Garden Salad with Dry mangoes

This spinach salad is my latest favorite. Simple and delicious.This salad is super as a side or just on its own. You can really use any dried fruit in this salad. Work with what’s on sale or what you have on hand. Even regular raisins are really good. Dried blueberries are amazing, but going to cost a lot more. Keep it simple.

Salad Secrets:

• Always select fresh and firm vegetables and fruits. Start with the best quality and handle the ingredients carefully, so that there is no loss of nutrients.When putting a salad together, think like an artist. Work towards a contrast colors,shapes and flavours.
• Garnish simply but  attractively.
• Except for hot salads, ensure that the salads are always served chilled.
• If you want to store the lettuce, clean them drain the vegetables and fruits thoroughly .Wrap them loosely in a clean towel. Place them in the crisper and refrigerate.

Garden Salad Preparation

Ingredients

Salad

Tender garden salad kit.                       1 packet

Tomatoes                                             1 no

DRY MANGOES

Dry mangoes                                       ½ cup

Dried fruit like cranberries or raisins       ¼ cup
Dried cherries                                         2 tbsp

Dry sunflower seeds                                2 tbsp

Feta cheese                                             3 tbsp

Dressings

Oilve oil                                                  3 tbsp

Ground pepper                                         ½ tsp

Lemon juice                                              1 tbsp.

Balsamic vinegar                                       2 tbsp

Soy sauce                                                ¼ tsp

Yellow mustard                                        1/2 tsp

Feta cheese                                             2 tbsp

Sugar                                                      1tsp

Basil Pesto                                              1 tsp

Method:

• Mix all dressing ingredients together in a small bowl,whisking n the oil until it thickens slightly.
• Place spinach in salad bowl and top with seeds, tomatoes,dry fruits and cheese.
• Just before serving toss on dressing.

Sprouted Green bean (Moong dhal) Vegetable Salad

Green Moong dal sprout salad is a very refreshing and healthy salad. Green beans are high in protein and are a very good substitute for vegetarians.

How to Sprout Moong bean?

• Wash and soak the bean overnight. Morning drain them completely.
• Tie them in a muslin cloth.  Keep it in the bowl and close it with the lid, and keep it in a warm, dark place.
•  Leave the Moong Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
• Prepare the Moong beans for eating by placing them in a covered container in the refrigerator until you are ready to use them.

How to sprout Moong Bean

 Ingredients:

Sprouted green bean (sprouted Moong)                 – 2 cups

Grated Carrot                                                     - 1 cup

Chopped Tomato                                               – 1 cup

Finely Chopped ginger                                       - 2 tbsp

Finely chopped Jalapenos                                   – 2 no

Finely chopped green chilies                               – 2 no

Chopped English Cucumber                                  – 1no

Roasted Peanuts – ½ cup

Finely chopped pudina or Basil leaves                  -   ¼ cup

Finely chopped coriander leaves                        – ¼ cup

Fresh Lemon Juice                                            – 1tbsp.

Salt                                                               to taste

Masalas:

Chat Masala                                                  – 2 tbsp

Roasted cumin powder                                   – ¼ tsp.

Method:

•  Take a big bowl, add sprouted beans, mix all vegetables, coriander and basil leaves, peanuts and green chilies. Mix them well.
• Cover it with a aluminum foil and keep it in the refrigerator.
•  Before the serving add chat masala, roasted cumin powder, salt and lemon juice. Mix it well.
• Serve cold.

Vazhakkai Podimas/ Raw Banana Podimas

Vazhakkai /raw plantain is a regular vegetable at every Indian home., The ponthan variety of vazhakkai is usually used for this and it gives the best results.( The ponthan variety is generally used for making bajjis)..  It`s a very healthy preparation ,as it basically cooks the raw bananas in water until they are half done, grates them and completes spicing it up on the kadai. Easy, healthy and of course quick. I always prepare this Podimas in Ammavasai days. Though the preparation of Podimas is simple, the taste is marvelous.

Ingredients:

Raw Banana                                    3 no

Water                                            For boiling the bananas

Salt 

Seasoning

Coconut oil:                                   1 tbsp.

Curry leaves                                  1 stem

Finely chopped fresh ginger             2 tbsp.

Chopped Green chilies                   3 no

Mustard seeds                              1 tsp

Asafetida                                    ¼ tsp.

Lemon juice                                2 tsp.

For garnish

Chopped coriander leaves            2 tbsp

Fresh grated coconut -                  2 tbsp.

  Preparation Method:

•  Cut bananas into two or three pieces depending on the size with the skin on.
• Cook them in enough water with salt in it. When it 3/4 cooked, take it out from water and keep it cool
• Remove skin, Grate the cooked bananas.  Grate gently, so that is does not mushy.
• Heat  Kadai with  coconut oil. Add mustard seeds, when its crackle, add  all other seasonings and fry for few seconds.
• Now add the grated banana and stir gently. Add salt and   lemon juice , gently mix everything.
• Garnish with coriander and grated coconut.
• Serve  hot with kuzhambhu and saathuamuthu.

Vazhaikkai Podimas

Udipi Sāmbhar

Udipi Sambhar

The term Udipi (also Udupi) is also synonymous with delicious vegetarian food now found all over world (see Udipi cuisine). The origin of this cuisine is linked to Krishna Matta (Mutt). This cuisine was developed by Shivalli Madhwa Brahmins, who cooked food for Lord Krishna, and at Krishna Matta in Udipi, the food is provided free. Lord Krishna is offered food of different varieties every day, and there are certain restrictions on ingredients. Udipi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish.

The basic ingredients used in Udupi-Mangalorean cuisine are simple and easily available. They serve a unique sambar that is an excellent partner to Fluffy Idli. This Sāmbhar is very famous. You don’t need Sāmbhar powder for this Sāmbhar.

Ingredients:

Vegetables:

 Large Brinjals                                       1 no (Cut in Large pieces)

 Medium size Carrot -                             1 no (Cut into long pieces)

Any desired vegetables -                        (cut into long pieces)

Green Chilies -                                      4 no (cut slit)

Tomatoes –                                          1 no (Cubed)

Curry leaves                                          1 stem

Grated ginger                                        1 tsp. 

Dry ingredients For Sāmbhar Powder

Urad Dal/Split Black Gram                        1 tbsp.

Chenna Dal/Spilt Bengal Gram                  ½ tbsp.

Jeera/Cumin Seeds                                 2 tsp.

Coriander Seeds                                     1 1/2 tbsp.

Methi/Fenugreek Seeds                           ½ tsp.

Dry Red Chili (Preferably Byadagi, )          8 no  ( Adjust the spicy level according to the   taste)

Grated fresh/frozen Coconut                   1 cup

For Tempering:

Mustard Seeds                                     1 tsp.

Dry Kundu Red Chili,                             3 – 4 no

Hing/Asafetida                                     ¼ tsp.

Few Curry Leaves

Coconut Oil                                          1 tbsp. 

The other Ingredients:

 Thuvar dhal                                       – ½ cup

Tamarind                                            - small lemon size

Jaggery                                               - 1 tbsp.

Turmeric Powder                                  – ¼ tsp.

 Method: 

• Adding water to the split gram, turmeric powder and pressure cook, mash well and set aside.
• Soak tamarind in water for some time and extract the pulp.
• Heat the pan and dry roast all the ingredients for the Sāmbhar powder, initially only the dry ingredients and later adding the coconut.  Allow them to turn golden brown.
• Cool and grind to a smooth paste by adding very little water at time. Keep aside.
• Heat the oil in a heavy bottom pan, add all chopped vegetables, and curry leaves and saute for a minute.
• Pour the tamarind extract and let it boil for a while on a medium heat.
• When vegetables are cooked, add the cooked dal to it. Add salt. Let it boil for a minutes in a slow heat.
• Now add the grounded Sāmbhar paste and jaggery. Simmer on medium heat adding water if required.
• Make sure that the sambhar is not too thick or thin. Simmer and bring the whole sambhar to gentle boil for 5-8 minutes.
• Heat oil in a pan and add the mustard seeds first, when they crackle add all tempering ingredients and fry for a minute.
• Pour the tempering into the Sāmbhar and decorate with chopped coriander leaves. Covered the pan , so the flavor is locked in.
• Serve the famous hot Udipi Sāmbhar with idli, rice, dosais.

Pav Bhaji

Pav Bhaji is a very popular fast food recipe in India, liked by almost everyone.  In Mumbai , you can find ‘Pav Bhaji ki Gaadi’ (Hand cart) anywhere on the streets.This cheap and filling Pav Bhaji can be eaten for Breakfast, lunch dinner- anything.

 Addition of vegetables takes care of the nutrition aspect of this dish. So when you make it at home add vegetables of your choice (mostly the so called ‘English vegetables’ like carrots, cauliflower, peas etc.) to boost its nutritive value.

 The Pav is heated on the griddle and buttered generously. This gravy is served hot in a flat dish with a tablespoon of butter on top. 

In restaurants some more varieties are available including;

Cheese Pav Bhaji,  - in which the bhaji had an additional garnishing of cheese

Paneer Pav Bhaji, Paneer as one of the ingredients in the bhaji along with the vegetables.

Mushroom Pav Bhaji,  - mushrooms as one of the ingredients in the bhaji along with the vegetables.

Khada Pav Bhaji, ('खडा'). Vegetables are not mashed, but small pieces cooked with masala gravy.

Jain Pav Bhaji, replacing the potatoes with unripe bananas, Onion and Garlic is not added either.

Kathyawadi Pav Bhaji   - with buttermilk, eaten particularly in the Kathyawadi.

Dry fruit Pav Bhaji   - with added dry fruits.

http://en.wikipedia.org/wiki/Pav_Bhaji

I am sure everyone knows how to make Pav Bhaji. My method is going to be the simplest of all.

 

Ingredients: 

 Vegetables:

 Big Potatoes                                            3 no

Green Peas                                             a handful

Grated carrot                                           1 no

Finely chopped/grated capsicum               1 no

Finely chopped Jalapenos (optional)          2 nos

Other ingredients

 Organic Tomato sauce                             3/4-1 tin

Pav Bhaji Masala powder                          2 tbsp.

Kashmiri red chili powder                         1 tbsp.

Butter                                                       2 tbsp.

Jeera                                                        1 tsp

Salt                                                         to taste

Coriander leaves                                     to garnish

Lemon juice                                            1 tbsp

Pav buns                                                (sweet dinner rolls or Potato buns)

Butter                                                     to toast the buns

Method:

• Peel the potatoes. Pressure cook carrot, peas, cauliflower and potatoes together for 3-4 whistles.   Take out from the cooker and strain the water and mash the vegetables  well. ( Keep the vegetable water for pavbhaji).
• Heat two tablespoons of butter in a tava, temper the jeera, once it starts crackling, add  ginger paste, Jalapenos  and finely chopped capsicums,  and sauté for few more minutes.Add, chili powder and pavbhaji masala Sauté for three minutes.
• Now add tomato puree and little butter, and cook over medium-high heat until the oil begins to separate.
• Now add the mashed vegetables, vegetable water and the salt in it and mix it well. Very carefully, using a potato masher or the back of a ladle, mash the  very well.
• Bring the mixture to a boil, turn down the heat, and simmer another 20 minutes or until the vegetables are really tender.
• Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 15-20 minutes to really get the flavors to meld together.
• Switch off the gas. Garnish with coriander leaves. Squeeze lime and add tiny bits of butter.
• Toast pav buns lightly with some butter and serve with Bhaji.
  
  
  

  

  
  

  

  
  

  
  

Keerai Adai (Spinach adai)

Have you tried Keerai adai (spinach adai)? Its a crispy thick dosa with a lot of lentils. I love spinach adai , so flavorful, colorful and yummy adai.  The best part is that there is no fermenting required.

My  husband Paddy loved this adai with homemade ghee and jaggery... So yummy. Here I used spinach , but you can use Fenugreek leaves ( Methi leaves) also.

Ingredients:

Boiled rice                            ¾ cup

Raw rice                              3/4 cup

Urdh dhal                             ¼ cup

Bengal gram                         ½ cup

Tovar dhal                            ¼ cup

Moong dhal                           ¼ cup

Cumin seed                           ¼ tsp.

Red chillies                            10 no

Ginger grated                         2 tbsp

Curry leaves                          2 stem

Hing                                    ½ tsp

Salt                                    as required

Finely chopped spinach           1 ½ cup

Finely shredded carrot            3 tbsp  ( Optional)

Finely chopped cilantro          1 tbsp.

Oil                                      as required

Method:

• Soak rice and dals together for 5 hours. Soak red chilies separately.
• Drain it and grind it with ginger, red chilies, curry leaves, Hing, cumin seed and salt together.
• Grind it slightly coarsely. No need to ferment the batter.
•  To the batter, add finely chopped spinach leaves,  and shredded carrots (optional)
• Mix everything well and the batter is ready to use
• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Spread 2 tsp. of oil around the dosa and cook both sides.
• Serve with sambhar , Chutney  and Millaghai podi.

Spinach Adai

Nei Payasam / Aravana Payasam

This payasam is served as prasadam / Neivedyam in temples of Kerala. Nai payasam has thick consistency than the usual payasam and prepared in lots of ghee(clarified butter), the more ghee you add, the better it tastes. This nei payasam also called as Aravana Payasam, and Kadu Mathura payasam i.e. very sweet payasam.  For health reasons, I reduced ghee and jaggery amount in my recipe. If you want you can add more ghee and jaggery.

Ingredients

Raw rice                                1 cup

Water                                   2 1/2 cup

Powdered Jaggery                   – 2

Ghee/ clarified butter             - 3 tbsp.

Grated coconut                       1/2 cup

Cardamom powder                 1 tsp.

Dry ginger powder                 1/2 tsp.

Method:

•   Soak rice for at least 30 minutes. Drain and roast in a pressure cooker for 2 to 3 minutes.
• Add water and pressure cook for up to2 whistles. Cook the rice such that the grains are separate, not over-cooked or sticky.
• In the meanwhile, heat a heavy bottom vessel; add the powdered jaggery and about ¼ cup of water.
• Cover it and cook on medium heat until the jaggery melts.
• When the jaggery dissolves completely, strain for impurities and pour it back into the same vessel.
• Let this jaggery syrup boil for a few minutes till the syrup starts thickening,.
• Mash the cooked rice , add the rice into the jaggery syrup , keep stirring for few minutes.
• Add about 2 tablespoon of ghee. Mix well. Continue cooking on low heat. Keep the mixture lubricated by adding the ghee at frequent intervals. Keep stirring as the water evaporates and the bubbles splatter furiously. Do not cook for very long as this will become very hard once it cools down.
• In a small frying pan, heat 1 tbsp. of ghee, add the grated coconut and fry till golden brown. Add these to the payasam. Also add the cardamom powder and dry ginger powder and mix well. 
• Delicious nei payasam is ready to eat.