IndianVegKitchen

Dal Rice | Dhal Khicdi Recipe

2018-06-12T10:21:00.000+08:00

Today's recipe is a very simple Rice & Dal One-pot meal which is very delicious and can be made in less then 15mins. A Maharashtrian friend on mine used to do this often while she stayed with us and it comes out perfect each time she does. Instead of making the mushy kind of Dal Khichdi, she prepares this Khichdi in which the Rice grains are separate and we all love it this way. I adapted her recipe by adding Paneer to make more nutritious and filling.This Dal Khichdi is similar to the famous Arisi Paruppu Sadham of Coimbatore, main difference being the use of Moong Dal in place in Toor Dal in that recipe. A simple raita would go well with this humble Dal Khichdi. Relish it hot with a dollop of ghee and am sure it would be heavenly!

Blogging Marathon 89- Wk2, Day3

Theme - One-pot meals

Preparation time - 5mins

Cooking time - 15mins

Serves - 3

Ingredients:-

Basmati Rice - 1cup, soaked in lukewarm water for 15mins

Moong Dal - 1/4cup

Ghee - 1-2tblsp

Jeera - 1tsp

Bayleaf - 1

Green chilli - 2, slit

Onion - 1, sliced

Turmeric powder - 1/4tsp

Chilli powder - 1/2tsp

Biryani Masala - 1/2tsp

Salt - As needed

Paneer cubes - 1/2cup

Green Peas - 1/2cup, optional

Method:-

1. Wash and soak the Basmati rice for about 15-30min.

2. In a pressure cooker / handi, heat ghee and add jeera and bayleaf followed by chilli and onion and saute for 2-3mins until onion is lightly browned.

3. Add the turneric powder, chilli powder, Biryani masala and salt. Stir well. Drain the rice and add together with moong dal, panner and peas.

4. Add 2.5cups of water and close the lid. Once you see the pressure has built in, put the weight and simmer for 8-10mins. Switch off and open after 5-10mins.

5. Garnish with coriander leaves and serve hot!!

This goes for Valli's Blogging Marathon for day 3 of Wk-2. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 89

Hyderabad Vegetable Dum Biryani | Authentic Dum Biryani Recipe

2018-06-11T22:39:00.000+08:00

Biryanis are a set of rice varieties made with Basmati rice and vegetables, flavoured with aromatic spices and nuts and most importantly slow-cooked so that the flavours blend excellently. The Persian word 'Birian' refers to 'Roasted before cooking'. Vegetables are roasted and rice is par-cooked first and then layered and slow-cooked on a Dum. The cooking method of Biryani originated in Persia. All authentic Biryanis are essentially cooked using a special technique called 'Dum Pukht', which is steam-cooking in a sealed Claypot, on a very low fire, thus retaining the maximum nutrition and allowing the flavours to infuse into the Biryani. This Hyderabad Dum Biryani is a Mughlai food and the Mughal cuisine is known for its richness and exotic use of spices, dried fruits and nuts together with lots of milk or cream. They cooked each meal grand and to have a balance, reduced the number of meals in a day. Though the process of Dum cooking may seem to be elaborate and time-consuming, trust me, once you have tried this recipe and tasted the delectable Biryani, you would never cook an authentic Biryani using other Shortcut methods..The Hyderabad Dum Biryani was a superhit with my family and friends and the feedback I got was that it tasted out of the world and way beyond comparison with any other Rice delicacies. Do try and see for yourself!

Blogging Marathon 89- Wk2, Day2

Theme - One-pot meals

Preparation time - 15mins

Cooking time - 1hr

Serves - 6

Ingredients:

For cooking the rice:-

Basmati rice - 1 cup

Green & Black cardamom - 2, each

Cloves - 2

Cinnamon - 1/2" piece

Bay leaf - 1

Mace / Jadhipathri -2strands

Other Ingredients:-

Ghee - 2 tbsp

Shah Jeera - 1tsp

Green & Black cardamom - 2, each

Cloves - 2

Cinnamon - 1/2" piece

Bay leaf - 1

Mace / Jadhipathri -2strands

Garlic pod - 1, finely cut (optional)

Ginger - 1/2" piece, julienned

Green Chilli - 1,slit

Onion - 1, finely sliced

Potato - 1, diced

Carrot - 1, diced

Beans - 10, julienned

Cauliflower - few florets

Green Peas - 1/2cup

Turmeric powder - 1tsp

Red Chilli powder - 1-2tsp

Biryani Masala - 1-2tblsp

Curd - 1cup, beaten

Milk - 1/4cup

Saffron strands - 1/4tsp

Fresh lemon juice -1 tbsp (Optional)

Mint / Pudhina - 3tblsp

Coriander leaves - 3tblsp

Salt - As needed
Cashews - 2tblsp, chopped
Raisins - 2tblsp

Method:-

1. Wash and soak the Basmati Rice in lukewarm water for 30mins. Bring around 2cups of water to boil, add in the spices and the soaked rice and let the rice get cooked until 3/4th cooked. It should not be fully cooked, as we would again cook it over DUM. Adding the spices is important as they get infused in the rice which gives a lovely flavour.

2. Let it cool down a bit. Fluff up the rice so that the grains are separate.

3. In a handi or Pressure cooker, heat the ghee and add all the given whole spices followed by ginger, garlic, green chilli and onion. Saute for a min until onion is browned.

4. Add the veggies,1/2 of the curd, turmeric powder, chilli powder and Biryani masala and stir well to combine. Pressure cook for just 2mins until veggies are half-cooked

5. Warm milk and soak the saffron for few mins until it softens. In another 1/2cup curd, add the milk-saffron mixture and keep this ready.

6. Now, the layering for Biryani starts. Spread 2tblsp of Saffron mixture over the veggies.

7. Top it with some coriander-mint mix, then 1/2 of the rice and some cashews and raisins.

8. Again, spread another 2tblsp of Saffron mixture and top with coriander-mint mix.

9. Spread the remaining rice. For DUM cooking, place a mosit cloth on top and cover with a lid. Place a heavy weight on top. Cook on a very low flame for 15mins on direct flame. Then, its better to heat an iron Tawa and place the Handi on top of it and cook for another 10mins.

10. In a tblsp of oil, fry some onion and top it on the cooked Biryani for added deliciousness.

DUM Biryani is ready to be served hot! Pair up with some gravy or a simple Raita and enjoy.

This goes for Valli's Blogging Marathon for day 1 of Wk-2. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 89

Thai Pineapple Fried Rice | Thai Vegan Recipes

2018-06-10T01:33:00.000+08:00

This week, I would be sharing some of our Favourite One-pot meals Recipes. I love the convenience of One-pot meals, be it on a busy weekday or a lazy weekend. I may not have to spend time for making a side-dish as this itself would be a wholesome meal, which can be had as it is. This Classic Thai Pineapple Fried Rice is truly heavenly and my DH and kids love it like anything. Being in Singapore, they try Chinese and Thai Vegetarian dishes too and this is one of their Fav. Golden grains of rice together with juicy Pineapple bits, crunchy cashews and veggies will make it a real treat to the tastebuds. I just love the way it is presented in Thai Express Restaurant here and so, tried to do it that way. Just carved out the pineapple and used up the Pineapple for preparation and served this Thai Pineapple Fried Rice in the Pineapple itself.

Blogging Marathon 89- Wk2 Day1

One-pot meals

Preparation time - 10mins

Cooking time - 30mins

Ingredients:-

For the Yellow Curry paste:
Cumin seeds - 1tblsp
Coriander seeds - 1tblsp
(Dry roast the cumin and coriander seeds together)
Ginger - 1/2" piece
Garlic - 1pod
Lemongrass - 1/4cup,chopped
Onion -1/4cup, chopped
Red chilli - 3
Turmeric powder - 1/2tsp
Salt - As needed

Other Ingredients:
Pineapple - 1 (carve out the flesh and chop into cubes)
Cooked Rice - 2cups (I used the Thai Fragrant Rice)
Butter - 2tblsp
Green chilli - 1,finely chopped
Onion - 1, chopped
Carrot - 1, grated
Green Peas - 1/2cup
Coconut milk(thick)- 1/2cup
Cashews - 2tblsp,roasted
Raisins - 1tblsp, roasted (optional)
Salt - As needed
Coriander leaves - For garnish

Method:-

1. In a wide pan, dry roast the cumin and coriander seeds together. Once cooled, grind together with all other ingredients mentioned above into a smooth Yellow curry paste.

2. Heat butter in a pan, add the chilli, followed by onion ans saute for 2-3mins until onion turns translucent.

3. Now add the blended yellow curry paste and also the grated carrot and peas. Saute for another 3-5mins until the veggies are cooked.

4. Add the thick coconut milk, roasted cashews and raisins and let it simmer for another 3-4mins until it thickens and well combined.

5. Lastly, add the Pineapple cubes and mix well and let it simmer for just a minute. This retains the crunch of the Pineapple.

6. Stir in the cooked rice gently, garnish with coriander leaves and serve on the cut Pineapple halves.

Delicious Thai Pineapple Fried Rice is ready! Serve with Red Red Curry as an accompaniment for a hearty meal.

This goes for Valli's Blogging Marathon for day 1 of Wk-2. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 89

Maida Milk Burfi | Milk Sweet Recipe

2018-06-05T18:08:00.000+08:00

Today, I would be sharing another Easy Indian Sweet Recipe which can be made in less than 15mins without much hassle. As this Sweet is made with Milk powder as one of the main ingredients, even if at all the sugar syrup consistency slips a bit or if Ghee is added less too, it still gives a delicious Burfi. That is because of the milk powder which lends its soft texture to this Maida Milk Burfi. Iam not a fan of regular Maida Burfi as I feel, even if its done well, somehow it turns little hard while setting. But, this Burfi recipe is very much forgiving, I would say. Even this time, I had slightly over done which made the top not as soft as it used to be. This is evident from the pics as well. But, nevertheless, it tasted very nice and remained soft too. Come, lets check out the recipe!

Blogging Marathon 89- Wk1 Day3

Theme - Indian Sweets

Preparation time - 5mins

Cooking time - 15mins

Ingredients:-

Maida - 1cup

Milk powder - 1cup

Sugar - 3cups

Ghee - 2cups (Can reduce if you are weight-conscious or add more upto 3cups if you want super-soft Burfis)

Cashews - For garnish, roasted in a tsp of ghee

Method:-

1. Grease a tray with ghee and keep it aside.

2. Sieve the milk powder and maida together so that they are mixed evenly.

3. In a heavy-bottomed pan, add around 1/2cup ghee and roast the maida-milk powder mixture on a medium flame until a nice aroma comes. The mixture would have turned to light Beige in colour. DO NOT roast on a high flame. Keep it low to medium ONLY. Take it off the pan.

3. In the same pan, put the sugar and add water just enough to immerse the sugar. Let it boil to form a sugar syrup, which is just before the ‘One-string’ consistency. Check my Krishna Sweets Style Mysorepa recipe for detailed stepwise pics for sugar syrup consistency.

4. Now, add in the roasted Maida-milk powder mixture and stir well.

5. Add the ghee in 3-4 batches, say 1/4cup at a time. Keep stirring until it absorbs the ghee. then add the next batch of ghee. Now, the mixture will start leaving the bottom and sides of the pan. The bottom of the pan becomes clearly visible.All this would get done within 7-8mins.

6. Check for correct consistency of the Burfi by taking a dollop of the mixture and roll between your fingers. It should be soft yet not sticky. This is the right time('Padham' in tamil) to take off the flame and pour it on the greased tray.

7. Place the roasted cashews in rows as you would cut the Burfis. I would like this Diamond shape, hence placed accordingly. Do this immediately after you pour the mixture into the tray. Let it set for sometime before you cut them into pieces and Relish!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 89

Chocolate Burfi | Milk Chocolate Recipe

2018-06-04T13:03:00.000+08:00

These Chocolatey addictive Burfis are one of the best and I follow my Amma's Recipe to make these. Whenever I do, I get immersed in her thoughts and the fond memories of how my classmates used to enjoy these chocolate saying that it tastes like '5 Star' chocolate bar. Even today, I felt the same taste, but only difference being, this one is not so gooey inside like the 5-Star bar. This Burfi can be done in a jiffy, in less than 15mins. No stirring required and in fact, no cooking required once the Sugar Syrup is done. Do try this Easy Chocolate Burfi and surprise your family!

Blogging Marathon 89- Wk1 Day2

Preparation time - 2mins

Cooking time - 10mins

Ingredients:-

Milk powder - 1cup

Unsweetened Cocoa powder - 2.5tblsp

Sugar - 3/4cup

Butter - 2tblsp

Chopped nuts - To Garnish

Method:-

1. Grease a tray with butter and keep it aside.

2. Sieve the milk powder and cocoa powder together so that they are mixed evenly.

3. Take sugar in a heavy-bottomed pan and add water just enough to immerse the sugar. Let it boil to form a sugar syrup of ‘One-string’ consistency. Switch off the stove. Check my Krishna Sweets Style Mysorepa recipe for detailed stepwise pics for sugar syrup consistency.

4. Add in the butter and stir well for a few secs.

5. Stir in the Milk-Cocoa powder mixture and stir well for a minute until it forms a thick mixture.

6. Transfer to the greased tray and spread evenly. You may find little difficult to spread sometimes. In that case, pat it with the back of a spoon coated with little butter. It gets done easily. Now, sprinkle the nuts on top and gently press them to coat well.

7. Let it cool down. Give about an hour's time to get set. Then, cut into pieces and Enjoy!

Important to Note:-

Cocoa powder turns bitter if cooked on heat. Hence, make sure to switch off the heat once sugar syrup is done and then mix in the milk-cocoa powder.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 89

Carrot Mysorepa | Krishna Sweets Style Carrot Mysorepa | Indian Sweet Recipes

2018-06-03T18:24:00.000+08:00

This week's theme is one of my favourites as I always have the flair to make Indian sweets more than anything else..I feel its somewhat less time consuming to make sweets rather than Savories, which takes a longer time, depending on the quantity. But, in case of sweets, even for a larger quantity, we just need about same time. Only tricky part would be Nailing the Sugar syrup consistency perfectly and you are almost there! We always have Satsangs here for which we need to make Sweets and this gave me the opportunity to try out new recipes, and the best part is that my family need not get indulged in them as its distributed among friends. Thats Cool, isn't it! Today's recipe is a variation of my Krishna Sweets Style Mysorepa recipe which comes out perfect each time. Tried adding carrot for the first time, so I had added Besan and Carrot in the ratio 3:1 only, as I feared about the consistency if adding equal quantity. It turned out so soft and terrific as you can see in the pics. Also, please do head to my Krishna Sweets Style Mysorepa recipe for detailed Step-by-step pictures and Recipe Notes and troubleshoot tips!

Blogging Marathon 89- Wk1 Day1

Theme - Indian Sweets

Preparation time - 5mins

Cooking time - Arnd 20-25mins

Ingredients:-

Besan / Kadala Maavu - 3/4cup
Carrot paste - 1/4cup (Peel and blend the carrot without water)
Sugar - 1 & 3/4cups
Ghee - 1 & 3/4cups
Khoa - 1tblsp (refer to Krishna Sweets Style Mysorepa recipe for this

Method:-

1. In a wide, heavy bottomed pan, add 1 teaspoon of ghee and roast the Gram flour on a low flame. DO NOT skip this step as this is important to get rid of the raw smell of Gram flour. But, make sure you fry on a LOW flame so that the flour doesn't become brown in colour. Turn off the flame when it emits a nice aroma. Meanwhile, grease a tray or a plate with ghee and keep aside.

2. Sift the roasted flour in a stainless steel Sieve. This ensures the silky smooth texture we all love. You can use the back of a ladle to break the lumps and sieve it through.

3. By the side, heat the ghee on a low flame. It SHOULD be on heat when we keep adding it to our Mysore pa. You will notice the Mysorepa gradually changes from each time you add hot ghee. But, don't let it boil and turn smoky, let it sit on very low flame.

4. Now, put sugar in the pan first and slowly pour water over it JUST ENOUGH to soak the sugar. Water should not be less or more.

5. Bring sugar-water mixture to a boil (can use high flame). Keep it going till you get a syrup of ONE THREAD consistency. It takes about 7-9 minutes for this. Again, it depends on the quantity you do.

6. Now, reduce the flame to low and slowly add in the Carrot paste. Stir well and add the roasted Gram flour throughout the pan. Keep stirring. The low flame at this stage helps to avoid lumps even if you don't stir vigorously.

7. Once all the flour is blended with the sugar syrup, add the khoa to it and stir well.

8. Now you can increase the flame to medium and start adding hot ghee - 2 tablespoons at a time. Ghee has to be poured evenly on the surface of the flour. It will sizzle and froth up every time you pour the hot ghee.

9. Within few seconds, the flour mixture would have absorbed the ghee and starts getting thick. Now, add another batch of ghee and continue to stir. Keep repeating the process until the ghee is over. This takes around 5-6 minutes. By now, the mixture would have become thick, with a brownish yellow colour and an amazing aroma.

10. Now, the mixture will start leaving the bottom and sides of the pan. Stirring becomes effortless as it swirls aroung with ease. The bottom of the pan becomes clearly visible.

11. Turn off the flame and transfer the mixture to the greased tray. Gently pat the tray so that it spreads evenly.Let it sit for 15 minutes. Remember Mysorepa hardens and sets well after you pour down.

12. Once it sets, cut into pieces. As it is laden with generous amount of ghee, it would be difficult to take the entire big piece out. So, I suggest you cut out a tiny piece first from a corner which will give some space so that you can slightly move and start taking out the pieces one by one.

Delicious, silky smooth Krishna Sweets Style Carrot Mysorepa is ready!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 89

Bread Jamun | Eggless Bread Pudding | Festival Recipes

2018-03-19T20:43:00.000+08:00

Bread Jamun is a very simple and quick dessert which can be made with left-over bread. Recently, after having done with my Badusha preparation, I was left with the surplus sugar syrup as I normally prepare more than the required quantity of syrup for hassle-free soaking of the Badushas. I also have a saver-recipe to make best use of this extra syrup, which my amma used to do in minutes for a quick dessert to serve surprise guests. It is a rich, creamy and decadent dessert that is an Indian variation of the traditional English-style bread pudding. Do you have bread, oil, sugar and milk on hand? Then, why not whip up this Bread jamun for a surprise treat?

Blogging Marathon 86- Wk3 Day3
Preparation time - 5mins
Cooking time - 15mins
INGREDIENTS :

BREAD(WHITE/WHOLEMEAL)	8 SLICES
OIL	200ml (for deep frying)
SUGAR	½ CUP \| 100gm
MILK	2 CUPS
CASHEW / BADAM	2 tablespoon

METHOD:

1. Remove the bread crusts cut into bit sized cubes.

2. Roast the nuts in a teaspoon of oil / ghee and keep aside. Bring milk to boil in a wide pan and simmer for 15- 20mins until it thickens to 3/4 cup. It will be of condensed milk consistency.


3. While is milk is getting done,fry the bread cubes in oil until golden brown and transfer to a kitchen towel.


4. Make a sugar syrup with 1/2 cup sugar and 1/2 cup water. Once it starts getting sticky, switch it off. Do not let it boil to a thicker consistency.

5. Soak the fried bread pieces in sugar syrup for 5 minutes and transfer to a wide bowl. Finally, pour the thickened milk over it and garnish with nuts.

6. Serve warm or cold with a dollop of whipped cream or vanilla ice-cream.

If you have a sweet craving and looking for a sweet indulgence, then this recipe is your best bet. With the added richness of milk, these bread jamuns sure will get you addicted. Do try and let me know how you liked it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 86

Semiya Payasam | Festival recipes | Vermicelli Kheer recipe | Under 30mins recipe

2018-03-18T21:27:00.000+08:00

Semiya Payasam or Vermicelli Kheer is a decadent Indian dessert which is prepared during festivals and special occasions. As it is very easy to prepare and has a fabulous taste and texture, it makes its appearance as often as possible in many Indian homes. Though this Semiya Kheer is DH's all-time favourite, Iam more inclined towards the gorgeous 'Paal Payasam / Rice Kheer'. As that is one of my best treasured recipes and also requires very little effort, I love to prepare for most occasions. However, this was DH's choice for our Wedding Anniversary which we celebrated few days back. It turned out lovely and we relished this Kheer chilled, the next morning too!

Blogging Marathon 86- Wk3 Day2

Preparation time - 5mins

Cooking time - 20mins

Serves - 4

Ingredients:

Semiya / Vermicelli - 1cup, broken

Ghee - 2-3tblsp

Milk - 3-4cups

Water - 1cup

Sugar - 3/4cup

Cardamom - 4, pods removed & powdered

Cashew - 2tblsp

Raisin - 2tblsp (optional)

Method:

1. Heat ghee in a heavy-bottomed pan and fry cashews on medium flame until golden. If adding raisins, fry for just few seconds and remove once it puffs up. Do not brown it too much as it turns bitter.Keep aside.

2. In the remaining ghee, roast Semiya on medium for 1-2mins until browned evenly and turns aromatic.

3. Remove from pan and set it aside. Bring 2cups of milk with 1cup of water to boil.

4. When it starts boiling, add Semiya and simmer it for 8-10mins until semiya has cooked well and the mixture has turned thick and creamy.

5. Add in the sugar and simmer for another 2-3mins until it dissolves completely. Add the remaining milk and cardomom powder and give it a boil so that the flavours are incorporated. Turn off the heat.

Garnish with roasted nuts and raisins and enjoy it while it is still warm or serve chilled. Both ways, this payasam tastes exotic.

Notes:

1. This payasam will thicken as it cools. So, accordingly add milk for your desired consistency.

2. For a richer Kheer, cook Semiya fully in milk without adding water. Condensed milk can also be added, but remember to reduce the sugar accordingly.

3. Saffron strands can be used for flavour in place of cardamom. But, don't add both.

4. Even though the Semiya pack states that is is 'Roasted Vermicelli', don't skip the process of roasting in ghee. Roasting lends it a delectable flavour.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 86

PAAL PAYASAM | EASY RICE KHEER RECIPE | PRESSURE COOKER PAAL PAYASAM

2018-03-17T01:10:00.000+08:00

Paal Payasam, also known as Rice Kheer is a south Indian dessert which is made during festivals like Gokulashtami and Tamil New year (Chithirai Vishu). We do it for Neivedhyam on 'Durgashtami' - the 8th day of Navarathri.This is the first item that one would include when planning for any festive menu.

Ideally, rice and milk should be cooked on a low flame for a long time till the rice is cooked and the milk thickens and becomes creamy, with an exotic rich flavour. My MIL’s sister from whom I learnt most of the traditional Indian sweets and savouries does it that way.I still remember the pleasant aroma that fills the entire house while its getting cooked. As it takes a really long time (more than an hour) and requires constant supervision , I tried out the Pressure cooker method when I chanced upon the recipe in a tamil magazine. I was in for a surprise when I opened the cooker lid. Wow...the milk had thickened and looked like condensed milk, with rice well blended in it. Absolutely fell in love with its beige coloured texture and lusciously divine taste. It can be done with minimal effort which makes it a Super hit recipe. Ready to check it out??

Blogging Marathon 86- Wk3 Day1
Preparation Time - 5mins
Cooking Time - 40mins
Yields - 5cups Payasam

Ingredients:

RAW RICE	3 TABLESPOONS /¼ CUP / 1 HANDFUL
MILK (FULL CREAM)	1.5 LITRES
SUGAR	½ CUP
SAFFRON STRANDS	1 TEASPOON
CASHEW	1 TABLESPOON
GHEE	1 TEASPOON

METHOD

1. Take a big pressure cooker. Fry the broken cashew in a teaspoon of ghee.

2. In the same ghee, roast the rice for just 1 minute on a medium flame. This speeds up its cooking.



3.    Add 1 litre of milk to it and bring to boil. Remember to keep half a litre aside.

4.   Take a tablespoon of hot milk separately and soak the saffron in it.



5.    Once milk starts boiling, close the pressure cooker. You will notice a mild steam coming through the vent. Put on the whistle and simmer the flame completely. Relax and continue with your other chores. As it is on a very low flame, it will not whistle. DO NOT put on medium or high flame.

6.    After 30 minutes, switch off the stove. Wait for the pressure inside to subside and slowly open the lid. You will see the rice wonderfully cooked. Just mash it slightly with the back of a ladle. Add in the sugar and and the remaining milk and give it a quick boil for just a minute. This step is optional, which I hardly do. Garnish with the saffron and cashewnut.

Voila! Paal payasam is done!

Notes:-

1. Paal payasam tends to thicken as it cools. Just add milk to adjust the consistency.

2. When pouring milk into the hot pressure cooker, be mindful and pour slowly from a side. You are likely to get hurt from the steam which comes when milk touches the hot surface of the cooker.

3. DO NOT keep the flame on medium or high and let it whistle. Milk will definitely ooze out and splashes around! So, always cook on a low flame.

4. This can easily be done for a larger crowd like parties or family functions. Just make sure to use a bigger cooker (12 litres or 15 litres) and double / triple this recipe. Time can accordingly increased to 40-45 minutes. If in between it whistles, switch it off for 5 minutes and again keep on simmer for the rest of the time.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 86

Cheese Capsicum Rings | Keto Cheese Rings

2018-02-19T13:43:00.000+08:00

This Cheese Capsicum Rings have become my go-to snack after coming back hungry from office these days. Iam on this Ketogenic Diet and was looking for interesting recipes to finish my daily macros, especially with Cheese and found that this Cheese Capsicum Ring is doing the rounds all over the Forums. You can twist the recipe according to your liking by adding Paneer Stuffing and use a variety of spices. But, I have given the basic Cheese Ring Recipe with minimal ingredients which can be put together in a jiffy. Try and you would love this!

Blogging Marathon 85- Wk3 Day3

Preparation time - 5mins

Cooking time - 5-7mins

Ingredients:-

Capsicum, Any coloured - 2, cut into 3/4cm thick roundels

Mozzarella Cheese - As required

Salt - Not required as Cheese contains salt

Chilli flakes - 2tsp

Paneer, scrambled - 1cup(optional)(I didnt add)

Butter / Ghee - 1-2tsp

Method:-

1. Heat an Iron Tawa and smear the butter/ghee around.

2. Place the Capsicum rings and generously fill the cavity with Cheese an chilli flakes.

3. Cook covered for 5-7mins until the Cheese melts completely. Capsicum would have been mildly cooked and have a crush. I love it this way.

Relish this Quick Capsicum rings for a filling Snack option which is completely nutritious!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 85

Pizza Dosa | Easy Dosa Recipe

2018-02-18T12:30:00.000+08:00

When I thought about Tawa recipes, this Pizza Dosa was the first one to come to my mind. Though I do this often for my kids, I have'nt yet posted on the blog. It is one such easy and absolutely delicious Dosa which can be relished by all. During evenings, my little girl herself does this Pizza Dosa with variations according to her liking for a filling meal. You can use any spicy chutney or spread or just Idli Podi as the spread and also use whatever veggies available at home according to your liking. Only thing which one should note is that this Pizza Dosa should be spread thinly and must be cooked covered. This Dosa should not be flipped like the regular Dosa as the Cheese sticks to the skillet and messes up. Try this one and you will sure go for it often!

BM #85 Wk 3 - Day 2

Tawa Recipes

Cooking time - 3mins per Dosa
Yields - 4 Pizza Dosa
Ingredients:

Dosa Batter,homemade - 1cup
Red,Green & Yellow Capsicum - 1cup- mixed,chopped finely
Pizza Sauce or Any Spicy Chutney - 4tblsp
Mozzarella Cheese - 1cup
Oil - As needed to drizzle
Chilli flakes -As needed
Seasonings - As needed

Method:-

1. Heat an iron Skillet or Tawa. Pour a ladleful of Dosa batter and spread into a Dosa. It should be even and thin. Spread the Pizza sauce throughout.

2. Use you favourite veggies as topping and add Cheese on top of the veggies. You could sprinkle some Italian seasoning and chilli flakes as well. I had skipped as my daughter preferred it non-spicy.

3. Cover with the lid and cook on medium flame until the Dosa is cooked well and cheese has melted nicely.

Serve while it is hot! Enjoy the most easiest Pizza at home.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 85

Seppankizhangu Roast | How to do Arbi Fry in Less Oil | Tawa Arbi Fry

2018-02-17T23:32:00.000+08:00

This week's theme is Tawa Recipes, where I would be sharing recipes which are made on a Tawa, mostly for health reasons. Today, its a simple Seppankizhangu Fry or Arbi Fry made on a Tawa which is otherwise fried using a lot of oil to make it crispy. I learnt this method from my mom, who makes the best Arbi Roast. Its a simple recipe with very few ingredients. Just a little patience to keep the Skillet on medium heat and to flip the Arbi pieces once in a while is the key to get perfect Roast. Just give a try and you are sure to fall in love with this Easy side-dish.

BM #85 Wk 3 - Day 1

Tawa Recipes

Preparation time - 2mins

Cooking time - 15mins

Ingredients:
Seppankizhangu / Arbi - 250gms
Gingelly oil - 3-4tblsp
Salt - As required
Chilli powder - 2-3tsp
Turmeric powder - 1/2tsp
Asafoetida - 1/4tsp
Gram flour - 2tblsp

To temper:
Mustard seeds - 2tsp
Urad dal - 2tsp

Method:

1. Boil the Arbi in a open pot until its just cooked al-dente. Alternatively, you can pressure cook for just 3-4 whistles so that it is cooked, but at the same time, stays firm, not mushy. Peel the skin and slice them into roundels.

2. In a pan, add 2tblsp oil, temper with mustard seeds and urad dal. Keep the flame on low and throw in the chilli powder, turmeric powder, salt, Asafoetida and gram flour and slightly saute for a few seconds.

3. Add in the Arbi slices and mix to coat the Masalas evenly. Keep frying for 3-4mins.

4. Now, transfer to a heated Tawa and spread well so that all the pieces get roasted evenly. Keep adding oil little by little as required and flip them in between. Keep the flame on medium to avoid over burning. This may take upto 10mins, but the end result would be simply amazing.

Serve this Yummy Seppankizhangu / Arbi Roast as a side dish for any Mixed Rice or a simple Rasam or Curd Rice for a hearty meal. Enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 85

Whey Almond Chocolate Eclairs | Keto Dessert

2018-01-26T23:07:00.000+08:00

Whether on diet or not, who doesn't crave desserts? Iam very fond of sweets and after embarking on Keto diet, I could find that the intense craving for sweets had gone. I feel, its one of the best thing about this particular diet. Science behind this is, Carbs aggrevate your Carb cravings, the reason behind one could not stop with just a few chips or French fries. You will in turn eat more and more. That is not your problem, its the action of Carbs. Instead, when you are on an Off-carb diet, consisting of adequate amounts of Protein and healthy Fats, you don't give in to temptations at all. And, Iam the best example to prove this Science!

In spite of that, very rarely, I do feel like eating something sweet. I came across this recipe and tried out one weekday night. Just whip up a few ingredients, and you are done. Cool, isn't it?

PS: Though its absolutely safe, Whey protein is a dietary supplement and is not advisable for kids below 16years. So, this recipe is not for kids.

Wk 4 - BM #84 Day 3
New Year Challenge

Preparation time - 10mins

Yields - 5 Chocolate Eclairs

Ingredients:-
Whey Protein - 1scoop (25gms)(I used Vanilla)
Paneer - 30gm, crumbled
Cocoa powder - 1tblsp
Butter - 1tsp, at room temperature
Almond meal - 2tblsp
Roasted Almonds - 5, to stuff

Method:-

1. In a blender, first blend the Paneer so that it is crumbled well. Combine all the other ingredients except almonds and run for about 30secs. Initially, it looks like a powder. But, in few secs, the fat in Paneer and almond meal will ooze out and blends the mixture well.

2. Divide the mixture into 5 parts, roll into a ball and flatten it. Stuff a Roasted almond and shape it like a shell.

Delicious Chocolatey Whey Almond Eclairs is done in a jiffy. It is mildly sweet and has a chewy texture, which is due to the Whey protein powder. I don't add any other sweetener in this recipe as I feel, Whey protein itself is sweet enough.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 84

Keto / Paleo Pizza | Cauliflower Crust Pizza

2018-01-25T21:35:00.000+08:00

Today's recipe is one of the amazing recipes which I bumped into, after embarking on this Keto journey in 2017. It all started with me reading about Paleo Diet on Gayathri's blog, which claimed to be one of best Diet plans to lose weight, especially within short period of time.Her write-up was just enough to trigger a spark in me and spent the whole year reading and exploring a lot about Nutrition and Low Carb diets and how they work. I should say, I was on a roll and nothing could stop me. Oh man, it worked like a miracle. I could discover a NEW ME which I had not even dreamt in life. Losing oodles of kgs and more than that,so many inches, on a sustainable Diet plan was fantastic. Would share more about my Keto journey in coming days, maybe as a separate series..

Coming back to the recipe, it is one recipe which I never expected to turn out so well. Many recipes shared for Keto or Paleo diet are based on Cauliflower. It is swapped mainly with Potato to make a Low-Carb food which originally is high in Carbs. Cauliflower Rice is doing the rounds in the Diet world. In the same way, this Cauliflower Crust Pizza turns out really so well and definitely a perfect replacement to regular Pizza. Best thing is my kids loved it so much and I have done this Keto Pizza a few times already. Come, let enjoy a guilt-free Pizza.

Wk 4 - BM #84 Day 2
New Year Challenge

Preparation time - 5mins
Baking time - 15-20mins

Serves - 4

Ingredients:-
Cauliflower - 1 Medium Head
Mozzarella Cheese - 1/4cup for Crust + 1/4cup for topping
Isabgol / Psyllium husk - 1/4cup
Homemade Pizza Sauce - 2-3tblsp
Italian Seasoning - 1-2tsp
Pepper powder - 1tsp
Chilli flakes - 1-2tsp
Salt - As needed
Veggies of your choice for Topping

Method:-

1. Pre-heat oven to 180C. Wash & cut the Cauliflower into big pieces and run it in a Food processor just for about 30secs to make fine grains.

2. In a bowl, combine the Cauliflower grains, cheese, Isabgol, seasoning, pepper powder and salt. It will just be crumbly only, as though its not binded enough. But, just proceed with the next step. Cheese and Isabgol both helps in binding while getting baked.

3. Line a Pizza pan/baking tray with Parchment paper. Shape the mixture into 3/4cm thickness round. Just go around and press with your palm.

4. Bake for around 12-15mins until slightly browned all over evenly. DO NO OVERDO.

5. Take out from the oven, spread the Homemade Pizza sauce, layer your desired veggies and cheese and bake for another 5mins until the Cheese melts.

Voila! Exotic, Low-carb, Diet-friendly Pizza is ready! What more one could ask for! Try and you will be doing a Happy dance like me.

PS : This time, I think I had overdone the first round of baking, which resulted in too much browning of the Crust. Please take care while you do.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 84

Healthy Plantain Chips | Vazhakkai Chips, Baked Version

2018-01-24T18:30:00.002+08:00

This week, I would be sharing some healthy / Diet-specific Recipes under New Year Challenge. I had long back started cutting junk food and all things unhealthy for my kids from Cornflakes to white sugar to deep-fried snacks. I replaced Deep-fried ones with either baked or Shallow fried version using Appe pan. This crispy, flavourful Raw Banana Chips is one such recipe which is very healthy, yet so addictive. It uses very little oil and within minutes, comes out perfectly crispy, just like its deep-fried counterpart. I stopped using Refined oils as well, so this Chips is made using Organic Cold-pressed Coconut Oil, which makes it even more flavourful and yummy.

Wk 4 - BM #84
New Year Challenge

Preparation time - 10mins
Baking time - 12-15mins
Serves - 4

Ingredients:
Plaintain / Raw Banana / Vazhakkai - 2,big
Salt -As needed
Chilli powder - As needed
Asafoetida - 1/2tsp
Coconut oil - 3-4tblsp

Method:-

1. Start by pre-heating the oven to 180C.

2. Peel the skin of the Plantains and slice them very thinly using a sharp slicer.

3. In a mixing bowl, combine the sliced Plantain with salt, chilli powder, asafoetida and coconut oil.

4. Line a large baking tray with parchment paper. Arrange the slices evenly on the tray. Make sure you don't everlap them.

5. Bake for first 5mins and then turn them around once. Bake for another 7-10mins until the edges start browning and thy turn crispy. DO NOT OVERDO.

Sinfully delicious, healthy Plantain chips is ready to munch on with a hot cup of coffee or tea!

Do check out my other Baked, healthy versions of Snacks

Baked Papdi

Broccoli Kofta in Appe Pan

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 84

Green Chutney Recipe | Sandwich Chutney

2018-01-19T22:59:00.000+08:00

Today, I will share the most famous Green Chutney recipe which is very versatile in its use. It is a great Spread for making plain or Cheesy Sandwiches, a good accompaniment for South Indian Tiffin items and I also use it to coat Panner and make a Quick tikka. So, I always make sure this Green Chutney is available at home all time. It stores well for upto a week. So, it comes handy during most busy weekdays. Lets check out the recipe!

Wk 3 - Day 3

Dips,Chutneys & Spreads

Preparation time : 5 mins
Yields - 10 Servings

Ingredients:
Mint leaves - 1bunch, cleaned & washed
Coriander leaves - 1bunch, cleaned & washed
Green chillies - 4-5
Roasted peanuts - 1/2 cup
Salt - As needed
Ice cubes - As needed for blending
Lemon juice - 1tblsp

Method:-

Take all the above ingredients, except lemon juice in a blender and blend well into a smooth mixture. Use ice cubes to enhance the colour of this Chutney.

Lastly, add in the lemon juice. This retains the Green colour of the Chutney.

Enjoy as a dip with your favourite veggies, as a side dish for south Indian Tiffin items or make Yummy Sandwich with this Chutney.

Sending this entry to Srivalli's Blogging Marathon for January 2018.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#84

Homemade Pizza Sauce | Easy Tomato Spread | Low-Calorie Recipe

2018-01-18T19:40:00.000+08:00

Today's recipe is one among few versatile spreads, which comes handy,not only for Pizzas, but also for Bread Sandwiches. I also add it to my Mixed Veg Pastas. So, let's look at the step-wise guide to the preparation of Homemade Pizza sauce or Tomato Spread. It takes about 30mins to get it done.Pizza sauce can be prepared well ahead and kept refrigerated for around 2-3 weeks and used when required.

Wk 3 - Day 2

Dips,Chutneys & Spreads

Preparation time : 5 mins
Baking time : 20 mins
Yields : 500ml of Pizza sauce

Ingredients:

Tomatoes : 10 nos
Capsicum : 1(small)
Olive oil : 2 tblsp
Garlic pod : 1-2
Salt : As needed
Italian Seasoning / Oregano & Marjoram : 1-2 tblsp

Method:

1. Firstly, we need to blanch the tomatoes. For this, take a wide vessel, add tomatoes and cover it with water and bring to boil. Switch off the flame once you see the skin peeling away from the tomatoes. DO NOT overdo.

2. Pour away the water and allow it to cool for a few mintues.



3. Take half of them and cut into fine cubes. Blend the remaining into a puree.

4. In a saucepan, add olive oil and saute the garlic until golden brown. This step is crucial as it brings out the flavour & the aroma of garlic. Add in the capsicum and saute for 2 minutes.



5. Add the chopped tomatoes and saute for another 2-3 mins till it turns mushy.



6. Stir in the tomato puree, salt and chilli powder and simmer it for 20mins or until the excess water is evaporated and its of spreadable consistency. Finally, add Italian seasoning to this and switch off the flame.It is this mixed herbs that give this Tomato Spread its unique flavour and aroma.



Yummy Pizza sauce / Tomato spread is ready to go with your Pizza or Any Sandwich! Relish!

Sending this entry to Srivalli's Blogging Marathon for January 2018.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#84

Carrot Small Onion Chutney | Side dish for Idli / Dosa

2018-01-17T01:30:00.000+08:00

After a very long gap due to some family commitments, Iam happy to get back into Blogging and I hope to set aside some time to pursue my passion henceforth.With that note, sharing a humble Chutney recipe today. Though Bakes and Festive recipes are my favourites, I thought it is also essential to touch on the basic everyday recipes as well, being a food blogger afterall. Those calorie dense treats are meant for occasional indulgence,but these easy and everyday recipes make up for our daily menus. Today, its the Carrot Onion Chutney which is an excellent accompaniment for Idli / Dosa.

Wk 3 - BM #84
Dips,Chutneys & Spreads

Preparation time - 5mins
Cooking time - 5-7mins
Serves - 4

Ingredients:

Carrot - 1, grated
Small onion - 15, peeled
Tomato - 1, diced
Green chilli - 1
Red chilli - 2-3
Ginger - 1/2 an inch piece
Curry leaves - few
Corriander leaves - few
Seasame oil - 2tsp
Mustard seeds - 1tsp

Method:

1. In a tsp of oil, add mustard seeds and let it splutter. Keep it aside. Add another tsp of oil and saute the small onions and chillis first for about 3mins until onions turn golden brown on top.

2. Add the carrots and tomatoes and continue to saute for another 2-3mins until a pleasant aroma comes. Carrots would have changed in colour.

3. Allow the sauteed veggies to cool completely. Add 1-2tblsp of water and grind it in a mixer grinder to form a smooth paste. Temper it with the mustard seeds and serve as a side-dish to Idli, Dosa or even Paratha.

Sending this entry to Srivalli's Blogging Marathon for January 2018.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#84

Jeera Pulao | Jeera Rice Rice | Under 30mins Recipe

2016-12-10T19:32:00.000+08:00

Jeera Rice or Jeera Pulao is a very easy one-pot dish which is a staple at my place. May it be for kids' lunch box or for a weekend meal with delectable side-dish, this Jeera Rice would fit perfectly. Once the rice is boiled, it just takes a couple of minutes to whit it up. Another good thing is that only minimal ingredients are required which would be readily available at any time. Let's get on to the recipe.

Preparation time - 2mins

Cooking time - 20mins

Serves - 4

Ingredients:-

Basmati Rice - 1cup, cooked

Ghee - 3-4tblsp

Jeera / Cumin seeds - 1tsp

Jeera Pepper Powder - 2tsp

Curry leaves - A sprig

Asafoetida - 1/2tsp

Salt - As needed

For Garnish:-

Cashews - As needed

Method:-

1. Heat 2tsp ghee in a pan and temper it with Jeera and curry leaves.

2. Add Jeera-pepper powder, Asafoetida and salt. Mix in the cooked Basmati Rice and remaining ghee and stir well to combine. Garnish with roasted cashews.

Yummy and comforting Jeera Pulao is ready. Enjoy with a rich side-dish!!

This goes for Valli's Blogging Marathon for Week-2. Check out the Blogging Marathon page for the other Blogging Marathoners.

Quick Tofu Masala | Easy Side-dish under 30mins

2016-09-17T18:30:00.000+08:00

For the final day of this week, I would share one of my easy go-to recipe for a side-dish which is a low-fat version of Paneer Butter Masala and it works perfect with Tofu in place of Paneer. Tofu is a good source of Protein and contains all the 8 essential amino acids. It is low in carb and is helpful for weight loss.This recipe is very simple - no grinding of masala or tedious steps involved yet this Quick Tofu Masala is absolutely delicious and makes for a great side-dish for Roti or Pulao / Biryani. Adding just a little low-fat / skimmed milk will make the gravy rich and creamy. Also, I always have Everest Shahi Paneer Masala handy which had a unique flavour for any Paneer or Tofu based gravies. Try this Quick Tofu Masala for a heathy, yummy side-dish.

Preparation time - 10mins

Cooking time - 12-15mins

Serves - 4

Ingredients:-

Firm Tofu - 200gm, cubed

Oil - 1tblsp

Jeera - 2tsp

Onion - 2, finely chopped

Tomato - 3, finely chopped

Turmeric powder - 1tsp

Chilli powder - 2tsp

Jeera powder - 1tsp

Everest Shahi Paneer Masala - 2-3tblsp

Tomato puree / ketchup - 2tblsp

Low fat / skimmed milk - 2-3tblsp

Kasuri methi, dry - 2tblsp, crushed

Salt - As needed

Method:-

1. Heat oil in a pan,temper with Jeera, add onion and saute for 2-3mins until it turns translucent.

2. Add in the tomatoes with turmeric powder and saute for another 2mins until the mixture becomes mushy.

3. Now, add salt, chilli powder, jeera powder, Shahi Paneer Masala and tomato puree/ ketchup and stir to combine.

4. Pour around 2cups of water and let it boil for 2-3mins.

5. Add in the Tofu cubes and let it simmer for 2-3mins until the flavours are infused well into the Tofu and the mixture thickens.

6. Lastly, add the Kasuri methi and milk and switch off the flame after a boil.

Lip-smacking Tofu Masala is ready in minutes. Enjoy it hot with Roti or Rice varieties.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Cabbage Small onion Salad | Diabetic Recipe

2016-09-16T16:39:00.000+08:00

Cabbage is one of the essential veggies to be included abundantly in a Diabetic diet. It is very low in calorie and has a high fiber content and a low Glycemic Index. Cabbage had a lot of antioxidant and anti-hyperglycemic properties which makes it an excellent Diabetic-freindly food. For those weight-watchers, make sure you bring Cabbage to your table often and see amazing results with your weight loss goals. I have already shared a rich and creamy Low-fat Cabbage Soup recipe. For today, its a very simple and easy Cabbage onion Salad which can be made in a jiffy. Cabbage with small onion / chinna vengayam is a nice combo and the nutrients in both are retained the maximum in this Salad.

Preparation time - 5mins

Serves - 3

Ingredients:-

Cabbage, finely chopped - 2cups

Small onion / chinna vengayam - 10nos, peeled and finely sliced

Green chilli - 2,finely cut

Lemon juice - 1tblsp

Chaat Masala - 1tsp (optional)

Salt- As needed

Coriander leaves - For Garnish

Method:-

Combine all the ingredients above and toss well.

Enjoy this Cabbage Salad in your everyday meal and stay healthy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Mudakathan Keerai Soup | Balloon Vine Soup

2016-09-15T14:04:00.000+08:00

Balloon Vine or Cardiospermum Halicacabum is called as Mudakathan keerai in Tamil and it has amazing anti-inflammatory properties which makes it a great medicinal plant. Regular use of this Mudakathan keerai in diet is helpful in treating joint pains and arthritis. It is easily available in local markets. Make sure you buy fresh leaves for maximum benefit. This herb can be easily grown at home with little or no maintenance at all. Few months back, when I was suffering from severe back ache and knee pain, I was suggested to drink this Mudakathan Soup everyday and it really helped relieve the intense pain. Together with some strengthening exercises, I could find a great relief. As with most medicinal plants, this Mudakathan Keerai Soup can be included in Diabetic diet. Check out the recipe for one of the easiest Soups which takes no effort at all in making. Instead of straining the leaves after boiling, I find it better to consume the leaves also. It may be quite strong, but a little adaptation will get you going with the taste of this medicinal Soup.

Preparation time - 5mins

Cooking time - 10mins

Serves - 2

Ingredients:-

Mudakathan keerai / Balloob vine leaves - 1cup, washed

Water - 3cups

Freshy ground Jeera Pepper powder - 1-2tsp

Garlic - 1clove(optional), roughly crushed

Asafoetida / Hing - A pinch

Salt - As needed

Method:-

1. In a pot, combine the washed Mudakathan keerai (you can include the tender stalks too), water and Jeera Pepper powder and bring to a boil. Add garlic, if you prefer.

2. Once it starts boiling, let it simmer for around 7-8mins until the water is reduced to half. The leaves would have cooked by now.

3. Add the asafoetida / hing and salt now.

Enjoy this healthy Soup hot!

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Low Calorie Tomato Soup | Tomato Moong Dal Soup

2016-09-14T14:33:00.000+08:00

Soups are great for a healthy and low-calorie diet, if the addition of cream and high amounts of butter is avoided. This Tomato-Moong dal soup is very nutritious and light and makes a great substitute to regular Tomato soup. The creamy texture of this soup is attained by the addition of moong dal which is also a good source of protein. Instead of big onions, I have used the Small onion / chinna vengayam which indeed added a unique flavour to the soup. This Tomato-Dal Soup recipe is easy to make and can be whipped up in under 30mins.

Preparation time - 5mins

Cooking time - 15mins

Serves - 3

Ingredients:-

Tomato - 3, roughly chopped

Moong dal - 3tblsp

Water - 2cups

Butter - 1tsp

Small onion / chinna vengayam - 1/4cup, finely sliced

Low fat milk - 1/4cup

Pepper powder - 1-2tsp

Salt - As needed

Method:-

1. Pressure cook the tomatoes and dal with 2cups of water, for just 2 whistles. Else, you could use a pan and cook for 10mins, until dal is just cooked. Let it cool. Puree the Tomato-dal mixture and set aside.

2. In a pan, add very little butter and saute the onion for 3-4mins until a nice aroma comes.

3. Now, add in the Tomato puree, milk, salt and pepper powder and bring to a boil.

Piping hot Tomato soup is ready to be devoured!!

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Nellikai Sadam | Amla Rice Recipe

2016-09-13T20:00:00.000+08:00

Amla or Indian gooseberry is considered to be a 'Kaya-Kalpa' berry, according to Ayurveda. It has all the six tastes viz, sweet, sour, salty, bitter, pungent and astringent which are essential for a healthy diet. Amla is said to increase the life-force or the 'Prana Shakthi' and is Sattvic in nature which is soothing to the brain. An Amla a day provides all the essential nutrients to the body. Rich in Vitamin C, Amla rejuvenates the cells, strengthens the organ systems and tones up the tissues. No wonder, it plays a vital role in Diabetic diet too. Coming up today is an easy recipe for Amla Rice / Nellikai Sadam which is suitable for Diabetics. My kids like to have it for their Lunch box as well.

Preparation time - 10mins

Cooking time - 5mins (if rice is ready on hand)

Ingredients:-

Rice - 1cup, cooked

Amla / Nellikai - 5, deseeded & roughly chopped

Green chilli - 2 or 3

Coriander leaves - 1cup

Ginger - 1" piece

Raw Peanut - 3tblsp

To temper:-

Gingelly oil - 2-3tblsp

Mustard seeds - 1tsp

Urad dal - 2tsp

Chana dal - 2tsp

Curry leaves - A sprig

Method:-

1. Grind Amla, coriander leaves, chilli and ginger to a fine paste.

2. Heat oil in a pan and add mustard seeds first. Once it splutters, add urad and chana dal and raw peanuts and roast until golden brown.

3. Mix in the ground Amla paste and curry leaves and sauté for about 3-5mins until the mixture looks dry.

4. Add the cooked rice and toss to coat well.

Serve hot or pack for lunch for a hearty and nutritious meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Kala Chana Chaat - Diabetic friendly Recipe

2016-09-12T20:26:00.000+08:00

Hope you are enjoying this Cooking Carnival together with me. As most of you know, I have picked up 26 diet recipes which I categorise under one sub-theme each week. And, for this week, its going to be 6 Diabetic-friendly recipes. When I decided on this theme, I gathered some info from my amma (MIL) who is managing her diabetics very effeciently. She is a very strong woman who strictly follows the prescribed diet and never gives in to cravings. For day 1 of this week, it is a healthy Chaat recipe made with Black chickpea or Kala Channa, which is rich in protein. Hence, it makes up for a filling mid-meal snack or a side-dish.

Soaking time - 8hrs

Cooking time - 20mins

Preparation time - 5mins

Ingredients:-

Black Chickpea / Kala Chana - 1cup

Onion - 1, finely chopped

Cucumber - 1, finely chopped

Raw mango - 1/4cup,finely chopped

Green chilli - 2, finely chopped

Chaat Masala - 2tsp

Jeera powder - 1tsp

Salt - As needed

Coriander leaves - For garnish

Method :-

1. Soak the chickpea overnight for a minimum for 8hrs. Pressure cook for 5-6 whistles until it is cooked to softness. Drain and keep aside.

2. Bring togetether all the above ingredients and the cooked Kala chana and toss well to combine.

Garnish with coriander leaves and serve!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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