Chow chow kootu

Chayote sqaush-1

Moong dal-1/4 cup

Turmeric powder- a pinch

Grated coconut-3 table spoon

Cumin seeds- 1 tea spoon

Dried red chillies-3

Seasoning:

Mustard seeds-1 tea spoon

Curry leaves – a few

Chana dal- 1 tea spoon

Oil- 2 table spoon

Salt

Method:

1.Peel the chayote skina nd cut them into small pieces.Pressure cook the moong dal and chayote pieces sprinkling turmeric powder, for 2 whistles.

2.Grind together coconut, cumin seeds, dried red chillies adding little water to a smooth paste.

3.Heat oil in a pan,splutter mustard seeds, chana dal, curry leaves and throw in the pressure cooked dal and chayote pieces.

4.Pour the ground paste and mix it well. Let it cook and blend for 5 minutes before switching off the stove. Serve with steamed rice.

Ingredients:

Chayote sqaush-1

Moong dal-1/4 cup

Turmeric powder- a pinch

Grated coconut-3 table spoon

Cumin seeds- 1 tea spoon

Dried red chillies-3

Seasoning:

Mustard seeds-1 tea spoon

Curry leaves – a few

Chana dal- 1 tea spoon

Oil- 2 table spoon

Salt

Method:

1.Peel the chayote skina nd cut them into small pieces.Pressure cook the moong dal and chayote pieces sprinkling turmeric powder, for 2 whistles.

2.Grind together coconut, cumin seeds, dried red chillies adding little water to a smooth paste.

3.Heat oil in a pan,splutter mustard seeds, chana dal, curry leaves and throw in the pressure cooked dal and chayote pieces.

4.Pour the ground paste and mix it well. Let it cook and blend for 5 minutes before switching off the stove. Serve with steamed rice.

Serves:2-3

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Verkadalai Sundal

With Navarathri, How can I do away without a post on sundal? Sundal can best be described as a evening snack cooked with all kid of lentils, pulses, nuts or sprouts.Verkadalai sundal is one such snack made out of groundnuts/ peanuts. Navarathri is no fun if you dont hop over from house to house eating sundal. The thrill of eagerly waiting for that little pack of snack, sometimes given  in a newspaper or in a leaf cup, munching it on the way to home- been there, done all.I had the same thrill when I made this sundal.

Ingredients:

Peanuts- 2 cup

Grated coconut-1/2 cup

Onion-1

Carrot-1

Mustard seeds- 2 tea spoon

Urad dal-2 tea spoon

Curry leaves- a few

Green chillies-3

Oil- 3 table spoon

Chilli powder- 1 tea spoon

Lemon juice- 1 table spoon

Salt

Method:

1.Soak 2 cups of peanuts in water for 2 hours.Pressure cook the peanuts-giving it 4 whistles. Set aside.

2.Finely chop the onion, grate the carrot and slit the green chillies.

3.Heat oil in a wok, sputter the mustard seeds, urad dal, curry leaves and green chillies.

4.Fry onions until pink and add in the grated carrot.When they are cooked enough,add the cooked peanuts.

5.Add chilli powder, salt and fry for a couple of minutes until the raw smell of the powder goes away.

6.Add grated coconut and season with lemon juice.

Serves:5

Sangii of “Simply declicious foods” has bestowed the Fabulous blog award on me.Thank you so much for the beautiful award.It means a lot to me.

Its my pleasure sharing it with Priya ,Pavithra, Sushma Mallya, and Angie. Take it up girls!

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Pea Pesto Crostini & a bunch of awards

The name caught my attention when Giada was talking about it in Food network.Once I saw the outcome and also how easy it was to make, I wanted to give it a shot. It came out so well.The colour is so eye catching.

Ingredients:

Pesto:

Forzen green peas, defrosted-1/2 cup

Garlic cloves-1

Grated Parmesan cheese-1/2 cup

Salt

Pepper

Olive oil-1/4 cup

Crostini:

Any fresh bread of your choice- I used sesame semolina bread.

Olive oil- for brushing

Cherry tomatoes- for decoration

Method:

1.In a blender, run the defrosted peas, salt, pepper, garlic cloves.Then add the parmesan cheese and olive oil and blend it into a smooth paste.Thats the pesto.

2.Slice the bread into 1/2 inch thick slices.Brush both the bread sides with olive oil and grill them until golden brown.I grilled them in a sandwich maker, alternatively can be done on a skillet on stove too.

3.Take a grilled bread, spread a spoon of prepared pesto on one side of the bread and top them with sliced cherry tomatoes.Serve immediately.

The name caught my attention when Giada was talking about it in Food network.Once I saw the outcome and also how easy it was to make, I wanted to give it a shot. It came out so well.The colour is so eye catching.

Ingredients:

Pesto:

Forzen green peas, defrosted-1/2 cup

Garlic cloves-1

Grated Parmesan cheese-1/2 cup

Salt

Pepper

Olive oil-1/4 cup

Crostini:

Any fresh bread of your choice- I used sesame semolina bread.

Olive oil- for brushing

Cherry tomatoes- for decoration

Method:

1.In a blender, run the defrosted peas, salt, pepper, garlic cloves.Then add the parmesan cheese and olive oil and blend it into a smooth paste.Thats the pesto.

2.Slice the bread into 1/2 inch thick slices.Brush both the bread sides with olive oil and grill them until golden brown.I grilled them in a sandwich maker, alternatively can be done on a skillet on stove too.

3.Take a grilled bread, spread a spoon of prepared pesto on one side of the bread and top them with sliced cherry tomatoes.Serve immediately.

Serves:15 crostinis

Pari of Foodelicious has so generously given me some awards.All I can say is, I am super excited receiving the same and it is so nice of you tho pass them onto me.They will be my treasure always.

Now, my turn to generously pass them onto Sadhana &Muskaan, Prathibha,Usha Nandini and Sweta.Girls, pick it up as soon as you can and have fun.

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Masala Quinoa

Ingredients:

Quinoa-1 1/2 cup

Onion-1

Tomato-1

Carrot-1

Peas- 1/4 cup

Green chillies-3

Ginger garlic paste-1 1/2 tea spoon

Fennel seeds-2 tea spoon

Mustard seeds- 2 tea spoon

Curry leaves – a few

Turmeric powder- 1 tea spoon

Sambhar powder- 2 tea spoon

Oil-2 table spoon

Method:

1.Thoroughly rinse and dry the grain.For every 1 cup of quinoa, add 1 1/4 cup of water and add a pinch of salt and pressure cook , giving two whistles.

2.Turn heat off and cover with a lid for 5 minutes.Fluff with a fork and set aside.

3. Finely chop onion, chillies, tomatoes and carrots..In a wok,heat oil and splutter mustard seeds, fennel seeds, curry leaves.

4.Fry onions until pink, then add ginger garlic paste and fry until raw smell gives away. Now add the tomatoes and fry until the tomatoes become soft.

5.Add the chopped carrots and green peas , frying for a couple of minutes. Add turmeric powder, sambhar powder, salt.Continue to fry until the veggies are cooked.

6.Add the pressure cooked quinoa to the veggies and check for salt. Give it a thorough mix and switch off when everything has blended. Serve with pickle or raita.

Ingredients:

Quinoa-1 1/2 cup

Onion-1

Tomato-1

Carrot-1

Peas- 1/4 cup

Green chillies-3

Ginger garlic paste-1 1/2 tea spoon

Fennel seeds-2 tea spoon

Mustard seeds- 2 tea spoon

Curry leaves – a few

Turmeric powder- 1 tea spoon

Sambhar powder- 2 tea spoon

Oil-2 table spoon

Method:

1.Thoroughly rinse and dry the grain.For every 1 cup of quinoa, add 1 1/4 cup of water and add a pinch of salt and pressure cook , giving two whistles.

2.Turn heat off and cover with a lid for 5 minutes.Fluff with a fork and set aside.

3. Finely chop onion, chillies, tomatoes and carrots..In a wok,heat oil and splutter mustard seeds, fennel seeds, curry leaves.

4.Fry onions until pink, then add ginger garlic paste and fry until raw smell gives away. Now add the tomatoes and fry until the tomatoes become soft.

5.Add the chopped carrots and green peas , frying for a couple of minutes. Add turmeric powder, sambhar powder, salt.Continue to fry until the veggies are cooked.

6.Add the pressure cooked quinoa to the veggies and check for salt. Give it a thorough mix and switch off when everything has blended. Serve with pickle or raita.

Serves:2

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Baingan Chana subzi

Ingredients:

Onion-1, finely chopped

Tomato-2, finely choped

Brinjal-3 , roughly diced

Chickpeas-1/2 cup

Grated coconut-2 table spoon

Chilli powder-2 table spoon

Turmeric powder-1 tea spoon

Fennel seeds-1/2 tea spoon

Cloves-3

Cinnamon stick-1 inch piece

Dhaniya (corriander) powder-1 table spoon

Curry leaves- a few

Salt

Method:

1.Pressure cook chickpeas and set aside.

2.Heat oil in a wok,splutter curry leaves, fennel seeds,cinnamon stick, cloves and then fry onion until pink.

3.Fry tomatoes for a couple of minutes. Then add the diced brinjal.

4.Add chilli powder,turmeric powder and dhaniya powder and fry for 5 minutes.

5.Add the cooked chana and cook until everything blends well.

6.In a blender, run the grated coconut with little water for a minute and add this mixture to the chana.Add required amount of salt and cook for a few minutes till everything blends.

7.Serve with steamed rice/ roti/ poori/ dosa.This is my MIL

This is my MIL’s recipe.

Ingredients:

Onion-1, finely chopped

Tomato-2, finely choped

Brinjal-3 , roughly diced

Chickpeas-1/2 cup

Grated coconut-2 table spoon

Chilli powder-2 table spoon

Turmeric powder-1 tea spoon

Fennel seeds-1/2 tea spoon

Cloves-3

Cinnamon stick-1 inch piece

Dhaniya (corriander) powder-1 table spoon

Curry leaves- a few

Salt

Method:

1.Pressure cook chickpeas and set aside.

2.Heat oil in a wok,splutter curry leaves, fennel seeds,cinnamon stick, cloves and then fry onion until pink.

3.Fry tomatoes for a couple of minutes. Then add the diced brinjal.

4.Add chilli powder,turmeric powder and dhaniya powder and fry for 5 minutes.

5.Add the cooked chana and cook until everything blends well.

6.In a blender, run the grated coconut with little water for a minute and add this mixture to the chana.Add required amount of salt and cook for a few minutes till everything blends.

7.Serve with steamed rice/ roti/ poori/ dosa.

Serves:3

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Bell peppers

Ingredients:

Coloured bell peppers-20 nos ( small)

Grated coconut-3 table spoon

Roughly crushed peanuts-1/4 cup

Mustard seeds-1 tea spoon

Salt

Turmeric powder-1 tea spoon

Chilli powder-1 tea spoon

Method:

1.Dice the bell peppers into small pieces.

2.Heat oil in a kadai, splutter the mustard seeds when hot.

3.Add the diced bell peppers , fry for a couple of minutes.Add salt, turmeric powder,chilli powder and continue to fry.

4.When the bell peppers are cooked halfway, add grated coconut, roughly crushed peanuts and mix well.

5.Cook until everything blends well and swtich off.Serve with rice or as a side dish for rotis.

Serves:2

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Veggie Pasta Nests

Time to dust my blog and post something.Just a day since being back in Seattle, I dont feel like doing anything.With amma and MIL pampering me throughout,I am just spoilt.To add to it, the night I landed,TH had cooked a complete meal.It feels good to be back.Is there even a single soul who missed me? Even if you didnt, please say yes, simply to boost my ego!

Ingredients:

Spaghetti-175 oz

Eggplant-1, sliced

Zucchini-1, diced

Red pepper-1, seeded and chopped

Olive oil-6 table spoon

Garlic cloves-2

Bread crumbs-1 table spoon

Butter-4 table spoon

Salt, pepper

Fresh parsley for garnish

Method:

1. Boil the spaghetti.Drain and set aside.
2. Place eggplant, zucchini and bell pepper on a baking tray.
3. Mix olive oil and garlic and pour over the veggies in the tray.
4. Cook under a preheated hot grill for 10 mins.Set aside.
5. Divide the spaghetti among 4 muffin holes.Using a fork, cut the spaghetti to form nests.
6. Brush the spaghetti nests with melted butter and sprinkle with bread crumbs.
7. Bake @ 400 degree F for 15 minutes.
8. Divide the grilled veggies between the pasta nests and season with fresh parsley.

Serves:4

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