Wednesday, February 22, 2017


Often fresh herbs are forgotten to be included in our daily diet. Mint aka Pudina contains an anti oxidant which is very effective in giving relief to seasonal allergies. Mint contains menthol, which is a natural decongestant and treats cold and relieves sore throats, it calms and pacifies an upset stomach, treats heart burns, is a natural anti-microbial agent and breath freshener.


Ingredients
Pudina - 1 bunch, cleaned, stems removed and washed well
Hing powder - 1/4 tsp
Split urad dhal - 2 tsps
Red chillies - 3
Grated coconut - 3 tsps
Tamarind paste - 3/4 tsp
Cooking oil - 2 tsps
Salt to taste

Recipe Cuisine: South Indian; Category: Lunch/ breakfast
Prep time: 5 mts; Cooking time: 5 mts

Serves 2-3

Washed pudina being drained

Cooking oil heated in pan, and hing powder, urad dhal and red chillies added. 


Fresh coconut loaded in the blender jar


After the urad dhal turns golden, add the mint leaves


After they shrink a bit, switch off. If you roast too much, mint leaves lose their nutritive value.


After cooling down, all loaded into the blender jar, where coconut is there already


Grind with minimum water possible, if you want a thick thogayal. Serve with hot rice, a dash of ghee, and with fried or microwaved  appalams, it is heavenly!


Notes
*Can be stored in the refrigerator for a week.

1:00:00 AM Mala Thiagu

Often fresh herbs are forgotten to be included in our daily diet. Mint aka Pudina contains an anti oxidant which is very effective in giving relief to seasonal allergies. Mint contains menthol, which is a natural decongestant and treats cold and relieves sore throats, it calms and pacifies an upset stomach, treats heart burns, is a natural anti-microbial agent and breath freshener.


Ingredients
Pudina - 1 bunch, cleaned, stems removed and washed well
Hing powder - 1/4 tsp
Split urad dhal - 2 tsps
Red chillies - 3
Grated coconut - 3 tsps
Tamarind paste - 3/4 tsp
Cooking oil - 2 tsps
Salt to taste

Recipe Cuisine: South Indian; Category: Lunch/ breakfast
Prep time: 5 mts; Cooking time: 5 mts

Serves 2-3

Washed pudina being drained

Cooking oil heated in pan, and hing powder, urad dhal and red chillies added. 


Fresh coconut loaded in the blender jar


After the urad dhal turns golden, add the mint leaves


After they shrink a bit, switch off. If you roast too much, mint leaves lose their nutritive value.


After cooling down, all loaded into the blender jar, where coconut is there already


Grind with minimum water possible, if you want a thick thogayal. Serve with hot rice, a dash of ghee, and with fried or microwaved  appalams, it is heavenly!


Notes
*Can be stored in the refrigerator for a week.

Saturday, February 18, 2017

Avocado............is rich in mono-unsaturated fats, and this quality makes its texture creamy and smooth. It contains lot of fiber, vitamins and minerals, reduces cardiovascular diseases, helps weight loss, reduces symptoms of arthritis, contains more potassium than banana, protects eye sight and protects liver from all kinds of diseases.
Beets................reduce dementia risk, combat constipation, boost eye health, lower heart disease and fight cancer.
Spinach...............low in fat, high in protein, fiber, vitamin, calcium and manganese
These three wonders go inside this panini to keep us fit and healthy. Daughter's recipe, of course....
Check my other beet recipes...beetroot halwa, beet pulav, beet arachu vitta sambar, beet-onion curry and beet raita


Ingredients
Beets - 12
Spinach - 4 cups
Avocado - 6
Basil pesto - 1 1/2 cups
Cream cheese spread/goat cheese - 1 cup (store bought)
Mayonnaise - 1/4 cup (store bought)
Hot sauce to sprinkle over
Onion - 1, big, sliced thin
Salt to sprinkle over beets

Recipe Cuisine: International; Category: Lunch / Dinner
Prep time: 30 mts; Cooking time: 10 minutes for each batch of paninis

Serves 6-8

Peel and pressure cook whole beets


Wrap them up in foil as 3 small bundles, keeping 4 in each, sprinkle some olive oil and salt over them, and grill in oven at 400 degrees F (230 degrees C) for 30 mts


Spread the basil pesto on one side of the panini. I am showing you the making of 2 at a time.


Spread goat cheese over the other slice (this can be replaced by cream cheese spread, if goat cheese isn't available)


Here are the healthy wonders which have made this panini


Slice the roasted beets, and keep the first layer


then some sliced onions


then some sliced creamy avocados


drizzle some hot sauce over


a layer of spinach


Drizzle some mayo over


Close the panin with the slice wherein we have applied goat cheese/cream cheese


After sprinkling the panini press with olive oil, keep the 2 paninis


Cover and cook till done to golden color


Here are they!!! Just imagine, by eating a single panini, how many veggies go into our tummies.....isn't it wonderful???


Serve hot & healthy panini with a small dose of Ginger ale and enjoy!!!


Notes
* If you do not have a panini press, you can make them in electric sandwich makers, or on a tava, where you keep the paninis pressed with something heavy.
*sprinkle some red chilli flakes, if you want your paninis to be spicier.

1:00:00 AM Mala Thiagu
Avocado............is rich in mono-unsaturated fats, and this quality makes its texture creamy and smooth. It contains lot of fiber, vitamins and minerals, reduces cardiovascular diseases, helps weight loss, reduces symptoms of arthritis, contains more potassium than banana, protects eye sight and protects liver from all kinds of diseases.
Beets................reduce dementia risk, combat constipation, boost eye health, lower heart disease and fight cancer.
Spinach...............low in fat, high in protein, fiber, vitamin, calcium and manganese
These three wonders go inside this panini to keep us fit and healthy. Daughter's recipe, of course....
Check my other beet recipes...beetroot halwa, beet pulav, beet arachu vitta sambar, beet-onion curry and beet raita


Ingredients
Beets - 12
Spinach - 4 cups
Avocado - 6
Basil pesto - 1 1/2 cups
Cream cheese spread/goat cheese - 1 cup (store bought)
Mayonnaise - 1/4 cup (store bought)
Hot sauce to sprinkle over
Onion - 1, big, sliced thin
Salt to sprinkle over beets

Recipe Cuisine: International; Category: Lunch / Dinner
Prep time: 30 mts; Cooking time: 10 minutes for each batch of paninis

Serves 6-8

Peel and pressure cook whole beets


Wrap them up in foil as 3 small bundles, keeping 4 in each, sprinkle some olive oil and salt over them, and grill in oven at 400 degrees F (230 degrees C) for 30 mts


Spread the basil pesto on one side of the panini. I am showing you the making of 2 at a time.


Spread goat cheese over the other slice (this can be replaced by cream cheese spread, if goat cheese isn't available)


Here are the healthy wonders which have made this panini


Slice the roasted beets, and keep the first layer


then some sliced onions


then some sliced creamy avocados


drizzle some hot sauce over


a layer of spinach


Drizzle some mayo over


Close the panin with the slice wherein we have applied goat cheese/cream cheese


After sprinkling the panini press with olive oil, keep the 2 paninis


Cover and cook till done to golden color


Here are they!!! Just imagine, by eating a single panini, how many veggies go into our tummies.....isn't it wonderful???


Serve hot & healthy panini with a small dose of Ginger ale and enjoy!!!


Notes
* If you do not have a panini press, you can make them in electric sandwich makers, or on a tava, where you keep the paninis pressed with something heavy.
*sprinkle some red chilli flakes, if you want your paninis to be spicier.

Wednesday, February 15, 2017

Since always lot of protein has to be pumped into whatever dishes I make for the kids, I thought of trying out dosas with brown rice and black urad dhal. It came out so well, so tasty and crispy.
Here I am, sharing this excellent recipe with you all.
One more thing is, this batter can be quickly ground in the blender itself. So, the hassle  of using the grinder, then washing and wiping it , are all saved.
You want to have a look at my other Dosa varieties? 



Ingredients
Brown rice - 2 cups
Split black urad - 1 cup
Methi seeds/fenugreek - 1 tsp
Salt to taste
Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/Dinner
Soaking time: 3-4 hours; Fermenting time: Overnight; Cooking time: 3-4 mts for each dosa

Yields 15-16 Dosas

Picture below shows all the measured ingredients, then soaked in water for 3-4 hours, then the ground batter, salt added to it,  and finally the fermented batter.


Heat the tava, pour a ladle full of batter and spread to thin dosa, drizzle oil around it, allow it cook on medium flames till that side becomes golden in color, then the next picture shows the flipped over dosa.





Notes
*Using the whole white urad dhal is bound to improve the dosa color.
* Onions can be chopped, some veggies finely chopped and added, and oothappams & soft dosas can be made.


1:00:00 AM Mala Thiagu
Since always lot of protein has to be pumped into whatever dishes I make for the kids, I thought of trying out dosas with brown rice and black urad dhal. It came out so well, so tasty and crispy.
Here I am, sharing this excellent recipe with you all.
One more thing is, this batter can be quickly ground in the blender itself. So, the hassle  of using the grinder, then washing and wiping it , are all saved.
You want to have a look at my other Dosa varieties? 



Ingredients
Brown rice - 2 cups
Split black urad - 1 cup
Methi seeds/fenugreek - 1 tsp
Salt to taste
Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/Dinner
Soaking time: 3-4 hours; Fermenting time: Overnight; Cooking time: 3-4 mts for each dosa

Yields 15-16 Dosas

Picture below shows all the measured ingredients, then soaked in water for 3-4 hours, then the ground batter, salt added to it,  and finally the fermented batter.


Heat the tava, pour a ladle full of batter and spread to thin dosa, drizzle oil around it, allow it cook on medium flames till that side becomes golden in color, then the next picture shows the flipped over dosa.





Notes
*Using the whole white urad dhal is bound to improve the dosa color.
* Onions can be chopped, some veggies finely chopped and added, and oothappams & soft dosas can be made.


Saturday, February 11, 2017

One more of my daughter's recipe...
The Thai Cuisine...a side  of Thai green curry, with white or brown rice is definitely a comfort bowl. I love Thai curries, and when eaten piping hot, they are so delicious. There is no definite and strict recipe for thai curries, we can easily substitute with whatever we have at home.

Ingredients
Oil - 4 tsps
Onion - 1, sliced
Tofu - 3 cups, cut into long strips
Carrots - 2, sliced
Baby corn - 12-15 fresh or 1 can, cut into strips
Red bell pepper - 1, sliced
Basil leaves - 2 handfuls
Cilantro - a handful, chopped
Coconut milk - 2 cans, or 2 cups, fresh coconut milk
Salt to taste

For Green curry paste
Ginger - 2 tsps
Garlic - 4-5 pods
Coriander seeds - 2 tbsps
Cumin/jeera - 2 tsps
Onion - 1/4 cup, chopped
Basil - few leaves
Cilantro leaves and stems - 1/2 cup
Lemon grass paste - 2 tbsps
Lemon juice - 3 tsps
Green chillies - 6

Recipe Cuisine: Thai/International; Category: Lunch/Dinner
Prep time: 20 mts; Cooking time: 25-30 mts; 



Serves 6

Thai Green Curry

The array of ingredients for the green curry paste, just about to enter the blender jar


Tofu pieces cut into strips, and getting cooked in little bit oil, till they turn crisp.


Lo!! Here's the aromatic, fresh, home ground green curry paste!!!


In a broad wok or pan, heat some oil, add onions, red bell pepper, and saute


Add the babycorns


now, the carrots. Cover and cook on low flames, till the carrots turn soft.


Add the ground green curry paste


Then the roasted tofu pieces


Chopped basil leaves enter the pan too


Add the coconut milk and salt to taste, and some more water to bring it to the right consistency


Flames on the lowest, allow to simmer for 5-10 minutes


Garnish with cilantro leaves



Serve this delicacy with hot white or brown basmati rice. 


Notes
* Don't have lemon grass?? No worries.. one whole  lemon zest is equal to 2 stalks of lemon grass. So, you can grind some fresh cilantro, a small piece of ginger and some lemon zest, and lo! here's your fresh home-made lemon grass paste. Where there is a will, there is a way, right???


































1:00:00 AM Mala Thiagu
One more of my daughter's recipe...
The Thai Cuisine...a side  of Thai green curry, with white or brown rice is definitely a comfort bowl. I love Thai curries, and when eaten piping hot, they are so delicious. There is no definite and strict recipe for thai curries, we can easily substitute with whatever we have at home.

Ingredients
Oil - 4 tsps
Onion - 1, sliced
Tofu - 3 cups, cut into long strips
Carrots - 2, sliced
Baby corn - 12-15 fresh or 1 can, cut into strips
Red bell pepper - 1, sliced
Basil leaves - 2 handfuls
Cilantro - a handful, chopped
Coconut milk - 2 cans, or 2 cups, fresh coconut milk
Salt to taste

For Green curry paste
Ginger - 2 tsps
Garlic - 4-5 pods
Coriander seeds - 2 tbsps
Cumin/jeera - 2 tsps
Onion - 1/4 cup, chopped
Basil - few leaves
Cilantro leaves and stems - 1/2 cup
Lemon grass paste - 2 tbsps
Lemon juice - 3 tsps
Green chillies - 6

Recipe Cuisine: Thai/International; Category: Lunch/Dinner
Prep time: 20 mts; Cooking time: 25-30 mts; 



Serves 6

Thai Green Curry

The array of ingredients for the green curry paste, just about to enter the blender jar


Tofu pieces cut into strips, and getting cooked in little bit oil, till they turn crisp.


Lo!! Here's the aromatic, fresh, home ground green curry paste!!!


In a broad wok or pan, heat some oil, add onions, red bell pepper, and saute


Add the babycorns


now, the carrots. Cover and cook on low flames, till the carrots turn soft.


Add the ground green curry paste


Then the roasted tofu pieces


Chopped basil leaves enter the pan too


Add the coconut milk and salt to taste, and some more water to bring it to the right consistency


Flames on the lowest, allow to simmer for 5-10 minutes


Garnish with cilantro leaves



Serve this delicacy with hot white or brown basmati rice. 


Notes
* Don't have lemon grass?? No worries.. one whole  lemon zest is equal to 2 stalks of lemon grass. So, you can grind some fresh cilantro, a small piece of ginger and some lemon zest, and lo! here's your fresh home-made lemon grass paste. Where there is a will, there is a way, right???


































Wednesday, February 8, 2017

Here is an announcement...a request for all my blog readers....
many have contacted me that there is some difficulty while they want to comment as anonymous. Some boxes appear, as captcha, but these cannot be removed. This is the new enforcement of google. Please bear with this inconvenience, if you just patiently scroll up the boxes, it gives a title under which the pictures have to be clicked. I request you all to do this patiently.
Sweet and sour vegetables.................this is always the perfect go for all the chinese dishes, and you will enjoy it to the hilt...it has sweet and tangy sauce in it, crunchy vegetables, sweet pineapple, and more than anything, when the veggies are cut and ready,  it hardly takes few minutes to make this dish.


Ingredients
Spring onions - 1 bunch
Thinly shredded cabbage - 2 cups
Thinly julienned carrots - 2 cups
Thinly sliced green bell pepper - 1
Thinly cut chow-chow (chayote squash) - 2 cups
Pineapple pieces - 1 cup
Ginger paste - 11/2 tsp
Garlic paste - 11/2 tsp
Any cooking oil - 3 tbsps
Salt to taste

For the Sauce
Tomato ketchup - 3/4 cup
Soy sauce - 1/4 cup
Vinegar - 1/4 cup
Hot and spicy red chilli sauce - 4 tsps
Sugar - 4 tbsps
Corn flour - 3 tsps
Water - 1/2 cup

Recipe Cuisine: International/Indo - chinese; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 6


Heat oil in  a broad pan and add finely chopped spring onions


and add ginger garlic paste


Keeping on high flame, saute well


Now add the green bell peppers


cabbage


the chow chow/chayote squash pieces


carrots


and saute  everything well on high flames


Mix the above mentioned ingredients to a thick sauce


Veggies have shrunk a bit on high flames


Add the sauce now


Now add the pineapple pieces


Give a good stir and allow to simmer on slow fire for some time


Sauce has cooked well, veggies would have imbibed all flavors. Check and add little salt, since soy sauce has some salt in it


Serve this tasty aromatic dish with Quinoa fried rice.



Notes
* Cucumbers and baby corn can also be added. 
* If you buy tinned pineapples, and if they are soaked in sugar syrup, you can add some of this syrup too, while making the sauce.










1:00:00 AM Mala Thiagu
Here is an announcement...a request for all my blog readers....
many have contacted me that there is some difficulty while they want to comment as anonymous. Some boxes appear, as captcha, but these cannot be removed. This is the new enforcement of google. Please bear with this inconvenience, if you just patiently scroll up the boxes, it gives a title under which the pictures have to be clicked. I request you all to do this patiently.
Sweet and sour vegetables.................this is always the perfect go for all the chinese dishes, and you will enjoy it to the hilt...it has sweet and tangy sauce in it, crunchy vegetables, sweet pineapple, and more than anything, when the veggies are cut and ready,  it hardly takes few minutes to make this dish.


Ingredients
Spring onions - 1 bunch
Thinly shredded cabbage - 2 cups
Thinly julienned carrots - 2 cups
Thinly sliced green bell pepper - 1
Thinly cut chow-chow (chayote squash) - 2 cups
Pineapple pieces - 1 cup
Ginger paste - 11/2 tsp
Garlic paste - 11/2 tsp
Any cooking oil - 3 tbsps
Salt to taste

For the Sauce
Tomato ketchup - 3/4 cup
Soy sauce - 1/4 cup
Vinegar - 1/4 cup
Hot and spicy red chilli sauce - 4 tsps
Sugar - 4 tbsps
Corn flour - 3 tsps
Water - 1/2 cup

Recipe Cuisine: International/Indo - chinese; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 6


Heat oil in  a broad pan and add finely chopped spring onions


and add ginger garlic paste


Keeping on high flame, saute well


Now add the green bell peppers


cabbage


the chow chow/chayote squash pieces


carrots


and saute  everything well on high flames


Mix the above mentioned ingredients to a thick sauce


Veggies have shrunk a bit on high flames


Add the sauce now


Now add the pineapple pieces


Give a good stir and allow to simmer on slow fire for some time


Sauce has cooked well, veggies would have imbibed all flavors. Check and add little salt, since soy sauce has some salt in it


Serve this tasty aromatic dish with Quinoa fried rice.



Notes
* Cucumbers and baby corn can also be added. 
* If you buy tinned pineapples, and if they are soaked in sugar syrup, you can add some of this syrup too, while making the sauce.