without vegetables adding tomato, onions alone for guests along with idli or poori. Cooking semiya / vermicelli perfectly is the trick here. Its cooking time and preparation time is very less. So its ideal to make quick breakfast and not high in calories too. 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 and 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 or salt like rava upma. Yet it tastes great. Sometimes I pack this for Raksha’s lunch box too.She loves it very much. I don't make any side dish for semiya upma. If you wish, you can make coconut chutney which tastes the best. Bachelors can also try this recipe for breakfast. Your job will become much easier in busy mornings. Ok, Lets see how to prepare semiya upma recipe at home perfectly with step by step pictures and video.

Check out my Rava Upma,  Rava Kichadi,  Rice upma, Fine Vermicelli upma, Wheat rava upma,  Instant upma mix recipes too.

Semiya upma with vegetables

Semiya upma recipe - Vermicelli upma recipe

Semiya upma |Vermicelli upma recipe with vegetables - Easy,instant breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 2 to 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml

To temper Cooking oil - 2 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Big onions - 1 no Green chillies - 2 nos ( use 4 for spicy upma) Ginger – 1 inch piece Curry leaves - few Carrot - 1 no ( medium, finely chopped) Green peas - a handful For upma Roasted vermicelli - 2 cups ( I used Anil roasted short vermicelli) Water - 2 cups ( use 1.5 cups water without using vegetables) Salt - as needed Lemon juice - few drops Coconut oil – 2 tbsp

METHOD

Slice onions. Finely chop ginger and vegetables. Slit green chillies or finely chop it and set aside. In a kadai, heat oil and temper all the ingredients given above. Saute onions,carrots and peas till vegatables are half cooked. After onions turn transparent, add 2 cups of water and salt. Cover the kadai with a lid. When the water starts to roll boil, check for taste.  If the salt is slightly high, it means you have added the right amount. Cover cook till carrots and 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. Make sure the level of water and vermicelli are equal. Water should not be excess. Mix well, press it and cover cook for 4-5 minutes in very low flame. By now all the water will be absorbed by the vermicelli. Stir it once in the middle and check if it is cooked by tasting some. If you feel it is very stiff, hard and needs more water, add little more water ( few tbsp or 1/4 cup). Mix well and again cover cook in low flame for 2-3 minutes. Now it will be done. Take a strand of vermicelli and press it. If it becomes mushy, it is cooked well. Lastly add 1 tbsp of coconut oil (if you liked) and drizzle few drops of lemon juice. Mix gently and serve hot.

How to make semiya upma

Note

Always add 1:1 cup of water initially for Anil vermicelli. Add more water only if needed. For other thick varieties, 1:2 or 1:2.5 ratio of vermicelli and water would be needed. Addition of vegetables is completely optional. Sometimes I make it plain like rava upma. You can replace lemon juice by one tomato. It would be more colorful too. Serve hot with coconut chutney or sugar.Enjoy !

Vermicelli upma recipe

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