Cucumber Salad

Day 24 of Recipe Marathon #2.

We call this as Kosambari/ raw salad. This is a simple and refreshing salad made with cucumber and Channadal/kadale bele, one can substitute  Channadal with moongdal or small cooked lentils.

cucumber

Ingredients

  • Cucumber – 1 medium size
  • Channadal –  1/4 cup soaked for and hour in warm water
  • Cilantro leaves- one hand full
  • Lime/lemon- 1tsp freshly squeezed
  • Fresh grated coconut – 1tsp (optional)
  • Salt to taste

Tempering : oil. mustard seeds- 1tsp and red chilli’s – 1.

  1. Peel cucumber and chop finely, rinse the soak Dal and drain all the water. Mix with chopped cucumbers. To this add chopped cilantro and grated coconut.
  2. Do the tempering by heating oil , when hot add mustard seeds and red chili’s.
  3. Mix the tempering with cucumber and add salt and adjust to taste. Finally squeeze lime juice on top mix gently. Serve.

Can be eaten as such or as a side with rice and curry. Enjoy !

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Yellow Squash Curry

Day 23 of Recipe Marathon #2.

I brought some fresh yellow squash from store this week, so made delicious curry out of it for our Sunday brunch with rottis.

squash

Ingredients

  • Yellow squash – wash and chopped to bite size pieces (peel ski,
  • Onion- one small
  • Tomato – 1 medium
  • Ginger- 1tsp grated

Tempering : Oil, mustard and cumin seeds – 1tsp each

Masala powder (roast & grind) : Channadal/kadalebele(peanuts can be used) , Sesame seeds , coriander seeds and red chili’s.

squash-1

  1. Chop all veggies to bite size pieces, heat oil when hot add mustard seed, cumin seeds.
  2. Then add all the veggies, add little mix well cover and cook on medium heat till just tender.
  3. Meanwhile, roast and powder all the ingredients mentioned above (roast with or without oil).
  4. Once the veggies are soft add the ground spice powder, add enough water, adjust salt.
  5. Let it simmer for 10 more mins. Switch off and garnish with few springs of cilantro leaves.

Serve warm. Tastes good with rotis, rice and doses.

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Oven roasted Red Potatoes

Day 22 of Recipe Marathon #2.

Spicy, crunchy, warm and healthy potato snack. potato

potato-2

Ingredients

Red potatoes – 3 big ones

Olive oil – 1tsp

Spice Powders : Cumin, black pepper and red chili powder

Garnish – Chopped cilantro leaves

  1. Pre heat oven 375 degrees Fahrenheit.
  2. Wash potatoes and cut them to long strips. Put them in a bowl of water to avoid discoloring. Remove them and pat them dry on a kitchen towel.
  3. Meanwhile mix spice powders with Olive oil and coat potatoes evenly.
  4. Arrange them in a single layer on a baking sheet. Bake them for 15-20 minutes. Check them and turn around and bake the other side till golden brown. This takes about 10-15 more minutes.
  5. Once done on both sides, take them in bowl, garnish with herbs.

Simply delicious, warm  oven roasted potatoes, crunchy on outside and soft on inside. This makes for a nice side dish with Burgers, healthier than potato fries.

*Squeeze some fresh lime juice, for some tangy taste. Fro more crunchy potatoes bake them in 400 degrees for little bit more time, make sure to check them and turn them , make sure they wont get burned.

Enjoy them warm.

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Mooli Parathas /Flat bread with Radishes

Day 21 of Recipe Marathon #2.

Mooli is the hindi name for radish, in USA its known as daikon and Mulangi in kannda. While growing up in Mysore (my home town) we got lots of fresh white radishes, so my mom made sambars and raithas with it, and we all like it. After getting married, I came to know that my hubby didn’t like radish. So I hardly prepared anything with it.

Like many parathas, I discovered mooli paratha  after I started blogging. Since it was a new recipe to me, I did try it once and for my surprise, he did like the parathas. So from there on I make use of the fresh radishes, when ever I get in the store. 

I have previously tried stuffing them, I find mixing everything in one bowl, is much more convenient to me. So this is how I make these Parathas.

parata

Ingredients :

  • Radish – 1 big grated (about 1 cup,look for fresh and crisp radishes when buying them)
  • Green/Spring onions – 2or 3 springs (optional, I use this to give nice color and mild onion flavor)
  • Cilantro/coriander leaves – one hand full chopped
  • Spices : Turmeric, Cumin seeds, Red chili powder – 1tsp each
  • Whole wheat flour/ atta flour – 2 cups + more for dusting and kneading if needed.

parata-61

  1. Peel skin and grate radish ( i use large hole grater,so the mixture won’t be very watery), finely chop onions and cilantro. mix everything with spices mentioned above, add some salt and keep for 10 min.
  2. Then add wheat flour mix well to combine, add little oil and knead well. Since radish leave lots of liquid, i have not used any water.
  3. Once it forms to stiff dough , cover and leave for 10 more Min’s.
  4. If you find the dough is sticky, add more flour and knead well and make small balls with it and roll to small , thin circles.
  5. Heat a griddle/tava on medium high heat, once hot transfer the rolled paratha and cook for a min or so on  each side until you see small brown blisters( don’t leave rotis too long, flip/turn to other side as soon as see little bubbles). If its too dry add little oil while cooking.

We had ours with spicy chili pickle and some curds/yogurt. Enjoy !

 Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Bok Choy Stir-fry

Day 20 of Recipe Marathon #2.

This is the first time, I used Bok Choy in my cooking. Like a typical south Indian, I tried to make a stir-fry with it, and it tasted like cabbage but bit more crunchy than cabbage. Here goes the recipe for it.

bokchoy

Ingredients

  • Bok choy (i used baby) – 3 bunches
  • Onion – 1 medium
  • Tempering :  Oil, cumin seeds – 1 tsp each
  • Red chilli’s- 1tsp crushed
  1. Separate the stalks of bok choy, wash and chop. Slice onion into thin slices.
  2. Heat oil, when hot add cumin seeds then add chopped bok choy and onion and fry them till soft. Takes about 5-7 Min’s.
  3. Crush some red chilli’s or used chili powder, add salt mix well. Serve as a side with rice or noodles.

Enjoy !

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Bendekaayi Gojju / Okra curry

Day 19 of Recipe Marathon #2.

Today, I am posting one of my all time favorite recipe with my all time favorite Vegetable Okra/lady’s finger (bendekaayi as we call in Kannada). Gojju or curry is a combination of sour-spicy- sweet flavours all combined well together, tomatos, onions, brinjals, bellpeppers and okras are most widely used vegetables for making this kind for curry.

okra

Ingredients :

Okra/bendekaayi – 1 packet frozen ( use fresh tender once if available )

Tempering : Oil, mustard seeds and channadal – 1tsp each

  • Tamarind for sour/tangyness – Dried tamarind soaked in water( tamarind paste can be used)
  • Red chili powder/ Sambar powder for spicyness- 1tsp ( add green chillis for more spicyness)
  • Jaggery/ brown sugar  for sweetness – 1tbsp
  1. Heat oil in wide pan, when hot add mustard seeds and channadal, when dal starts to change colour add Okra ( thaw the frozen okra before putting it in, if using fresh chop first and then add)
  2. Let it cook on medium heat untill its colour changes from light to dark green ( to avoid stickness , donot turn frequently).
  3. Gently turn them and let it cook through. It takes about 15 20 mins for okra to cook and loose the stickness. Once this is done.
  4. Add  tamarind water (squeeze tamarind, discard pulp and use the water), add more water if required and add chili powder, jaggery and salt to taste. On medium-high heat allow it to cook and let the flavors combines will. Once the curry thickens, switch off.
  5. Allow it to stand for 5-10 minutes before serving. Enjoy with rice or rotis.

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Hummus with Pimmentos

Day 18 of Recipe Marathon #2.

Pimentos are also called cherry peppers which are small, round in shape, like red bell peppers(roasted) they also can be found in canned jars. Read more about pimentos here

I was thinking of making something quick and light for our evening snack, so I used a can of chickpeas and small jar of pimentos to make hummus. I can say this recipe is a 5 minute wonder !

hummus

Ingredients

  • Chickpeas – 1 cup (I used store brought, so rinse with water and drain well)
  • Pimentos – about 2 tbsp (I used store brought, Roasted red bellpeppers be used instead)
  • Roasted sesame seeds – 1tbsp ( use tahini paste instead)
  • Green chilli’s- 1 for spiciness
  • Cilantro leaves- 1 hand full
  • Olive oil – 1tsp
  • Salt to taste.

In a blender, put all the above ingredients and grind together to smooth paste. If required add more Olive oil or water, while grinding. Thats it, enjoy with chips or crackers.

* Leftovers can be used as a base for making noodles or spread on pizza.

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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