Kathirikkai Mochai Curry/Eggplant and Field Beans Curry

After a break I am back to blogging,hope all are doing good. Had a wonderful and hectic vacation in India for couple of months.After coming back to the nest some of my personal work and health issues kept me away from blogging.Slowly getting back to the routine and started cooking and clicking simple dishes for blogging.
After 4 months of break,again I am joining Blogging Marathon event and this is the 57th edition,starting the first week.For this week I chose,side dishes for roti/rice.
Coming to the recipe it is a very easy and delicious semi dry dish made with egg plant and dried field beans aka mochai.Again this recipe I noted down from my sister's recipe collection and made it with my own home grown eggplants.Yes the eggplants used here are  organic home grown with no fertilizer and pesticides.These eggplants are white color variety and tastes so yum.In the original recipe fresh mochai is used but here I used the dried variety which I soaked overnight and cooked.Lets move on to the recipe..........................

                                                              Kathirikkai Mochai Curry

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    Basic Information

    Preparation time 10 minutes
    Soaking time 8 hours

    Cooking time 25 minutes

    Serves  2-3

    

   Ingredients

Ingredient	Quantity
Eggplant/brinjal/kathirikkai	4-5 medium size
Dried field beans/mochai	1/4 cup
Onion(finely chopped)	2 small size
Garlic/poondu(chopped)	4-5 fat cloves
Tomato(finely chopped)	1 medium size
Sambar powder	2 tsp
Red chilly powder/milagai podi	1/4-1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	1tsp
Oil	11/2 tbs
Fennel seeds/sombu	1/2 tsp

  Method

• Soak the field beans in the water for atleast 8 hours and pressure cook it for 2 whistles with water and pinch of salt in a medium flame.After the pressure subsides,drain the excess water and keep it aside.

• Heat a pan with oil and splutter the fennel seeds,add in the curry leaves and  chopped onion along with a pinch of salt.Fry it for a minute then add in the chopped garlic and fry it for another couple of minutes or till the onion becomes transparent. Add in the chopped tomato and cook it till mushy.

• Now add in the chopped eggplant cubes and saute it till the eggplant changes the color.At this stage add in the spice powders and salt,give it a mix.Sprinkle around 1/4 cup of water and cook it covered in a medium flame till the eggplants get tender.

• Once the eggplants cooked add in the cooked field beans and mix it well.Simmer it for couple of minutes and stir in in between. Finally sprinkle the chopped coriander leaves and put off the flame.Mix it well.

• Serve it with rice or roti.

• The amount of chilly powder can be used according to personal preference.
• If you are using the small round eggplant then slice it lengthwise.
• A tsp of ginger&garlic paste can also be used.

Enjoy...............................................................

Check out my fellow blogger participating in Blogging Marathon #57.

Sumber http://www.naliniscooking.com

Black eye Peas Salad

For day 3 of the theme guilt free indulgence,sharing a simple and healthy salad with black eye peas.Though salads are not regular in my house,I rarely make some kind of salad/chaat with the legumes for evening snack.
While cleaning the pantry,found out a packet of black eye peas,so wanted to try a salad how I normally make with black chickpeas.For my surprise it came out so good,the addition of peanuts and almonds make it crunchy.Try this yummy and filling salad.............................

                                                              Black eye Peas Salad

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    Basic Information

    Preparation time 10 minutes
    Soaking time 30 minutes

    Cooking time 12 minutes

    Serves  2

    

   Ingredients

Ingredient	Quantity
Black eye peas/vellai karamani	1/2 cup
Onion (finely chopped)	1/4 cup
Carrot (finely chopped)	2-3 tbs
Green chilly/pachamilagai	2 (finely chopped)
Tomato(deseeded)	2 tbs
Peanuts/verkadalai (roasted)	2 tbs
Almonds/badam(roughly chopped)	2 tbs
Coconut bits	1 tbs
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	1/2 tsp
Lemon juice	2 tsp or as needed

  Method

• Soak the black eye peas in the water for 30 minutes and pressure cook it for 2 whistles with water and pinch of salt in a medium flame.After the pressure subsides,drain the excess water and keep it aside.

• In a wide bowl take the cooked black eye peas and to this add all the other ingredients and toss it well.

• Serve it immediately.

• Veggies such as cucumber,bell pepper,raw mango,steamed corn kernels can also be used.
• The amount of green chilly and lemon juice can be adjusted according to personal preference .

Enjoy...............................................................

Check out the blogging marathon page for my fellow bloggers participate in BM#53.

Sumber http://www.naliniscooking.com

Mixed Vegetable and Quinoa Soup /Quinoa Soup

Coming to the day 2 recipe under the theme guilt free indulgence,I am sharing you a healthy soup made with quinoa and mixed veggies.
Quinoa is a gluten free grain which has high protein content and low glycemic index also rich source of B complex vitamins.
I made this soup in Indian way and added some rice flakes along with quinoa to give a nice consistency to the soup.The soup is on the thicker side and so filling along with some toast.We relished this soup along with some multi grain toast for our dinner.Lets move on to the recipe....................

                                                               Quinoa Soup

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   Basic Information

   Preparation time 10 minutes

   Cooking time 25 -30 minutes

   Serves  2(generously) 

    

  Ingredients

Ingredient	Quantity
Quinoa	1/3 cup
Rice flakes/aval/flattened rice	2 tbs
Mixed veggies(carrot,beans,peas)	1/2-3/4 cup(chopped)
Onion(finely chopped)	1 (small size)
Ginger & garlic paste	1 tsp
Green chilly/pachamilagi	1(chopped)
Garam masala powder	1/4 tsp
Salt	1 tsp
Corn flour	2 tsp
Coriander leaves	1 tbs(finely chopped)
Oil	2 tsp
Fennel seeds or cumin seeds	1/2 tsp

  

  Method 

• Wash the quinoa with water for couple of time and soak it in the water for 10 minutes.

• Heat the pressure pan or cooker with oil and once it becomes hot crackle the cumin or fennel seeds.Add in the chopped onion and green chilly,saute it with a pinch of salt,for a minute or two.

• Add in the ginger& garlic paste and fry it for a minute.Then goes in the chopped veggies and peas.Give it a mix.Now add in the soaked quinoa and rice flakes.Also add the salt and garam masala powder.

• Add around 4 cups of water and bring it to a boil.Close the pan/cooker with the lid and cook it for 5-6 whistles in a medium flame.Put off the flame.

• Meanwhile mix the corn flour with 1/4 cup of water.Once the pressure subsides and add the corn flour mixture to the soup and bring it to a boil without lid.Let it simmer for couple of minutes.Add the chopped coriander leaves and put of the flame.

• Serve it warm.

• A tsp of lemon juice can also be added after put off the flame.
• After adding the corn flour,stir it continuously to avoid lumps .
• Veggies of you choice can be used.

Sumber http://www.naliniscooking.com

Broken Wheat Idly/Gothumai Rava Idly

Entering the first week of 53rd edition of Blogging Marathon and this week theme is going to be Guilt free indulgence.
As these days everybody is changing their food habits to lead a healthy life.One such thing is substituting the whole grains and millets in traditional recipes.
Idly is a common healthy breakfast made with rice and lentil in almost every South Indian house hold.The regular rice idly needs grinding as well as fermentation and the amount of carbohydrate is considerably more due to the amount of rice used.People who wants reduce their carbohydrate intake can substitute with whole grains and millets.
Coming to the recipe,I used the broken wheat to make this idly,you can also add 1/4 cup of oats along with broken wheat.This is an instant version and doesn't need fermentation.I  paired up the idly with two varieties of chutney and its a filling and balanced meal if its served along with a bowl of sambar.With no further delay lets move on to the recipe....................................

                                                              Broken Wheat Idly

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    Basic Information

    Preparation time 15 minutes

    Cooking time 12 -15 minutes

    Makes  10  

    

   Ingredients

Ingredient	Quantity
Broken wheat	1 cup
Thick Yogurt/ketti thayir	3/4 cup
Ginger/inji(finely chopped)	1 tsp(optional)
Green chilly/pachamilagai	2 (finely chopped)
Eno fruit salt	3/4 tsp
Carrot (grated)	1-2 tbs(optional)
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	for garnishing
Salt	1 tsp
Oil	2 tsp+1 tsp for greasing

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparppu	1 tsp
Channa dhal/kadalaparuppu	2 tsp
Asafoetida/perungayam	a pinch

  Method

• Whisk the curd and set it aside.In a pan heat the oil and do the tempering with the given ingredients the add ginger,green chilly and curry leaves.Add in the broken wheat.Fry it in a medium flame till it becomes golden and a nice aroma comes out.Put off the flame and let it cool down for couple of minutes.Add it to the whisked yogurt,add salt and mix it well.

• Adjust the consistency with water.Add in the chopped carrot and coriander leaves to it.Let it stand for 3-5 minutes.If needed add little water at this stage.Now add the eno fruit salt and mix it well.Grease the idly plate with oil and  pour the batter in each mould.Steam it for 10-12 minutes or till a tooth pick comes out clean.With the help of knife or spoon remove it from the idly plate.

• Broken wheat Idly is ready.Serve it with sambar and chutney of your choice.

• Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy idly.
• Here I used one day older yogurt to get a nice tangy taste.
• If the batter is too thick add little more water to adjust the consistency.If the batter is too thin also,the idly doesn't comes out good.
• If the broken wheat is too coarse,grind it in the blender for a minute without adding water.

Enjoy.............................................................

Check out the blogging marathon page for my fellow bloggers participate in BM#53.

Sumber http://www.naliniscooking.com

Falooda / Faluda

Falooda /Faluda is a rich popular chilled dessert of India and Pakistan,so many variations can be made.
Today I am sharing you a basic version with and the most important key ingredient is the falooda sev and tukmaria seeds.
I used the homemade vanilla ice cream and kulfi faloodas can be made with Kids Delight - Creamy Foods.Lets move on to the recipe.................................................

                                                               Falooda/Faluda 

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   Basic Information

   Preparation time 20 minutes

   Cooking time 25 -30 minutes

   Makes  3 

    

  Ingredients

Ingredient	Quantity
Falooda sev	1 handful
Whole milk/full cream milk	11/4 cups
Sugar	2 tbs
Corn flour	1 tsp
Cashews and pistachios(chopped)	2 tbs
Tukmaria seeds/sabja seeds	1-11/2 tbs
Rose syrup/roofaza	2-3 tbs
Chilled milk(optional)	1/3 cup
Apple and strawberry(chopped)	1/4 cup
Vanilla ice cream	3-4 big scoops
Tutti frutti and nuts(for garnishing)	as needed

  

  Method 

• Soak the tukmaria seeds/sabja seeds in water for 1-2 hours It will swell and double in size..Boil the milk in a medium flame for 10 minutes and add the sugar.Let it simmer for another 5-7 minutes.Meanwhile mix the corn flour with water without any lumps.Add it to the milk mixture and stir it well.Cook it for another 5 minutes with continuous stirring.Add in the chopped nuts and put of the flame and let it cool down completely.

• Meanwhile cook the falooda sev according to the package instruction.Rinse it in the cold water and keep it aside.Drain the excess water in the tukmaria seeds and set it aside.

• Now take 3 tall glasses and add around a tsp of rose syrup in each glass.Then add in around a tbs of soaked tukmaria seeds,then the thickened milk mixture.Add some more tukmaria seeds,chilled milk and drizzle few drops of rose syrup.Add in the chopped apple and strawberry,few chopped nuts.Top it with a generous scoop of vanilla ice cream,sprinkle nuts and tutti frutti.Drizzle few drops  of rose syrup.

• Serve it immediately or chill it for 10-15 minutes if needed.

• After adding the cornflour to the boiling milk,stir it continuously to avoid lumps.
• The milk mixture and the cooked sev needs to be chilled or in room temperature while assembling the falooda.
• The cooked falooda sev can be mixed with chilled milk and used.
• Top it with generous amount of ice cream and nuts for a rich taste.
• Any flavor of ice cream can be used.

Enjoy................................................................

Sumber http://www.naliniscooking.com

Mango Custard with Fruits

Coming to day 2 of the Kids Delight themed Creamy food in Blogging Marathon #52,sharing you a no cook mango custard.
This is one such delicious,rich and creamy dessert made in no time.I make often this often for summer parties as its a refreshing chilled dessert.
Here I used the fresh fruits and heavy cream but to make it even more simpler you can use the canned fruit and cool whip.Try this creamy and colorful dessert and enjoy,off to the recipe...............................

                                                      Mango Custard with Fruits

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   Basic Information

   Preparation time 15-20 minutes
   Chilling time 1-2 hours

   Cooking time No cooking time

   Serves 4

    

    Ingredients

Ingredient	Quantity
Fresh cream/Whipping cream	1/2 cup
Sweetened Condensed milk	2 tbs
Mango pulp	1/3 cup
Mixed Fruits(strawberry,apple,grapes)	1- 11/4 cups (chopped)
Cashews/mundiri(chopped)	2 tbs (optional)
Tutti frutti	1 tbs

  

  Method 

• Take the chilled whipping cream in a wide mouth bowl and using a hand blender beat it until it forms a stiff peak.To this add the mango pulp,sweetened condensed milk.

• Gently mix it with a spoon or spatula till everything blends.Now add in the chopped fruits,tutti frutti and cashews,mix it well and keep it refrigerated for an hour or two.

• Serve it chilled.

• If you are using the fresh mangoes to make the pulp,use a tbs of sugar while grinding.As the store bought has sugar in it,so no need of extra sugar.
• If the weather is humid,keep the blender blade in the refrigerator for 10 minutes and use it,also keep the cream bowl in bigger bowl filled with ice cubes.
• Fruits of your choice can be used but banana doesn't suit for this one so try to avoid it.

Enjoy...................................................................

Check out my fellow bloggers participating in Blogging Marathon #52 Kids Delight - Creamy Foods.

Sumber http://www.naliniscooking.com