Vazhakka kootu

1vazhakka_kootu

There are times when we want to go elaborate and there are times when you want to go simple. So when you chance upon a recipe that’s simple to make, tastes delicious, includes protein and veggies in one recipe, you know have hit jackpot.

This recipe is also a proof of how taste buds change over a period of time. My mom and grandma used to make this frequently when we were kids. We were never big fans of this dish then. It was something to eat, but only after you have expressed your disappointment clearly. Now that we have grown up, I find we like kootu. In fact, the pull towards this particular recipe was because it looked just like my grandma’s version! Ironical, don’t you think!? It would have been good if the sense came in earlier, but better late than never.

This version of koottu, though it looks very similar to my grandma’s version, is different. Garlic and onions were sparingly used in my grandma’s cooking. It has fennel instead of jeera and that makes a difference in a good way.The aroma is amazing and I have fallen in love with this version. Its a nice blend of my childhood memories with a modern day twist.

2vazhakka_kootu

BM #61, Week 1; Theme: Meal Ideas

Recipe source: My friend Purnima

Ingredients:

For pressure cooking:

  • 1/2 cup chana dal
  • 1/2 teaspoon turmeric powder
  • one medium onion, diced roughly
  • one tomato, cut into two
  • one green plantain (vazhakka), diced roughly
  • 2-3 garlic pods

For grinding:

  • 1/2 cup coconut
  • 3 green chilies (or per taste)
  • one inch piece ginger
  • one teaspoon fennel seeds
  • salt as needed

Tadka:

  • one teaspoon oil
  • one teaspoon mustard seeds
  • one dry red chili
  • 5-6 curry leaves
  • a good pinch hing

Method:

  1. The vegetables are going to get mashed when done, so you can dice them into rough big pieces.
  2. Pressure cook half cup washed chana dal with 1/2 teaspoon of turmeric powder, one roughly diced onion, a tomato cut into two pieces, one roughly diced vazhakka and 2-3 pods of garlic. Add enough water to cover the dal and veggies. About 1.5 – 2 cups.
  3. Cook for 3-4 whistles or until the dal is done. Turn off the heat and let the pressure drop.
  4. Grind 1/2 cup coconut with 3 green chillies (or per taste), one inch long piece of ginger and one teaspoon of fennel seeds. Add enough water to get a smooth, but thick paste.
  5. In a big kadai, add one teaspoon of oil. Add one teaspoon mustard seeds, one dry red chili, a good pinch of hing and few curry leaves. Once the mustard seeds splutter, add the cooked dal and veggie mix to it. Once it comes to a boil, add the ground coconut paste and salt as needed. Let it boil for 3-4 minutes.
  6. The consistency of the dal is determined by the water added to it. If you prefer it to be runny, you can add all the dal water and a little more. Else, drain some and add after checking the consistency.
  7. Serve with rice, papad and a spicy pickle.

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This post goes to Blogging Marathon #61. Check out the BM page to see what the other participants have brought to the table!

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Sambar rice

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It was my mother in law’s labor intensive full meal thali yesterday. Today it is a one pot meal, my style. This is perfect for weekends when you want your husband to think that you have put in a lot more effort than you actually have! This is as simple as putting all the vegetables, soaked rice and dal and cook it along with tamarind and sambar powder.

The only thing to remember in this recipe is to soak the rice and dal ahead.  If you are feeling a bit more lazy, skip the tadka, cut out the sauteing part entirely and add everything directly in the pressure cooker and let it cook for about 4-5 whistles. Tamarind can be skipped and replaced by a couple of roughly chopped tomatoes.

This doesn’t need a side dish other than a packet of chips or a papad. But I serve with some scrambled egg, raita and some pickles alongside the chips. It gives a ‘full meal’ feeling. A dollop of ghee on top will give it a bit more luxurious feel.

Now, all you have to do is switch on the TV, watch a movie together with your family while eating your easily prepared, labor intensive looking dish.

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BM 61, Week 1

Theme: Meal Ideas 

Pictorial:

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The recipe makes three generous servings. The first thing to do is to wash and soak one cup rice along with half cup dal. You have to use about 3 times water of the rice-dal mix, so about 4.5 cups of water here. I have used masoor dal here, you can use moong dal or toor dal as well. You can soak it before you start the vegetable preparations.

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Heat oil in a pressure cooker and add 2 teaspoons of oil. Add one teaspoon mustard seeds, 5-6 curry leaves, one red chili and a good pinch of hing.

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Add one sliced onion and saute for a couple of minutes. Onions are optional, skip if you want to.

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Add vegetables of your choice. I added one bell pepper, one green eggplant and one cup of frozen mixed vegetables (carrots, beans, corn, peas). Saute for 4-5 minutes until veggies soften a little bit.

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Add the rice and dal mix along with the water. Add 2 teaspoons of tamarind paste as well.

You can add 1 tablespoon of sambar powder directly or grind the sambar powder with 3/4 cup coconut into a fine paste and then add.

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Keep the lid and pressure cook for 4-5 whistles. Turn off the heat and wait for the pressure to subside.

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Once you open the cooker, mix well and add 2-3 cups of water (if needed) and bring it to a boil. Cook for 3-5 minutes, stirring the rice. You want it mushy. Taste test and adjust seasonings, if needed. Serve with chips or papad, scrambled eggs and a simple raita.

Ingredients:

  • 1 cup rice
  • 1/2 cup dal (can be toor, masoor or moong)
  • 2 teaspoons oil
  • one teaspoon mustard seeds
  • 5-6 curry leaves
  • one dried red chili
  • pinch hing
  • one medium onion, sliced (optional)
  • one bell pepper, diced
  • one small eggplant, diced
  • one cup frozen mixed vegetables (a mix of carrot, beans, corn and peas)
  • 2 teaspoons tamarind paste or 1/2 cup of tamarind juice
  • 1 tablespoon sambar powder
  • 3/4 cup coconut (optional)
  • A spoonful of ghee, to serve – optional

Method:

Makes three generous servings

  1. The first thing to do is to wash and soak one cup rice along with half cup dal. You have to use about 3 times water of the rice-dal mix, so about 4.5 cups of water here. I have used masoor dal here, you can use moong dal or toor dal as well. You can soak it before you start the vegetable preparations.
  2. Heat oil in a pressure cooker and add 2 teaspoons of oil. Add one teaspoon mustard seeds, 5-6 curry leaves, one red chili and a good pinch of hing.
  3. Add one sliced onion and saute for a couple of minutes. Onions are optional, skip if you want to.
  4. Add vegetables of your choice. I added one bell pepper, one green eggplant and one cup of frozen mixed vegetables (carrots, beans, corn, peas). Saute for 4-5 minutes until veggies soften a little bit.
  5. Add the rice and dal mix along with the water. Add 2 teaspoons of tamarind paste as well.You can add 1 tablespoon of sambar powder directly or grind the sambar powder with 3/4 cup coconut into a fine paste and then add. Keep the lid and pressure cook for 4-5 whistles.
  6. Turn off the heat and wait for the pressure to subside.Once you open the cooker, mix well and add 2-3 cups of water (if needed) and bring it to a boil. Cook for 3-5 minutes, stirring the rice. You want it mushy. Taste test and adjust seasonings, if needed. Serve with chips or papad, scrambled eggs and a simple raita. Add a spoon of ghee on top of the rice, if desired.

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Tamil Nadu Full Meals

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Let me stop you right there. I didn’t make this spread. My mother in law did.

This spread was made for our friends who visited us when my in laws were here in US. My contribution was minimal. In fact, I don’t think my role went beyond clicking this.

The highlight of the meal was the sweet. Amma had made 7 cup cake, a melt in the mouth burfi whose ingredients add up to 7 cups. It came out perfect. I have taken stepwise pictures when she was making it,so its going to be a separate post. The gulab jamun was brought in by one of the visiting families. It was equally delicious. But then, dessert always taste good, doesn’t it?

Most of the recipes here are typical everyday food, but when prepared together they become a wonderful feast. Scroll down to see more pictures and recipe links!

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BM 61, Week 1

Theme: Meal Ideas

On the plate:

Lemon rice

Serves 1 as a main meal

Ingredients:

  • 1 cup cooked rice
  • Juice from one lemon (about 1 tablespoon)
  • salt

For tadka

  • 1 teaspoon mustard seeds
  • 5-6 curry leaves
  • a good pinch of hing
  • 2 dry red chillies
  • 1/2 teaspoon urad dal
  • 2 tablespoon peanuts or cashew nuts
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon oil

Method:

  1. Cook rice, set aside.
  2. Heat one tablespoon oil in a pan.
  3. Add the mustard seeds, red chillies and curry leaves. Once the mustard seeds crackle, add the hing, urad dal and peanuts.
  4. When the dal turns golden brown, add the turmeric powder. Give a good stir and take off the heat.
  5. Add the lemon juice and salt as required. Mix well and add the cooked rice.
  6. Taste test and adjust salt or add more lemon juice if needed. Serve with papad.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61 

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Filed under Rice, Pasta, Side Dishes, Thali

Mulligatawny soup

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This soup is an example of how different something can be today from what it started out to be. Our humble rasam or ‘milagai thanni’ has turned into something totally different over a period of time. Mulligatawny is served now as a thick soup, spiced with curry powder with vegetarian and non vegetarian options.

For the third day of January BM, this soup is inspired from the San Francisco Soup company take away menu. Their description of this soup is “A lightly seasoned curried Chicken and Lentil soup with Apples, Carrots, Celery and Coconut Milk. ” Garnish suggestion is rice and cilantro.

Based on this I searched for a recipe that came close to this description. The one I found online had chickpeas, carrots, celery and coconut milk. My pantry had only red kidney beans, no carrots and no coconut milk. Yet I went ahead and prepared it with suitable substitutions. The soup with apples and sweet potatoes was shunned by the man. He dislikes the combination of sweet and savory in the same dish. If you are in that category, give this a skip. But if you are like me and love the idea of an easy all in one soup, this one is for you.

Read on for the recipe.

2mullagatawny soup

Recipe adapted from : Vegetarian Mulligatawny

Ingredients:

  • one teaspoon oil
  • one chopped onion
  • one teaspoon ginger garlic paste
  • 1-2 carrots, diced (I didn’t have any)
  • 4 sticks of celery, chopped
  • 1 cup cooked potatoes/ sweet potatoes
  • 1 diced apple
  • 1 can red kidney beans or cooked chick peas
  • 6 cups water
  • 1/2 teaspoon each turmeric powder, cumin powder, coriander powder and chilli powder (OR 1 teaspoon curry powder)
  • salt and pepper
  • Cooked basmati rice, to serve

Method:

  1. Heat oil in a pan. Saute onions, followed by the ginger garlic paste. Add the diced carrots, chopped celery and potatoes.
  2. Add the spices – turmeric powder, cumin, coriander and chilli powders (OR curry powder). Cook for 2-3 minutes.
  3. Add 6 cups of stock or water. Add the diced apple, kidney beans or chick peas. Season per taste.
  4. Let it come to a boil and simmer for 15-20 minutes. Taste test and adjust seasonings.
  5. At the time of serving, you can add some coconut milk and lemon juice, if preferred. I didn’t.
  6. Serve on top of some cooked basmati rice.
  7. Garnish ideas: a dollop of yogurt, cilantro, raisins, chopped nuts.

1mullagatawny soup

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60 

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Roasted eggplant and tomato soup

1Roasted eggplant soup

There are times when you feel a little curious about a recipe and try it with an open mind. When I say am open mind, what I mean is that a part of your mind is preparing you for a colossal failure. This soup was in that category.

Eggplant, that too, in a soup? I had to try it for myself. I was expecting it to fail, but surprisingly it turned out well. It’s the basil that stands out the most, with a nice taste of eggplant coming in later. I liked it. But I have always been an eggplant lover.

I didn’t bother pureeing it when I served it first, but gave it a try later. Liked both the versions.

My husband is not a big fan of soups. So when I was making lunch for him, I threw a portion of this soup along with some boiled eggs and spinach puree I had and made a quick curry out of it. Served with some basmati rice and he was one happy man!

This post goes to January BM, under take away dishes theme. My choice of take away place is San Francisco Soup company. Yesterday was Smoky split pea soup and today is Roasted eggplant soup. Come back tomorrow for another interesting soup recipe.

2Roasted eggplant soup

Recipe adapted from : Food.com

Ingredients:

  • 3 tablespoons of olive oil
  • 1 eggplant
  • 1 red pepper
  • 3-4 tomatoes
  • 1 whole garlic
  • 1 onion, chopped
  • 1 teaspoon red pepper flakes or chili powder (per taste)
  • 6 cups stock or water
  • few basil leaves
  • salt and pepper

Method:

  1. Preheat the oven to 400F. Coat a baking pan with olive oil and place your veggies on it after cutting it into half.
  2. Eggplant needs to be scored and seasoned and placed flat side down. Peppers can also be placed flat side down.
  3. Garlic can be cut into half and wrapped in foil with some oil, salt and pepper. Tomatoes can be cut into two and kept flat side up.
  4. Bake until the veggies are roasted, about 40 minutes. Place the peppers in a ziploc.
  5. Let it all cool. Peel off the skin from peppers. Roughly chop tomatoes and peppers.
  6. In a soup pan, add one tablespoon oil. Add the onions and cook until its pink.
  7. Add the pepper flakes, follow it up with the chopped tomatoes and peppers. Squeeze out the garlic from its skin and add it.
  8. Scrape out the flesh from the eggplant and throw the skin out. Add it to the soup along with 6 cups of water or stock and basil.
  9. Season per taste. Let it come to a boil and cook for 10-15 minutes.
  10. Take off the heat and once cool enough to handle, puree in batches.
  11. Heat at the time of serving and add some grated cheese if you prefer.

3Roasted eggplant soup

 

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Smoky split pea soup

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Its been a  mild winter this year. There has been warmer days than last year; there was even a day, right in the middle of December, when we wore half sleeve shirts and went for a walk.

As if to avenge that, its been snowing steadily and heavily since last night. At times, its snow falling peacefully and gracefully. At other times, its fierce and thrown about by wind. But the wind and the snow and all the troubles are outside. Inside the house, we are quite warm and very prepared.

We have power. We have internet.

We have food too.

Its been a non stop movie watching day with minimal cooking. But I wish I had some of this soup to relish today. The next time it’s snowing, green split peas is going to be in the emergency purchase list. But for now, it’s going to be this virtual treat for you and me!

This post goes to January BM, under take away dishes theme. My choice of take away place is San Francisco Soup company. Today you will be served Smoky split pea soup.  Keep an eye here for the next two days for more soups.

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Soak 1.5 cups of split pea overnight or for at least 3 hours in hot water till its softened.

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Heat one tablespoon oil in a pressure cooker and add 1 teaspoon of paprika.

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Add one chopped onion and 4-5 chopped garlic cloves and let it all cook.

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Time to tip in one diced carrot and a cup of chopped celery.

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In goes one big cubed potato as well. Let it all saute for 3-4 minutes.

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Time to add the split peas with salt and pepper.

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Add 6 cups of water or vegetable stock. I used 2 teaspoons of bouillon.

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Pressure cook for 3-4 whistles and turn off the heat.

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Wait for the pressure to drop and after that, open the cooker add 2 diced tomatoes and let it cook. Check the seasoning and adjust according to your taste.

Serve with toasted bread. The soup thickens as it sits. This makes 4 lavish servings.

Recipe adapted from: Smoky Split Pea Soup

Ingredients:

  • 1.5 cups green split peas
  • 1 tablespoon oil
  • 1 teaspoon paprika or chili powder
  • 1 chopped onion
  • 4 pods of chopped garlic (or per taste)
  • 1 diced carrot
  • 1 cup chopped celery
  • 1 diced potato
  • Water or vegetable stock
  • 2 tomatoes, diced

Method:

  1. Soak 1.5 cups of split pea overnight or for at least 3 hours in hot water till its softened.
  2. Heat one tablespoon oil in a pressure cooker and add 1 teaspoon of paprika.
  3. Add one chopped onion and 4-5 chopped garlic cloves and let it all cook.
  4. Add one diced carrot and a cup of chopped celery. Follow it up with a big cubed potato. Let it all saute for 3-4 minutes.
  5. Add the split peas. Season with salt and pepper.
  6. Add 6 cups of water or vegetable stock. I added 2 teaspoons of bouillon to water.
  7. Pressure cook for 3-4 whistles and turn off the heat.
  8. Wait for the pressure to drop and after that, open the cooker add 2 diced tomatoes and let it cook.
  9. Check the seasoning and adjust according to your taste. Serve with toasted bread.
  10. The soup thickens as it sits. This makes 4 lavish servings.

1Smoky_split_pea_soup

This post goes to Blogging Marathon #60. Check out the BM page for the what other participants are preparing today.

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Mango Mastani

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Its winter here. How can I use cold mango puree? Out it came from the fridge and sat on counter top waiting patiently to come to room temperature.

It’s very cold here. How can I use ice-cold milk? The milk joined the mango puree on the counter.

Now, lets blend it all together. Blend, blend, blend.

Get chopping with the nuts. Chop. chop, chop.

Pour in a tall glass, one for me and one for you.

Its freezing here. How can I top the milkshake with ice cream?

Lets bring out the sweater and wear it and eat it, for I am not going to say No to ice cream!

Scoop, scoop,scoop.

Slurp, slurp, slurp

Oh…YUMM!

Now that I have come back from heaven, let me tell you a bit about mastani. Mastani is a thick milkshake topped with ice cream and decorated with dried fruits and nuts. Apparently its popular in Pune and any kind of fruit can be used to make one. Mango mastani seems to be a popular choice going by the internet.

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Recipe source: Flavors of Mumbai

BM Theme: Regional (Maharashtra)

For one portion:

Ingredients:

  • 1/2 cup mango puree*
  • 1/4 cup milk*
  • 1 teaspoon sugar or per taste
  • 1 teaspoon chopped nuts (pistachios, cashew nuts)
  • 1 teaspoon tutti frutti
  • spoon ful of chopped mango pieces (I didn’t have any)
  • Cherries for decoration
  • 1 scoop vanilla ice cream

*These are not strict measures. Adjust according your preference.

Method:

  1. Blend mango puree, milk and sugar. Taste and adjust sugar per taste.
  2. Pour into a tall glass and top with a scoop of vanilla ice cream.
  3. Sprinkle the nuts and tutti frutti. Decorate with mango pieces and chopped cherries, if using.
  4. Enjoy!

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60 

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Vegetable Kolhapuri

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Have you come across dishes like this? Ones which you taste and your mind goes “Why in the world did I not make that before?”

Oh well. This one did just that to me. I have come across this recipe many times before, but as the procedure is lengthy, I never gave it a chance. Then I came across this version in NDTV Food. It seemed simple and so I gave it a try.

I don’t know whether this is an authentic version of Vegetable Kolhapuri or not, but it sure is a tasty version. And as far as authenticity goes, my guess is that every house has their own version for recipes like this – recipes that’s been around for a long time.

People modify, improvise and adjust according to their family preferences. That’s been going on for generations. The end result is that there is no particular recipe that is THE authentic one. You just have some generic guidelines for each recipe. That’s my way of looking at things anyway.

This curry is not much of a looker, but don’t pay much attention to that. It’s famous for being spicy, but I toned it down to suit our taste. Frozen mixed vegetables made this a breeze to make.

So, what are you waiting for? Grab that cutting board and get chopping! Its cooking time, baby.

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Recipe source: NDTV food

BM Theme:  Regional food, Maharashtra

Serves 3-4

Ingredients:

  • 2.5 – 3 cups diced mixed vegetables
  • 2 tablespoon yogurt
  • 1 teaspoon ginger garlic paste
  • one small onion, grated ( I didn’t use)
  • 2 teaspoons oil
  • one medium onion, chopped
  • salt

Roast and then grind:

  • 1″ cinnamon stick
  • 2 cloves
  • 1/2 teaspoon cumin seeds/jeera
  • 1 teaspoon black pepper
  • 2 red chillies
  • 1 teaspoon Kalpasi/Dagad phool,optional
  • 1 tablespoon coriander seeds
  • 1/4 cup dry coconut

Method:

  1. Marinate the mixed vegetables with the yogurt, ginger garlic paste, grated onion and salt. You can add some lemon juice as well if you prefer. Keep aside and start working on the ground masala.
  2. Dry roast the cinnamon stick, cloves, jeera, pepper corn, red chillies and dagad phool (of using). Once its almost roasted, add the coconut and lightly fry for a couple more minutes.
  3. Once cool, grind into a smooth paste without adding too much water.
  4. Heat oil in a pan and saute the chopped onion. Once its pink, add the ground paste and let it cook for a minute.
  5. Tip in the marinated vegetables and let it come to a boil. If the curry is dry, you can add some water.
  6. Cover and cook, mixing intermittently, until the vegetables are done. Taste test and adjust seasoning per preference.
  7. Take off the heat and serve with chapati or plain rice. My preference is definitely chapati.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60 

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Kanda Poha

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They talk about the circle of life where everything begins and ends at the same point. Well, you are witnessing the circle of blogging now.

The long story behind it is that we moved to US in July 2014 (I am not telling you the shorter version) and my blog took a hit as a result. I didn’t feel up to blogging and left it like that for many months.

One reason could be that in Chennai, I had everything set up for my blogging. A table by a sunny window, lots of wonderful wooden backdrops, a good collection of props and a proper storage for them all. And here, I was struggling with low light conditions, hardly any props and a huge lack of interest and imagination.

And I was too occupied with other things to try harder.

Jan 2015 looked like a  good time to ‘shake it up’ and get back. I signed up for BM and was all set for both the themes. This was one of the posts meant for that. But as it happens many times, life intervened and blogging took a backseat again. And now, a year later, the post is finally making out of the drafts.

So what began in January is ending in January finally. Just a year of waiting, but take a good look at the pictures. They haven’t aged a day, have they ;-)?

Last year, this was meant for Nashta theme, this year it is under Regional recipes – Maharashtra. Stay tuned for two more recipes from the same region this week.

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Pictorial: The recipe serves 2-3 people. 

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Wash 2 cups of poha and drain it. Set aside.

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Heat one tablespoon oil in a pan and add one teaspoon of mustard seeds, one dried red chili and a handful of curry leaves.

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Once the mustard seeds splutter, add one tablespoon of chopped cashew nuts or ground nuts.

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Add one medium chopped onions once the cashews turn slightly brown.

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Saute the onions until pink. Add salt and 1/4 teaspoon turmeric powder, mix well.

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Add 1/2 cup thawed frozen peas. If you are using fresh peas, cook it separately before adding it.

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The drained rice flakes (poha/aval) goes in now.  Turn off the heat.

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Chop one tablespoon of cleaned coriander leaves, this goes into the dish along with juice from half a lemon. Mix well and garnish with 1 tablespoon of grated coconut (optional). This doesn’t need a side dish to go with.

Serves :  2-3

Ingredients:

  • 2 cups flattened rice flakes (poha or aval)
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 dried red chili
  • 5-8 curry leaves
  • 1 tablespoon peanuts or chopped cashew nuts
  • 1 medium onion, chopped
  • salt
  • 1/4 teaspoon turmeric powder
  • 1/2 cup thawed frozen peas (optional)
  • 1 tablespoon coriander leaves, chopped
  • juice of half a lemon
  • 1 tablespoon coconut grated (optional)

Method:

  1. Wash 2 cups of poha and drain it. Set aside.
  2. Heat one tablespoon oil in a pan and add one teaspoon of mustard seeds, one dried red chili and a handful of curry leaves.
  3. Once the mustard seeds splutter, add one tablespoon of chopped cashew nuts or ground nuts.
  4. Add one medium chopped onions once the cashews turn slightly brown.
  5. Saute the onions until pink. Add salt and 1/4 teaspoon turmeric powder, mix well.
  6. Add 1/2 cup thawed frozen peas. If you are using fresh peas, cook it separately before adding it.
  7. The drained rice flakes (poha/aval) goes in now.  Turn off the heat.
  8. Chop one tablespoon of cleaned coriander leaves, this goes into the dish along with juice from half a lemon. Mix well and garnish with 1 tablespoon of grated coconut (optional). This doesn’t need a side dish to go with.

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Strawberry pineapple smoothie

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For a long time, I was under the impression that you cannot have most of the fruits if you have diabetes. So I was surprised to see many fruit based smoothie recipes for diabetes. A bit of digging in the net tells me that it’s about choosing your portions wisely and you don’t have to avoid fruits on the whole.

It was news for me. But as I am not diabetic, I wouldn’t preach much about the topic. I would rather trust my doctor than the internet on matters of health. This is a good after workout smoothie. After an hour of sweating in the gym, you really would have earned this. A full cup if you are not diabetic, half a cup if you are.

Shhh…..I drank mine without working out :D, but that’s a secret between you, me and the Internet- OK?

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Ingredients:

  • 1/2 cup strawberries, sliced
  • 1/2 cup pineapple, skin removed and diced
  • 1/4 medium banana, sliced
  • 1/2 cup milk or Greek style yogurt
  • ice as needed

Method:

  1. Blend everything together until smooth.
  2. Serve 1/2 cup per person, with a piece of strawberry or pineapple on top.
  3. Makes about 4 servings.

smoothie2
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