Sunday, November 18, 2012

Steamed Spicy Broccoli




'Broccoli' is touted as the miracle vegetable with rich nutrients and tons of health benefits. Steamed spicy broccolis are easy to cook and can be enjoyed as a snack with a glass of wine.

Ingredients:
Broccoli florets- 2 cups
Olive oil- 1 tbsp
Minced green chillies- 2 nos
Powdered black pepper- 1/4 tsp
Salt to taste
Lemon juice- 1 tsp

Method:
Rinse the broccoli florets. In a saucepan add 2-3 cups of water, add broccoli florets and allow it to boil for 5-8 mins. Don't overcook. Broccolis should be crisp-tender. Drain the water.
Take a pan. Add olive oil, minced green chillies,powdered black pepper. Add steamed broccolis, toss it a few times.Add salt and lemon juice. Toss it again and its ready to serve.

Wednesday, November 14, 2012

Avalakki Bisibelebhat








Ingredients:
Thick Avalakki- 2cups
Moong Dal- 1.5 cups
Cut Cabbage- 1 cup
Tomato cut- 1/2 cup
Tamarind juice- 1/2 cup
Jaggery- 1 inch piece
Bisibele bhat powder/ Sambar powder- 2 tsp
Salt to taste
Coconut grating- 1/4 cup

For Seasoning:
Oil- 2-3 tbsp oil
Mustard seeds- 1tsp
Curry leaf- 10 nos
Turmeric- 1 tsp
Hing- a pinch
Red chilies- 3-4

Method:
Wash and soak the thick avalakki with little water and keep it aside. Pressure cook the moong dal with 3 cups of water.Grind coconut gratings and Bisibelebhat powder.

Take a pan/vessel. Add oil. Add mustard seeds and other seasoning ingredients one by one. To this add cut cabbage, pour a cup of water and let it cook for 6-8 mins until it gets soft. Now add cooked dal, tamarind juice, soaked avalakki and ground coconut and bisibele bhat powder. Mix well. Add salt and jaggery. Add a  little water if needed.Add cut tomatoes. Allow it to boil on medium flame for 15-20 mins.
Serve hot with a dollop of ghee and boondi mixture.

If you are using sambar powder, add a pinch of clove powder,nutmeg powder and cinnamon powder to the seasoning.

You can add other vegetables like beans, carrot,peas also.


Friday, August 24, 2012

Green Smoothie




 Green smoothies are refreshingly delicious, flavorful  healthy blend of fruits, veggies and greens. This can be a breakfast substitution drink. These smoothies are very creamy and  loaded with nutrition and tastes great. Got into the habit of making these smoothies after reading the book 'Eat to Live' by Dr. Joel Furhman. In fact, you don't need a powerful blending machine to blend this as I use the juicer jar of the 'Preethi Platinum Mixie'.

Ingredients:
1/2 cup- pomegranates,blueberries,strawberries,cherries
(Antioxidant blend available at Costco)
1/2 cup- Mangoes,papayas,pineapple
(Festival blend from Costco)
2 inch piece of banana
1/2 Avocado
2-3 Broccoli stalks
2-3 baby carrots
1 celery stalk
2 dates
1 tbsp-freshly grounded flax seeds
1/2-1 cup- kale leaves chopped
1/2 cup- Mustard leaves,Collard greens chopped
2 cups baby spinach
1 scoop of power max protein powder
1 large cup of cold water
1 tsp- Chia seeds

Method:
Except Chia seeds blend all the ingredients in the juicer jar with water for 1-2 minutes and puree until smooth. Pour into glasses and top it with Chia seed. Mix Chia seed with a spoon and eat/drink away your fresh green, crunchy smoothie.

P.S. If you blend chia seeds in your smoothie it becomes gelatinous.




Wednesday, August 1, 2012

Kadai Paneer


































Kadai Paneer  is one of my favorite dish. Here in this recipe I have substituted Paneer with  Organic firm Tofu.

Ingredients:
1- Tofu packet
1- green bell pepper
1- red bell pepper
2- tomatoes
2-3 green chillies
1 tsp ginger grated
1 tsp-lemon juice

Masala:
2 tsp- oil
1 tsp- Jeera
11/2 tsp Dhania powder
1 tsp- red chilli powder
1 tsp- kasoori methi
1/2 tsp- turmeric
1/2 tsp- sugar
salt to taste

Method:
Cut tofu into cubes. Place it on a tawa/ pan. Drizzle some oil and stir fry for a minute or two.
Cut the bell peppers and stir fry.It should be crunchy.
Blend tomatoes and ginger.
Take a pan.Add oil.Add cumin seeds.Now add the blend tomatoes,all the masalas and let it cook for 7-8 minutes.The gravy becomes thick. Now add Tofu cubes and bell peppers. Simmer and allow it to cook for 5-7 minutes on low heat.Garnish with cilantro.
This dish goes well with all types of Indian bread and Ghee rice.

Wednesday, March 21, 2012

Doddapatre leaves chutney (Coleus aromaticus)




"Doddapatre" (Coleus Aromaticus) is a herb widely used in Indian cuisine. This herb is versatile--can be used in raitas, chutneys as well as dal vadas (ambode). Additionally, you can make juice from doddapatre leaves which helps in stomach aches and indigestion. Doddapatre leaves (with salt) can help relieve the symptoms of various skin rashes and allergies.

Ingredients:
Doddapatre leaves- 15-20 leaves
Red Chili/green chilies- 4-5
Black pepper-4-5 peppercorns
Channa dal- 2 tbsp
Tamarind juice/lemon juice-1 tbsp
Salt to taste
Sugar- 1/2 tsp
Coconut grated- 1 tsp

Seasoning:
Oil- 1 tbsp
Urad dal-1 tsp
Red chilli-1-2
Curry leaves-2-3
Hing-a pinch

Method:
Dry roast the chana dal until golden brown. Wash the doddapatre leaves, dry them and fry with a drop of oil, roast red chili/green chili, black peppercorns with a drop of oil. Allow it to cool down. Grind Chana dal in the mixer/blender. Add chilies, doddapatre leaves, coconut, tamarind juice, sugar, salt, black peppers and grind with very little water. Add seasoning. Mix well and serve with hot rice and ghee.

Wednesday, February 1, 2012

Vegetable Kootu


"Vegetable Kootu" is type of Sambar with different spices. The kootu has lots of vegetables which are healthy and nutritious. Vegetable kootu is served in lunches at marriages and is also served at Raghavendra swamy mutts. It's delicious when mixed with rice.

This is an easier and faster version of the recipe:

Ingredients:
2 cups of mixed vegetables
(Beans,carrot,potato with skin,peas,peanuts,bell peppers,Tomato,Yam etc)
1 cup cooked toordal
2 tbsp of Sambar powder
1 tsp of  roasted urad dal powder
1 tsp of roasted black pepper
3 tbsp of grated fresh coconut
Jaggery - 1 inch piece
Tamarind juice- 2 tbsp
Salt to taste

Seasoning:
Peanut oil- 1 tbsp
Mustard seeds- 1 tsp
Red chilli- 1-2
Curry leaves- 3-4
Turmeric- 1 tsp
Hing- a pinch
Coriander leaves chopped- 1 tsp

Method:
Cook Toor dal along with peanuts in the pressure cooker. Cook each vegetable until tender separately and then combine all in a vessel/pan. Grind coconut,sambar powder,urad dal powder and black pepper powder in a mixie with little water. Add the cooked dal with peanuts,tamarind juice and the spicy ground paste. Add jaggery and salt.  Let it boil. Add the seasoning. Serve with rice and some happala and sandige. Enjoy.

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