Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Gobi 65 is a popular Indian appetizer or snack made with cauliflower florets coated in a spicy batter and deep-fried. It is a vegetarian version of the famous Chicken 65 dish and is just as delicious and flavorful.

Gobi 65 is made by first blanching the cauliflower florets in boiling water for a few minutes. Blanching helps to soften the cauliflower and make it easier to coat in the batter. A mixture of flour, spices, and herbs is combined and seasoned with salt and pepper to make the batter. The cauliflower florets are then coated in batter and fried until they turn crispy and golden brown.

Gobi 65 is typically served hot with a chutney or sauce. This dish is often eaten as an appetizer or snack but can also be served as a side dish.

Variations of Gobi 65

There are numerous ways to prepare for Gobi 65. Some popular variations include:

• Gobi Manchurian: This dish features Gobi 65, coated in a delectable sweet and sour sauce.
• Gobi 65 Pizza: This delicious meal consists of a pizza crust generously layered with Gobi 65, tomato sauce, cheese, and toppings of your preference.
• Gobi 65 Wrap: This delectable dish features a tortilla filled with scrumptious gobi 65, flavorful chutney, and your preferred vegetables.
• Gobi 65 Salad: This meal consists of gobi 65, lettuce, tomatoes, cucumbers, and your preferred dressing.

Gobi 65 is a delicious and versatile dish that can be enjoyed in many ways. So next time you’re looking for a flavorful and satisfying snack or appetizer, be sure to give the Gobi 65 a try. Now let us see how to prepare this recipe.

Enjoy the video of Gobi 65. Subscribe for more videos.

Crispy Gobi 65 is ready to relish.

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Boondi Ka Raita is a delicious and easy to make side dish which compliments any meal. Boondi ka raita is a yogurt based Indian condiment. Raita is an integral part of Indian cuisine.

This recipe will serve 4.

Prep Time: 5 minutes

Cook time: 5 minutes

Ingredients:

• 1 cup boondi, boondies you can buy in indian grocery stores or use the recipe I have for sweet boondi just do not soak them in syrup.
• 1-1/2 cups yogurt
• 1/2 teaspoon Salt
• 1/2 teaspoon Black salt
• 1/2 teaspoon roasted cumin seed powder
• 1/4 teaspoon red chili powder
• About 1 table spoon mint leaves chopped
• Few mint leaves to garnish

Method

1. Soak boondi in the warm water for about 10 minutes.
2. Lightly squeeze the boondies in your palms, don’t mash them.
3. whisk the yogurt in a bowl. If yogurt if too thick add water as needed. Yogurt should be the consistency of pancake or dosa batter.
4. Add all the spices salt, black salt cumin seed powder, chili powder, and chopped mint leaves mix it well.
5. Add the boondi and mix.
6. Garnish boondi raita with mint leaves.

Boondi raita can be served cold or at room temperature. I especially like boondi rita with aloo  paratha or with Urad Dal Puri.

Originally posted 2016-06-22 20:47:19.

The post Boondi Ka Raita appeared first on Manjula's Kitchen.

Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆  Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.

Kabab or Kebab has a nice ring to it, it brings a smile on my face whenever someone utters that word. My mind starts getting images of get-togethers, fun with friends, with some beer or wine in the vicinity(yaasss),  jamming sessions, or a fancy restaurant, sometimes dhaba style restaurants too :) etc. etc. So in short, this dish brings happiness to me. It is served as an appetizer mostly during parties and get together's!
Of course, one shouldn't stop at that,  make it at home, in your kitchen whenever you feel like :)
I call it a 'Happy Side Dish'

It is a cloudy rainy day today in my town and I was craving for some chatpata (spicy peppery) snack. Had some minced chicken in the fridge, thought of making these chapli kebabs. Very easy to make, use the spices on hand, make patties and fry it in the oil!

Shepuchi bhaji is a well known Maharashtrian dish. Very popular food amongst villagers and farmers. It falls under the category of either you Love it or Hate it, more or less like Karela (bitter gourd). It has a cult followers of its own if you ask me heheh and I am one of them. I can polish off my plate when I get served these cult vegetable curries like karela, shepu(dill), bitter beans etc. My husband is just the opposite, he doesn't like it at all. One other reason I look forward to make it as I make it once in a while :)


It is used as a herb in western countries. Dill has been used for culinary and medicinal purposes for hundreds of years. Apart from giving a strong, tangy, appetizing flavor and taste, it possesses plenty of medicinal properties. It is very good for health and has a pretty green color on it. Used these days for garnish, flavoring and for styling food plates to present on Internet handles, it is has multipurpose value- so Dill ain't going anywhere soon :)



I have enjoyed it so much while growing up- eating it with jowar bhakri or rice bhakri elevates its taste 10 folds more. I sill get all nostalgic when I visit my hometown in Belgaum and step into our family friends home, that aroma always lingers in their house. Have you ever experienced that? Every house has its own typical aroma and energy around it.



Anyways coming back to Shepu- my moms fav dish is shepu Idlis...well that is one thing which I am not a great fan of maybe because we add loads of jaggery in it... my tastebuds go crazy where ever it finds spice. Even now when I visit home there is a list of things that I want from my moms kitchen and Shepuchi, methichi bhajis are one of them. I am actually drooling as I am writing this as its dinner time and I cant wait to get my hands on it :)

Lets check the simple recipe:


Ingredients: 

• 2 bunch of Dill leaves (about 21/2 cups of chopped dill)
• 4-5 garlic pods chopped (large in size)
• 3 green chillies slit
• 1 onion med size chopped
• 1/4th cup toor dal soaked for 30 mins (or split yellow moong dal)
• 1 tbsp grated coconut for garnish
• 1/4th tsp jaggery 
• 3 tbsp oil
• salt to taste

Getting back to blogging after a short break, feels so good to be back in my comfort zone :)
It was Monday, Presidents day a long weekend in USA. Had a busy rest of the weekend having too much fun! Thought of lazying around while cleaning up the house and at sharp 11:08am had a craving to eat pav bhaji after my eyes wandered on the potato bag in the pantry :) Got lucky as I had all the ingredients in the fridge except pav (Indian bread). After begging for 5 minutes to my Pati-dev who thinks weekends are his right to be a couch potato, sent him off to the store to get the pav while I geared myself to make some YUMM-O street food.


This dish is a big hit at my house and relished amongst my friends. I got this recipe from a Juhu beach vendor in Mumbai on Youtube some years back. Can't go wrong, right? I have customized the recipe just a little bit as per my convenience. I was actually surprised to see couple of ingredients that went into it like kasoori methi and hing. Well, it only adds more great flavors to say the least.

Another huge USP of this dish, can add as many variety of vegetables you want and kids will not even know :) because potatoes overpowers the rest of the clan :)- So yes, Moms can go YAY!!










Pav Bhaji was invented as a midnight dish by street food vendors, made with all the leftover vegetables from the day, mashed up together, with loads of added spice, and butter. Bhaji is the Marathi word for a vegetable dish, and pav probably comes from the Portuguese word for bread.

All I can say is try it and see if you like it.

Ingredients:

For the Bhaji:

• 2 big potatoes boiled, peeled and mashed lightly
• 4-5 ripe tomatoes chopped ( if not sour enough, add extra tbsp of tomato paste)
• 1 capsicum chopped
• 10 flowerets of cauliflower (roughly chopped)
• 1 small carrot chopped (optional)
• 1/2 cup peas boiled
• 1 1/2 tsp ginger garlic paste
• 1 tsp Kashmiri chili pwd (to give more color than spiciness)
• 2 tbsp butter
• 1/4th tsp turmeric pwd
• 1- 2 tbsp pav bhaji masala (everest or mtr)
• handful chopped cilantro leaves
• 1 tbsp fenugreek leaves
• pinch asafetida 
• 2 tbsp of oil
• food color orange 1 pinch ( if you want that gorgeous color :))

To Fry the Pav:

• Butter
• Cilantro leaves
• Prepared Pav Bhaji

Garnish Ingredients:

• Chopped onion
• Sev
• Lemon pieces
• Dallop of butter on it

6 Pav (store bought for now)
Minimum 2 Pav each person to relish all that goodness of buttery bhaji :)


Preparation:

• In a non stick pan, heat oil, add capsicum, cauliflower, (carrots if using it) and quickly saute it for 2 to 3 minutes. 
• Add ginger garlic paste and let it cook for little bit more till the raw smell goes away. Add asafetida, kasoori methi and cook for a minute.
• Now add chopped tomatoes and saute it for couple of minutes. You can add 1 tbsp butter now and let it cook till you see some oil coming out from the corners. Stir in between.
• Add masalas - turmeric pwd, chilli pwd and pav bhaji masala, salt mix everything together quickly. 
• Add boiled potatoes and with a masher, start mashing everything together. Add water little by little till you get the consistency of thickness/thinness you want. It is always semi thick. Potatoes basically absorb water. 
• Taste it and see if it needs adjustment, if your tomatoes are not sour enough, add lemon juice.
• Add food color if you want.
• Let it cook on sim flame for about 7-8 minutes. Keep stirring in between and add water as you like. Add another tbsp of butter :)
• Garnish it with Cilantro and switch off the gas.

How to fry the Pav just before serving:

• Cut the Pav in the centre and semi open it.
• On a frying pan, add butter, as it sizzles add bhaji, cilantro and place the pav face down and cook for few sec. Drizzle some butter or oil on top and serve hot.

How to Serve Pav Bhaji:
Serve good amount of bhaji in a compartmented plate, chopped onion, cilantro and lemon slices on one end, you can add onions, sev and butter on top of the hot bhaji, and masala fresh pav on the other side.

Trust me, eating is much easier than writing how to serve Pav Bhaji :):) (joke)

If you are street food junkie, you may also like
Missal Pav,  Baked Potatoes Wedges,  Mumbai's special Masala Sandwich

njoY!! happY cookinG!!

Health Benefits:

Due to the increased interest in foods that are low-carb or low-glycemic index, the potato has unjustly earned a bad reputation. Potatoes consumed in simple roasted, grilled, boiled, steamed manner with little or no oil/butter is very healthy and nutritious for health.
It is loaded with calcium, phosphorus, zinc, magnesium, iron that helps in having strong bones.
It has vitamin B6 which supports heart health.
Choline is a very important and versatile nutrient in potatoes that helps with sleep, muscle movement, learning and memory.

STUFFED BRINJAL CURRY

There are various versions of stuffed brinjal recipes. This is one of the easiest and yummiest recipe you can find anywhere which is based out of Maharashtra. I grew up eating stuffed brinjal cooked in coconut base curry, but that recipe some other time. I simply love this sabjiyon ka raja (king of vegetables) Baingan/Brinjal/Eggplant in any form, be it fried, baked, fire roasted, grilled, in lasagna, rice or in curry. This spicy preparation will send you drooling, guaranteed!

Ingredients:

• 8 medium sized brinjals
• 1 big onion chopped
• 1 tbsp chilli powder
• 1 tsp garam masala
• 2 pod garlic chopped (optional)
• 1 inch ginger chopped (optional)
• 1/2 cup peanuts roasted and powdered
• 1/2 tsp jaggery (or brown sugar)
• salt as per taste
• 1/2 tsp tamarind pulp
• 1 tsp mustard seeds
• 10 curry leaves (optional)
• 2-3 tbsp oil
• cilantro for garnish
• 2 cups water (or more)

Preparation:

• Slit the brinjals in 4 parts keeping the stalk intact. Soak it in salt and tamarind water for 30 minutes.
• In the meantime make a mixture of chopped onions, peanut powder, chilly powder, garam masala, ginger garlic, salt.
• Drain the water from brinjals and stuff it with this onion mixture. Keep the remaining onion mixture aside.
• In a wide non-stick pan, heat oil, add mustard seeds, once it splutters add curry leaves and the remaining onion mixture and saute it for few minutes. 
• Now slowly add the stuffed brinjal and let it slightly roast on all sides, for a couple of minutes on each side. 
• Now add 1 cup water and close the lid, let it cook for 8-10 minutes on low-med heat. Add jaggery and tamarind pulp. Now very gently turn brinjals over and let it cook till done. Last few minutes cook uncovered. Curry thickens, adjust water and spices accordingly. Garnish with cilantro and serve hot with bhakri, roti or paratha. It's finger licking good!

njoY!! happY cookinG!!



Health Benefits: King of vegetables, better provide some royal benefits :) It helps in iron production in our body, keeps chronic diseases at bay, helps quit smoking(who knew?), has good amount of vitamin C and is effective as antiviral and antibacterial source, helps to have healthy strong hair, keeps the skin soft and supple, prevents skin cancer etc. Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant that has been shown to protect cell membranes from damage.

Nowadays, making kids eat healthy is very difficult. So, moms need to keep thinking of different recipes to make sure…

Flattened rice, commonly known as poha, is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. These flakes of rice swell when added to liquid, whether hot or cold. The thickness of the flakes varies between almost translucently thin to thick Poha and used in varieties of Indian dishes. It is called by different names in different regions, such as Avalakki (ಅವಲಕ್ಕಿ) in Kannada, Atukulu in Telugu,  Aval in Tamil & Malayalam, Poha in Hindi.

Avalakki Rasayana/Sihi Avalakki/Sweet Poha is a famous dish from Karnataka, usually prepared during festivals to offer as a Prashad to Lord during Tulasi festival or Krishna Janmashtami. Poha/Aval is Lord Krishna’s favorite food, so avalakki kayi bella is prepared for his offerings. Avalakki Rasayana is a very simple dish, involves no cooking, so could be a great energy dish for ones who are fasting for festivals. 

Red Poha vs White Poha! How to use RED POHA?

Most Indians kickstart their day with Poha for breakfast. So why not try your breakfast with healthy Poha. A healthier variation to the everyday poha is the red poha, which is made from red rice. Moreover, unlike white rice, red rice doesn’t undergo excessive processing, and as such the other bran layer remains intact. Red poha is slightly coarser in texture as compared to white poha.  Red poha can be used pretty much the same way as white poha. You need to rinse the poha 2-3 times and soak it in water first, for at least 10 minutes, so that it softens and then use in many dishes such as salads or stir fry with other vegetables and spices or use in cutlets. This rasayana recipe calls for Red Poha, but you could still use white Poha. It is really about making a healthier choice.

I Usually prepare rasayana as a side dish whenever I make avalakki oggarane (which is the spicy version of poha) for breakfast. Great to pack it in a lunch box too. This Rasayana is a mixture of Red Poha, Jaggery, Coconut, Banana, and Cardamom powder. I call this recipe as 5-ingredient Rasayana that could be prepared within 5-mins.

We had a lot of jackfruits this summer and was finding ways to use in recipes. So thought why not dump into sweet Poha dish and trust me, it tasted so good and made an awesome combination with banana and Poha. Make sure to use only ripe Banana and Jackfruit for this recipe. Jackfruit is purely optional, skip if unavailable. Make this simple no-cook yummy rasayana for breakfast or pack it for lunch box.

You might want to try these festivals recipes…

• Carrot Beans Stir Fry
• Mango Rice
• Dill Lemon Rice
• Millet Pongal – Instant Pot
• Bele Obbattu – Instant Pot
• Obbattu Saaru – Instant Pot
• Poha Rasayana

Check out other Side-dishes….

• Vegetable Stir-Fry
• Carrot Beans Stir Fry
• Salmon-Asparagus Packet
• Onion Tomato Cucumber RAITA
• Guacamole with Indian twist
• Garlic Asparagus
• Ridge Gourd Curry
• Oven Roasted Cauliflower

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Poha Rasayana appeared first on KaviRuchi.

Eggs ? are a very good source of inexpensive, high-quality protein and are considered to be one of the most nutritious foods in the world. Eggs are such a versatile food, goes well with any vegetable and enhances the taste of any dish with it. If you are bored of normal egg bhurji try it with an add-on veggie to it, for a more healthy and tasty version. 

Broccoli Egg Bhurji is nothing but a combination of scrambled eggs and broccoli. Broccoli with egg is an awesome combination, makes a drool-worthy side-dish, filling and protein-rich food, good to go with steamed rice and rasam or chapatis/roti/bread. As broccoli needs less cook time, this side dish can be prepared in mins. This could be a quick breakfast recipe and also a perfect dish for the lunch box.

Broccoli ?  is an edible green plant from the cabbage family whose large flowering head and stalk are eaten as a vegetable. Every part of broccoli, the stalk, small leaves, and florets are edible. Usually, broccoli is sautéed, steamed, roasted, or grilled. Broccoli is a healthy addition to your diet whether cooked or raw.

Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber, and antioxidants. We all automatically think of citrus fruits when it comes to vitamin C, but did you know that broccoli provides an excellent source of vitamin C, a nutrient known to support healthy immune response. Broccoli is also a good source of vitamin k and calcium, two vital nutrients for maintaining strong and healthy bones. Broccoli is definitely a nutrient-rich vegetable that may enhance your health in a variety of ways.

Like all vegetables, broccoli has many different varieties. Regular Broccoli has a slightly bitter flavor compared to baby broccoli(Broccolini), which has more mild, with a sweet, earthy taste. And while regular Broccoli can be eaten raw, Broccolini is best when cooked. Today I am using regular Broccoli for making this bhurji.

My kids are not a big fan of broccoli. I somehow wanted to incorporate more broccoli in our diet. Luckily this method worked for me. Kids loved this combination of broccoli ? egg ?and I have no hard time giving broccoli to my kids. They even love it for their lunch box. It a great way to add this nutritious veggie to our diet, by making it more healthy, tasty and delicious. We like this bhurji as simple as in the recipe. But you could add spices like garam masala, crushed garlic, and chili powder to enhance the flavor.

Do give a try. Broccoli Bhurji is Egg-stremely delicious!!!!

HOW TO MAKE BROCCOLI BHURJI STEP BY STEP:

1.Cut the broccoli florets as small possible, to tiny florets(4 cups) and set aside.

2. Finely chop 1 onion and slit 5-6 green chilis.

3. Heat 1 Tbsp oil in a pan/kadai, add in 1 tsp chana dal and ½ tsp jeera/cumin. Sauté until chana is light brown.

4. Next, add the chopped onion, slit green chili and 1 spring curry leaves. Sauté until onions turn translucent.

5. Add 4 cups broccoli florets and salt as needed, give a stir and add ¼ cup water. Close lid and cook on med-high flame for about 3 mins.

6. Once broccoli is cooked, yet crispy(do not overcook), push broccoli to sides of the pan, break 4 eggs in between and sprinkle salt and pepper.

7. Continuously stir the egg mixture until thickens. Once the egg is almost cooked, mix with the whole broccoli mixture and sauté for a min.

8. Once done, switch off the flame and serve hot with roti/chapathi or as a side dish for steamed rice and rasam.

Healthy & Tasty Broccoli stir-fry is Ready to Relish!!

You might want to try these other side-dishes….

• Poha Rasayana
• Broccoli Egg Stir-Fry
• Corn Salad
• Stuffed Brinjal – Instant Pot
• Instant Neer Dosa
• Oven Roasted Okra
• Oven Roasted Cauliflower
• Ridge Gourd Curry
• Garlic Asparagus
• Guacamole with Indian twist
• Salmon-Asparagus Packet
• Onion Tomato Cucumber RAITA

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Broccoli Egg Stir-Fry appeared first on KaviRuchi.

SALAD: A healthy food, for a wealthy mood!

Corn Salad ?is a perfect summer dish for picnics or BBQs. A simple, easy to make, deliciously irresistible salad. Its an amazing combination of corn, cucumber, apple, carrot, sprouted moong bean and a special dressing to make it refreshing and flavorful. This combination of fruits-veggies makes one healthy-nutritious side-dish and I bet one cannot resist after one bit. This definitely is a crowd-pleasing salad for parties or potlucks, that would disappear fast!

Corn Salad is packed full of nutritious ingredients. The main ingredient for this salad is SWEET CORN – a grain that is super rich in fiber, vitamins, minerals, and antioxidants. Corn is an excellent addition to a healthy diet.  

Should I use fresh or frozen corn for this salad?

Both work great! Use any as per availability for the season. 

If using fresh corn cob?, make sure to remove husks and silky threads. Boil in a large pot of water for about 10-12 mins. remove corn kernels from the cob using a knife or corn stripper. Fresh corn is ready to use for salad.

If using frozen corn, add the frozen corn to a microwave-safe bowl and add very little water and microwave for 1-2 mins. Increase the time based on the quantity of corn. Strain water and frozen corn is ready to use for salad.

Next addition is a fruit that keeps the doctor away. Yes, it is APPLE! ? Tastes delicious as a stand-alone snack or works great in salads, pies, smoothies, and salsas, too. Apples rarely disappoint. Finely chop and add to your salad(do not peel). Every part of the apple is edible and nutritious. Wash the apple thoroughly before using, to remove the wax coating. I usually keep the skin on for apple because peeling can remove most of the fruit’s fiber, vitamin C and iron so try to consume this juicy delight with the skin on. 

Another addition is CUCUMBERS ?that are low in calories but high in many important vitamins and minerals. The crunchy cucumber is the best summer coolers in this salad, keeps you hydrated and makes the salad so refreshingly good. 

You all are aware of how good a CARROT ?is for eye health. It not only adds a distinct taste and bright color to salad and also gives a sweet mild flavor to the salad. Grate and add carrot as needed for your salad.

Not to forget MUNG BEANS in this salad, that are a high source of nutrients, full of protein to help you keep fuller for longer. They have crisp flavor when sprouted and also sprouted grains are claimed to be higher in nutrients and more easily digestible than unsprouted varieties. I always make sprouted grains every week and store in the refrigerator, to use in curries and salads.

If you would like to know how to sprout grains check out HOW TO SPROUT GRAINS. The same procedure works pretty well for mung beans too. Adding sprouted grain to this salad makes it more nutritious and healthy salad.

Dress your salad with good taste! 

The key ingredient is the simple, flavorful dressing with olive oil, lime juice salt, and pepper. This salad is a pack of flavors (salt, sour, sweet, hot) to soothe your taste buds.

Make this tasty and healthy corn salad today. Eat Better! Feel Better!!

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Corn Salad appeared first on KaviRuchi.

          Staying in Seattle you get used to graying weather in winter months every single day. I mean literally every day. And this gloomy weather makes me crave more spicy foods and this dish tops the quick-cooking foods. Alugadda ellipaya Karam or Garlicky Potato fry is a quick and easy stir-fry served as a side dish.

             This Telangana Style Potato Roast is a gluten-free, vegan, spicy side dish. It gets ready in under 15 minutes and makes a perfect winter dish to cook on busy weekdays. The reason why I say it’s perfect for winters is the generous usage of garlic, as garlic is considered warming food. Warming foods produce more heat in your body and keep your body warm enough to endure the chilly winter. Hence we include warming foods like sesame seeds, garlic, ginger, chilies, etc in our diet. 

What makes this Alugadda ellipaya karam special ?

         Telangana regional cuisine is all about spice and garlic, and this dish just depicts the true flavors of this beautiful cuisine. Alugadda is a potato in the Telangana Telugu dialect and ellipaya karam refers to garlic spice. We eat lots of garlic and we make this special garlic spice Ellipaya karam every winter to have it in our daily meals. Some people call this dish Alugadda fry, vellulli alugadda vepudu or Alugadda vepudu. You can also call it Garlicky Potato Roast, Potato Stir-Fry, Aloo Fry, or crispy Indian potatoes. 

       In this recipe, potatoes are tossed in basic Indian spices and quick-roasted in the pan on high flame till they turn golden and crispy! Oh Yum! writing this I’m salivating already. There was a time in my life, I used to carry only potato fry and rice in my lunchbox every single day during my schooling days. That’s how much I love this dish and I promise once you try this, you’re going to love it. Also, contrary to many beliefs, potatoes are a source of good carbs when consumed in moderation!  So do include this Alugadda ellipaya karam in your weekly menu! 

Checkout more vegetarian sides and curries from my blog

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Chamakura kadala pappu

Gobhi fry

Now let’s get into the recipe!!

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ALUGADDA ELLIPAYA KARAM

Alugadda ellipaya karam is a quick and easy potato stir fry, loaded with garlic and Indian spices making a best side for Indian meals.

Course Side Dish

Cuisine Telangana, Telugu

Keyword Side dish, vegan, Vegetarian

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Servings 3 Servings

Author Shravani Abhishek

Ingredients

• 4 no Potatoes medium size
• 2 tsp Red chili powder
• Salt to taste
• ½ tsp Turmeric powder
• 8 cloves Garlic small size, coarsely crushed with cumin seeds
• ½ tsp Mustard seeds
• ½ + ½ tsp Cumin seeds
• 1 sprig Curry leaves
• 2 tbsp Desiccated coconut

Instructions

Let's prep the potatoes

• Wash and peel the potatoes. Chop the potatoes into medium size cubes.
• Add the chopped potatoes to a bowl of water to get rid of excess starch.
• Peel the garlic cloves and coarsely crush them with ½ tsp cumin seeds in a mortar & pestle.

Let's start making Alugadda ellipaya karam

• Heat a well-seasoned cast-iron or nonstick skillet, add oil and once it's hot add mustard seeds, cumin seeds and let them crackle.
• Add curry leaves and let them crisp up. Now add the chopped potatoes and on high flame toss it well.
• Sprinkle turmeric powder and salt. Toss the potatoes to the coat the spices and cook on high flame for 3 mor min.
• Add the coarsely crushed garlic cloves with cumin seeds and toss the potatoes.
• Keep the flame high and toss it regularly and roast it till the potatoes start crisping up and turning nice and golden brown.
• Now add in red chili powder and give it a good toss.
• Finally add in desiccated coconut / grated dry coconut and coat the potatoes.
• Turn off the heat and serve hot alugadda ellipaya karam with rice and dal/rasam of your choice.
  

Notes

• You can add ground coriander/dhaniya powder and garam masala for additional flavor.  

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also, you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook. Also follow @taste.of.telangana on Instagram for more traditional recipes, culture, and stories.

The post ALUGADDA ELLIPAYA KARAM appeared first on mycurryveda.

              SALLA MIRAPAKAYALU, also known as buttermilk/curd chilies is one of the most loved pantry items from South Indian Kitchens. Now buttermilk chilies don’t refer to some kind of chilies, but it’s a preservation process. Mildly spicy chilies are slit and soaked in buttermilk, and then sun-dried during the day. This process is repeated for about a week until the chilies absorb as much buttermilk cure as possible and the chilies are dried to a crisp by the sun.

         During this preservation process, the chilies develop a tangy, yogurty, salty, and slightly cheesy flavor. These flavor packed Buttermilk chilies make a great accompaniment with mild dishes like Curd rice, Dal rice, Sambar rice, etc. But hey your options aren’t just limited to that, you can add these buttermilk chilies to the tempering. Imagine the ton of flavor it would impart in tempering of chutneys or raita and Dal tadka.

         The sign of a perfectly made Salla mirapakaya is that when you break a fried one it should crumble easily. Less spicy, little salty, and tangy is the perfect definition for this Salla mirapakayalu. I know that the process seems a little intimidating for beginners, but trust me this is one of the easiest processes you could ever make.

A tradition of making sun-dried vegetables

    When Summer is here, then begins the tradition of making of Wadiyalu/Papads/fryums. And apart from that we also Sun-dry vegetables, fruits, seeds which have been in our culinary tradition for ages. When there is an excess of produce, our ancestors came up with ways to utilize them smartly. So that they come in handy on a rainy day.

       They are equally healthy as the process which they undergo like pickling, drying, marinating, and curing which makes it even more delicious. The tiring scenarios of the womenfolk in the scorching Sun bring out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during mealtime.

More avatars of these SALLA MIRAPAKAYALU / Buttermilk chilies

       These yogurt/curd/buttermilk-soaked chilies are inseparable from the menu of South Indian Cuisine mainly because of their spicy taste. Now call these buttermilk chilies or we Telugu people call it Oora Mirapakayalu, majjiga mirapakayalu, uppu mirapakayalu. Mor milagai in Tamil, Sandige menasu in Kannada, Dahi Mirchi in Hindi, Dahi ke mirchiyaan in Dakhani, Mahi mircha in Chhattisgarh region and Takla mirsang in Konkan region. The beauty of diverse cuisines across India, one dish with many names. 

       With diverse cuisines across India, these buttermilk chilies come in various flavors across the country. Some stuff the chilies with spices like carom seeds, fenugreek powder, etc. And they add another layer of flavor profile to these chilies.

Checkout more traditional Indian recipes from my blog.

Dibba rotte

Palli chutney

Bebberla garelu

Sunnundalu

Odappalu

Ulava charu

Chegodilu

Barada

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post SALLA MIRAPAKAYALU appeared first on mycurryveda.

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Kumbakonam Kadappa is a traditional recipe from the region of Tanjore. It is a flavourful and delicious side dish that goes well with idli, dosa, poori, and chapati. Kadappa is mainly made of moong dal and potato as the base ingredient.

In most South Indian restaurants, breakfast is served with sambar, chutney, and podi as the accompaniment. But in Kumbakonam, in most restaurants and hotels, breakfast is served with this kadappa. The preparation of this kadappa is precisely like the potato kurma we prepare, with the added flavor of moong dal.

If you have boiled moong dal and potato, you can make this recipe in just 15 mins. Kadappa is neither sambar nor kurma. It is a combination of both, as it uses both dal and ground coconut paste. If you want this to be served with idli and dosa, keep the kadappa watery consistency. If you want this to be served with poori or chapati, the gravy should be thick. Now let us see how to prepare this recipe.

Enjoy the video of Kumbakonam Kadappa. Subscribe for more videos.

Delicious Kumbakonam kadappa is ready to relish.

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