November 19, 2014

Lemony Broccoli Stir Fry | Easy stir fry recipes

For day 2 of lemon based dishes, I made something that we always liked but never got around clicking the dish. This lemony broccoli stir fry is our family favourite and it's something that sure to perk up your day.

I usually make lemon rasam, lemon pickle , lemon Sevai using Lemons. Today's stir fry is an universal cuisine - you could eat it as a salad or team it up with ridge gourd dal and rice like we did for today's dinner. Simple to make and yummy to taste. For those of my readers who are fond of subtle lemony dishes, this is a winner.

Update : Once I served to my daughter (and she' s a broccoli lover too), she said "Amma, the lemony taste swirls in my mouth... " - what better compliment could a mom get :)

Sending this to Day 2 of BM 46 under Lemon Dishes theme



Prep time : 15 mins | cook time : 15 mins ; serves : 3
  • Broccoli - 1 medium head (about 150 gms) - cut into medium sized florets
  • Onion - 1 medium
  • Oil - 1 tsp
  • Salt to taste
  • Lemon juice - 1 TBSP
  • Cumin seeds - 1/2 tsp
  • Paprika / red chilli powder - 1/2 tsp
  • Garam masala - 1/2 tsp (optional)

Method :

  1. Blanch the broccoli in salted water for 8-10 mins
  2. In a pan, heat oil. Sauté onions, splutter cumin and fry till onions turn slightly brown.
  3. Add salt, spices and the blanched broccoli. Sauté for 3-4 mins till spices cost them evenly
  4. Switch off stove and finish wit lemon juice.
  5. Serve warm.




November 17, 2014

Lemon Sevai - Version 2 | Lemony string hoppers | Easy Breakfast ideas

When life hands you lemons, make a lemonade - so goes the saying. Well, we made more than lemonade in this week's series of "Cooking with Lemons as the star ingredient". Today's dish is a much sought after breakfast in my kitchen. Even DH who is not so fond of sevai / vermicilli or string hoppers happily tucks this in , on a Sunday Morning :-)) Serve it to him on weekdays, and errrr... that makes for a different story :D

So, if you are fond of citrusy / tangy foods, stay tuned on this week's dishes. Today's post - Lemon Sevai is a breeze. You can make it as plain as you want or crank up the fibre content adding more veggies (my personal favourites being capsicum, shallots and fresh peas - they take it to another level altogether). You can also make it with store bought paniyaram or make the string hoppers from scratch as I did for Ragi Sevai. Either way, ensure the strings dont break too much, and in this dish  remember Lemon is the star :-))

Sending this to BM # 46 under "cooking with lemons" theme.

Prep time : 15 mins | Cook time : 15 mins | Serves : 4
Serving suggestions : Coconut Chutney or as it is
Spice level : Medium

Lemony string hoppers 



Ingredients :
  • Cooked sevai / string hoppers : 3 cups
  • Oil - 2 TBSP
  • Cashewnuts - few
  • Peanuts - 1 TBSP (optional)
  • Onions - 1 large - minced fine
  • Veggies - shredded bell pepper, peas (about 1/4 cup)
  • Lemon juice - 2 TBSP
  • Turmeric - 1/2 tsp
  • Tempering : Mustard seeds, Urad Dal, curry leaves, Green chillies (3 -4 nos)
  • Coriander leaves
  • fresh coconut - 2 tsp (optional)


Method:
Note : I made this sevai at home - from scratch:  Make a dough of fresh rice flour and hot water with a pinch of salt. Put into the chakli / ompudi mould and onto a idli stand, steam for 15 mins till done. Cool and gently fan it out on a wide flat plate
  1. If using ready made sevai, cook the rice sevai according to packet instructions.  Cool thoroughly 
  2. In a pan, heat oil. Temper with tempering ingredients, add peanuts and cashewnuts and fry till golden brown (about 2 mins). 
  3. Add onions and veggies and saute till onions turn golden brown and bell pepper is crunchy.
  4. Now add the cooked sevai and toss lightly taking take not to break the strings.
  5. Switch off flame. Tip in lemon juice, coriander leaves, fresh coconut.
  6. Toss once more and serve immediately - as it is or with fresh coconut chutney

November 12, 2014

Battani Sundal | Fresh Peas Sundal (Savoury Salad) | Vegan Peas Salad | How to make Battani Sundal

Sundal or steamed salad with legumes features very often in our menu, and not just for Navratri offering - we make it out of most legumes : Channa dal, Chickpeas, Masoor Dal,Green Gram (payaru), Avarekaalu (hyacinth bean) etc.. I generally have a batch of cooked kala channa / chickpeas in my freeZer . In emergencies, just take out a batch and sauté it with easily available ingredients and you have a wonderful usli / Sundal on hand - filling, proteinicious and almost zero oil.

As winter is almost upon us, I have access to fresh peas. What better way to savour it fresh and off the pod ;)) today's dish is a easy breezy snack that's great to curb the 5pm cravings or even add up a protein in your kid's lunch box. Green peas Sundal is crazily easy to make as I prefer fresh peas to soaked peas for maximum taste.

So go on and make it as this Dish makes it way to BM 46 under legumes and lentils and Valli's Kids Delight Lunch Box with Nuts and Legumes .

Hope u enjoyed the Nuts and Legume series with No-bake choco nutty barsOats-moong tikki and today's dish - Battani Sundal (fresh green peas salad). Stay tuned for a different theme next week :-))



Prep time : 5 mins ; cook time : 15 mins ; serves : 2

Ingredients:
  • Shelled Fresh peas - 1 cup (if using the dried green or yellow peas, soak overnight and pressure cook till done but not mushy ; if using frozen, thaw for 10 mins and pressure cook for just 1 whistle)
  • Oil - 2 tsp
  • Tempering : mustard seeds, Urad Dal (1/2 tsp), asafoetida, red chillies, ginger grated,curry leaves n coriander leaves
  • Fresh coconut - grated - 2 tsp
  • Salt - to taste
  • Lemon juice - 1/2 TBSP (optional)

Method :
  1. Pressure cook peas for 1-2 whistles with very little water (just 1-2 TBSP will do)
  2. Drain all the water.
  3. In a pan, heat oil, prepare the tempering. Add the cooked peas, sauté well.
  4. Add salt, check for seasoning
  5. Finish with coriander leaves, lemon juice and fresh coconut.
  6. Serve warm or at room temperature.



November 11, 2014

Oats Sprouts Tikki - Diabetic special recipe

Sprouts are more nutritious than legumes for they are more easily digestible, and give higher fibre content than most foods. We love sprouts in all forms - Sprouts Adai, Sprouts Rava Idli, Salad, Khichdi etc... 

So what is a diabetic special Sprouts tikki doing in a kids' special Legumes theme post ? Well, I believe that if you provide healthy eating habits at home, kids wont go after junk food - Atleast thats what happened when I had made this as an evening snack. I had made it for a diabetic guest at home, and kiddo liked the taste so much that she asked me to prepare it again in the morning along with the Kala Channa Pulao for her lunchbox. 

It was a bit of protein overdose, but as long as she liked it, and the box came back empty, who am I to complain ? Do try this out, and am sure you would make it often. Sending it to BM # 46 Legumes Special Theme and Valli's Kids Delight event.


Prep time : 15 mins | Cook time : 15 mins
Makes : 8-10 Tikkis

Why is it diabetic friendly? find out in the list of ingredients:
  • Moong Sprouts - 1 cup ( you could use any sprouts you have on hand)
  • Raw Banana - 1 medium
  • Soya flour - 2 TBSP
  • Ragi / Nachni / Finger millet flour - 2 TBSP
  • Oats - 3 TBSP -  - roasted lightly
  • Salt - to taste
  • Oil - to baste - about 3 TBSP
  • Dry masala powders - Cumin, coriander, dry mango, turmeric, red chilli, garam masala
  • Ginger grated - 1 tsp
  • Coriander leaves - few 
Method:
  1. Peel and chop raw banana into 2 - 3 parts. Pressure cook both moong sprouts and Raw banana for 3 whistles. Drain all water. Grate the banana or mash it well with the palm of your hand.
  2. Add salt, soya flour, Nachni flour, Oats, boiled sprouts, and all other ingredients except oil and mix well. Make it into one dough like mixture. 
  3. Make into equal sized tikki / cutlets and refrigerate for 15 mins.
  4. In a gas top grill / tava, baste these with oil and grill on low flame till they turn golden brown.
  5. Serve immediately or pack with pulao or any other dish for a complete meal.

November 10, 2014

No Bake Choco Nutty Bars | How to make Choco Nutty bars without oven

Whats not to like about Chocolate and nuts ? Well if the two come together in a quick to make and No-bake Chocolate nuggets, they disappear like magic.. even my Lil angel was licking her fingers and asked for seconds, just like her elder sis :-)) 

Fuss Free. Chocolate. Nuts - Its that simple. Do try it out as this makes its way to BM # 46 under Nuts and Legumes theme and Valli's event - Kids Delight Lunch Box with Nuts and Legumes .


Prep time : 15 mins | Cook time : 15 mins
Freeze time : min 1 hour
Makes : approx 250 gms of Choco Nut bars (about 20 medium pieces)

Ingredients:
  • Marie biscuits - or any sugarfree or low sugar biscuits - 10 Nos (cookies is not suitable)
  • Cooking Chocolate - I used Morde - 100 gms
  • Walnuts - 50 gms
  • Almonds - 100 gms
  • Pistachio and Cashew - 50 gms (total)
  • Butter - 50 gms
  • Milk - 1/3 cup (I used less than this)
  • Powdered Sugar - 1/3 cup
  • Vanilla Essence - 1/2 TBSP



Method:
  1. Dry Roast all the nuts individually for 3-4 mins each. Cool and powder separately. I let it be a lil chunky so they have a bite. Powder the biscuits too separately (I put them in a ziploc and used the rolling pin to crush them)
  2. Grate Chocolate finely. (I made pieces of the frozen chocolate and blitzed it in the spice grinder in spurts till I got a fine powder). 
  3. On a double boiler, melt the chocolate , milk and butter together for 4-5 mins till you get a glossy ganache kind of mixture. Tip in the sugar and vanilla essence and take it off the flame.
  4. Now, add the ground nuts one by one and mix slowly till you get a thickish mass. Spread on a greased and lined plate. 
  5. Set aside till room temperature. Mark the pieces out with a greased knife.
  6. Set in the refirigerator for 45 mins - 1 hour (this wait is killing, but totally worth it - dont rush this stage).
  7. Once the pieces begin to peel away, cut out pieces and serve immediately.
  8. Keeps under refrigeration for upto 1 week - 10 days.



 

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