SUMADHURA

Delicious Oatmeal Cookies with chocolate chips, chia seeds and walnuts

2015-03-09T10:40:00.003-04:00

Ingredients :

--------------------

2 1/2 cups oats (i used 3 sachets of maple flavored and 3 sachets of peach flavored oats)
2 cups all-purpose flour
1 1/2cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil
2 large eggs
3 teaspoons vanilla extract
1/4 cup almond milk

1/3 cup dry shredded coconut
1/2 cup walnuts
2 tablespoons chia seeds
1 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Prep your baking tray by buttering it or line it with parchment paper.

In a large mixing bowl add eggs, brown sugar, vanilla, canola oil ,almond milk and mix them well till they are incorporated. Then add oatmeal, flour, baking soda, salt, and mix until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips,walnuts,dry shredded coconut and chia seeds.

Using your hands make desired size balls of the dough and place them on the baking tray and bake them for 10 to 12 minutes.

Remove the cookies from baking tray and place them on wire rack for the cookies to cool down.

Delicious and healthy oatmeal cookies are ready to enjoy. These cookies are crunchy outside and chewy inside.

Note:
---------
1) Add half the almond milk initially. If the dough is dry then add rest of the almond milk.

2) If the dough is feels wet keep the dough in the refrigerator for few minutes and then you will be able to easily make the dough balls.

3) Store the cookies in airtight container.

Healthy Diet Food Event - Healthy Juices

2012-08-12T19:00:00.001-04:00

I am back with guest hosting a wonderful Healthy Diet Food Event started by Priya of Priya's Versatile Recipes and the theme for this month is Healthy Juices.All of us enjoy juices and particularly during summer juices give instant nourishment to our body.Instead of going for artificial flavored juices,it is always good to drink the natural homemade fruit and vegetable juices that provide us with lots of natural vitamins,minerals and fiber.

Healthy juices can be made just with a single fruit or a single vegetable/greens or in combination of fruits and vegatables.There are no added salts or sugars in them.When kids are introduced to healthy juices at a young age they too would learn and love to enjoy them.

Let's start juicing and share the wonderful recipes with everyone out there --------------

To participate in this event,here is what you need to do :

1)Make juices with fruits or vegetables or in combination of both fruits and veggies from Aug12th to Sep12th 2012.

2)Post as many juice recipes as you can in your blog and share them with us.Multiple entries per person are allowed.

3)Link back your entry to this Healthy Diet Event-Healthy Juices announcement page and to Priya's hostline up page.

4)Old entries are accepted, if they are reposted and linked to this page and to Priya's hostline up page.

5)Usage of logo is very much appreciated.

6)Please send all your Healthy Juice Recipes on or before Sep12th 2012 to kjsumadhura@gmail.com with the following details :

a) Your Name.

b) Blog Name with URL.

c) Name of the Recipe with its URL

d) A picture that is 200 pix wide.

7) Non-Bloggers can send their Juice Recipes to e-mail listed above.

Looking forward to seeing all your Healthy Juice Recipes .

Healthy Peanut Chikki/Peanut Brittle with AgaveNectar made in Microwave

2012-04-10T15:19:00.001-04:00

I love peanuts but as a member of my family is allergic I never buy them.After many long years recently I bought a pack of peanuts just to make a delicious dish for the CWF-LB:Peanuts being hosted by Reshmi.Thank you Reshmi for guest hosting the CWF Event from Feb 10th - Apr10th.Here comes my delicious Peanut Chikki/Peanut Brittle for your event.

I am sure that this is the first time you are coming across a peanut chikki with agave nectar and it is definitely unique(you won't find it anywhere on the internet) and one of a kind with all the advantages of 1) being a healthy snack 2) has only two ingredients and is done in five minutes.

This chikki/brittle can be made very easily in a microwave and the only ingredients you need are peanuts and agave nectar.Let us see how this simple and healthy snack is made......................

Main Ingredients :

--------------------

Agave Nectar.....................................1/2 cup

Roasted Unsalted Peanuts...................1&1/4 cup

Butter/Ghee........................................2tsp

Procedure :

----------------

Place the agave nectar in a deep microwave safe bowl and cook it on high for 1 min.After the first minute take a spoon and stir the agave nectar and place the bowl back in the microwave.From now on cook the agave for 4minutes more but make sure that for every 30 sec you take the bowl out , stir it and put it back.

(Note : If you do not take the bowl out every 30sec the boiling agave will spill out of the bowl.So stop the microwave for every 30sec and stir the agave).

While the agave is boiling take a plate and coat it with ghee or butter and keep it aside.Get the roasted peanuts ready.

After total of 5min is done take a drop of the boiling agave and place it in a plate of cold water,the drop of agave nectar should be thick and should hold its shape.

Now carefully take the bowl of hot agave nectar out of the microwave and pour the peanuts into this bowl and coat them well with the agave nectar.

Now transfer the peanut-agave mixture to the butter coated plate and spread the mixture.Once the peanut-agave spread starts to cool down and the brittle starts to thicken cut the brittle in desired shapes and enjoy them.

Delicious and healthy Peanut Chikki is ready to be served.

Note:

-----------

1) This peanut brittle/chikki is very healthy as we are using only two ingredients....peanuts and agave nectar as sweetener.

2) This brittle has chewy texture.It is not very hard.

This Healthy Peanut Chikki is linked to the CWF-LB: Peanut Event being guest hosted by Reshmi of Rasoi.

This recipe is also being linked to MEC Event guest hosted by Nalini and started by Srivalli .

Round-Up of Healthy Food for Healthy Kids-Baby Food(8months to 10 months) : Lentils Event

2012-03-15T21:13:00.002-04:00

Today I am posting the round up of Healthy Food for Healthy Kids- Baby Food(8 months to 10 months) : Lentils Event.I am sorry for the delay in posting the round-up. I thank my fellow bloggers who shared their recipes with us for this event and also thanks to Nithu for letting me host this event.

Thank you Jaleela for sending maximum number(5) of recipes for this event. You are the winner of this event and soon you will be getting the Winner's Badge from Nithu.

I am posting the recipes in the order I received --------------------

1) Baby Pongal by Asiya Omar from My Healthy Happy Kitchen .

2) Spinach Dal by Asiya Omar from My Healthy Happy Kitchen .

3) Plain Toor Dhal by Jaleela from Cookbookjaleela

4) Mashed veg and fruit with dhal by Jaleel from Cookbookjaleela

5) Carrot Sambar by Jaleela from Cookbookjaleela .

6) Toor Dhal Palak Soup (or) Ground Palak Dhal by Jaleela from Cookbookjaleela .

7) Home made cerelac by Lavina Agarwal from Lavina on Art, Craft and Food!

8) Paruppu Sadam by Nithu from Nithu's Kitchen .

9) Rice and Dhal Porridge - Baby Food by Nithu from Nithu's Kitchen .

10 ) Muddapappu /Simple Daal for Little Ones by me .

Once again thank you all for sharing your delicious dishes for this event.

Muddapappu/Simple Daal for Little Ones

2012-03-15T20:26:00.000-04:00

This is one simple and healthy legume dish that can be enjoyed by everyone , yes everyone including the little ones starting from 8 months of age.

Let us see how this yummy dish is prepared-------------

Main Ingredients :

----------------------

Toor Daal............................1/4 cup

Water..................................1cup/as required

Salt.....................................to taste

Preparation :

-----------------

First we need to dry roast the daal. Place a pan on the stove on medium heat and add toor daal to it and dry roast it till it starts giving out the aroma.

Once it is toasted switch off the stove and transfer the daal to a cooking bowl and rinse the daal with cold water.Once the daal is rinsed add a cup of water and place it in the pressure cooker and cook it for 4 whistles and switch off the stove.

Once the cooker cools down remove the cooked daal and add salt and mix it well with a spoon.

The Simple Daal/Muddapappu is ready to be served with warm rice and ghee/clarified butter.

Note :

---------

1) It is always good to dry roast the daal before you pressure cook it. It helps with better digestion for anyone and mainly little kids.

2) For feeding the little ones mash the daal along with well-cooked rice and add little ghee to it and feed them.

3) You can also give this daal as a soup to the little ones by adding more water while cooking it.

4) If you like you can add mashed veggies like carrots to this daal .

This goes to the Healthy Food for Healthy Kids -Baby Food (8 to 10 months) : Lentils Event being guest hosted by me which is brain-child of Nithu from Nithu's Kitchen.

SnakeGourd flavored with Sesame-Flax Seed Powder/Potlakaya-Nuvvula Podi Kura

2012-02-10T16:07:00.000-05:00

Today I am sharing a very simple and healthy curry made with snakegourd/potlakaya which is flavored with Sesame-Flax Seeds Powder.

This is how the recipe is made-------------

Main Ingredients :

-------------------

Snake Gourd.............................2 (med. size)

Sesame-Flax Powder................1tbsp(or as per your taste)

Seasoning Ingredients :

-------------------------

Canola Oil.........................2tsp

Mustard Seeds.................1/4tsp

Cumin Seeds....................1/4tsp

Red Chilly........................2 pieces

Asafoetida........................pinch

Preparation :

-------------------

Wash the snakegourd and cut them into small pieces and pressure cook them for 1 whistle.Once the veggies cool down squeeze the water from the stemed veggies and keep them aside.

Place a pan on the stove and add oil to it.Once the oil heats up add mustard seeds,cumin seeds and red chilly to the pan.Once they start to splutter add asafoetida to the seasoning.

Now once the seasoning is ready add the cooked snakegourd(water is already squeezed) to the pan and stir well and cook for a minute.

Now add the Sesame-Flax Seed Powder to the pan of veggies and mix well so that all the flavors blend in well.

Delicious and healthy SnakeGourd Curry flavored with Sesame-Flax Seeds Powder is ready to be served.

Note :

--------

In this curry I did not use any salt as there was enough of it in the Sesame-Flax Seeds Powder to flavor the curry.

This recipe is going to CWF-WS:Sesame Seeds Event being guest hosted by Revathi of Kaarasaaram .

"Healthy Food for Healthy Kids-Baby Food (8months-10months) : Lentils Event

2012-02-09T21:13:00.005-05:00

Hi Friends, Today I am here with an Event Announcement.I am very happy to announce that "Healthy Food for Healthy Kids-Baby Food (8months-10months) : Lentils Event started by Nithu is being guest hosted by me.This is such a wonderful event concentrating on baby foods.It helps all the would-be moms and moms of little ones to get many wonderful recipes through this event.

Come on and join hands with me in making this event a great success by sending your delicious and healthy recipes.Thank you Nithu for giving me the opportunity to host this wonderful event.

Rules for the Event are :

--------------------------

1. Post any vegetarian recipe prepared using lentils (Eg. Soup, Rasam, Dhal, Pongal ) that you feel suitable for babies between 8 months to 10 months of age. You can combine any fruit or vegetable with lentil to make it more healthy.

2. Link you recipes to this announcement page and Nithu's Event announcement page .

3. Logo is mandatory as that helps spread word.

4. Don't worry if you have your recipes in your archives. Just update the post with the link to this announcement and Nithu's event announcement page. Adding logo is important.

5. Send your entries to kjsumadhura@gmail.com with the subject line as ‘Healthy Food for Healthy Kids-Baby Food (8-10 Months)-Lentils' with the below details.

Name :

Blog Name :

Recipe Name :

Recipe URL :

Picture of your recipe :

6. Non-bloggers are welcome to send in their recipes. Send recipe in full with the picture and the same subject line as above.

7. Person who sends highest number of entries will be declared as the Winner of the Month. A winner badge will be awarded by Nithu which you can proudly post in your blog:-)

8. I'll acknowledge your entries within 3 days else leave a comment in this announcement.

Note :

There are few important things that we should be keep in mind while we prepare food for babies.

1. Please wash hands before preparing baby food.

2. Wash fruits and vegetables before cooking.

3. Wash blender jar in clean water before blending anything for your little one.

4. Don't over cook or under cook.

5. Please avoid additives like sugar, salt & fat. If you still want to use, keep them in minimum.

6. Most important thing is consult pediatrician regarding the food that may pose allergic risks to your baby.

7. Please don't use honey till your little one is one year old. Honey may cause rare form of food poisoning in babies.

8. Avoid nuts in baby food preparation as they may pose allergy.

9. Use separate vessels and a small pressure cooker to prepare baby food.

Sesame-Flax Seeds Powder

2012-02-09T08:57:00.000-05:00

Today I am sharing with you all a delicious and healthy spice powder with sesame seeds and flax seeds.It is very simple and easy to make this yummy spice powder.It is very delicious when mixed with warm/hot rice and ghee/oil.You can use this powder as a topping for curries instead of using chilly powder.

Let us see how this healthy spice powder is made----------------

Main Ingredients :

--------------------

Sesame Seeds......................1/2cup

Flax Seeds...........................1/2cup

Dry Red Chilly......................7

Salt.......................................to taste

Preparation :

------------------

Place a pan on the stove on medium high heat.Once the pan is hot add the sesame seeds and start toasting them.Stay near the stove and keep stirring on and off so that the seeds don't burn.We need to keep toasting till the sesame seeds turn into golden color.Once they are done transfer the seeds to a plate and let it cool.

Now add the flax seeds to the hot pan and start toasting them.Once you see the flax seeds change color and can feel the aroma of toasted seeds transfer the flax seeds to a plate and let them cool.

Now add red chillies to the hot pan and dry roast them till they get crispy.Once they are done transfer them to a plate and let them cool down too.

Let the sesame seeds,flax seeds and chillies cool down.

Once the ingredients cool down,tranfer to a blender/mixie ,add salt and grind it to a coarse powder.

Delicious and spicy Sesame-Flax Seeds Powder is ready to be served.Try it and you will love it.

Note :

---------

1) Do not brown the seeds or burn them.If you over toast the seeds the powder might taste bitter.

2) You can use white or brown sesame seeds for making this powder.When using brown sesame seeds keep an eye on the seeds while toasting because the color might be deceiving.

3) Use red chilly according to your taste.You can increase the spice or reduce it too.

4) This powder stays fresh for 15 days.

This recipe goes to CWF-WS:Sesame Seeds guest hosted by Revathi of Kaarasaaram .

Round-up of MyLegumeLoveAffair #42 and Winner's of MLLA #42

2012-01-04T08:24:00.004-05:00

Hope you all are having a great start this New Year.Here I am with the round up of MLLA #42.Thank you friends for participating in MLLA #42 and for sharing your delicious recipes with us.I posted the recipes in the order I received.Thank you Susan for letting me host My Legume Love Affair for the month of December 2011.

1) Channa Masala by Siri .

2) Black-Bean-Chilli-with-Roasted-Squashes by Shaheen .

3) Spicy Edamame by Shaheen .

4) Methi Malai Mutter by Roshni Chandrasekar .

5) Pesarattu by Roshni Chandrasekar .

6) Peanut Chutney by Roshni Chandrasekar .

7) Sprouted Chana Chaat by Deepika .

8) Moong Bread Rolls by Princy .

9) Corn & Peas Pasta Salad by Neetu Laddha .

10) Kale Moti Biryani (Fragrant rice speckled w/ spicy Bengal grams) by easyfoodsmith .

11) Split Black Lentil Ladoo by Priya Sreeram .

12) Spicy Dal by Priya Sreeram .

13) Urad Dal Vada by Kalyani .

14) Mysore Pauk by Sasikala Balaraman .

15) Poosanikkai Rasavangi by Sasikala Balaraman .

16) Sprouts Utthapam by Richa .

17) Thai Veggie Patties by Janet .

18) Black Bean Chocolate Chili Cherry Cookies by Janet .

19) Mediterranean Crustless Chickpea Flour Quiche by Janet .

20) Rajma Soup / Red Kidney Bean Soup by Swetha .

21) Great Northern Beans (in Mixed Beans and Cabbage Soup) by tigerfish .

22) Lentil Meatballs with Vegan Alfredo Sauce by Jane McClure .

23) Quinoa Khichdi by Suma Gandlur .

24) Green peas Curry in Coconut Milk Sauce by Suma Gandlur .

25) Sweet and Smoky Dry Rub Tofu

26) Red Radish-Cranberry-PearlOnion Sambar by Me(Kiran).

27) Black-Eyed Pea Tabbouleh with Pomegranate Molasses by Susan .

Now that you all have seen the recipes, it is time to announce the lucky winner's of MLLA#42.I am saying winner's because when I picked out the numbers randomly I picked Janet but as she is an international participant, I had to pick one more number and this time the winner is Suma .

The winner's of MLLA#42 , December 2011 are :

Janet M from http://tastespace.wordpress.com/ and Suma Gandlur from Veggie Platter .

As announced Janet is going to receive The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask by Lauren Chattman

and Suma is going to receive Hurst Bean Box - A case of six bags of the winner's choice of Hurst Bean products, suitable for every diet, sponsored by Hurst Bean.

Hearty Congratulations! to Janet & Suma.Once again thank you Susan for letting me host MLLA and thank you friends for sharing your delicious recipes with us.

Happy New Year 2012 !

2012-01-01T13:50:00.000-05:00

Dear Readers of Sumadhura,

Wish You All A Very Happy , Healthy , Peaceful and Properous New Year 2012.

Red Radish-Cranberry-PearlOnion Sambar

2012-01-01T13:47:00.002-05:00

Today I am sharing with you a delicious and healthy lentil dish made in combination with radish, cranberry and pearl onions.We enjoyed it and hope you would too.

This is how the recipe goes................................

Main Ingredients :

------------------------

Toordaal..........................1cup

Cranberries......................1cup

Red Radish......................12
Pearl Onions....................12
Water..............................4cups(reqd for cooking the daal and diluting the sambar)

Seasoning Ingredients :

------------------------------

Sesame Oil.........................2tbsp

Mustard Seeds....................1tsp

Cumin Seeds.......................1tsp

Red Chilli...........................1

Asafoetida...........................1/4tsp

Turmeric..............................1/2tsp

Samabar Powder.................2tbsp(use more or less as per your taste)

Salt......................................to taste

Garnish :

--------------

Curry Leaves........................1sprig

Cilantro Leaves....................handful

Preparation :

--------------------

Pressure cook toordaal with 2cups of water and keep it aside.Clean the radish and cut them into halves.Rinse the cranberries and peel the pearl onions and keep them aside.Place a pan on the stove on medium high heat and add sesame oil to it.Once the oil heats up add the mustard seeds,cumin seeds and red chilli.Once they start to splutter add asafoetida to it.

Now to this seasoning add the cranberries and let them sweat a bit and then add the pearl onions and let them sweat a bit too and later add the cut radish,curry leves and cook covered until the veggies become tender.

After 5 min. remove the lid and add turmeric,salt and sambar powder and stir the veggies in the pan so that they get coated with salt and sambar powder.Now add the cooked toordaal to the pan of veggies and also the remaining 2 cups of water and let it boil on the stove for 10 min.

Finally garnish the sambar with cilantro leaves.Tranfer to serving dish and enjoy with warm rice and a spoon of ghee.

This recipe goes to MLLA #42 being guest hosted by me which is brain-child of Susan from The Well- Seasoned Cook.

Announcing " My Legume Love Affair #42 "

2011-11-30T21:19:00.005-05:00

I am very happy and excited to announce that MLLA #42 is being hosted hosted here at SUMADHURA from 1st Dec to 31st Dec.This event is the brain child of Susan,The Well Seasoned Cook.Earlier I have had the opportunity to take part in this event and also ended up winning MLLA #20.Now I welcome all my fellow blogger pals to take part in this famous event where you can come across different recipes with legumes and also get a chance to win the faboulous prizes that are offered with this event.

According to Wiki : A legume in botanical writing is a plant in the family Fabaceae (or Leguminosae), or a fruit of these specific plants. A legume fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Well known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soy, and peanuts.

In this MLLA Event you can send recipes made of legumes mentioned above and also from a wide variety of dry or fresh beans, peas, pulses, lentils and other derivative products including tofu, chickpea flour(besan). Also tamarind and fenugreek are among some of the other edible plants in the legume family which ARE included in the event.(Make sure that these ingredients must be the star of the dish ,using a spoonful of a legume is not quite enough to qualify).

Rules for the Event :

-----------------------

1) Recipes from all courses and cultures are accepted in this event but all the recipes must be Vegetarian Only .

2) Multiple recipes are accepted but please limit them 10 per participant (only one submission will be counted towards the random drawing/s).

3) Recipes submitted to other events are also permitted, but other events might have different rules( so please check them before you send).

4) Recipes from archives can be accepted ONLY if updated and reposted as current.

5) Recipes are accepted from non-bloggers too and they are also eligible to participate in the drawings to win a prize.

6) Use of logo is optional .

7) To participate in MLLA #42 the participant must link their entry to my announcement page and to Susan's MLLA host line up.

8) Participants must send their recipes to kjsumadhura@gmail.com with the following details :

Your Name :

Your Blog Name:

Your Location:

Your Recipe Name:

Recipe Photo:

Prizes for the Event are:

-------------------------------

1) The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask by Lauren Chattman.

This prize is offered by Susan without influence at her expense, and she will also absorb worldwide shipping charges. F.T.C. Notice: Susan does not receive any compensation from Amazon.

2) Hurst Bean Box - A case of six bags of the winner's choice of Hurst Bean products, suitable for every diet, sponsored by Hurst Bean. (Due to shipping restrictions, this prize can only be awarded if the winner is a U.S. resident.) F.T.C. Notice: In May 2010, Susan, at her request, received two Hurst Bean complimentary products which are not available for purchase in her local markets. Susan does not generally accept free products from Hurst Bean nor is she financially compensated by them.

3) Drawing Structure - If the winner is a U.S. resident, she/he will be the recipient of both Prizes 1 and 2 above. In the event that an international winner is drawn, a second drawing will be conducted from the U.S. pool of entrants to ensure that the Hurst Prize is awarded every month. In these instances, the international winner will receive the book, and the U.S. winner will receive the Hurst Prize.

Note : My family and friends, as well as Susan's, are not eligible for the prizes .

So, why wait any more.Start sending your delicious recipes with the legumes of your choice and try to win the fabulous prizes.

Plantain Peel StirFry/Arati Thokkala Vepudu

2011-10-29T16:45:00.004-04:00

In the previous post I shared with you all a delicious plantain soup recipe.In that post I mentioned that the plantain peels can be used for making chutneys or spice powder or stir fry.Earlier I posted few recipes using plantain peels.Today I am going to share with you a stirfry with the cooked plantain peels.

This is how the delicious plantain peels stirfry is made---------------

Main Ingredients :

--------------------

Plantains/Aratikayalu....................2 large(we will use only the peels in this recipe)

Seasoning Ingredients :

---------------------------

Sesame Oil...............................2tbsp

Cumin Seeds.............................1tsp

Turmeric...................................1/4tsp

Black Pepper Powder...............1.5tsp

Salt...........................................to taste

Preparation :

----------------

Clean the plantains with cold water and remove the tips.Now cut both the plantains into 2 halves and pressure cook them with the peel for 2 whistles.Once the cooker cools down remove the plantains from the cooker and remove the peel from the plantain pulp and keep it aside.You can use the pulp for making curry or soup.

Now take the peels and cut them into small pieces for making the stir fry.

Place a pan on the stove on medium high heat and add sesame oil to it.Once the oil heats up add cumin seeds and let them splutter.

Now add the cut plantain peels to the pan and stir well.Keep frying the peel pieces for few more minutes and add salt and turmeric too.

Fry till the peel pieces are little crisp.Now add black pepper powder and stir them well and switch off the stove.

Delicious Plantain Peel Stir Fry is ready to be served with warm rice.

This recipe goes to my event CWF-WV:Plantain being hosted by me.Please send in your delicious entries for this event before Dec10th.

Plantain Soup/Aratikaya Soup/Raw Banana Soup

2011-10-28T09:12:00.003-04:00

Today I am sharing with you all a very delicious and healthy soup that I made with plantains.I had 2 plantains/aratikaya waiting to be cooked and within couple of days they started to ripen.This is the first time I had to cook something with ripe plantains.So I decided to make a soup with the ripe plantains as it would be too sweet for making curries.The soup turned out great.We liked it and hope you would too.

This is how the soup is made-------------

Main Ingredients :

-------------------

Ripe Plantains/Pandina Aratikayalu.....................2(large)

Onion................................................................1(large)

Carrot...............................................................2(medium)

Vegetable Broth................................................1litre(low sodium)

Seasoning Ingredients :

--------------------------

Sesame Oil.....................................1tbsp

Cinnamon Stick..............................1(small piece)

Nutmeg..........................................1(small piece)

Bay Leaves....................................2

Garlic.............................................2(pearls minced)

Paprika..........................................1/2tsp

Turmeric........................................1/2tsp

Cumin-Corinder Powder................2tsp

Black Pepper Powder....................1tsp

Salt................................................to taste

Preparation :

----------------

Rinse the plantains under cold water and cut off the tips.Now cut the plantains into 2 halves each with the peel(do not temove the peel) and pressure cook for 2 whistles.Once the cooker is cooled down remove the cooked plantains from the cooker and peel them.Keep the peel aside.(You can use the plantain peel for making Chutney1 ,Chutney 2 or Chutney/Spice Powder or Stirfry.)

Meanwhile dice the onion and finely chop the carrots and keep them asisde.

Now place a sauce pan or a vessel on the stove on medium high heat and add sesame oil to it.Once the oil is heated add the cinnamon stick,nutmeg and bayleaves and stir.

Later add the diced onions and let cook for few minutes till the onions sweat.Now add the minced garlic.

Once the onions are cooked add the finely chopped/grated carrot to the pan,add little salt and cook for few more minutes till the veggies start to soften.

Meanwhile take the cooked plantain pulp and blend it into a soft paste in the blender.

Once the veggies in the saucepan start to sweat add plantain puree,paprika,turmeric and cumin-coriander powder to the pan and stir well.

After 2 minutes add the low-sodium vegetable broth to the plantain spices mix and stir well.Let the entire mixture in the pan/vessel come to a boil.

Once it starts to boil switch off the stove and sprinkle a little powdered black pepper.The plantain soup is ready to be served.Remove the cinnamon stick,piece of nutmeg and bayleaves from the soup before serving.

Delicious and healthy Plantain Soup is ready to be served with some baked pita chips.Enjoy the warm soup and let me know ho you liked it.

This recipe goes to my event CWF-WV:Plantain which is being hosted by me from Oct 10th to Dec 10th.Do send in your delicious entries for this event.

Happy Diwali Everyone!

2011-10-26T21:17:00.001-04:00

Dear Friends and Visitors of Sumadhura,

Wish You All A Very Happy & Prosperous Deepavali.May this "Festival of Lights" bring you "Happiness,Health & Riches".

Wishing all Gujarati Friends A Very Happy Diwali and Happy NewYear too.

Back with An Event Announcement: CWF-WV:Plantain/Raw Banana

2011-10-18T15:52:00.003-04:00

Dear Friends and Visitors of SUMADHURA , Thank you very much for your continuous support during my absence from blogging.Though it was an unannounced break from blogging it was for a needed reason.This long break had helped me get better with my neck and shoulder problems.I am back with great enthusiasm and hope to get all your continued support in the present and future too.

It's been few months that I hosted an event and here I am again hosting my own event Cooking with Whole Foods.This time I have chosen Plantain/Raw Banana as the star ingredient.

Plantains are very commonly used vegetable in Southern India.Not only in India but they are a staple in Asian cuisine,African cuisine ,South American cuisine too.Though plantains look like bananas they both are not the same.To know more about the distinction between plantain and banana click here.

The plantain tree and the plantains are useful to mankind in plenty of ways.While the plantain is edible the tree and its parts are very useful too.Plantain leaves are used for cooking, and are used for dining(instead of plates), the inside part of the plantain bark is edible and has culinary and medical uses.Plantain flower is edible too and used in culinary preparations.Plantain or raw banana can be cooked in many ways.It can be boiled,fried,grilled,steamed,barbecued and enjoyed.To know more about the plantain and the different varieties that are available you can go here.Plantain is not only used in the culinary world but also has lot of medicinal uses.To know about some of the medicinal uses of plantain you can read here and here.

This is a bi-monthly event so you have good amount of time to get cooking with your plantains and send in your recipes to this event.The rules for the event are as follows :

1) Use your creativity and make a healthy dish with the main Ingredient : PLANTAIN.

2) Link your recipe to this event page and my name and my blog name.

3) Send in as many recipes as you can with the main ingredient.( All Vegetarian , No Eggs ).

4) Archived recipes are accepted, link your main recipe to this event page ,my name and blog name.(Need not repost).

5) Posting the logo is appreciated,it helps spread the word.

6) Late entries are not accepted.

7) When you mail me the recipe in the Subject mention : CWF -WV:Plantain

8) Please send your recipes to kjsumadhura@gmail.com from now on till Dec 10th 2011 with the following details :

Your Name :

Recipe Name :

Recipe URL :

Photo of Recipe :

Non-Bloggers can send in their recipes too by sending me the recipe and a picture(optional) of the recipe and your location to kjsumadhura@gmail.com

Thank You Note to IndusLadies for Diwali Ebook

2011-10-18T11:30:00.001-04:00

First of all I would like to thank IndusLadies for compiling such a wonderful Diwali Ebook just in time for Diwali.It is a wonderful collection of 100 Delicious Sweet & Dessert Recipes contributed by various bloggers from the blogosphere.

Don't waste any time go ahead and download a copy for yourself from here:
http://www.indusladies.com/forums/announcements/148569-free-download-100-yummy-diwali.html

Cabbage-Amaranth-Carrot Pakora/Vegetable Fritters with MultiGrain Flours

2011-08-10T06:06:00.001-04:00

This is a very kid friendly snack and is delicious and healthy to eat.All the ingredients in here are easily available and can be made in a jiffy.Generally, pakoras are made with besan/chickpea flour but we can make it more healthier and tastier by adding ragi flour,flax meal,rice flour,oats flour etc.In my recipe today I used besan flour,ragi flour and flax meal for binding the veggies.

Let us see how these delicious pakoras/fritters are made---------

Main Ingredients :

---------------------

Shredded Cabbage.................1 cup

Shredded Carrot.....................1/2 cup

Shredded Amaranth Greens.....1 cup(packed)

Besan/Chickpea Flour..............1/2 cup

Ragi Flour................................1/2 cup

Flax Meal................................1/4 cup

Seasoning Ingredients :

--------------------------

Saunf.................................1tsp

Coriander Seeds................1tsp

Turmeric............................1/4tsp

Paprika..............................1tsp

Salt....................................to taste

Oil.....................................for deep frying

Preparation :

---------------

Place all the cleaned and shredded veggies in a mixing bowl.

Add the besan flour,ragi flour and flax meal to the cut vegetables.

Now add the seasoning ingredients like saunf,coriander seeds,turmeric,paprika and salt to the bowl of veggies and flours.

Now mix all the ingredients in the bowl ,slowly with a clean hand till the veggies get coated well with the multi flours and spices.(I did not use any water as there was enough wetness in the vegetables,if needed slowly sprinkle a few drops of water at a time and coat the veggies with the flour.We do not want watery batter.)

Now get the oil heated up and slowly start adding the flour coated veggies to the hot oil and deep fry them.Once fried remove the pakoras/fritters from the oil and serve them with ketchup or sweet chutney or green chutney of your choice.

Delicious and healthy pakoras are ready to be served.

Note :

----------

1) I used frozen and thawed amaranth greens in the pakoras.So they had enough wetness in them to wet the grain flours.

2) These fritters did not soak in too much oil into them.So that is good.

3) I did not use any rising agents like baking soda to the pakora mix.

All in all this is a healthy snack.We enjoyed it and hope you would too.

This recipe goes to CWF-WG: Ragi/Finger Millet event guest hosted by Dennise.

Cooking With Seeds Event(CWS) : Mustard Seeds Round Up

2011-06-08T16:08:00.001-04:00

Here I am with the round up of Cooking with Seeds Event(CWS) : Mustard Seeds.Fellow bloggers have shared their delicious dishes flavored with mustard seeds in various forms.Thank you friends for sending your wonderful recipes for this event and also I thank Priya Suresh for letting me host this event.

Here are the delicious recipes with mustard seeds as the main flavor of food---------

1) Krithi from Krithi's Kitchen shared the recipe for Stir Fry Vegetables with Panch Phoran .

2) Denny from Oh Taste n See shared the recipe for Shukto .

3) Indrani from Recipe Junction shared the recipes for Lau-er tarkari(vegetable Medley with bottle gourd) and Sorshe Sim(flat beans in mustard seed paste) and Sorshe Begun (Baby brinjals in mustard and yogurt gravy) .

4) Apu from Annarasa - Essence of Food shared the recipe for Dal aur Til Tarka Wali Patta Gobhi .

5) Chandrani Banerjee from Cuisine Delights shared the recipes for Boara Jhal / Split Peas With Mustard Sauce and Ladies Finger/ Okra With Mustard & Poppy Seeds .

6) Sukanya from Saffronstreaks shared the recipe for Begun basanti / Eggplants in mustard sauce .

7) PriyaSuresh from Priyaeasyntastyrecipes shared the recipes for Hot Mustard Rice and Green Tomato Kootu and Ivygourd Masala Rice and Brinjal & Green Peas Curry and Okra Sukka .

8) Vatsala from Show and Tell shared the recipe for Khandavi .

9) Vaishali Sabnani from Ribbon's to Pasta's shared the recipes for Kachorin ji Kadi and Methia Masala .

10) Vanessa from Sweet Artichoke shared the recipe for Dal with fenugreek seeds .

11) Akheela from Torviewtoronto shared the recipe for Winter melon curry .

12) Valli from IScrib.blogspot.com shared the recipe for Corn sundal .

13) Madhusmita Patra from RedSpice shared the recipe for Potato Mustard(Alu-Besara) .

14) Kalyani from What's cooking? shared the recipe for Maavinakaayi Chitranna (Raw Mango Rice) .

15) Richa from Hobby And More shared the recipe for Baingan Aloo(Quick Eggplant and Potato Stir fry- Mom's version) .

16) Binitha Shajesh from Yourstastefully.blogspot.com has shared the recipe for Tomato Thokku .

17) Mugdha from Cooking Fundas shared the recipe for Gota Bhendi Bhaja/Stuffed Okra .

18) Priya from http://www.elaichii.blogspot.com/ shared the recipe for Butternut squash raita .

19) Shobha from Food Mazaa shared the recipes for Instant Sooji Dhoklas and Garden Salad .

20) Suma Gandlur from Veggieplatter shared the recipe for Mango - Coconut Quinoa .

21) Finally here are my entries for the CWS-Mustard Seeds Event Aratikaya Ava Pettina Kura/Cooked Raw Plantain(Raw Banana) flavored with Mustard and Mamidallam MenthiBaddalu/MangoGinger(Maa Inji) Pickle

Once again thank you all for sending these delicious recipes with mustard as the star ingredient.I posted all the recipes I received but in case I had missed any let me know.

Aratithokkala Podi/Plantain Peel(Raw Banana Peel) Spice Powder and Chutney for Idli,Dosa and Rice(Oil Free)

2011-05-20T15:03:00.005-04:00

Thank you Priya Mitharwal for trying to guess the recipe ,it is partially a chutney but mainly a delicious spice powder with the plantain peels.I wanted to try something different from the chutney's and ended up making this new combination.Earlier ,too I made chutneys with plantain peels and they are very unique(Recipes here and here).I can definitely say that this is the first time anyone in the food blog world has come across this one of a kind delicious,healthy and oil free spice powder and chutney made with plantain peels.

Today I am presenting to you 2 delicious dishes from same ingredients.We all relished them and hope you would too.

Firstly,let us see how this delicious spice powder with plantain peels is made------

Main Ingredients :

---------------------

Plantain Peels.............................from 2 plantains/raw bananas steamed

Dhalia/Putnala Pappu.................1/2cup

Coconut Pieces.........................5(fresh or frozen 2inch size)

Green Chillies............................6(to taste,the chillies I used are not very spicy)

Garlic Cloves............................2

Salt...........................................to taste

Preparation :

----------------

Clean the plantains,remove the tips and pressure cook the plantains with the peel for 2 whistles.Once the pressure is off take the plantains out from the cooker and remove the peel.(You can use the plantain pulp for making your favorite curries).In this recipe we use only the peel.

Let the peels cool down and cut them into small pieces.Place a pan on the stove on medium-high heat and add the cut peels to it and keep stirring them till they become dry.

Once the peels are almost cooked, add the slit green chilly's and garlic cloves and keep stirring till the raw smell in them is gone.Now switch off the stove and add the dhalia/putnala pappu/gulla senagapappu to the hot pan with the peels.Also add coconut pieces to the pan.

Once the heat is reduced and just warm,transfer the ingredients to the blender/mixie jar and add required salt and grind or pulse to make a delicious powder.

Remove the powder into a contianer and enjoy it with warm rice and ghee or as a side for idli and dosas.

Plantain Peels Spice Chutney

---------------------------------------------------------

Seconly,another variation for the Dry Plantain Spice Powder is the Wet Chutney with the same powder.

If you like to have this spice powder as a wet chutney instead of dry one for the tiffins like idli,dosa and upma, try this variation.

Main Ingredients :

--------------------

Plantain Peel Spice Powder....................1 cup

Yogurt...................................................1/4cup

Tamarind Paste......................................1tsp

Water....................................................as needed

Cilantro..................................................handful

Seasoning Ingredients :

---------------------------

Canola Oil...................................2tsp

Red Chilly....................................1 small piece

Mustard Seeds............................1/2tsp

Urad Daal...................................1tsp

Asafoetida/Hing..........................pinch

Curry Leaves..............................few

Preparation :

----------------

Add the Plantain Peel Spice Powder to the blender along with yogurt , tamarind and cilantro and give it a nice whip.Once the blend is ready you can use it as is or add water and blend it to the right consistency you like.Transfer the chutney to a bowl.

Now place a pan on the stove on medium heat and add oil to it.Once the oil heats up add the seasoning ingredients to it and wait till the seeds splutter,add hing and switch off the stove.

Now tranfer the seasoning to the bowl of chutney and serve it with your favorite tiffins.

Note :

---------

1) Instead of using water you can add little more yogurt to the chutney.

2) To make the chutney completely oil free you can avoid adding seasoning to it.Choice is yours.

3) Do try it and you will really love it.

Tasty and Healthy Juices on Thursday : Juice Recipe # 24

2011-05-19T21:38:00.000-04:00

Today I am sharing with you one more healthy and delicious juice recipe concocted by Jay that is a delicious combination of fruits and vegetables.We all enjoyed it and hope you would too.

Juice Recipe # 24 :

-----------------------

We need the following ingredients for making this juice---------

Ripe Pineapple........................1(large)

Apples....................................2

Carrots....................................2(medium)

Yellow Zucchini.......................1

Green Zucchini........................1

Ginger....................................1inch

Preparation :

------------------

Rinse the fruits and veggies under cold water.Clean and cut the pineapple into long chunks.Now juice the pineapple followed by apples followed by carrots followed by yellow zucchini followed by green zucchin followed by ginger.Stir the collected juice in the bowl with a ladle so that the juices blend in and serve the juice immediately.

This yielded 4 large glasses of juice.The juice was yellow in color.

Note:

---------

1) As always, do check if the ingredients used in the juices are okay for you ,before you make these juices.

2) In a juicer always try to juice the soft fruit followed by hard fruits so that you can get the maxium juice out of the soft fruits.

3) A food that is healthy for one person may or may not be healthy for an other person.Always check with your doctor before you try these raw juices.

Aratikaya Ava Pettina Kura/Cooked Raw Plantain(Raw Banana) flavored with Mustard

2011-05-18T21:04:00.003-04:00

Today I am sharing with you another simple ,healthy, and delicious raw plantain dish flavored with mustard paste.It is quick and easy to make.For other recipes with raw plantain/raw banana and its peel(arati thokkalu) check here.I made a new dish with the peel will post it soon,any guesses let me know.

Let us see how this delicious curry is made----------

Main Ingredients :

--------------------

Raw Plantain......................2

Seasoning Ingredients :

--------------------------

Canola Oil.........................1tbsp

ChanaDaal.........................2tsp

Urad Daal..........................1tsp

Mustard Seeds...................1/2tsp

Cumin Seeds......................1/2tsp

Red Chilly..........................1(broken into 2pieces)

Asafoetida/Hing..................1/8tsp

Ginger................................1inch(cut into pieces)

Green Chilly.......................2(cut into pieces)

Curry Leaves......................few

Turmeric.............................1/4tsp

Salt.....................................to taste

For Mustard Paste :

-----------------------

Take 2tsp of mustard seeds and 1/2tsp of raw rice (soak rice for 5 minutes) and grind them in the blender with little water to make the paste.

Preparation :

---------------

Wash the plantains under water and cut the ends of the plantains,do not remove the peels.Now cut both the plantains into 2 halves and steam in the pressure cooker for 1 whistle and switch off the stove.(You can steam them on the stove top too).Once the pressure has cooled down take the plantains out of the cooker and remove the peel and keep it aside.Cut the plantain into small pieces.

Now place a pan on the stove on medium heat and add oil.Once the oil heats up add the chanadaal,uraddaal,mustard seeds,cumin seeds and red chilly.Once they start to splutter add hing,cut ginger ,cut chilly and curry leaves.

Once the seasoning is ready add the cut plantain pieces,turmeric and salt.Mix well and cook for 2 minutes.

Finally add the mustard paste to the plantain pieces and stir so that the mustard flavor incorporates well and cook for 2 more minutes.Now you can add some lemon juice and switch off the stove.

Delicious Aratikaya Ava Pettina Kura/Cooked Raw Plantain flavored with Mustard Paste is ready to be served with warm rice or roti.

Note :

----------

1) Do not trash the peel.You can use it for making chutney or ------.Will let you know the next recipe with plantain peel soon.Meanwhile can you guess what it is? Let me know.

2) In this curry instead of cutting the plantain into pieces you can crumble it and add too.

This recipe goes to CWS-Mustard Seeds Event guest hosted by me and started by Priya.

Mamidallam MenthiBaddalu/MangoGinger(Maa Inji) Pickle

2011-05-08T21:06:00.007-04:00

Happy Mother's Day to all the Mom's

MangoGinger/Mamidiallam/Maa Inji is a very healthy and delicious rhizome.MangoGinger is a plant of the ginger family Zingiberaceae and is closely related to turmeric. These rhizomes smell like raw mango and look like ginger,they have a unique taste.We can make a variety of pickles and chutneys with this MangoGinger(mamidallam).

The recipe I am sharing with you today is similar to Mamidikaya Menthibaddalu.Instead of Mango we are using MangoGinger.We call this as "Mamidallam Menthibaddalu or MangoGinger Pickle".We use roasted mustard and fenugreek powder in this recipe which gives a nice flavor to this pickle.

Let us get into the details of the recipe-------------

Main Ingredients :
-------------------
Mamidallam/MangoGinger..............1cup
Paprika Chilli Powder.....................1/2 cup
Canola Oil......................................1/2cup
Mustard Powder............................2tsp
Methi Powder................................1tsp
Asafoetida/Hing..............................1/2 tsp
Lemon Juice..................................2tbsp/as needed
Salt................................................to taste

Preparation :
--------------
Peel the skin off the mango-ginger and cut it into small pieces.This goes to the CWS-Mustard Seeds Event being guest hosted by me and started by Priya.

Now take a pan and pour the oil in it and place the pan on the stove and heat the oil till it reaches smoking point . Now add the asafoetida/hing to the hot oil and switch off the stove.

When the oil temperature comes down a bit(it should still be little hot) add the chilli powder to the hing oil.

Meanwhile get the Methi/Mustard powder ready.Add 1tsp of methi seeds and 2tsp of mustard seeds to a pan and dry roast them on medium heat till they are done.Let the seeds cool down and then grind it into a fine powder.Methi/Mustard powder is ready.

Now the oil with hing and chilli powder is cooled down.Add the mango-ginger pieces,and methi/mustard powder to the oil and mix it.

Now add the required amount of salt, 2tbsp of lemon juice to the mango-ginger , spice, oil blend and mix it well.The pickle is all done.

This pickle tastes good when served as a side dish with daal rice or can be served with parathas.It can be eaten with hot rice and also as a condiment for yogurt rice.

Note :
--------
1) As the mango-ginger is not sour we have to add lemon juice to the pickle.Leave the pickle out for a day,and next day taste for salt and lemon juice and adjust if needed.

2)Transfer the pickle to a clean bottle and store in the refrigerator as it might spoil if it is kept out(It should be fine when kept out for 2 or 3 days ).

3)I used paprika chilli powder here so it's not spicy.If you are using a spicy/hot chilli powder adjust the amount of chilli powder accordingly.

4)I used less oil in the recipe as by next day salt with the spice in the pickle will leave out some liquid and it will rise the level of oil.

5)This pickle will taste very delicious if you let it rest for 2 days and then use it.

This recipe goes to the CWS-Mustard Seeds Event guest hosted by me and started by Priya.

Cooking With Seeds Event(CWS) : Mustard Seeds

2011-04-29T22:25:00.005-04:00

Dear friends/visitors of Sumadhura,I am very happy to announce that for the month of May 2011,Cooking With Seeds Event(CWS) started by Priya Suresh is being guest hosted by me with the star ingredient as "Mustard Seeds".Thank you Priya for giving me the opportunity to host this wonderful event.(Rules of the event are posted at the end of the post).

Star Ingredient : Mustard Seeds

Mustard seeds are very widely used in Indian cuisine and also equally in world cuisines.The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods.The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).

It is known that the existence of mustard seed dates back to 5th century BCE and is also mentioned in many religious quotes.I am happy to know that mustard is very native to India and has spread from here to rest of the world.

Culinary Uses

Mustard seeds are used as a spice,and by grinding and mixing them with water, vinegar or other liquids, are turned into the condiment known as mustard or prepared mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.Mustard is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is also an emulsifier which can stabilize a mixture of two or more unblendable liquids such as oil and water. Added to Hollandaise sauce, mustard can reduce the possibility of curdling.Dry mustard, typically sold in cans, is used in cooking and can be mixed with water to become prepared mustard.

Storage and Shelf Life

Because of its antibacterial properties, mustard does not require refrigeration; it will not grow mold, mildew or harmful bacteria.Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place.Mustard can last indefinitely, though it may dry out, lose flavor, or brown from oxidation.Mixing in a small amount of wine or vinegar will often revitalize dried out mustard. Some types of prepared mustard stored for a long time may separate, causing mustard water, which can be corrected by stirring or shaking. If stored for a long time, unrefrigerated mustard can acquire a bitter taste.

Nutritional Value

As a condiment, mustard averages approximately five calories per teaspoon.Some of the many vitamins and nutrients that mustard seeds are high in are selenium and omega 3.

Alternative Uses

There has been recent research into varieties of mustards that have a high oil content for use in the production of biodiesel, a renewable liquid fuel similar to diesel fuel. The biodiesel made from mustard oil has good cold flow properties and cetane ratings. The leftover meal after pressing out the oil has also been found to be an effective pesticide.

An interesting genetic relationship between many species of mustard has been observed, and is described as the Triangle of U.

When talking about the regional usage of mustard seeds in India,it is as follows:

Aavakaya (Telugu: ఆవకాయ),Kadugu (Tamil: கடுகு), or sasive (Kannada:ಸಾಸಿವೆ), a variety of Indian pickle consisting mainly of mangoes, red chilli powder and aavaa pindi (powdered mustard seed) preserved in mustard oil, is popular in South India with its origin in Andhra Pradesh.

These mustard seeds are known in Hindi/Urdu as sarson and in Punjabi as sarron. These are used as a spice in North India and Nepal. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, sarson ka saag (sarron da saag in Punjabi).

In Maharastra, it is called as mohari, and is used frequently in Maharastrian recipes.

Sarson ka tel (mustard oil) is used for body massage during extreme winters, as it is assumed to keep the body warm and moist.

P.S: All the above information has been gathered from wikipedia(Mustard Seeds,Mustard Plant,Mustard).

Here's what you need to do :

1. Prepare any vegetarian dish using Mustard Seeds and send them to me between May 1st and May 31st.(Only vegetarian, no eggs please).

2. Please link back your recipes to this event announcement and Priya's event page.

3. Use of Logo is appreciated.(To access the logo, left click on the picture and save it to your computer)

4. E-mail me at kjsumadhura@gmail.com with the following info :

Subject as : CWS - Mustard Seeds

Your Name:

Blog name:

Recipe Name:

Recipe URL:

Picture of the Dish :

4. Archived entries are accepted ,but make sure to link it to My Event Announcement Page and to Priya's.

5. Multiple entries are accepted.

6. Non-bloggers too can participate in this event,send in your recipes by Email.

So get your cooking gear ready and start preparing your outstanding recipes with mustard seeds(as powder, or paste or just as seeds) and fill my inbox with your delicacies.

For recipe ideas using mustard as primary flavoring you can checkout my recipes here and here .

Spicy Avocado-Coconut-Mango Chutney

2011-04-15T13:39:00.083-04:00

To all the Malayali Friends/Visitors of Sumadhura :

നവവത്സര ആശംസകല്‍

This is another healthy chutney I made yesterday that turned out very delicious.This chutney is a combination of healthy ingredients - Avocado,Coconut and Mango.This tastes great with warm rice,as a spread for bread toast,and also as a spread for veggie wraps.We tried it all the three ways and we enjoyed it,hope you would too.

Let's see how this delicious and healthy chutney is made------

Main Ingredients :

----------------------

Ripe Avocado.......................2(pitted and peeled)

Coconut................................1/2 cup

Green Mango........................4pieces(3" size with peel on)

Green Chilly..........................4(to your taste)
Garlic....................................3 cloves

Corinader.............................handful
Lemon Juice........................2 tbsp

Turmeric...............................1/8 tsp

Salt......................................to taste

Seasoning Ingredients :

--------------------------

Canola Oil........................1tbsp

Chana Daal......................1tsp

Urad Daal........................1tsp

Cumin Seeds....................1tsp
Coriander Seeds..............2tsp
Mustard Seeds................1/2tsp
Methi Seeds....................4seeds
Red Chilly........................1
Asafoetida.......................pinch

Preparation :
----------------

Add all the main ingredients to a blender and blend them well.

Now place a pan on the stove on medium high heat and add oil to it.Once the oil is hot add the seasoning ingredients and when the seeds start to splutter,add asafoetida and switch off the stove.

Keep a little seasoning aside and add rest of it to the avocado mix in the blender and blend so that flavors mix in well.Remove the blend mix into serving bowl and add the remaining seasoning to it.

Delicious Avocado-Coconut-Mango Chutney is ready to be served.

Note :
----------
1) I used frozen coconut and frozen green mango pieces.The mango pieces were 3 inch size and had the peel on them.

2) As the mango was not very sour ,I used lemon juice.If your mango is sour you can skip the lemon juice.Chutney was not very sour,but if you like yours sour add more lemon juice.

3) The addition of corinder seeds to the seasoning enhanced the flavor of the chutney.