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Thursday, April 30, 2020

Avocado Raita / Indian Guacamole Recipe / Avocado Raita With Microgreens

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Avocado Raita
Ingredients
Ripe avocado - 1
( scoop out the flesh )
Salt to taste
Jeera powder - 1/4 tsp
Chopped spring onions - 2 tsp
Chopped tomato - 1
Chopped cucumber - 1/4 cup
Chopped coriander leaves - 1 tsp
Chopped green chillies - 1
Lemon juice - 2 tsp
Thick curd - 1 cup
Micro greens and chilly flakes for garnish
Method
Take a bowl mix all above ingredients and chill it in fridge,
Just before serving sprinkle some red chilly flakes and garnish with microgreens and enjoy!

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Avarakkai Pulao / Chikkudukaya Pulao / Avarekalu Pulao /Broad Beans Pulao / Avarakkai Sadam /Broad Beans Rice |

images of Avarakkai Pulao / Chikkudukaya  Pulao / Avarekalu Pulao /Broad Beans Pulao / Broad Beans Rice |
Avarakkai Pulao

Ingredients
Basmati rice -1 cup
Water-1 cup
Coconut milk - 1/2 cup 
Chopped avarakkai/broad beans - 1 & 1/2 cups
Ginger & Garlic paste -1tsp
Turmeric powder-1/4 tsp
Red chilly powder - 1/2 tsp
Salt to taste
Chopped onion-1/4
Chopped tomato-1
Mint ans coriander leaves - a hand full
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Bay leaf - 1
Jeera /cumin-1/2 tsp
Star anise - 1
Marati mogu - 1
Oil-2 tsp
Ghee-2 tsp
Method
Wash and soak rice in water for 20 minute.
Heat oil and ghee in a pan add the whole spices & saute.
Add onions and fry till its light brown,
Add ginger garlic paste saute till raw smell has disappeared,add the chopped broad beans,tomato and some mint leaves and saute for a minute.Add the salt,turmeric powder and chilly powder fry till everything is combined.
Drain out the water from rice and add,pour water and coconut milk and mix .
Cover with a lid and in low flame cook till rice is cooked,
Garnish with mint and coriander leaves, serve hot with raita.

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Chia Seeds Microgreens

Growing Microgreens on a kitchen tissue without soil.



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Coriander Pesto Sandwich
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Avocado Raita

Coriander Leaves Pesto / Coriander Pesto / Almond Coriander Pesto

images of Coriander Leaves Pesto / Coriander Pesto / Almond Coriander Pesto
Coriander Pesto
Ingredients
Fresh coriander leaves - 1 cup packed
( wash and wipe the leaves)
Dry basil - 1/8 tsp (optional)
Almonds - 3 tbsp
Parmesan cheese - 2 tbsp
Garlic - 2 small
Salt and pepper powder to taste
Olive oil - 5 tbsp
Lemon juice - 1/4 tsp

images of Coriander Leaves Pesto / Coriander Pesto / Almond Coriander Pesto
Coriander Pesto Sandwich
Method
Take a food processor add the almonds,garlic,salt,pepper powder,parmesan cheese and coriander leaves pulse them.
While blender is process slowly add the olive oil into the mixture.
Once everything is well combined add the lemon juice and switch off.
Store them in a clean glass bottle and keep it in refrigerator.
Note:
a) Pulse according to the texture you want smooth or crunchy.
b)Mix it with pasta,spaghetti or use as a  spread on bread for your sandwich.
c) Make sure your drizzle some oil on top of pesto to keep it green.

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Tuesday, April 28, 2020

Hummus Paratha / Hummus Lacha Paratha / Hummus Lachha Paratha

images of Hummus Paratha / Hummus Lacha Paratha / Hummus Lachha Paratha
Hummus Paratha
Ingredients for the dough
Wheat flour - 2 cups heaped
( i have used multi grain atta)
Salt to taste
Oil - 1 tsp
Water as needed to make the dough
( Take wheat flour,oil and salt in a bowl,pour water little by little and form a soft dough.Divide the dough into equal size balls )
Ingredients to sprinkle on paratha
Kashmiri red chilly powder as needed
Jeera powder as needed
Turmeric powder as needed
Kastoori methi as needed
Hummus - 8 tsp
( I used store bought)
Oil - 2 tbsp
Other ingredients
Oil as needed to cook the paratha
Method
Dust the board with some flour and roll out a ball of dough into a thin paratha.
Brush some oil on top and spread hummus evenly sprinkle some red chilly powder,jeera powder,turmeric powder and crushed kastoori methi,using your fingers spread the masala powders evenly on the paratha.
Dust some flour on top and from one corner start to pleat the dough till you reach the end.Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.
Dust the coil with flour and gently roll it out to a semi thick paratha.Do not give pressure while rolling.Heat a tawa cook the paratha both sides till crisp,flaky and brown by adding oil around.
Enjoy these paratha with pickle or curd.

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Quinoa Urad Dal Kanji / Quinoa Ulundhu Kanji / Quinoa Kanji

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Quinoa Ulundhu Kanji
Ingredients
Red quinoa - 1/2 cup
Whole green moongh dal - 1/8 cup
Whole black urad dal - 1/3 cup
Vendhayam / Methi seeds / Fenugreek seeds- 1 tsp
Salt to taste
Garlic - 4 cloves
Ghee - 1tsp
Jeera/Cumin seeds - 1 tsp
Curry leaves few
Freshly grated coconut - 6 tsp
Water - 6 cups
images of Quinoa Urad Dal Kanji / Quinoa Ulundhu Kanji / Quinoa Kanji
Quinoa Urad Dal Kanji
Method
Heat a pressure cooker add the urad dal,moongh dal and dry roast till colour changes.Add the quinoa and roast till just hot.
Add methi seeds,garlic,coconut and water,pressure cook till soft.Cool and open the pressure cooker lid add salt and mash the kanji using a ladle or masher.
Heat ghee in a pan temper with jeera and curry leaves,pour the tempering into the cooked kanji and mix well.
Serve hot with any thogayal/chutney of your choice or mor milagai or papads/appalams.


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Coriander Leaves Podi / Kothamalli Podi / Kothimeera Podi

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Kothamalli Podi
Ingredients
Coriander leaves/ Kothamalli - 1 big bunch
( wash the coriander leaves chop and spread it on a towel,leave it for 4 to 5 hours at room temperature for the leaves to shrink )
Channa dal - 1/8 cup
Urad dal - 1/4 cup
Red chilly - 4
Kashmiri red chilly - 4
Tamarind - little smaller than a gooseberry
Salt to taste
Hing - 1tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Oil - 3 drops
Method
Take a pan add few drops of oil add urad dal,channa dal and red chillies fry till light brown.
Remove it to a plate now add the coriander leaves and in low flame saute for a minutes and switch off the stove.Do not fry till colour changes or crisp.
Take a blender add the fried dals,red chilly,salt,jaggery,hing,tamarind and turmeric powder grind to a coarse powder.Add the coriander leaves and pulse it once till everything is combined.
Store it in a clean jar in fridge.Enjoy this podi mixed with rice and sesame oil.

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Monday, April 27, 2020

Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake

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Rava Puttu
Ingredients
Rava/Sooji/Semolina -1 cup
(roast it till its slightly warm,do not burn them)
Grated coconut-1/2 cup
Salt a pinch
Sugar to your taste
Cardamom powder-1/2 tsp
Water as needed

images of Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake
Rava Puttu
Method
Mix salt,grated coconut to the roasted rava,sprinkle water little by little till it resembles bread crumbs.Read notes to get perfect puttu.
Boil water in the puttu vessel, add a teaspoon of coconut at the base and then put the rava mixture on top.Do not fill till the top and press, cover and steam for 5 minutes.
Remove from the mould & place it on a plate sprinkle water on top of the puttu,it will start crumbling by itself.Mix the mixture well to make sure its wet.
Now fill the mixture again into the puttu mould cover and steam for another 3 minutes or till puttu is cooked,switch off the stove.
Before serving mix sugar, cardamom powder & serve it hot or enjoy the plain puttu with any curry you wish.

Note:
a) Do not add too much water to the puttu,sprinkle very little water otherwise the mixture will become a lumpy and sticky.The mixture must resemble like bread crumbs.
b) If your mixture looks very dry then pulse it once in the mixi and then steam.
c) Today i added a teaspoon more water so the texture was little different,so be careful while adding water.

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Sunday, April 26, 2020

Saffron Lemonade / Saffron And Cardamom Lemonade / Homemade Saffron Lemonade

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Saffron Lemonade
Ingredients
Cold water - 2 cups
Lemon large - 1/2 squeeze out the juice
Sugar or Honey as needed
Salt a pinch
Crushed cardamom seeds  - 4
Saffron strings - a generous pinch
Ice cubes
Method
Pour water in a glass add sugar,lemon juice,salt and crushed cardamom,mix well till sugar dissolves.
Add the saffron strings and ice cubes,serve chill.
Enjoy this refreshing summer drink.

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Beet Greens Rice / Beetroot Leaves Rice / Beetroot leaves Pilaf / Simple Beet Leaves Rice

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Beetroot Leaves Pilaf
Ingredients
Olive oil - 6 tsp
Cooked Basmati rice - 2 cups
( Do not over cook and break the rice ,they must be separate)
Salt & Pepper powder to taste
Chilly flakes - 1 tsp
Chopped garlic - 4
Chopped onion - 1/4 cup
Chopped beetroot leaves - 4 cups
Method
Heat oil in a pan add onion and garlic fry till onion changes colour. Add the chopped beetroot leaves and saute till leaves are cooked.Add the seasonings,chilly flakes and mix well.
Lastly add the cooked rice and gently toss till everything is combined.
Switch off the stove and enjoy with any raita.

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