Saturday, June 17, 2017

Corn and Pomegranate kosambari

Salads /Kosambari are my favourite there are so many variations which you can follow this is the recipe I got from a cookery show and absolutely loved the simplicity of the recipe and it had got 2 of my fav ingredients sweet corn and Pomegranate ....So did give it a try and absolutely loved it to core :D ...Here is the recipe for simple salad :) 




Ingredients 

1 cup Sweet corn (I have used frozen)

1/4 cup Pomegranate Arils (seeds)

1 -2  green chilli (finely chopped)

generous pinch of hing /Asafoetida

1/4 tsp pepper powder

1/4 tsp mustard seeds

1 tsp oil 

salt to taste

1 tbsp freshly grated coconut 

Method 
  • In a deep pan drop in 2 cups of water and boil the sweet corn then drain and keep aside. Alternatively you can even thaw it in microwave then drain and keep aside.
  • In  pan add oil add mustard seeds, when it starts popping add hing, green chilli , fry well add in sweet corn, pepper powder fry well now add little salt, coconut mix well.
  • Now take this corn salad in a bowl then add in pomegranate arils and toss well . 
  • Serve hot or cold ..it's very healthy and gorgeous ! 

Tuesday, June 13, 2017

Ambuli Nonche ( Raw Mango Pickle)

One of my fav pickles is Raw Mango pickle and I rarely try any pickle but was absolutely hooked by this perfect recipe shared by my dear relative Chitra shenoy mayi it was perfect and tasted wow like one we get in local mangalore food stores and this tasted even better tasted like one served in konkani marriages ...too good and my hubby absolutely loved it ...Have already done it 3 times in a row when the pickle got empty :D.  The best thing about our typical style pickle is we do not add any oil yet tastes equally good ...So here is one Perfect no fail recipe Raw Mango Pickle . Please note Rock salt plays a key here do not substitute with regular salt else the shelf life will be reduced :)



Ingredients

4 Raw Mangoes (small med sized ) ( chopped finely with skin on )

3 green chilli (cut into 1 inch bits)

1/2 tsp ginger grated

2 cups of water

1/2 cup Rock salt

1 cup of Red chillies (mix of bedagi and Normal red chillies)

1/2 cup Mustard seeds ( little less than that)

small piece of solid hing

1/4 tsp haldi

Method

  • In pan boil rock salt with water to make a salt solution and when it comes to a boil switch off the gas and bring it to room temperature.
  • Mix green chillies, chopped green mango and ginger , 1/4 glass of the prepared salt solution  and keep aside for 1 hour. 
  • For Pickle Masala : Grind Red chilli , Mustard seeds, haldi , hing to coarse powder first then grind it to a fine paste with half the salt solution prepared earlier .
  • Mix this Pickle Masala with the chopped mango and mix well. Add in more salt solution water prepared to the consistency required.
  • Store in a sterilized bottle .
  • Mix well and keep it refrigerated . Use after 10 - 12 days of preparing this pickle . Keep it refrigerated ( Can be used for 3-4 months if it lasts :D )

Friday, June 9, 2017

Stuffed Bhindi (okra) Fry

Stuffed Bhindi I love try so many dishes with Okra fav being stuffed bhindi there are many variations which I have tried but this one really tickled my taste buds was perfect ! Thanks to Veena Mallya akka for contributing such a lovely recipe , I have tweeked a recipe a little bit and end result was a wow So thought of sharing this recipe with my readers.....Do try this you will find it absolutely yummy and as it's shallow fried so you can just enjoy it guilt free too :)



Ingredients 

12 -15 Okra / Bhindi / Lady's finger

1/2 cup gramflour

1 and 1/2 tsp Red chilli powder

Juice of 1/2 lemon 

1/4 tsp haldi 

1/2 tsp Garam masala

2 tbsp finely chopped Coriander leaves 

1/2 tsp Jeera / Cumin seeds

2 tbsp desiccated coconut 

salt to taste

1 tbsp oil  +  2 tbsp Oil to shallow fry okra

Method 

  • In a wide mixing bowl add in gram flour, red chilli powder, haldi, Garam masala , salt mix well.  Add in desiccated coconut and mix well.
  • Take a pan add in little oil when it's hot add in cumin seeds, when they sizzle add in coriander leaves fry well. Now add this to the gram flour mix add in juice of half a lemon , add little water and mix to form a thick paste like shown in the picture below.
  • Wash the okras , trim the tops slit it to the end making sure u don't break them into two the fill the okra with prepared gramflour paste. Repeat the same with all the remaining okras .
  • Now take a non stick pan add in 2 tbsp of oil and spread it evenly add in this okra may be 6-7 at a time and roast in on a simmer flame on both the sides till well roasted you will notice the gramflour mixture being crisp.
  • Serve as an accompaniment with Rice and dal ...Yumm !

Sunday, June 4, 2017

Instant Quinoa and Oats Idli

There are so many healthy benefits of Quinoa ...they are excellent for weight loss and it's really good to incorporate in our daily diet as it's less in starch and is such a great source of protein . Today I am posting one of the ways you can incorporate this in your daily diet and this is low fat as well ....This is one perfect and beautiful concoction of ingredients which makes it perfect low fat recipe ....excellent diabetic as well as perfect weight loss recipe .;..Do try this I am sure many will benefit from this recipe :)



Ingredients 

1/2 cup Quinoa 

1/2 cup Oats 

2 tbsp semolina

1 tsp Eno 

1 tbsp oil

1/4 tsp Jeera

4-5 finely chopped green chilli

1 Sprig of curry leaves (finely chopped)

1 tbsp chopped cashew (opt)

salt to taste 

1 and 1/2 cup water (approx)

Method
  • Heat water in Idli steamer and grease the idli moulds well with oil.
  • In mixer grinder grind quinoa to a rawa consistency and take it out in mixing bowl .
  • Fry oats on a low heat then grind in a mixer grinder. Now In a mixing bowl add quinoa, oats, semolina then mix well.
  • Now take a pan add in oil when it is hot add in Jeera, add green chillies, broken cashews , finely chopped curry leaves and add this to the flour .
  • Now add salt and mix well. Add in water little by little and bring to the consistency needed it should resemble the texture of idli batter then add in eno and mix well,
  • Pour 2 tsp of the batter and steam for about 10-15 mins till done.
  • Serve with chutney / Sambar .