June 30, 2020

Apple & Chickpeas Salad



Apple and Chickpeas Salad is a delicious and nutritious salad. It's made with lettuce, apple, chickpeas, purple cabbage, coloured baby carrots, Thai red chilli, chives, cherry tomatoes and tossed with a flavourful dressing using mayo, curd, mustard sauce and maple syrup. 


Salad is one of the healthiest and easiest choice of food when it comes to lunch, parties or dinner. Salad can be made either simple or exotic based on the ingredients and dressing. Personally, I love salad and can survive with that ;) Since my salad is loaded with veggies and a fruit, it can be served as a meal. A bowl of this salad and a glass of fresh juice was my meal when I prepared this nutritious salad. The creamy dressing with the mild sweetness from maple syrup is the highlight of the salad which made my family to fall for this salad including my little kiddo who hates salad. What else do I need than this as a mother :)

Have a look on few interesting salad recipes which I have shared on my page.. 






Sending this salad recipe to a blogger event Shhh secretly cooking challenge which is happening every month among few fellow bloggers. Summer salad is the theme for this month and it was suggested by Kalyani Sri. And also, she is my partner for this month challenge :) 


Kalyani Sri is a wonderful blogger who owns a page in the name of Sizzling Tastebuds. Her page has loads of delicious recipes in all categories like Diabetic foodsparty recipeseggless bakingProtein rich recipessugar free recipes and many more.. Especially I liked her Vegan chilli chocolate mousse Sugar free apple raisin muffins and Kidney bean - Sesame seed dip. For more recipes, head to her page. 


Coming to the secret ingredients, I was given Apple and chives by her and I suggested barley & Lemon juice for her. Using those ingredients, she prepared a healthy and an interesting salad "Warm Barley summer salad with kiwi and roasted peppers". 

This Apple and chickpeas salad can be served warm or cold. Variations can be done to this recipe by including more veggies and fruits like pears, grapes etc. The addition of maple syrup to the dressing gives a mild and delicious taste to the salad. Chives can also be substituted with spring onions if it is not available. 


Here comes the recipe of this refreshing salad... 

Ingredients :

1 Apple, chopped into small cubes
1 Cup Chickpeas, cooked 
1/2 Cup Purple Cabbage, shredded 
1/2 Cup Coloured Carrots, cut into small pieces or shredded
2 Tbsp Chives, finely chopped 
1 Thai red chillies, finely chopped
5 Cherry Tomatoes, cut into halves
6 - 7 Lettuce leaves

For dressing :

1/4 Cup Mayo 
3 Tbsp Yogurt 
1/2 Tsp Mustard sauce 
1 Tsp Maple syrup 


Method :

Beat Mayo and yogurt in a bowl and add mustard sauce followed by maple syrup.

Mix well and keep aside. 

Place the lettuce evenly on the plate and keep aside. 

Now add all the veggies along with chickpeas and apple to a bowl and add the prepared salad dressing.

Gently mix well and place it on the lettuce layered plate. 

Serve warm or cold. 




June 11, 2020

Tuna & Potato Cutlet



Weather is so crazy and unpredictable here. The sudden change of weather from sunny afternoon to rainy  evening increased my craving of having something hot and spicy. Luckily, the boiled potatoes in my fridge which I preserved for curry, saved my time in preparing these delicious cutlets. Along with the potatoes, I have included canned Tuna, onion, red chilli flakes and garlic powder in this recipe. 

Tuna & Potato cutlet pairs perfectly with any variety of sauce but personally, I served these tasty cutlets with sriracha sauce since I was craving for some spicy dish. In addition to the sauce, mint chutney and coriander chutney also pairs perfectly. The refrigeration and freezer part mentioned in the recipe are mandatory which in turn helps to hold the shape of cutlet without breaking while cooking. If the mixture is too soft, add little bread crumbs before making patties. I have shallow fried the cutlets in this recipe but the same can also be deep fried in oil. If you are planning to deep fry the cutlets, then prepare a separate batter using maida and water. Then dip the shaped patties in the batter and coat it with the bread crumbs. Always freeze the cutlets for sometime before frying. 

Variations can be made to these cutlets by adding sweet corn, green peas, coriander leaves, spinach, cheese etc. 

Tuna and Potato cutlet

Here comes the recipe for Tuna & Potato Cutlet...

Ingredients :

1 Canned Tuna  
2 Medium sized Potatoes, cooked
1 Onion, finely chopped 
1 Tsp Red chilli flakes 
1 Tsp Garlic powder 
Salt to taste 
Bread crumbs ( I have used store bought bread crumbs which already contains dried herbs and cheese ).
Oil for shallow frying 

Method :

Mash or grate the boiled potatoes and keep aside. 

Drain the liquid from the Tuna can and transfer the tuna to a bowl.

Now add mashed / grated potatoes along with onion, red chilli flakes, garlic powder and the required quantity of salt.

Mix all the ingredients and refrigerate it for 30 minutes. 

Now divide the mixture into equal number of ball, gently flatten them and make thick patties. 

Repeat the process for the remaining mixture and keep aside. 

Add bread crumbs in a separate plate and keep aside. 

Now take one flattened cutlet, place it on the bread crumbs and cover it evenly. 

Once all the patties are done, keep it in the freezer for 10 minutes. 

Meanwhile, heat 1/4 cup oil in a non stick pan and set ready to shallow fry the cutlets. 

Place the prepared cutlet in a pan and cook both the sides. 

Once done, remove and drain the excess oil using kitchen towel.

Serve hot. 


Serving Options :

Serve hot with Green chutney or any sauce. 




Chutney Options :




Click HERE for more chutney recipes!

























June 10, 2020

Egg & Tomato Stir Fry / Egg Recipes


Egg & Tomato stir fry is one of the easiest dish which can be prepared in 10 minutes. All you need for this “Egg & Tomato stir fry” recipe is Egg, tomato, garlic or garlic powder and chives. The same recipe can be prepared without garlic and chives but I have included those to give some extra flavour to the dish. This recipe is adapted from Chinese cooking and made few changes according to our taste bud. The selection of tomato is very important for this recipe. It should not be too ripe and sour. And while cooking tomato, make sure to not over cook it.

Me and my friend Sujitha Ruban who blogs at Sujithaeasycooking decided to re-start our theme cooking after 4 years. In 2016, we started posting series of soup recipes but couldn't continue later because of few personal commitments.

Sharing few soup recipes which we posted long back...

Chow chow soup / Chayote soup 
Sausage Coconut milk Soup 
Vetrillai Kozhi Soup / Betel leaves chicken soup 
Chicken and Mushroom soup 
Mushroom soup 
Veggies and Dal soup 
Tangy lemongrass noodles soup 
Carrot and beetroot soup 

And few soup recipes from Sujitha Easy cooking..

Vegetable Soup 
Roasted Zucchini Sweetcorn soup 
Prawn Zucchini creamy soup 
Drumstick Soup 
Tomato Soup 

And again now to bring back the energy on blogging and to motivate ourself, we started with an Egg theme as it will be an easy ingredient to buy during this lockdown period. I am truly excited to join my hands with my friend Suji after a long back and I hope this continues..


And coming to the recipe, this Egg & Tomato stir fry goes perfect with a steamed rice or fried rice. The addition of sesame oil gives a lovely Chinese cuisine flavour and aroma. The addition of sugar is just to balance the flavour of the dish. This is such an easy to prepare dish and also, many variations can be made according to our taste bud. Here comes the recipe for this delicious tangy stir fry...

Ingredients :

3 Eggs
1/3 Tsp Sesame oil
1 Tbsp White pepper powder
2 Tbsp Oil
1 Tsp Finely chopped Garlic pods or 1/2 Tsp Garlic powder 
1 Tomato, Sliced
1/2 Tsp Sugar
3/4 Tbsp Water
2 Tbsp Finely chopped Chives

Method :

Break eggs in a bowl and beat well using fork.

Add the required quantity of salt followed by sesame oil and white pepper.

Heat up a wok or pan and add 1 tbsp of oil.

Now add the eggs and scramble them.

Once done, remove from the flame and keep aside.

Now add the remaining oil to the same pan and add the finely chopped garlic if you are using the fresh ones.

Fry it for half a minute and add the sliced tomato. ( if you are using garlic powder, add at this stage )

Stir fry them quickly and add sugar followed by water.

Cover and let it cook for a minute. ( Do not over cook the tomato )

Now add the scrambled eggs to the tomato mixture and toss well.

Garnish with finely chopped chives and remove from the flame.

Serve hot.



Serving Options :

Serve with Rice or Fried rice.



May 30, 2020

Uddinahittu / Udupi Recipes


Uddinahittu
  
Uddinahittu is one of the traditional Udupi recipe which is prepared using urad dal flour and curd. As we all know that urad dal is one of the healthiest and popular ingredient in South India, including it in our regular diet gives a lot of health benefits. Urad dal is rich in protein, fat and carbohydrates. Importantly, it is beneficial for women as it contains iron, calcium and folic acid. Apart from all these, urad dal helps in digestion because of their fibre content, boost immunity and also helps in maintaining bone health.

Idly, Dosa and Vada are the popular recipes which flashes on my mind when it comes to Urad dal. Apart from these recipes, I use urad dal in chutneys and as seasoning in my kitchen. And in today’s recipe, I have used urad dal in a different way which I learnt recently for the shhh secretly cooking challenge group as our theme of the month was Udupi cuisine. When I got to know that Udupi cuisine is for this month challenge, I thought of trying Udupi sambhar which was on my list for so long. But while doing some research on Udupi cuisine, this recipe “Uddinahittu” sounded interesting and after reading about this dish, I was so curious to try as I have never used raw urad dal in my recipes.

Though few websites have mentioned about the option of using roasted urad dal flour, I tried this dish using raw flour as its a traditional method. To be honest, I was so confused about the taste but to my surprise, the dish tasted delicious and the taste of raw flour was not over powering. The highlight of the recipe is the addition of coconut oil. I can say that this addition elavated the flavour. The original recipe called for curry leaves but I did not use it since it is not available near my place. But I am sure that the addition of curry leaves roasted in coconut oil gives a lovely aroma. Anyways, I am planning to go to an Indian store this weekend so that I can try this dish once again by using curry leaves :)

Actually I have to thank shh secretly cooking challenge group and Jayashree who suggested this theme for this month and also, my partner Renu Agarwal Dongre who gave me a lovely ingredients to try this recipe. Jayashree has a wonderful blog in the name of Evergreen dishes. Don't miss her blog to check out for many delicious recipes.  By now, I am sure you would have guessed at least one of the secret ingredients.. Yes ! It’s coconut oil and hing. And yeah, don’t forget to check out my partner Renu's page "cookwithrenu.com " who prepared a delicious Mangalore buns using the secret ingredients given by me. And also, her page has loads of yummilicious recipes, so don't miss it!


In this Uddinahittu recipe, the raw urad dal flour is grounded into a fine powder and then mixed with a curd is finally seasoned with mustard, ginger and green chillies. The addition of coconut oil for the seasoning gives an aromatic flavour to the dish. This dish goes perfect with hot steamed rice and also can be served with any pulao as it tasted similar to raita. 

Uddinahittu


Here comes the recipe for Uddinahittu...

Ingredients :

3 Tbsp Urad dal Flour
1 Cup Curd
Salt to taste
2 Tsp Coconut Oil
A pinch of Hing powder
1 Tsp Mustard seeds
1 Tbsp Ginger, finely chopped
1 - 2Green chillies, finely chopped ( add chillies according to taste bud )
Coriander leaves, chopped or Fresh curry leaves

Method :

Mix urad dal flour and curd in a bowl without any lump.

If you don’t have urad dal flour, just grind the urad dal and sieve it to get a fine powder.

Heat coconut oil in a small pan and add mustard seeds.

Once it starts spluttering, add hing powder followed by ginger, green chillies and curry leaves ( I did not add curry leaves in this recipe ).

Now add the seasoning to the urad dal - curd mixture along with the required quantity of salt.

Mix well and add the chopped coriander leaves.

Uddinahittu

Serving Options :

Serve with hot steamed rice.

Uddinahittu












April 19, 2020

Coconut and Almond flour Ladoo


Hello my friends, I am back to my blogging world after a long time. Though the situation is so scary around the world, I am happy in a way and that this this quarantine period brought all my cooking passion back which I have been missing all these days because of my job and personal commitments. Today I am going to share one of my favourite and easy peasy sweet recipe "Coconut and Almond flour Ladoo" which is prepared using just three ingredients. Yes ! you heard it right ! Just 3 !! All you need for this recipe are grated coconut, almond flour and condensed milk.


This recipe is prepared using a store bought Almond flour. Don't worry if it is not available, just soak the whole Almonds overnight, remove the skin, dry them completely and grind it into a fine powder using blender.

So here comes the recipe for Coconut and Almond flour Ladoo..

Ingredients :

1 Cup Grated Coconut
2 Cups Almond flour
1/2 Cup Condensed Milk ( adjust according to taste bud )
Raisins for garnishing
Grated Coconut for garnishing ( optional )


Method :

Dry roast the grated coconut for couple of minutes in a medium flame (Make sure not to change the colour of the coconut).

Add almond flour and mix well.

Saute it for another couple of minutes and add the condensed milk.

Reduce the flame and stir well to get a dough consistency.

Once done, remove from the flame and make small balls out of the prepared Almond - Coconut dough.

Roll the balls on grated coconut or garnish with raisins or almonds.