Kosambari/Cucumber Kosambari/Cucumber Salad with Lentils

For the second day under Karnataka recipes under the regional dishes in BM#66 is a simple salad kosambari.
Kosambari is a lentil based salad usually served in festival menu in Karnataka.It can also be eaten as such for a healthy snack.Here I used cucumber along with lentils(moong dhal),carrots or combination of carrot and cucumber can also be made for a colorful kosambari.

                                             

                                                            
                                                                                                                      Kosambari /Cucumber Kosambari

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   Basic Information

   Preparation time 10 minutes

   Soaking time 30 minutes
   Cooking time 2 minutes

   Serves 2-3

   

  Ingredients

  

Ingredient	Quantity
Cucumber(chopped)	1.5- 2cups
Moong dhal/paasiparuppu	1/4 cup
Green chilly/pachamilagai	1-2 (finely chopped)
Coconut(grated)	2 tbs
Lemon juice	1 tsp
Salt	1/2 tsp
Oil	1 tsp
Coriander leaves(chopped)	as needed

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Red chilly/varamilagai	1(broken)
Asfoetida/perungayam	a pinch
Curry leaves	few leaves

  

  

  Method 

• Wash and soak the moong dhal in water for 30 minutes.Meanwhile chop the cucumber into small pieces.Slice the green chillies and keep it aside.

• Drain the water completely from the dhal after soaking and take in a bowl.Add the chopped cucumber,green chilly,grated coconut and chopped coriander leaves.Mix it well.

• In a small pan heat the oil and do the tempering with the given ingredients and add it to the cucumber mixture.Mix it well.

• Mix in salt and lemon juice while serving.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Udupi Tomato Rasam/Tomato Saaru

Starting the 4th and final week of Blogging Marathon #66 with Regional recipes.For the regional theme I chose to share some of the Karnataka dishes.Today's recipe is a simple yet comforting rasam.We make rasam in a slightly different way and the rasam powder uses lot of black pepper.Also we grind the the rasma powder to a bit coarse consistency.
But this rasam powder doesn't need any black pepper and the flavor and taste comes from the red chilly and coriander seeds.And the powder needs to be powdered to a fine powder.Lets move on to the recipe................

                                                 

                                                                                                           Udupi Tomato Rasam

                                                                

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   Basic Information

   Preparation time 15 -20minutes
   Cooking time 10 minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Tomato	2 (medium size)
Toor dhla/thuvaram paruppu	2 tbs
Tamarind/puli	big gooseberry size
Saaru podi	2 tbs
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	roughly chopped

   To make Saaru podi/rasam powder

Ingredient	Quantity
Coriander seeds/dhaniya	4 tbs
Cumin seeds/jeeragam	1.5 tbs
Fenugreek seeds/vendhayam	1.5 tsp
Dried red chilly/varamilagai	7-8
Curry leaves/karivepillai	2-3 sprigs
Asafoetida/perungayam	1/4 tsp
Desiccated coconut powder	1 tbs(optional)
Oil	few drops

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Cook the toor dhal in a pressure cooker for 4-5 whistles with enough water.After cooking mash the dhal with 1/2 cup of water and keep it aside.f the tomatoes are not soft and mushy,pulse it in a blender and keep it aside.
• Heat a pan with few drops of oil and roast the coriander seeds,cumin seeds,red chilly,fenugreek seeds and dried coconut till a nice aroma comes out.Add in the curry leaves and fry it till it becomes crisp.Add in the asafoetida and put off the flame.After cooling grind it to fine powder.

• In a bowl take the crushed or blended tomatoes and to this add the tamarind paste,mashed toor dhal,saaru podi and salt .Then add in the some water mix it well.

• Add coriander leaves and green chilly,keep it on the stove top and allow it to boil.Meanwhile do the tempering with the ingredients and add it to the boiling rasam.Let it cook for a minute,add some chopped coriander leaves and put off the flame. 

• Serve it with white rice along with some veggie fry and pappad.

• While serving the rasam mix it well and serve as it tends to settle.
• The saaru podi can be made in bulk and store it in an air tight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

White Chocolate Oreo Ice Cream Slice

For the final day of checker board recipes under Blogging Marathon#66 is an exotic ice cream slice made with oreo cookies and white chocolate.
When  I was going through the internet for checker board recipes,found this one in CadburyKitchen.I scaled down the measurement and tried a small slice with mini oreo cookies.For the first trial it came out good and its a rich and creamy dessert with the crunch of oreos.Also I tried a single serving in a small square bowl.Off to the recipe.....................

                                                                     

                                                                                    

                                                                                                              

                               White Chocolate Oreo Ice Cream Slice                                                  

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   Basic Information

   Preparation time 15 minutes
   Cooking time 6-7 minutes

   Freezing time 6-8 hours or overnight

   Serves 3-4

   

  Ingredients

Ingredient	Quantity
White chocolate melts	3/4 cup
Sweetened condensed milk	3/4 cup
Whipping cream	1.25 cups
Oreo cookies(mini)	25-30
Vanilla	1 tsp

  

  Method

• In a sauce pan take the white chocolate melts,condensed milk and vanilla.Heat it on a stove and gently stir it well till the chocolate melts and forms a smooth mixture.Put off the flame .Once the mixture comes to room temperature,chill it in the refrigerator for 10-15 minutes.

• Meanwhile in a square or rectangle pan line it with parchment paper and arrange the oreo cookies as shown.Now take the heavy whipping cream in a bowl.

• Beat it until it reaches a stiff peak consistency.Now add in the chilled chocolate mixture to the whipped cream.

• Gently mix it well.Spoon the mixture over the top of the arranged oreos.(if needed used one more layer of oreos and spoon the mixture on top of it).

• Cover it with a cling wrap and keep it in the freezer for minimum 6 hours.After the freezing time is completed remove it from the freezer and let it stand in the room temperature for 10-15 minutes.Gently remove it from the pan and slice it .

• Serve it with chocolate sauce or as such..

• White chocolate and can be melted in MW also.
• If you want you can make 2 layers of oreo.
• If a large pan is used then regular oreos can be used.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Honey Drizzled Rubix Cube Fruit Salad

Coming to day 2 recipe,themed under checker board recipes is an interesting fruit salad.When I was going through some checker board recipes for the theme,this salad caught my attention.
For this fruit salad all you need is some fruits cubes and creativity to arrange it.Though the salad sounds simple,cutting the fruits into even sized cubes is a difficult task.Here I used watermelon,honey dew melon and some mango cubes.Also I drizzled the salad with some honey for an added taste.

                                                                                                                     

                                       Honey drizzled Rubix Cube Fruit Salad

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   Basic Information

   Preparation time 20 minutes
   Makes 1(3 x 3 cube)

  Ingredients

  

Ingredient	Quantity
Watermelon (cubes)	as needed
Honey dew melon(cubes)	as needed
Mango (cubes)	as needed
Honey	2 tsp

 

   Method 

• Peel the skin of watermelon,honey dew melon and mango.Chop the fruits into even sized cubes.

•  Arrange it on a plate,like a rubix cube pattern.Refrigerate until serving.Drizzle it with some honey or agave nectar and serve it immediately.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Checker Board Ice Cream Cake Slice

Starting the third week of blogging marathon,66th edition with checker board recipes as theme.As I have already shared the checker board cookies,I planned to  make something with ice cream..With the basic vanilla cake and vanilla ice cream I tried an ice cream cake slice.For the chocolate ice cream added cocoa powder in the vanilla ice cream mixture.Also for the bottom layer of the cake I used the cake crumbs.Lets move on to the recipe..............

                                                                                                                     

                            Checker Board Ice Cream Cake Slice

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   Basic Information

   Preparation time 20 minutes
   Baking time 30 minutes (for the cake)
   Freezing time 6-8 hours

   Makes 1 loaf(8.5 x 4.5 inches)

  Ingredients

  

Ingredient	Quantity
Vanilla cake	1 loaf
Heavy whipping cream	3 cups
Condensed milk	12-14 oz
Vanilla	few drops
Cocoa powder	2-3 tbs
Milk	1/4 cup

 

   Method 

• Make the vanilla cake and let it cool down completely.Slice the cake into two if you are using the cake for the bottom layer.(I used the crumbs only for the bottom layer as kids wanted to have some plain vanilla cake as such).Press the crumbs on the bottom of the pan tightly,keep it aside.Take the whipping cream in a bowl.

•  Beat the cream until a soft peak consistency is reached.Now add the sweetened condensed milk and vanilla.

•  Mix it well and divide it into 2,to one portion mix in the cocoa powder in milk and add it to the whipped cream mixture.Gently mix it well.Take the vanilla and the chocolate mixture in a ziplock cover separately.

• Squeeze the vanilla and chocolate alternately on top the cake crumbs set in the loaf pan as shown.Gently level it with a butter knife and top it with the cake slice.Freeze it for 6-8 hours or over night.

• After the freezing time is completed,keep the loaf on a bowl filled with warm water for few minutes.Then invert the pan and gently on a plate and tap the bottom of the pan.Slice it and serve it.

• I didn't line the pan but it can be lined with cling wrap for easy removal. 
• I made two layers and row,it can be increased if the size of the pan is bigger.
• The top portion of the cake can be drizzled with chocolate syrup and topped with nuts for extra rich taste.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Mint Chutney/Pudina Chutney No Coconut Version

I like to try different chutney varieties to accompany idly and dosa.Most of our week day dinner would be either idly or dosa.Also I make two varieties of chutney, as myself and hubby prefers a bit spicy chutney and for kids milder one.
As I had lot of homegrown mint leaves I tried this version of chutney to accompany dosa for our dinner.This chutney doesn't need coconut and it stays for 3-4 days in refrigerator.This chutney recipe, I noted down from a friend of mine who makes excellent chutney with veggies and greens.Off to the recipe......

                                                             

                                                            

                                                                               Mint Chutney/Pudina Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Mint leaves/pudina	2-2.5 cups(tightly packed)
Onion( finely chopped)	1( medium size)
Green chilly/pachamilagai	3-4
Tomato (finely chopped)	1 (small size)
Turmeric powder/manjal podi	a pinch
Red chilly/varamilagai	1-2
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Coriander leaves(optional)	1/2 cup(tightly packed)
Oil	2 -3 tsp

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/u;utham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around 2 tsp of oil in a pan,to this add the green chilly,red chilly and onion.Saute it till the onion becomes transparent.Add in the chopped tomato and cook it till the tomato becomes mushy.At this stage add the mint and coriander leaves,saute it till the leaves change its color.Add in the tamarind,turmeric powder and salt,mix it well and put off the flame.Let it cool down.

•  After cooling grind it to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

•  Serve it  with idly or dosa.

• The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.

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

This recipe is off  to Cook Book Challenge for July,Week#3.

Sumber http://www.naliniscooking.com