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Jul 22, 2015

438: Summer Cucumber Salad

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The refreshing cold cucumber salad is perfect for a summer lunch or dinner.This salad is very good for diabetics.

Ingredients

English cucumber                   1 no  (Peeled, and diced)
 Medium Carrots                     4 no  (Grated)
Green chilies                          2 no (Slit lengthwise and seeded)
Finely chopped mint leaves      2 tbsp.
Lemon juice                           1 tbsp.
Low fat Plain yogurt                ¼ cup.
Sesame seeds                        2 tbsp. (Dry roasted & ground)
Cumin seeds                          2 tbsp. (Dry roasted & ground)
Chili powder                          ¼ tsp.
Turmeric powder                     ¼ tsp.
Oil                                         1 tbsp.
Mustard seeds                        ½ tsp.
Nigella seeds                          ½ tsp.
Salt                                       to taste.

Method: 
  • In a small bowl combine yogurt, grounded sesame& cumin and mix well to make a smooth paste.
  • Gently mix in the chopped cucumber , grated carrots and salt. Set aside.
  • Heat the oil in a pan over medium heat. Add the mustard seeds, nigella seeds, green chilies. Fry for one minute.
  • Now add the turmeric and chili powders. Mix well and remove from the heat and let cool slightly.
  • Pour this into the cucumber mixture, toss gently.
  • Add the lemon juice a and chill for 1 hour before serving.
  • Topped with mint & coriander leaves and serve cold.



Jul 1, 2015

437: Aloo Simla Mirch Masala/Potato Capsicum Masala

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 Potato capsicum masala is a very simple recipe and quite easy to make. In this recipe potatoes and capsicum are sauted together with the spices like chili powder, Curry powder & Snafu powder. It tastes best when it is hot and can be served with naan, roties and rice.

Ingredients

 Big Potatoes                             4 no.
 Big Capsicum                            1 no.
Tomato                                      1 no.
Curry Powder                              1 tsp.
Chili Powder                                 1 tsp.
Snafu powder                               1/4 tsp.
Turmeric Powder                           ¼ tsp.
Salt                                               to taste

For Seasoning
 Oil                                                1 tbsp.
Cumin seeds                                   ½ tsp.
Asafetida                                        a pinch.


Method

  • Boil potatoes in a pressure cooker. Cut into medium size cubes. Remove skins and keep aside.
  • Chop the capsicum and tomatoes and keep aside.
  • Heat oil in cast iron, add all seasonings, when cumin seed crackles add the chopped capsicum and fry for few minute.
  • Now add potatoes, masalas and salt. Mix well and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
  • After five minutes add tomatoes and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
  • Serve with Rice and Chapatti.
Note:


  • This can be used to prepare chapatti Roll. Take a chapatti  put 2 tbsp of this masala and roll it  and serve.
  • This is very good as Lunch box  & Travel menu..


Jun 22, 2015

436: Cilantro Pickle/Coriander Leaves Pickle

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I am a big pickle lover. In my house no meal is complete without pickle. This cilantro pickle is Andhra’s special.  This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar.

Ingredients
Fresh Coriander Leaves          1 big bunch
Curry leaves                         ½  cup
Ginger                                 1  Big piece
Lemon Juice                         ¼ cup

 Spicy Masala Powders
Fenugreek Powder                 1 Tbsp.
Mustard powder                    2 Tbsp.
Turmeric Powder                   1 tsp.
Red Chili powder                   2 Tbsp.
Hing                                    ½ tsp.
Salt                                     1 Tbsp.

For Tempering:

Gingili oil                               3 Tbsp.
Mustard seeds                        1 Tbsp.
Urdh dhal                               1 tbsp.


Method:

  • Clean and cut the coriander leaves. Keep aside.
  • Chop the ginger in small pieces. Keep aside.
  • Cut the curry leaves into small pieces. Keep aside.
  • Heat oil in a pan and crackle all the tempering, add chopped ginger in it and fry for 2 minutes.
  • Add chopped curry leaves into it . Fry it for 5 minutes in simmer.
  • Add the coriander leaves with stems. Fry it for 5 minutes in simmer.
  • Switch off the stove and kept it for cool.
  • Now take a big bowl, add all spicy masala powder one by one and mix it well.
  • Add the cooled coriander mix in to the bowl and mix it well.
  • Now add the lime juice and mix it well. Rest it for 2 days 
  • After 2 days, the coriander pickle is ready to use.
  • This can be stored for a year or more, if refrigerated.




Coriander Pickle


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