Baby Bok Choy Stir fry - South-Indian Style Curry, Dry curry with Moong dal and Coconut
Monday, November 30, 2015
DOSA VARIETIES
UPMA & SEVAI RECIPES
IDLY
POHA
Breakfast
- Idly
- Dosa/South-Indian Crepes
- Paniyaram/Abelskiver
- Porridge/Kanji
- Puttu Varieties/Steamed Snack
- Pancakes
- Poha
- Savory Pongal/Sweet Pongal
- Sandwiches
- Smoothies
- Upma & Sevai/Rice Noodles
- Ragi flour Breakfast
- Chia Seeds Puddings
- Rice Varieties/Mixed rice/One pot meals
- Rice mix podi's/Powders
- Sambar/kuzhambu varieties
- Dal/Kootu Varieties
- Rasam Varieities
- Dry Subzi/Dry Curries
- Soups & Salads
Dinner Ideas
- Roti Varieties
- Potato Subzi
- Paneer Subzi
- Dal/Kootu Varieties
Dessert
Very simple salad that can be served as a dessert too. I make this salad often, particularly when i have loads of fruits in my fridge, that happens after every pooja or party at home. Especially, after navrathri, i always end up with tonnes of fruits, even after giving away as much as i could to my friends, and acquaintances.
So, at those times, this colorful and zesty fruit salad comes to my rescue and my hubby is a huge fan for fruit salads, he can skip a meal enjoying a bowl of this. I usually add only honey and a dash of pepper to my fruit salads. But recently i came across this honey, lemon & mint dressing.
Oh my god, what a zingy and zesty dressing, definitely try this one and you will never make a fruit salad without this dressing!
I actually strained the last drop of dressing that was left in the bowl after relishing the fruit salad, oh god, it tasted so good,you can actually slurp it with a spoon separately. The pepper and salt gives a nice burst of spice and adds a nice balance to the zesty dressing.
Oh my god, what a zingy and zesty dressing, definitely try this one and you will never make a fruit salad without this dressing!
The advantage of this salad is, you can use the most soggiest and almost dying fruit into this. This colorful fruit salad, can be enjoyed as such or used in sandwiches or served with a big scoop of your favorite ice-cream for a relaxed weekend dessert.
Ingredients
1/2 an apple
1/2 a banana
1/2 a juicy red plum
handful of red grapes
arils of 1/2 a pomegranate
few scoops of watermelon
arils of 1/2 a pomegranate
few scoops of watermelon
4-5 almonds
a dash of powdered black peppercorns
a pinch of salt
Dressing
a dash of powdered black peppercorns
a pinch of salt
2 tbsp honey
handful of mint leaves chopped fine or 2 pinches of dried mint (i used dried mint)
juice of half a lemon
Method
- In a small bowl mix together all the ingredients of the dressing. Keep it refrigerated until use.
- Wash all the fruits, chop banana, plums, red grapes. Remove the arils of the pomegranate. Use a melon-baller and scoop the watermelon.
- Toss all the fruits together in a bowl, pour the dressing on top, toss well. Let the salad sit for 30 minutes minimum for all the flavors to mingle well.
- If you are planning to make ahead, refrigerate the salad, remove 30 minutes before serving, add the dressing and serve.
- Before serving, add the almonds, powdered pepper ,salt and serve.
- Serve it right and enjoy your Dessert.
For today, i planned to make a fruit salad, but then didn't have banana's in hand, so postponed the thought and went ahead making this colorful black-eyed peas salad. This recipe is inspired from Cookie & Kate's African Black-eyed peas salad or Saladu Nebbe. The original recipe uses chopped parsley, habanero pepper, sliced avocado's and also cooked brown rice.
Since i didn't have these ingredients in hand, i just went ahead and did the salad my way. Adding brown rice seems to be a nice variation and a filling meal.
Apart from the great taste and the minimal dressing, loved the splash of colors in it. Striking reds, cool greens and the protein-packed brown lentils, makes it more pleasing to your eyes too!!!
Inspired from Cookie + Kate
Ingredients
1/2 cup Black-eyed peas
1/4 cup kala chana/ black chickpeas
2 small Lebanese cucumbers
4 nos cherry tomatoes
1 red bell pepper/capsicum
Seasoning
1/2 tsp black pepper powder
salt to taste
juice of 1 lemon
Method
- Soak Black-eyed peas and black chana together for 5-6 hours or overnight. Next day morning, drain the soaked water, add water just to immerse the lentils, add 1/2 tsp salt a little turmeric, pressure cook until soft, i cooked for 4 whistles. Drain and keep aside.
- Wash all the veggies, chop them into small cubes. Toss them together in a wide bowl. Add lemon juice, pepper and little salt, remember the lentils are cooked with salt.
- Check taste and adjust the seasoning accordingly. Let the salad sit for 15 minutes for the flavors to mingle and serve.
Writing a blog post after one long month. When i took my camera today, to click this salad, for a moment i felt my 50mm lens was angry with me, saying "hmmm, all these days you were hugging that telephoto girl (300mm), and how come today you got time to think about me", if this is the case with 50mm, what would that 18-55 think about me, i should start using it often. What to do, a recent love/craze for long exposure shots, that too shooting night traffic in particular!!! :)
Thanks to our regular Blogging Marathon, for saving my blog from starving! :) I will be blogging on Salads all this week. The first one being a simple pasta salad, which i tasted in a small blogger's meet here in Dubai. Though we know each other through FB and to some i have even talked over phone, but have met none till that day. So, when +Rafeeda AR of Big sweet tooth, arranged a meet, i didn't wanted to miss.
One of the bloggers Asiya Omar, brought this yumm salad for the get-together. She actually stays very far in Alain, but from there she bought a big box of this salad, along with plates,spoons and the spice-mix for all of us. We actually fell in love with that salad, i have made it twice at home after tasting hers, but only today i get to click and write about it.
Thanks Asiya-ji for a wonderful recipe. I always remember your smiling face and your peppy personality when making this salad.
Ingredients
1/2 Cup Fusilli
1/4 cup frozen green peas
1/4 cup ground nuts
1/4 cup shredded carrots
1 or 2 cherry tomatoes
1 tbsp olive oil
Salt to taste
Seasonings ( any one of them)
Cajun spice mix
Red chilli powder
Black pepper powder
Chili oil
Method
- Boil 1.5 cups of water, when the water is boiling, add salt (1/2 tsp) and pasta, Let it cook until done, it should be al dente/soft but firm. Drain and keep aside.
- Cook peanuts with little salt, until soft. Drain the excess water and keep aside. Add Frozen peas to 1/2 cup of water and microwave high for 5 minutes. Drain the excess water and keep aside.
- The drained water from all this can be used in soups or in Rasam or any other gravies.
- Now let's put the salad together. In a large bowl, add pasta, the cooked peanuts and peas. Add shredded carrots. Add your desired seasoning as per your choice.
- Here i have used 2 pinches of red chilli powder and another pinch of pepper powder and salt. Drizzled olive oil on top. Garnished it with Cherry tomatoes and served.
- You can also add capsicum and onions to the salad.
- A tadka of fresh green chili can also be tried, instead of other seasonings.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58
http://spicingyourlife.blogspot.com/2012/03/how-to-create-post-template-in-blogger.html
