Carrot Chutney

My cousin requested me to post some dishes using few ingredients and easy to make. I guess this chutney will surely win a lot of hearts. It is very versatile. It can be a side dish for Idli, Dosa, Rotis, Rice or just as a spread for bread. So S this one is for you.

Ingredients

Carrots - 3 Large

Urad dal - 2 tbsp

Red chillies - 3(adjust as per taste)

Tamarind - small piece

Mustard seeds, Hing, curry leaves,urad dal

Method

Wash and cut the carrots. Take oil in a pan add the urad dal and fry till it turns brown. Add red chillies and fry some more. Add carrots, tamarind and salt and keep stirring till carrots are cooked. You can sprinkle some water on top if needed but do not add more water. Let it cool, then grind it to a fine paste. Take a tsp oil in a pan add mustard when it splutters add hing, urad dal when it turns brown add curry leaves. Pour this on the chutney and mix well. Enjoy

Variation : Use cabbage instead of carrot for cabbage chutney.

Healthy Mango Shake

I just hate milk, but with all the importance given to Calcium intake for women I just know I have to do something about it.

Osteoporosis affects 9 million women, adequate daily calcium is essential in maintaining bone strength. Calcium helps build stronger bones, and vitamin D helps the body better use calcium.

The amount of calcium that a woman should get per day ranges from 1000mg-1500mg, depending her age group, and hormonal state.

a) Ages 11-24 (adolescents and young adults): 1200-1500 mg

b) Ages 25-50: 1000 mg

c) Pregnant and nursing: 1200-1500 mg

d) Older than 50 (postmenopausal): on estrogens: 1000 mg , not on estrogens: 1500 mg

e) Older than 65: 1500 mg

So if you are anything like me who likes milk only in coffee/tea, then this shake is for you.

This is a favorite with my kids too. I have used splenda instead of sugar and also Carnation Instant Breakfast Mix. This mix has 2 times the protein of an egg and 2 times the calcium of yogurt. Adding this mix to Milk almost doubles the amout of calcium and protein. This instant breakfast comes in 3 flavors Chocolate, Strawberry and Classic French Vanilla. I have used Classic French Vanilla for this recipe

Carnation instant breakfast was recommended to me by my daughters pediatrition. Now not only my kids but the whole family enjoys this shake.

Ingredients

Milk 2% - 1 Glass

Splenda/ Sugar - 1 and 1/2 tsp (adjust as per taste)

Mango Pulp - 3 tbsp (adjust as per taste)

Carnation instant breakfast(Vanilla) - 1/2 packet

In a tall glass add all the ingredients and mix well. Serve Cold

16 Bean Gravy

The inspiration for this recipe is from a dish called Sundal Rasam by Mallika Badrinath. I have made a few variations to the recipe, like increased or decreased the quantity of Masala and instead of using peas in the recipe I used 16 Bean Soup Mix.


























This is available in most grocery stores and has all the beans in one pack. It is a very colorful mixture of different types of beans. I generally find it in the Goya Foods / Pasta aisle. Pick a packet of 16 Bean mix for a little over a dollar and enjoy a healthy and nutritious meal.








Ingredients

16 Beans mix - 1/2 pound (soak overnight)
Garlic - 3 flakes(chopped)
Onion - 2 medium(chopped)
Tamarind Paste - 1/2 tsp
Jaggery a small piece (about 1/2 tsp)
Mustard Seeds - 1/2 tsp
Red Chillies - 2
Asafoetida- a pinch
Curry Leaves, Cilantro for Garnishing
Salt, Oil for seasoning



Grind together

Coriander Seeds - 1 1/2 tbsp
Cumin - 1 1/2 tsp
Pepper - 1 tsp
Red Chillies - 4
Black gram dal & Bengal gram dal - 1 tsp

Fry the above until golden brown, add 2 tbsp of coconut and grind to paste.



Method:

Heat oil in a pressure pan. Add mustard seeds, when it splutters add asafoetida, 2 broken red chillies, curry leaves, onions and garlic. Fry till onions are brown add turmeric, and the ground paste and cook for 1 minute. Add the soaked 16 Beans, salt and enough water and pressure cook till done.


Allow this to cool. Open lid add tamarind, jaggery and salt if needed and boil for 2 minutes. Garnish with cilantro. Serve hot with Puris/Roti/Jeera Rice











This Yummy, Spicy Gravy is my entry to Tasty Palettes: Announcing MLLA, Sixth Helping - Hot & Spicy hosted by Suganya started by Susan @The Well-Seasoned Cook: My Legume Love Affair - The Host Lineup

Drumstick Leaves Majige Huli / Mor Kolumbu

Drumstick tree is the most nutrient tree in the world, its root,bark,leaves,flowers and pods can cure more than 300 diseases (according to Ayurveda) . "Drumstick" tree (moringa oleifera) is an "all-natural multi-vitamin” and a natural energy booster and its leaves contain high amounts of Vitamin A (four times more than carrots), Vitamin C (seven times more than oranges), protein (twice that of milk), iron(three times the iron of spinach) calcium (four times more than milk) and potassium (triple the amount in bananas) and are low in fat and carbohydrates.The leaves and pods are highly effective in preventing/reversing vision related problems and respiratory ailments, especially in children.

The juice from the moringa leaves is believed to stabilize blood pressure, the flowers are used to cure inflammations, the pods are used for joint pain, the roots are used to treat rheumatism, and the bark can be chewed as a digestive and the gum that exudes from the stem is used to treat headaches

Drumstick info courtesy http://indiacuisine.blogspot.com/2006/02/whb-moringa-tree-drumstick-leaves-soup.html

Drumstick leaves do bring some fond memories back. Growing up it was not available where I lived but used to enjoy it whenever i visited my grandparents. My in-laws had a tree in their backyard too. Strange to say I have never seen anyone selling these leaves, when ever these leaves were needed it was available fresh in the backyard. My mother - in - law saw these leaves in chinese store here and she got it home. Since it had a different name we were still not sure if they were the right kind of leaves but we still braved it and were very happy to have finally found the leaves in the US. The classic way of eating this is to top them over Adai. After reading the nutritious facts of the leaves I felt the need to use it regularly but running out of recipes thought of trying them in Majige Huli. Not bad...Not bad at all

Ingredients

Drumstick leaves - 3 cups

Buttermilk - 2 cups

Toor Dal - 1 tsp

Channa Dal - 1 tsp

Methi seeds - 1/2 tsp

Dhania - 1 tsp

Ginger 1/2 inch

Green Chillies - 2 (adjust as per taste)

Grated coconut 2 tsp

Turmeric and salt

Method

Soak Toor dal, Channa dal and methi seeds for an hour or till they become soft. Take 1/2 tsp oil in a pan fry channa dal, toor dal, methi seeds, dhania, ginger and green chillies till the raw smell has gone. Add coconut to this mixture and grind to a fine paste. Mix this paste to butter milk, mix well without lumps. Now take oil in a pan add the drumstick leaves add little water and cook for about 2-3 minutes till the leaves cook. Add the buttermilk, turmeric and salt mix well. Keep stirring this mixture and cook it in medium/low flame for a few more minutes. Serve hot with Rice and your favorite vegetable.

Paneer Bhurji

A quick recipe of grated Paneer and vegetables that is scrumptious. Paneer or Cottage Cheese is very versatile, it can be used in appetizers, main course or desserts. Paneer is readily available in indian groceries but if you are worried about the fat and calories you can easily make it at home using 2% milk

I made Paneer Bhurji for dinner and had some leftover so used it as spread on some wheat bread and had it for Lunch YUUMMMMYYY!!!

Ingredients

Grated paneer - 2 cups

Onion - 1 small

Capsicum - 1 small

Tomato puree - 2 tbsp

Ginger Garlic Paste - 1tbsp

Kitchen King/Garam Masala - 2 tsp

Cardamom - 3

Green Chillies - 2 (adjust as per taste)

Cumin seeds - 1 tsp

Salt, Turmeric

Cilantro for garnishing

Butter

Melt butter in a pan, add crushed cardamom and let it fry a while. Add cumin, onions, capsicum and fry. Add the ginger garlic paste, green chillies and tomato puree. Add turmeric, kitchen king, salt and grated paneer. Mix well and cook till paneer is soft and incorporated with all the spices. Garnish with Cilantro and serve hot with Roti, paratha or Nan.

Variations

Add 1/2 a cup of beaten curd if you want the dish to be in a little gravy form. You can also make this dish using Tofu.

Use tomatoes instead of puree. Use red, orange, yellow and green capsicum.

Cucumber Palya

This is a simple recipe. Really love the blend of cucumber and peanuts in this recipe. I think peanut do add a unique flavor to any recipe and also an extra crunch to this recipe. This palya can be served as a side dish to rice and dal, sambhar or rasam. Try it once and I am sure it will be a regular dish in you home.

Ingredients

Cucumbers - 3 large (peeled and chopped)

Peanuts - 3 tbsp roasted (grind coarsely)

Mustard seeds, Urad dal, channa dal, curry leaves, green chillies, cumin for seasoning

oil - 1 tbsp

turmeric

cilantro for garnishing

Method

Take oil in a pan. Add mustard seeds, when they splutter add cumin, urad dal, channa dal when they turn brown add green chillies and curry leaves. Add the cucumbers, turmeric and salt. Mix well and let it cook do not add water. When the cucumbers are cooked add the peanuts and cilantro and mix well. Serve hot

Pineapple Gojju / Vetha Kozhambu

MMmmmmm. Just saying the word Gojju / Vetha Kozhambu makes my mouth water. This dish is a nice blend of sweet, sour and spice along with the flavor of the vegetable or in this case the fruit in it.

Typically the main ingredient in gojju is tamarind for that sour taste but I have skipped tamarind in this recipe because pineapple already has the sour taste to it. Hence the cooking time is also reduced as you don't have to boil the tamarind water to remove the raw flavor.

The first time I tasted this dish was in a temple in India fell in love with it instantly but forgot all about it until recently had a taste of it again in a temple in New Jersey. Well after a lot of trails and errors I finally hit the Jackpot and discovered this amazing recipe. Now I am proud to post this on my blog by popular demand from friends and family. Enjoy!!!!

Ingredients

Dole Crushed Pineapple - 1 tin

Coriander seeds - 1 tsp

Methi seeds - 1/2 tsp

Urad dal - 1/2 tsp

Sesame seeds - 6 tsps

Coconut dry - 3 tsps

Red Chillies - 4 (adjust as per taste)

Curry Leaves, salt, hing, mustard seeds, oil

Method

Dry roast coriander seeds, Methi seeds, Urad dal, Sesame Seeds and Red Chillies seperately. Let it cool. Add coconut to this and grind to a fine paste. Now take oil in a pan, add mustard seeds, when it splutters add hing and curry leaves. Add the paste try not to add water as the gravy need to be a little thick, add salt and turmeric powder and mix well. To this add the crushed pineapple and mix . Bring it to a boil and switch off the gas it need not cook for long. Serve hot with plain rice and a dollap of ghee on top.

Variation:

You can also make this recipe using Raw Mangoes instead of Pineapple. The only difference is peel and cut the mango in 1 inch cubes and cook it seperately in water with Jaggery, salt and turmeric added to it till it is soft and then follow the above recipe. This recipe was given to me by co-sister Roopa who is also a great cook and never tires experimenting with new dishes.