511: Macaroni Pasta Salad

This is the simple Macaroni Salad. It’s loaded with Protein and Fiber.  I made this salad is slightly spicy and Indian taste. This recipes I used avocado, Garbanzo(Tinned White Chenna) , Frozen Vegetables, Zucchini,  corns cherry Tomatoes.   Some other possibilities depending on your tastes are red peppers, green peppers, cucumbers, diced tomatoes, baby corn, and shredded carrots.  I like to make this salad a day and ahead and let it chill overnight. This gives the flavors a chance to blend and it tastes delicious! Making this macaroni salad ahead of time also makes things so much easier when going camping or to a family gathering. It’s a definite crowd pleaser – appealing to adults and toddlers alike!

Prep time: 20 min | Cooking time: 15 min | Serves: 3-4 People

Ingredients

Macaroni or any small shaped pasta    2 cups 

Frozen Vegetables                             1  Cup (thawed)

Tinned Garbanzo                               1 Tin  ( Washed and Drained)

Chopped Cherry Tomatoes                  1 Cup

Avocado                                            1 no. (Sliced)

Zucchini /  English Cucumber             ½     spiraled  or chopped

Green Chili Paste                               1 Tablespoon

Cumin Seed Powder                           ½ Teaspoon

Pepper Powder                                   ¼ Teaspoon

Dried Parsley                                      1 Teaspoon

Dried Oregano                                    1 Teaspoon

Lemon Juice                                       2 Teaspoon

Olive Oil                                             2 Tablespoon

Method:

• Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temp. you can also just run cold water over the pasta to cool it quickly while draining. This will just rinse away the starches.
• In a small mixing bowl, combine Oil,, Salt, Pepper Powder, Green Chili Paste, Dry Parsley, Dried Oregano, and Lemon Juice.
• In a large bowl toss macaroni with Thawed frozen vegetables, Sliced Avocado, chopped Zucchini, Garbanzos and Cherry Tomatoes and Oil Mixture.
• Fold in Oil mixture until pasta is well coated.
• Cover with plastic wrap and allow to sit overnight.
• If the salad seems a little dry after setting up overnight, add some oil a little bit at a time until salad becomes nice.
• Store covered in the refrigerator, for up to 2  days.

 

Macaroni Salad 

510:Green Moong Sprouts Dosa Without Rice/Sprouted Green Moong Bean Dosa Without Rice

The sprouted moong, which is a concentrated source of vitamins, proteins, minerals and active enzymes, gives a healthy punch to this dosa. It is filling, vegan and gluten free. You can make these Dosas even more nutritious by adding paneer, greens and seasonal vegetables like carrots, beetroots and roll it like a wrap. No fermentation needed. 🙂

Ingredients:

Sprouted Green Moong Dhal     3 Cups

Grated Ginger                         2 Tablespoon

Green Chillies                          4 Nos.

Cumin seeds                          ½ Teaspoon

Chopped Spinach                    ¼ cup

Chopped Mint leaves               1 Tablespoon

Chopped coriander leaves        1 Tablespoon

Asafetida Powder                    ½ Teaspoon

Salt                                       To Taste

Vegetables oil   for Dosa         As required

Method:

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.

For Batter:

• Grind  all above ingredients together, grind it slightly coarsely. Now Batter is Ready.
•  
  

For Making Dosa:

• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Drizzle a teaspoon of oil on the edges of the Dosa and cook both sides till the bottom of the Dosa is golden brown.

• Transfer it to a serving plate and enjoy it with your favorite Chutney, Sāmbhar, and Milaghaipodi.

509:Thayir Vada/ Curd Vada/ Dahi Vada

A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)

Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!

Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  

Soaking  Time                  1 Hour

Cooking Time                   20 Minutes

Cuisine                              South  Indian

Recipe Category             Snacks

Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup

Raw Rice                          1 Tablespoon

Green Chilies                   1 no. (Chopped)

Grated Ginger                  1 Tablespoon

Asafetida powder              ½ Teaspoon

Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon

Green Chillies                     3 no.

Thick Curd/ Plain Yogurt      2 Cups

Roasted cumin seed            1/8 Teaspoon.

Finely Chopped Cilantro       2 Tablespoon

Red Chilli Powder                 small pinch

Salt                                    To Taste

Sugar                                 1/8 Teaspoon

For Tadka

Oil                                      1/2 Teaspoon

Mustard Seed                       ½ Teaspoon

Method

For Making Vadas

•                               
• Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

• Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
• Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
• Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
•  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
•  Repeat process for all the batter to make vadai.

Thayir Vadai Preparation:

• Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
• Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
• •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
• Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
• Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
• Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
• This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
• Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
• Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .

Note:

• You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
• You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.