Fagla Kismur ( Kantoli / Kakora Koshimbir )

Kantoli or kantroli is also known as Fagla in Konkani language .

It is a seasonal vegetable available during monsoon season.

Rich in fibre, protein, Vit A and B12 it has numerious health benefits.

It is beneficial for headaches, hair loss and stomach infection .

This Kantoli koshimbir is very easy to make and can be relished with simple daal rice .

Waldorf Salad

  An apple walnut salad with lots of healthy additions to make it more tastier and nutrition rich . 

The home made mayonnaise sauce which I haved used here too is vegan and very less in calories.

 So make this yummy salad all the more approachable and appealing.

Nutty Chicken Salad

#SweetnSpicyAromas

#weightlosssalad

#saladrecipes

A salad which is tasty as well as healthy .

The goodness veggies along with the crunchiness of nuts and protein rich chicken makes this   a filling dinner option. 

Ideal for weight watchers too. 

Moong dal Banana Salad

 #sweetnspicyaromas

A quick tasty and healthy salad recipe made with moong daal and ripe banana along with few other chopped vegetables. 

This protein rice salad is light to digest and at the same time fulfilling making it ideal for dinner . 

It is an ideal weight loss salad recipe which does not involve any cooking process. 

A healthy dinner option to control your cholesterol. 

So even small children can make it easily with little help for elders . 

Pasta Salad (Pasta chaat)

#sweetnspicyaromas

#pastarecipe #weightlossrecipe A delicious and all time kids favourite Pasta made with an Indian twist.

This yummy and healthy recipe is perfect for kids as well as weight watchers who will just crave for some more everytime you serve it .

So just indulge in your favourite dish without any guilt and enjoy .

Panakam Pachadi - Temple style

 

Rama Navami Special - Authentic temple style Panakam & Pachadi

#howtomakeramnavamiprasadam #RamaNavamiNaivedyamRecipe #RamaNavamiPrasadRecipe #TemplestylePanakamPachadi #AuthenticPanakamRecipe #AuthenticPachadiRecipe

Spring Onion Salad ( कांदा पातीची कोशिंबीर )

English 

Pomegranate adds to the colour and flavor of the salad but it is completely optional.
The salad tastes delicious even without them.
The main component which you shouldn't miss out are the sesame seeds .


Ingredients :

1 bunch ....................Spring onions
1 cup........................pomegranate seeds ( optional )
4 to 5 .......................garlic cloves ( very finely chopped )
1 tbsp........................sesame seeds
1 tsp.......................lemon juice
1/2 tsp..................sugar
1 tbsp..................olive oil
salt

Method :

Wash and cut the spring onions greens only.

Keep the onions for some different use.

Mix the cut greens with pomegranate seeds and chill till serving time.

Heat olive oil and add sesame seeds .

When they splutter put off the gas.

Now to the chilled greens add all remaining items along with sesame seeds.

Gently mix with a fork and serve.

Raw Jackfruit salad ( कच्च्या फणसाचं सुसल )

English 

Ingredients  

1 small - raw jack fruit 

lemon sized - jaggery 

2 tb sp - thick tamarind juice 

1 t sp - red chilli pd 

2 tb sp - coconut oil 

1/2 t sp mustard seeds 

pinch of asafoetida ( hing ) 

10/12 curry leaves

2 - dry red chillies 

salt according to taste 

Garnish 

freshly grated coconut 

chopped coriander leaves

Method 

First of all smear your hands with oil and peel off the skin of jackfruit and cut it in medium size cubes. 

Oil prevents your hands from getting sticky while cutting the jackfruit . 

Steam the cut cubes in a pressure cooker for 10 to 15 minutes . 

Remove from the cooker and crush them slightly when still warm . 

Add to it jaggery , tamarind juice , red chilli pd and salt and mix carefully . 

Now heat coconut oil in a pan and when hot add mustard seeds to it . 

When the seeds spullter add hing , curry leaves and fry chillies . 

Now add the crushed jackfruit and mix well . 

Switch off the gas add add lots of grated coconut and coriander leaves and mix again . 

This sweet sour susal goes very well with daal rice or rotis . 

मराठी 

साहित्य 

१ छोटा - कच्चा फणस 

मोठा लिंबा एवढा गुळ 

२ टे स्पू - चिंचेचा जाड कोळ

१ टी स्पू - लाल तिखट 

२ टे स्पू - खोबरेल तेल 

१/२ टी स्पू मोहरी 

चिमुटभर हिंग 

१०/१२ कढीपत्त्याची पाने 

२ सुक्या लाल मिरच्या 

चवीनुसार मीठ 

सजावटीसाठी 

ओलं खवलेल खोबरं 

कोथिंबीर 

कृती 

सर्वात आधी हाताला तेल लावून कच्च्या फणसाची साल तासून काढा आणि फणसाचे गर्‍याच्या आकाराचे तुकडे कापा .

मग हे तुकडे कुकर मध्ये दहा पंधरा मिनिटं वाफवून घ्या . 

तुकडे जरा गरम असतानाच खलबत्त्यात चेचून घ्या .

त्यात किसलेला गूळ , चिंचेचा कोळ , मीठ आणि लाल तिखट घालून मिश्रण अलगद कालवून ठेवा . 

मग कढईत खोबरेल तेल गरम करा .

त्यात हिंग , मोहरी , कढीपत्ता , सुकी मिरची घालून खमंग फोडणी करा .

त्यात चेचलेला फणस घालून छान ढवळा .

वरून भरपूर खवलेलं ओलं खोबरं घाला आणि गॅस बंद करा .

आता हे आंबट , गोड , तिखट असं सुसल डाळभात किंवा चपाती कशाही बरोबर खूप छान लागतं .

Russian Salad

Salads form a very important part of our meal. They give us some variety and much needed fibre in our diet.

Some salads work as a side dish whereas some salads can be had as a complete meal . Russian salad is one such salad . The variety of fruits n veggies included in this salad makes it a complete balanced meal option.

Though the addition of mayonnaise makes it heavy n rich you can also substitute it with low fat eggless mayonnaise. Try this delicious salad for dinner after a heavy lunch.

Ingredients :


2 ......................potatoes
1/2 cup.............pineapple cubes
1/2 cup ............apples cubes
1/2 cup............fresh green peas
1/2 cup............corn
1/2 cup............french beans ( chopped )
1 bunch............lettuce ( salad leaves)
1 cup...............mayonnaise   ( See the eggless recipe here )
                                          ( see mayonnaise-with-eggs recipe here )     

Method :



Peel the skin of the potatoes and cut them into cubes.

Clean the pineapple and remove its skin and middle rind and chop it.

Remove the core of apples and make cubes , keep the skin of apples.

Shell out the peas and corn from the cob.

Remove the strings of french beans and chop them.

In a vessel boil water and add 1 tsp salt to it.

Boil potatoes, peas, corn and french beans separately till just cooked.

All the vegetables should retain their shape and should be crisp so don't overcook them.

Drain the water and chill the cooked vegetables along with the fruits.

While serving mix 1 cup mayonnaise in the cut salad.

Serve chilled on a bed of fresh lettuce leaves.

Pineapple Raita

On Sundays people usually prefer meals which are satisfying and yet give them enough time to enjoy the weekend. This Pineapple Raita that I am posting today is perfect of  a Sunday lunch with some pulav or paratha .

 For this I have used fresh pineapple but if you want you can use canned variety and in that case just omit the sugar in your recipe. This  raita is very simple to make and hardly takes any time.

 Since some of us blogger friends post a recipe for an event called lets-brunch-on-sundays  started by Priya  and Veena I am sending this raita recipe for the event.



Ingredients :

2 cups.....................medium sized pineapple cubes
2 cups....................thick curds
2 to 3 tbsp.............sugar
1/2 tsp...................chilly powder ( optional )
1/2 tsp..................cumin powder ( optional)
salt

Method :

Whip the curd and add sugar to it .

Keep it aside for some time for the sugar to dissolve.

You can add powdered sugar also.

Then add the pineapple cubes and salt and chill till serving time.

You can serve it as it is or sprinkle chilly powder / cumin powder and serve.

Chicken Kaa Bharta

Chicken is one of the most popular  non vegetarian food used in Indian cooking and is liked by everyone.You can make so many varieties with it like snacks, starters, pulavs and main dishes.

In my family too we  all love it and so I try to make it at least once in a week as it provides good quality protien.  This chicken bharta which I recently made is an easy side dish to have with naan or pulav .

Ingredients:

250 gms ...................boneless chicken
2...................onions chopped finely
2.................tomatoes chopped finely
1tsp................mustard seeds
2tsbp.................finely cut mix of ginger,
2 tbsp..................garlic and green chillies
2 sprigs ...............curry leaves
1 tsp..................red chilly powder
1/2 tsp...............turmeric powder
1/2 tsp...........cumin - coriander powder
1 tsp..................garam masala
1 tsp.................amchur(dry mango powder)
fistful...............chopped coriander leaves
2 tbsp.............oil
salt

Method :

Pressure cook the chicken for 10 to 15 minutes and shred it .

In kadhai heat 2 tbsp oil and add mustard seeds and curry leaves.

After they splutter add chopped ginger, garlic, green chilly mix.

Add onions and stir fry till soft.

Add tomatoes and stir fry for five minutes.

Then add all the dry masalas and stir till oil separates.

Add shredded chicken and salt and further stir for 2 to 3 minutes.

Garnish with coriander or mint leaves.

Serve this chicken bharta with naan or rotis.

Papad Kismur

On every first and last thursday of the month I post a vegan dish for Priya's vegan-thursdays. Though I missed out the last thursday of October as I was busy in Diwali preparations.

 So here is my dish for today. This is a very simple and easy to make side dish which goes perfectly with daal rice . After all the heavy and rich food during Diwali this dish will surely give you satisfaction of pure simple homely food.

Ingredients :

8 to 10........................Papads
1 large......................onion (very finely chopped )
1 cup.......................grated coconut
1 tsp.......................chilly powder
1 tsp.......................sugar (crushed to powder)
salt if needed
chopped coriander to garnish



Method :

Dry roast the papads.

Crush them roughly.

Add all the above ingredients and immediately serve.

This kismur tastes great with hot dal rice along with a pickle at side.




also linking it to :

wtml-nov @ sahasravantalu

Waldorf Salad

I love to make various salads and usually combine the vegetables and fruits with different type of dressings. My love started when I bought a small book Salads while travelling in a Mumbai Local Train.

 Though small the book is a treasure house of various salads and there are still many recipes which I yet have to make. This particular Wakdorf salad is a family favourite and is always a hit at get togethers and parties.

This salad is very simple and is very delicious . So make it whenever you have apples and walnuts handy.

Ingredients :

2........................large juicy apples
1/2 cup..............chopped walnuts
1.......................lemon ( squeezed into juice)
1 tsp.................sugar
2 tbsp..............finely chopped coriander leaves



Ingredients : ( Eggless Mayonnaise)

1 cup.................thick curd ( hang it in a muslin cloth for 1 hour)
1/2 cup ..............fresh cream

1/2 tsp..............pepper powder

1 tbsp...............olive oil
1tsp....................sugar

Method :

Wash the apples thoroughly and cut them into cubes.
Apply sugar and sprinkle the lemon juice on the cubes and chill them till further use.
This prevents the apples from turning black.
Now take the hung curd in a bowl and add fresh cream ,sugar, salt , olive oil and pepper powder.
Whip it till smooth .
This dressing is a good substitute for mayonnaise and can be used as veg mayonnaise in salads.
While serving mix the chilled apples with this sauce add walnut pieces and mix well.



Linking this to CCChallenge of the month

Sprouted Moong Salad ( For the Potluck Cyberstyle )

Legumes and pulses are one of the most important sources of proteins and I feel Moong is one of the most versatile among all.

You can make so many varieties like dosas, usali, curry, sweets and many many more. At least twice in a month I make it a point to sprout whole moong and keep it stored in the fridge after sprouting. These sprouts make it easier for me to use moong in our diet . 

Today is 10th of the month and we a group of blogger friends have a virtual potluck-party-cyber-style  on this day. So I am posting this recipe for all my friends from this group. If you want to enjoy the dishes along with us  please do join us in this event. Get more information from  here 

In this salad I have used spring onions and boiled potatoes along with the sprouts. You can also use any other combination of veggies available at home. 

You can make a light night meal out of it by adding more vegetables of your choice or 1 or 2 fruits like apples and pineapples .

Ingredients :

2 cups ....................Sprouted moong

1 small bunch...........Spring onions

2 ............................potatoes boiled 

1/2 tsp....................pepper powder

1...........................green chilly ( finely chopped)

juice of 1 lemon

1 tsp.......................sugar

salt

pomegranate seeds for garnishing ( optional)

Method :

Heat water in a utensil and add the sprouted moong .

Cook for 5 to 7 minutes till they are half cooked yet crisp.

Drain out the water and keep the moong aside.

You can also throw away the skin of moong which floats on the boiling water if you want.

Wash the spring onions and chop them finely.

Peel the boiled potatoes and cube them.

Add everything except salt and chill in the fridge.

While serving add salt mix well and serve with pulavs or biryanis .

Sending this to Potluck Party @ nivedhanams

Apple Cabbage Salad

I make salads regularly at home and usually prefer mixing some fruit in it for the natural sweet and sour taste. My favourite being pineapple or orange .  But today I used juicy sweet and sour apples in this cabbage salad and it gave a very tasty twist to the ordinary cabbage salad.

Also made a home made curd dressing which turning out to be equally satisfying . This salad was instantly liked by everyone at home and went well with chicken and parathas.

Ingredients :

1/2 cup.........................cubed apples ( take the juicy and sour variety)

1 cups......................roughly shredded cabbage

1/2 cup........................thinly sliced onions

1..............................finely chopped green chilly

2 tbsp......................finely chopped coriander leaves

For the dressing :

1 cup...................thick curd

1 tbsp....................fresh cream

1 tbsp.......................honey

1/2 tsp...................pepper powder

salt 

Method : 

Tie the curd in a muslin cloth for 1 hour to drain out the water.

You can collect this water and use it in other dishes as it is very nutritious , so dont throw it away.

Add honey , pepper powder, salt and fresh cream to this drained curd and mix well.

Add it to the above cut vegetables and chill the salad till serving time.


Sending this to :

SYS-series-5 - carrot / apple

Peanuts and Chickpeas Salad

Our body needs protiens daily to function healthily. The protien need is more for pregnant ladies, for teenagers as well as growing children. We should try including proteins in a diet in one way or the other,

Today I made this delicious salad with peanuts and chickpeas to meet our todays protein quota. This salad tastes yummy and peanuts add that extra crunch to the salad . This salad goes well with rice or roti and a spicy gravy vegetable.

If on a diet make a meal of just this salad and some vegetable soup.

Sending this to events :

my-bowl-of-salad

cooking-with-seeds-peanuts

 Priyas healthy salads   at     themadscientistskitchen



Ingredients :

1/2 cup ................peanuts
1/2 cup................chickpeas
1.......................onion (chopped finely )
2tbsp................mint leaves (chopped)
2 tbsp................coriander leaves (chopped)
1/2 tsp................chilly flakes
1/2 tsp................oragano
1cup.......................thick curds
1tsp..........................sugar
salt

Method :

Soak peanuts and chickpeas separately n water for 6 to 8 hours.
Boil chickpeas in a pressure cooker.
Now mix everything except onions and keep in the fridge till serving time.
While serving add  the chopped onions and serve.

Ambe Sasam ( Mango Sasam )

In summer you start getting mangoes of different varieties and tastes. Though mangoes like Alphonso are popular world wide due to its taste , there are other lesser known varieties which are equally interesting and are relished by locals .

 Other than Kesar, Neelam, Totapuri and Dasheri there are also mangoes like Ishaaddt which are very famous in North Karnataka . I have seen my parents and in-laws dying to eat this variety as they feel that without eating Ishaaddt during the season they have not eaten real mangoes.

Then there is Payari which is used in making Aamras as it is very juicy.

 There is also a small variety of local mangoes called Ghota ( in Marathi or Konkani) which are used to make cooked varieties of mangoes or eaten just like that.

Today I have made this mango sasav with this Ghota variety .Hope you all like the recipe.



Ingredients :

6.................ripe mangoes (preferably small and juicy ones)
1 1/2 cups............grated fresh coconut
1 tbsp.................red chilly powder
1 tbsp................mustard seeds
2 to 3 tbsp..........jaggery
salt

For tempering 

1 tsp....................mustard seeds
1 sprig ...............curry leaves
2 /3..................broken pieces of red chillies
1/2 tsp..............asefoetida (hing)

Method :

Wash and peel the skin of the mangoes.
Mash them a bit so make them mushy and juicy.
Heat a small pan and add the mustard seeds without any oil.
After a while they will start spluttering and turning somewhat whitish in colour.
When the spluttering sound stops remove from the gas.
Add these seeds to coconut along with chilly powder and grind to a paste.
Mix this paste to the mashed mangoes , add jagerry and salt according to your taste.
Heat 1 tsp coconut oil in a small vessel.
When hot add mustard seeds, curry leaves, broken chillies and hing.
Add the tempering to the sasam.
Delicious and fingerlicking sasam is ready to be served.
Serve it with rotis or with plain rice and mango pickle.


Linking this Mango Delight to following events :

mango-delights at kausers-kitchen 

walk-through-memory-lane-april at nivedhanams

foodabulous-fest-celebrate-april at dailychoresrecorded 

Grilled Vegetable Salad

Summer is a time for vacations, enjoyment and all things cold. So you must be wondering why I am posting this warm vegetable grilled salad in this climate. But believe me this is a very comforting salad to have during hot weather.

Though warm this salad has minimum amount of spices and the dressing is so mild that you get to enjoy the goodness of all the vegetables in their most natural form.


The main attraction is the grilled flavor and adding the nuts which brings out the true  flavor of this
salad as the vegetables have not undergone complicated cooking procedures .

Just grill the vegetables , taking care not to overcook them so that they retain their crunchiness .The interesting part is that you can add any easily available vegetables or omit the ones which you dont have .

Normally adding citrus fruits like oranges, berries or pineapple will add the extra tang to this salad, but since I had only pomegranate I added the same and it gave the extra crunch to this already crunchy salad .

Ingredients :

1 ........................capsicum
1 .....................potato
1......................onion
1.......................carrot (medium)
4 to 5 ................mushrooms
4 to 5.................cherry tomatoes
4 to 5 .................baby corns
100 gm .................cottage cheese (paneer)
1 tbsp........................oil

Dressing :

2 ....................garlic cloves (crushed )
1 tbsp.............thyme (dry)
1 tsp...............pepper powder
2tbsp................olive oil
1tbsp.................lemon juice
2 tbsp.................honey
salt

Garnish :

1/2 cup...............pomegranate seeds
1tbsp..................roasted sesame seeds
1tbsp.................roasted sunflower seeds


Method :
Mix well all the things listed under dressing and keep .
Now cut the onion , carrot and capsicum into big pieces.
Slice the potato thickly.
Cut the mushrooms into half.
Make thick cubes of paneer.
Cut the baby corn or keep them whole if you like.
Now keep a iron tawa on gas and smear it with oil.
Now arrange all the vegetables on the tawa .
Keep potatoes and carrots at the centre whereas arrange the softer ones at the sides.

When they get cooked and charred turn them and cook the other side too.
When still warm mix these vegetables with the prepared dressing.
Add pomegranate, sesame and sunflower seeds and serve warm.
Have the salad with toasted bread .
You can even have this salad itself as a meal.




Linking this colorful tasty salad to :

Swathis hearth-and-soul-blog-hop-152

my-bowl-of-salad                                                             

 Priyas healthy salads   at     themadscientistskitchen

Mix Vegetable Salad

Salads are very nutritious and easy to digest. In summer having chilled salads are very refreshing and at the same time they dont make you feel heavy.

Salad should preferably be made with fresh and seasonal fruits and vegetables.When made with different colorful and seasonal vegetables it is a visual delight for the eyes too.

For weight watchers as well as health conscious people salad is a great option. So go ahead and enjoy this simple delicious salad. If necessary you can have it with bread or soup to make a complete meal.

In this salad you can add or omit the vegetables according to your choice. But make sure to add at least one fruit . This gives a natural sweetness to the salad without having to add sugar.

Ingredients :

1 no ...........................Capsicum
1 no ..........................Tomato
1 no ........................Potato (boiled )
1 no .........................Onion ( Chopped)
1/2 cup......................Cabbage ( Chopped)
1 no..........................Orange
Lemon Juice
Salt
Pepper

Method :

Wash Capsicums and tomatoes.
Remove the seeds of the capsicum and chop it into cubes.
Remove the seeds and pulp of  tomatoes and cut into cubes.
Remove the skin of potato and cut it into cubes .
Separate the segments of oranges and deseed them and make 2 to 3 peices.
Now mix all along with onions and cabbage and chill in the fridge till serving time.
At the time of serving add lemon juice, salt and pepper powder as per your need.



Note :

Adding salt in the beginning makes the salad watery .
So add salt just before serving.
This will help the salad to remain crispy.
Skinned potatoes if kept in fridge for some time become easy to cut.
The cubes retain their shape and  dont crumble.

Sending this to

my-bowl-of-salad                                                               

 Priyas healthy salads   at     themadscientistskitchen

Tomato Koshimbir ( Tomato Curd Salad )

Tomato is a versatile fruit vegetable which can be used almost in all type of dishes, be it drinks, chutney, pickles, non veg dishes and other vegetarian dishes. I dont think there is anyone who has not had tomatoes in one form or the other. Even people who dont like it in raw form or in sabjis cant avoid it in sauces or chutneys.

Even in the chicken or gravy vegetables we consume them unknowingly .But I feel tomato raita is a dish where you fine tomatoes in their most natural and basic form.

Easiest, hassle free and yet delicious is how I would describe this humble dish. Its really very comforting to have this tomato raita with daal , rice and any vegetable of your choice. This combination of tomatoes and dahi will surely keep you cool in this summer heat.


Ingredients :

2 ........................Tomatoes (chopped )
1 .......................onion (finely chopped)
2.....................green chillies
2 tbsp...............coriander leaves chopped
1 cup...................curd
1 tsp...................sugar
salt

Method :

Keep cheese on the strainer for 1/2 an hour so that extra water drains out and it becomes thick.
Mix tomatoes, onions ,cut chillies and sugar and chill in the fridge.
At the time of serving add curd, salt and coriander leaves .
This prevents the raita from becoming watery.

Linking this to :

my-bowl-of-salad