tag:blogger.com,1999:blog-32498200764109268492024-03-19T00:15:39.306-07:00Life with spicesLifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.comBlogger380125tag:blogger.com,1999:blog-3249820076410926849.post-83572208524388827212020-12-20T07:13:00.000-08:002020-12-20T07:13:05.037-08:00TEA KADAI SUNDAL<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMu0OQdBFsZCj5pERtxY5PJFX4bZP6-2e3oBpA4dc_6llHrJThmLVFwxhXo7ubsaObyalDnkfRBJQXCnL_5JWZV1PAnsd6O4S7jbjoq-LZLHceaYeWN3SjPdJRAEbdIrdFLoBfcQwN0as/s1600/teakadai.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMu0OQdBFsZCj5pERtxY5PJFX4bZP6-2e3oBpA4dc_6llHrJThmLVFwxhXo7ubsaObyalDnkfRBJQXCnL_5JWZV1PAnsd6O4S7jbjoq-LZLHceaYeWN3SjPdJRAEbdIrdFLoBfcQwN0as/s1600/teakadai.jpg" /></a></div>
<br />
<br />
<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">Tea Kadai Sundal recipe is from the regular tea shop where my Husband is a frequent visitor. It's a posh pretty tea stall with sandwiches, bajji and bonda varieties too. Tea Kadai anna makes this in front of us around 3 pm it gets over by 5 pm max. The specialty of this sundal recipe is no garam masala or any processed paste are used. He has a very huge pressure cooker in which the white peas is cooked and he reserves the stock and uses it little by little when the sundal gets dried up.</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;"><br /></span>
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">White peas - 1 cup</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Onion - 1 no</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Tomato - 1 no</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Red chili powder - 1 tsp</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Coriander powder - 3/4 tsp</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Turmeric powder - 1/ 2 tsp</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Mustard seeds - 1/2 tsp</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Oil - 1 tbsp</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Curry leaves - 1 tsp</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">For Garnishing:</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Coriander leaves - 2 tbsp</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Onion finely chopped - 1/4 cup</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Raw mango - 1/4 cup grated or chopped</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">For Green chutney:</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Mint leaves - hand full</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Coriander - hand full</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Green chilies- 2 nos</span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="background-color: white; line-height: 24px;"></span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">Salt as required</span></span><br />
<div>
<br /></div>
<div>
<div>
Soak peas overnight. Discard the water and pressure cook with 1 pinch salt enough water to soak for 3 whistles and keep aside.</div><div><br /></div>
<div>
Heat oil in a pan add mustard once it splutters add curry leaves saute well add onions saute it add tomatoes and cook till it softens.</div><div><br /></div>
<div>
Add chili, coriander, turmeric powder give a nice mix add cooked peas with the water in which it was cooked add salt and cover and cook it and bring to boil if the water reduces add half to one cup water as per your need mix well boil for a minute and then switch off heat.</div><div><br /></div>
<div>
For green chutney blend all ingredients until smooth with very little water and use.</div><div><br /></div>
<div>
Serve in a bowl topped with chopped onion, chopped green mangoes and drizzle green chutney and fresh coriander and serve hot.</div>
</div>
<div>
<br /></div>
</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com0tag:blogger.com,1999:blog-3249820076410926849.post-56505400759816942702020-06-23T03:27:00.000-07:002020-06-23T03:27:26.615-07:00Jowar / Sorghum Masala Bhat<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhtkZaxIJTbT4bDRvt0DVvL22Vj7DlFuXIeH_FYb3B2Wu5_qN8BGnNn1Otc-z401YoDtlHLjdv_tdMG3uPETDomyVECNipeaxVkyv46-Hm-3nhnQNMZK_-heGl5bEAVpLOfeqxeE-RU2O/s1600/00100dPORTRAIT_00100_BURST20200623130554997_COVER-02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhtkZaxIJTbT4bDRvt0DVvL22Vj7DlFuXIeH_FYb3B2Wu5_qN8BGnNn1Otc-z401YoDtlHLjdv_tdMG3uPETDomyVECNipeaxVkyv46-Hm-3nhnQNMZK_-heGl5bEAVpLOfeqxeE-RU2O/s400/00100dPORTRAIT_00100_BURST20200623130554997_COVER-02.jpeg" width="300" /></a></div>
<br />
This Sorghum / Jowar / Cholam is a nutritious whole grain variety with high high fibre content and protien rich as well. I mostly made adai / paniyaram using the ground batter. Cooking the whole grain like rice and using had become my new found liking.<br />
<br />
Made a spicy dish with soya beans which is again a protien rich legume variety.<br />
<br />
What I used:<br />
Jowar / Cholam – 1 cup<br />
Onion – 1<br />
Tomato - 2, medium<br />
Soya beans - 1/2 cup, cooked (can be replaced with vegetables)<br />
Ginger and Garlic - 1/2 tsp grated each<br />
Green chilli - 1, slit<br />
Bay leaf - 1<br />
Clove, Cardamom if you wish to add<br />
Ghee - 1 tsp<br />
Oil - 1 tsp<br />
Coriander Leaves<br />
Mint leaves<br />
Red chilli powder - 1/2 tsp<br />
Biryani Masala (optional)<br />
Garam Masala (optional)<br />
Salt - as required<br />
<br />
Method:<br />
Rinse jowar remove dirts if any, soak it overnight.<br />
<br />
In a wider pressure cooker fill it with one cup, place another bowl which can sit inside add jowar, 4 cups water and pressure cook for 12-14 whistles on low to medium heat. If you're cooking directly you can reduce the timing but in this method I found Jowar cooked exactly as I wanted hence I went for the old method how my amma used to cook.<br />
<br />
After the pressure fully subsides drain excess water from Jowar and use it as you want.<br />
<br />
Mean while warm ghee + oil in a pan add bay leaf, other aromatics as you wish sauté it, add onion, green chillies ginger garlic sauté well.<br />
<br />
Add tomatoes, chilli powder other spices if using cook on low heat, add soya beans / veggies, salt mix well and cook until well combined.<br />
<br />
Add drained jowar, mix well, cook it covered for a minute add mint, coriander mix and it's done.<br />
<br />
Notes:<br />
It depends on the quality of Jowar cooking time varies.<br />
<br />
Cooked Jowar can be made into upma, pulao or it can be just be replaced instead of rice and used.<br />
<br /></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1tag:blogger.com,1999:blog-3249820076410926849.post-72707753591673972682020-06-10T20:54:00.002-07:002020-06-10T20:54:49.533-07:00KADAI CHANNA, BETROOT CURRY RECIPES<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSG9ynMzp1T-TeEXHjF1RBUlOAAMFbyWqbvSAEPl2UfpwvS9UXdqNPZRLxzWRsBkmbfb9ER3jQnt7wX8D6puPjvkYJAWoWOJ4iPJyGn4lh05dRb_4j-330_WFeQ7bQAt2HGyIpiKWOE29/s1600/kadai.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1144" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSG9ynMzp1T-TeEXHjF1RBUlOAAMFbyWqbvSAEPl2UfpwvS9UXdqNPZRLxzWRsBkmbfb9ER3jQnt7wX8D6puPjvkYJAWoWOJ4iPJyGn4lh05dRb_4j-330_WFeQ7bQAt2HGyIpiKWOE29/s400/kadai.jpeg" width="285" /></a></div>
<b><br /></b>
<b>Kadai Channa, is just a simple replica of the famous restaurant style kadai paneer / vegetables. Didn't go with the traditional onion, tomato curry base just made it into a dry recipe.</b><br />
<b><u><br /></u></b>
<b><u><span style="color: red;">To roast and grind to fine powder:</span></u></b><br />
Cinnamon stick - small piece<br />
Coriander seeds - 2 tsp<br />
Red chilli - 4<br />
Cardamom n clove - 1 each<br />
<br />
<b><u><span style="color: red;">Other Ingredients:</span></u></b><br />
Pressure cooked - 1 cup Chickpeas<br />
Onion - 1 medium, cubed<br />
Red, Green, Yellow Capsicum - 1 cup, cubed<br />
(Any vegetables can be used like boiled cauliflower, broccoli, peas / carrots)<br />
Green chilli - 1, slit<br />
Garlic - 1 tsp finely chopped<br />
Red chilli powder - 1/4 tsp or as required<br />
Kasuri methi - 1/2 tsp<br />
Oil / Ghee - 1 tbsp<br />
Salt<br />
<br />
<b><u><span style="color: red;">How i made:</span></u></b><br />
Warm oil in a pan, add the required spice ground, chilli powder, saute in low heat well, add green chilli, garlic saute it along, add vegetables, coked chickpeas, salt some chickpeas cooked water 2 tbsp to 1/4 cup, cover and cook in lowest heat.<br />
<br />
Once it turns dry / do not leave it to burn, switch off heat, add crushed kasuri methi and give a good mix.<br />
<br />
<b><span style="color: red;">*Adjust spices / salt as per your need</span></b><br />
<br />
<b>Beetroot curry, simple curry can be made dry or as a gravy to go with rice / rotis.</b><br />
<br />
<b><u><span style="color: red;">Ingredients used:</span></u></b><br />
Beetroot - 2, skin peeled and sliced thinly<br />
Onion - 1/2, sliced<br />
Green chilli - 1, slit<br />
Thick coconut milk - 1/4 cup<br />
Red chilli powder - 1/4 to 1/2 tsp<br />
Oil- 1 tsp<br />
Mustard - 1/2 tsp<br />
Curry leaves<br />
Salt<br />
<br />
<b><u><span style="color: red;">How i made:</span></u></b><br />
Warm oil, splutter mustard, curry leaves, onions, green chilli add the beetroot, mix well add chilli powder, salt, water 1/2 cup, cover and cook for 10 minutes max or until beets are cooked well but not mushy.<br />
<br />
Add coconut milk and cook for few more minutes in lowest heat, either it can be left as a gravy / cooked further more as dry.</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com2tag:blogger.com,1999:blog-3249820076410926849.post-38376036140210030362020-02-17T08:30:00.003-08:002020-02-17T08:30:56.914-08:00LOW CARB MEAL IDEAS - Spinach stir fry, Soya chunks stir fry, Cucumber raitha, Beetroot stir fry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Anther simple low calorie meal for weight watchers. Keeping it really simple these days cause of the heat. Not adding tomatoes, coconut to the dishes which tends to spoil quickly when packed for lunch boxes. If its to be eaten fresh at home, adding grated coconut to stir fries gives all the required amount of good fat needed for the body.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Veggies can be replaced as per availability. Soya chunks can be replaced to paneer / tofu for protein option.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1rXevY7txBKGeaXo2M3cXujqn8toctUSyKdKF0hM0f7Xo2cpQpJZD4YdYCLJ-COjiBPfuWucoJ0SvCfiNUZzB02N_-bxMipBwTfWqQamjayZionVwt34C-5GoIExAn_SBhgTn1Y4FC_T/s1600/IMG_20200217_130857_755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1311" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1rXevY7txBKGeaXo2M3cXujqn8toctUSyKdKF0hM0f7Xo2cpQpJZD4YdYCLJ-COjiBPfuWucoJ0SvCfiNUZzB02N_-bxMipBwTfWqQamjayZionVwt34C-5GoIExAn_SBhgTn1Y4FC_T/s640/IMG_20200217_130857_755.jpg" width="524" /></a></div>
<span style="font-size: large;"><br /></span><span style="font-size: large;">Spinach stir fry with moong dal</span><br />
<span style="font-size: large;">Beetroot stir fry</span><br />
<span style="font-size: large;">Soya chunks stir fry with veggies</span><br />
<span style="font-size: large;">Cucumber raitha</span><br />
<br />
<span style="font-size: large;"><b><u><span style="color: red;">1.Spinach stir fry with moong dal</span></u></b></span><br />
<span style="font-size: large;">1/4 cup - Soaked yellow moong dal</span><br />
<span style="font-size: large;">Full bunch fresh spinach, chopped and cleaned</span><br />
<span style="font-size: large;">1/4 tsp - Pepper powder</span><br />
<span style="font-size: large;">1 tsp - Coconut oil, preferably</span><br />
<span style="font-size: large;">1/2 tsp - Mustard seeds</span><br />
<span style="font-size: large;">1/4 tsp - Jeera</span><br />
<span style="font-size: large;">Salt</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">In a pan add the soaked and drained moong dal and add 1/2 water and bring it to boil until its 3/4th cooked.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the chopped spinach, mix and allow to cook.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Meanwhile make tadka with oil, mustard, jeera and pour over greens.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add pepper powder, salt as required and mix well.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u><span style="color: red;">2.Beetroot stir fry</span></u></b></span><br />
<span style="font-size: large;">2 - Big beetroot, sliced thinly</span><br />
<span style="font-size: large;">1 tsp - Oil</span><br />
<span style="font-size: large;">1/2 tsp - Mustard seeds</span><br />
<span style="font-size: large;">1/2 tsp - Jeera</span><br />
<span style="font-size: large;">1/2 tsp - Pepper powder</span><br />
<span style="font-size: large;">Salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a 2 litre pressure pan add 1/4 cup water sliced beetroot, salt and pressure cook on high for 2 whistles.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Release pressure immediately, if thrs excess water, drain it, add the tadka that is made with h</span><span style="font-size: large;">eating oil, spluttering mustard, jeera, p</span><span style="font-size: large;">epper powder and mix everything well. You want the tadka to combine well with beetroot, you can re heat and toss it quickly for 30 seconds.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This can be also done in a pan, by making tadka, adding beetroot, pepper,salt, 1/2 cup water and cooked in low heat until beets are fully cooked.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"><b><u><span style="color: red;">3.Soya chunks stir fry with veggies</span></u></b></span><br />
<span style="font-size: large;">1 tsp - Oil</span><br />
<span style="font-size: large;">2 cups - Pre soaked soya chunks in warm water and squeezed</span><br />
<span style="font-size: large;">1/2 cup - Green peas</span><br />
<span style="font-size: large;">1 cup - Mixed colored capsicums</span><br />
<span style="font-size: large;">1 - Onion, sliced</span><br />
<span style="font-size: large;">1 - Green chilli, slit</span><br />
<span style="font-size: large;">1/2 tsp - Ginger, grated</span><br />
<span style="font-size: large;">1/4 tsp - Turmeric powder</span><br />
<span style="font-size: large;">1/2 tsp - Red chilli powder</span><br />
<span style="font-size: large;">1/4 tsp - Jeera powder</span><br />
<span style="font-size: large;">1 tsp - Salt</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Heat oil in pan, add onions, green chilli, ginger and saute well.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Add spice powders, salt, soya chunks, peas cover and cook in low heat until well roasted approx 5 minutes. Some water can be sprinkle in between, cover and cooked.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add capsicum cook for another minute, sp</span><span style="font-size: large;">rinkle fresh coriander and remove from heat.</span><br />
<span style="font-size: large;"><br /></span><span style="color: red; font-size: large;"><b><u>4.Cucumber Raitha</u></b></span><br />
<span style="font-size: large;">To whisked 1/2 cup curd, add chopped cucumber, roasted jeera powder, black salt, crushed kasuri methi, small pinch of red chilli powder and mix.</span></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com2tag:blogger.com,1999:blog-3249820076410926849.post-83321626652761424672020-02-09T22:52:00.000-08:002020-02-09T22:54:09.123-08:00Low carbs meal -Thambli, salad, paneer fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XrgEL9q_DSWrXNPmEO_vGdcM8McPoiCIiekXYs9h0NL0-iweX9DSSzhn1jdvGhn9tI0RUhybTKbpwjhqv53wL2B6j6NASurkfTIqJhIK9Zh8cJJ4ivLHyxAC9rCOHyudsYJiro2d6F0W/s1600/IMG_20200210_122205_635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1396" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XrgEL9q_DSWrXNPmEO_vGdcM8McPoiCIiekXYs9h0NL0-iweX9DSSzhn1jdvGhn9tI0RUhybTKbpwjhqv53wL2B6j6NASurkfTIqJhIK9Zh8cJJ4ivLHyxAC9rCOHyudsYJiro2d6F0W/s400/IMG_20200210_122205_635.jpg" width="348" /></a></div>
<br />
Quick and easy dishes post workout.<br />
<br />
Black nightshade greens thambli<br />
Brown channa salad<br />
Paneer pan fry<br />
-----------------------------------------<br />
Black nightshade greens thambli<br />
Sauté a teaspoon ginger, 1 small green chilli, big bunch of black night shade greens with thinner stems until they wilted but do not over cook.<br />
<br />
Blend these with 2 tablespoon coconut, 1/2 cup curd, salt until smooth.<br />
<br />
Make a tadka in coconut oil with mustard seeds, red chillies, curry leaves and pour it over.<br />
-------------------------------------------<br />
Paneer recipe, marinated 60 grams paneer in 1/4 Red chilli powder, 1/4 tsp Coriander powder, 1/4 tsp Jeera powder<br />
Fat pinch pepper powder<br />
Fat pinch garam masala<br />
Salt<br />
<br />
Pan fried in a teaspoon oil on both sides until crunchy.<br />
-----------------------------------------------<br />
For the salad, mixed all of the below.<br />
1/4 cup Brown channa<br />
3/4 Cucumber<br />
1/2 Green tomato<br />
1/2 Red tomato<br />
1/4 Green capsicum<br />
Red chilli flakes<br />
Black salt<br />
Coriander<br />
Lime juice<br />
<div>
<br /></div>
</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1tag:blogger.com,1999:blog-3249820076410926849.post-77220119883352349772020-01-05T00:04:00.002-08:002020-01-05T00:04:26.153-08:00INDIAN MEAL PLAN (Bajra roti, Green Moong tadka, Cauliflower pigeon peas sti fry, Salad)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;">A well portion controlled meal would consists of all the nutrition value required. Sharing one such meal plan recipes here, roti can always be replace with brown rice / red rice varieties.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Green moong dal tadka</span><br />
<span style="font-size: large;">Cauliflower pegion peas stir fry</span><br />
<span style="font-size: large;">Salad</span><br />
<span style="font-size: large;">Masala bajra roti</span><br />
<span style="font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFD2fuJdWW1iee6A-143C6FbgrymPpuk9ehif8uviW47Vwd9ZjNw8gMnC_m1jqD6mTgBZixQ0o0wM8F9mQrvRavacHtDEYz6L_e1Wogc5OL-xSn70QL3puDH2EXs3geF_1tFFGtqOPcT7y/s1600/00100dPORTRAIT_00100_BURST20191231094549967_COVER-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFD2fuJdWW1iee6A-143C6FbgrymPpuk9ehif8uviW47Vwd9ZjNw8gMnC_m1jqD6mTgBZixQ0o0wM8F9mQrvRavacHtDEYz6L_e1Wogc5OL-xSn70QL3puDH2EXs3geF_1tFFGtqOPcT7y/s640/00100dPORTRAIT_00100_BURST20191231094549967_COVER-01.jpeg" width="480" /></span></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<b><u><span style="color: red; font-size: large;">1.Green Moong Dal Tadka Recipe:</span></u></b><br />
<span style="font-size: large;">1 cup - Pressure cooked green moong dal</span><br />
<span style="font-size: large;">2 medium - Tomatoes</span><br />
<span style="font-size: large;">1/2 tsp - Ginger</span><br />
<span style="font-size: large;">2 - green chillies</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">grind above 3 ingredients to smooth paste with little water.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 tsp - Ghee</span><br />
<span style="font-size: large;">1/2 tsp - Mustard seeds</span><br />
<span style="font-size: large;">1/2 tsp - Jeera</span><br />
<span style="font-size: large;">1/2 tsp - Red chilli powder</span><br />
<span style="font-size: large;">Salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat ghee add mustard, jeera, splutter it. Add red chilli powder saute it, add the puree, salt and cook until raw smell leaves.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add cooked moong dal, required water, cook in low heat until it thickens and switch off the heat.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<b><u><span style="color: red; font-size: large;">2.Cauliflower pigeon peas stir fry Recipe:</span></u></b><br />
<span style="font-size: large;">1/2 tsp - Mustard</span><br />
<span style="font-size: large;">1/2 tsp - Jeera</span><br />
<span style="font-size: large;">1 tsp - Coconut oil</span><br />
<span style="font-size: large;">2 cups - Par boiled Cauliflower florets</span><br />
<span style="font-size: large;">1 cup - Par boiled fresh pigeon peas</span><br />
<span style="font-size: large;">1 - Onion, sliced</span><br />
<span style="font-size: large;">1 - Green chilli, slit</span><br />
<span style="font-size: large;">1/2 tsp - Ginger, grated</span><br />
<span style="font-size: large;">1/2 tsp - Turmeric powder</span><br />
<span style="font-size: large;">1/2 tsp - Red chilli powder</span><br />
<span style="font-size: large;">1 tsp - Salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat oil in pan, splutter mustard, jeera add onions, green chillies, ginger and saute well.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add spice powders, salt, cauliflower, pigeon peas cover and cook in low heat until well roasted approx 5 - 7 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sprinkled fresh coriander and remove from heat.</span><br />
<span style="font-size: large;"><br /></span>
<b><u><span style="color: red; font-size: large;">3.Salad Recipe:</span></u></b><br />
<span style="font-size: large;">Sliced capsicum, tomatoes, cucumber, few onion slices mixed with with roasted jeera powder, black salt and a small pinch of red chilli powder. Lime squeezed and fresh coriander added to it.</span><br />
<span style="font-size: large;"><br /></span>
<b><u><span style="color: red; font-size: large;">4.Masala Bajra Roti Recipe:</span></u></b><br />
<span style="font-size: large;">1 cup - Bajra Flour / pearl millet</span><br />
<span style="font-size: large;">1/4 tsp - Red chilli powder</span><br />
<span style="font-size: large;">1/4 tsp - Roasted Jeera powder</span><br />
<span style="font-size: large;">1/4 tsp - Coriander powder</span><br />
<span style="font-size: large;">1/4 tsp - Turmeric powder</span><br />
<span style="font-size: large;">1 tsp - Kasuri Methi / Dried Fenugreek Leaves</span><br />
<span style="font-size: large;">Ghee / oil</span><br />
<span style="font-size: large;">Salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix the flours, spices, salt in a bowl, add warm water little by little and knead to smooth dough and portion it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Spread ghee / oil on a foil paper / parchment paper, take a portion of dough and pat it until desired thickness, this dough has to be little warm.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat a tawa, flip the patted roti carefully, so that it doesnt break on to the hot tawa and cook on both the sides with ghee / oil.</span><br />
<br /></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1tag:blogger.com,1999:blog-3249820076410926849.post-11298177341659071052020-01-04T23:29:00.001-08:002020-01-04T23:29:38.631-08:00AVAREKALU CURRY / SAARU<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Avarekalu / Mochai are in season, i buy them in bulk, peel and freeze them. Made a simple curry with it, not a traditional saaru one but a version which would suit us. Traditionally lots of dry spices and poppy seeds are ground and added to this saaru. Served the sarru with bajra + dill leaves akki roti and coconut chutney. This was our brunch a week ago on a holiday.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mTJx-63DUJKHOX_xIArem_sVOzBk4l1rXyyqgw8ZdKp0a-rPGvKpJusWWuG98nLpjqM0KBLdVs5_HqXwBH71D00I9URAvXLgNp8sll2_hnrIZ_WPvs1IwTuULzmUwvtD8Y-ZGJ1s416W/s1600/00100dPORTRAIT_00100_BURST20191229112055517_COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mTJx-63DUJKHOX_xIArem_sVOzBk4l1rXyyqgw8ZdKp0a-rPGvKpJusWWuG98nLpjqM0KBLdVs5_HqXwBH71D00I9URAvXLgNp8sll2_hnrIZ_WPvs1IwTuULzmUwvtD8Y-ZGJ1s416W/s640/00100dPORTRAIT_00100_BURST20191229112055517_COVER.jpg" width="480" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">What you need for Avarekalu Saaru / Curry:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup - Coconut</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 - Shallots</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 pods - garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp - Red chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp - Tamarind paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Grind above ingredients with little water to smooth paste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup - Avarekalu</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp - Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tbsp - Ghee / Oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 tsp - Mustard seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Fat pinch hing</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Curry leaves</span><br />
<br />
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">How to make:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cook avarekalu and keep aside. Heat a pan add the masala, 2 cups water, salt mix and bring to good boil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add cooked avarekalu, add more water depending on how thick you need it boil for another minute and switch off heat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Heat ghee / oil in a small pan splutter mustard seeds, curry leaves, hing and pour over the curry.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serve it how with bajra dill roti.</span></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1tag:blogger.com,1999:blog-3249820076410926849.post-19928146132167029422020-01-04T22:59:00.000-08:002020-01-04T22:59:01.015-08:00CHILLI GARLIC MUSHROOMS<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqQz4-sIk6-SNYTh08aDAEOrIS-Vvj1a4oTBRTGrzIpOouibXuaQXZhQLhAHjtIH_eL7CcgI2Bin7DV0D2SN585N2yp6mOh_2FHkc2FnLXzP-iT7DFA9ixigTlWJOMhjJHIzIvn-KUz8y/s1600/IMG_20200102_144336_860-02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="815" data-original-width="478" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqQz4-sIk6-SNYTh08aDAEOrIS-Vvj1a4oTBRTGrzIpOouibXuaQXZhQLhAHjtIH_eL7CcgI2Bin7DV0D2SN585N2yp6mOh_2FHkc2FnLXzP-iT7DFA9ixigTlWJOMhjJHIzIvn-KUz8y/s400/IMG_20200102_144336_860-02.jpeg" width="233" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Spicy mushroom story fry with amazing flavors. Fresh masala bring the best of the flavors. Mushrooms can be replaced with paneer or veggies like cauliflower, broccoli. This is a complete Indian version of the famous Chindian recipe.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">What you need:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Dry roast below ingredients and grind to smooth paste with some water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 Kashmiri red chilies</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 tsp cumin seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 tsp black peppercorns</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Small piece ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Other Ingredients:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tablespoon ghee</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 Onion, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Green chillies, slit</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">200 grams Mushrooms, cleaned and sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Curry leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">How to make:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Marinate mushrooms in the ground paste and refrigerate for an hour minimum.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Melt ghee in a pan saute green chillies, curry leaves, onions well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add the mushrooms, salt and cook in low heat until the mushroom gets nicely roasted approx 5-7 minutes and serve hot with roti / breads.</span></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com0tag:blogger.com,1999:blog-3249820076410926849.post-7895325342063765012020-01-04T22:24:00.001-08:002020-01-04T22:24:43.521-08:00COCONUT MILK RASAM<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">This simple coconut milk rasam with fresh coconut milk makes a tummy soothing hot drink or it can be served with rice as well.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb06GQdW-tboemGG26TdFE-dB06hbRbTe3pyYNzUhdetJvTvAa7k-Bo6sBoczRfxvcypoSjOpiJ5kT0cCpi2pFmv3skPi7Gn0_a6zM4sf-t-33zG-08LNHdVfXmb5oWxraLSUjl3J1fSBc/s1600/IMG_20200102_144336_860-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="558" data-original-width="979" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb06GQdW-tboemGG26TdFE-dB06hbRbTe3pyYNzUhdetJvTvAa7k-Bo6sBoczRfxvcypoSjOpiJ5kT0cCpi2pFmv3skPi7Gn0_a6zM4sf-t-33zG-08LNHdVfXmb5oWxraLSUjl3J1fSBc/s400/IMG_20200102_144336_860-01.jpeg" width="400" /></span></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Times, Times New Roman, serif; font-size: large;">What you need:</span></u></b><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp - Tamarind paste</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp - Rasam powder</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup - Thick coconut milk (first extract)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp - Salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp - Ghee</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ tsp - Mustard seeds</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp - Jeera</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 sprig - Curry leaves</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Fat pinch hing</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Fresh coriander leaves</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Times, Times New Roman, serif; font-size: large;">How to make:</span></u></b><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat a pan, add 1 cup water, tamarind paste to it and mix well.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Add rasam powder, salt in low heat allow it to come to a gentle boil.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Switch off the flame, add thick coconut milk, mix it and set aside.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Make tadka with ghee, splutter mustard seeds, jeera, curry leaves, hing and pour over the rasam.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Add fresh coriander and serve hot.</span></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1tag:blogger.com,1999:blog-3249820076410926849.post-85463913369802543752019-11-13T05:52:00.003-08:002019-11-13T05:52:31.039-08:00GHUGNI CHAAT<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gns7JCkuLHqaBMX00npSCrcMftW1xnCvIfEmvoJu2pChE4bvdG4IZDsTq0XPeOpmwqQf9bp9GbEmoccHbgHnxe0ooGHvbhiBS0mDn8U0dg4VcwmEHsYjhom-5TCCxXlwvIH8uIgI37cU/s1600/ghugni1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gns7JCkuLHqaBMX00npSCrcMftW1xnCvIfEmvoJu2pChE4bvdG4IZDsTq0XPeOpmwqQf9bp9GbEmoccHbgHnxe0ooGHvbhiBS0mDn8U0dg4VcwmEHsYjhom-5TCCxXlwvIH8uIgI37cU/s640/ghugni1.jpg" width="424" /></a></div>
<br />
<br />
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Ghugni chaat famous street food of Kolkata. This is made with dried white / yellow peas which is then turned into spicy, chatpatta chaat. When it comes to chaat Mumbai, Delhi n Kolkata rocks and each of these regions have their own individuality in the recipes. Once in a while making this at home is totally worth the effort.</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<br /></div>
<div data-mce-style="text-align: center;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px; text-align: center;">
<span data-mce-style="color: #ff0000;" style="color: red;"><strong>Green chutney, Sweet / Tamarind chutney and bhaja masala can be made in advance and refrigerated.</strong></span><br />
<span data-mce-style="color: #ff0000;" style="color: red;"><strong><br /></strong></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><strong>Green Chutney:</strong></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1/2 cup each - Mint leaves and Coriander leaves</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 no - Green chilli</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 tsp - Lemon juice</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Salt / Black salt<br />
<br /></div>
<div data-mce-style="text-align: left;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Blend all with little water and make into smooth paste.<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><strong>Tamarind Chutney:</strong></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
4 tbsp - Tamarind paste, dissolved in 1 cup water</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1/2 cup - Jaggery, grated</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 tsp - Red chilli powder</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1/2 tsp - Cumin powder</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1/4 tsp - Salt / Black salt<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Heat tamarind juice in a pan, add jaggery mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt bring to boil, cool and store it.<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><strong>Bhaja Masala:</strong></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
2 tsp - Cumin seeds,<br />
2 tsp - Coriander seeds<br />
3 nos - Cardamom<br />
5 nos - Clove<br />
5 nos - Dry Red chilli<br />
1 no - Bay leaf<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span style="background-color: white;">Roast above all, cool it and then grind to fine powder.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm10EdIG38u8L-rXpC8kY1Bg7sDVK7hlvD6uIOssV1U7jvcIjtD39IE01R9oCeo9DtVDqlDiLUBO0SOJlokVdrHt3y04A5TaZX3dhBpyKXH3tRGVjiqxFD1RC0sI0aLsp8dLSvKKbqk2b/s1600/ghugni2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm10EdIG38u8L-rXpC8kY1Bg7sDVK7hlvD6uIOssV1U7jvcIjtD39IE01R9oCeo9DtVDqlDiLUBO0SOJlokVdrHt3y04A5TaZX3dhBpyKXH3tRGVjiqxFD1RC0sI0aLsp8dLSvKKbqk2b/s640/ghugni2.jpg" width="424" /></a></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span style="background-color: white;"><br /></span></div>
<div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><strong>Now to the main ingredients</strong></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
2 cups - Dried white peas</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 large - Potato</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
2 nos - Medium sized Onions</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 large - Tomato, chopped</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 tsp - Ginger, finely chopped / paste</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 tsp - Red chilli powder</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1/2 tsp - Cumin powder</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 tsp - Cumin seeds</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
1 tbsp - Oil</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Salt as required</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Fresh coriander, green n red chillies, lemon wedges<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><strong>Preperations:</strong></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Soak white peas overnight or for 6 hours and pressure cook with 1/2 tsp salt for 2 hisses and not more than that.<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Boil potatoes until 80% cooked, peel the skin and dice them.<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Make paste of 1 onion, and chop the other one finely.<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><strong>Instructions:</strong></span></div>
<div data-mce-style="text-align: left;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Heat 1 tsp oil in a pan and fry the potatoes until they turn golden in color and remove them.<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
In the same pan add 1 tbsp oil, add cumin seeds once that's roasted, add onion paste, ginger saute well, add chilli, cumin powder, salt mix well and cook until oil starts to float.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_X97IOPJs0-WiTOu6tpfUmG0HXTGcB4y3KRyCX0zLnhkaz5AIhMF3Iyo93XP3L7i5QQwsQpHtQicih2ORUQMRDvd3nxqtnrPO8LaNng8w1OlNFDb48BpwiwAjiz1085pfnikt2SqURVS/s1600/gh1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_X97IOPJs0-WiTOu6tpfUmG0HXTGcB4y3KRyCX0zLnhkaz5AIhMF3Iyo93XP3L7i5QQwsQpHtQicih2ORUQMRDvd3nxqtnrPO8LaNng8w1OlNFDb48BpwiwAjiz1085pfnikt2SqURVS/s1600/gh1.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUw5ubugb2oqBOJAYDGCgA_Or2VEKc5_npBdGc82fszLVP2LeeIGnpuXPB5y589QiqKwCM0OzrSyP79FBItc85lYBp-P9Q0pi1d5V2mMyWNRMj_KRvBiTNxL12VLk4To4rXfsfXY-Ji8ZI/s1600/gh3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUw5ubugb2oqBOJAYDGCgA_Or2VEKc5_npBdGc82fszLVP2LeeIGnpuXPB5y589QiqKwCM0OzrSyP79FBItc85lYBp-P9Q0pi1d5V2mMyWNRMj_KRvBiTNxL12VLk4To4rXfsfXY-Ji8ZI/s1600/gh3.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZb33BY8RNHcShmv5-SEALHp-3c0buaQssSGMnZNeLkvQgq7ofo8kdm6TGk8Nj4lYII1yWzX6xrLD6J9UDJcugIDxFFssq-JNzrT3wsNLJaVYaIXhynFPS7tYZUTzLLSdkCJ-4xgDhaMYS/s1600/h2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZb33BY8RNHcShmv5-SEALHp-3c0buaQssSGMnZNeLkvQgq7ofo8kdm6TGk8Nj4lYII1yWzX6xrLD6J9UDJcugIDxFFssq-JNzrT3wsNLJaVYaIXhynFPS7tYZUTzLLSdkCJ-4xgDhaMYS/s1600/h2.jpg" /></a></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in consistency.<br />
<br /></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><strong>How to serve:</strong></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot!</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<br /></div>
</div>
</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com2tag:blogger.com,1999:blog-3249820076410926849.post-72496810583699786262019-11-11T03:59:00.000-08:002019-11-11T03:59:56.469-08:00CURRY ROASTED CAULIFLOWER<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkyNShHjAiLxYRQiGXkHskKIKv0sob8qiME5zwT4Qz3kmuFLYKjH5hhPY7KterlBoRHrXPn8glyNTaDzf00srvoeaBwRwqlWMncioOZThYYha_JKSBXAVOZyWVSkQfV61UUS18XLmmjuh/s1600/gobi+roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1025" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkyNShHjAiLxYRQiGXkHskKIKv0sob8qiME5zwT4Qz3kmuFLYKjH5hhPY7KterlBoRHrXPn8glyNTaDzf00srvoeaBwRwqlWMncioOZThYYha_JKSBXAVOZyWVSkQfV61UUS18XLmmjuh/s400/gobi+roast.jpg" width="256" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cauliflower kari / roast can be termed however we like it. Its the same kari made with a slighest change just to incorporate the flavors.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><u><span style="font-family: Trebuchet MS, sans-serif;">What you need:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 head of cauliflower, chopped into florets</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp - Turmeric powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp - Red chilli powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp - Cumin powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp - Pepper powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp - Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp - Ghee</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><u><span style="font-family: Trebuchet MS, sans-serif;">How to make:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Par boil cauliflower florets in salted water and drain it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In a bowl add a teaspoon ghee, spice powders, salt and mix well.</span><br />
<b><u><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></u></b>
<span style="font-family: Trebuchet MS, sans-serif;">Heat another teaspoon ghee and slow roast the marinated cauliflower until well roasted.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">It can be baked as well in oven at 220 C pre hated ovem for 30 - 40 mins until it turns golden.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Garnish with fresh coriander and serve!</span><br />
<br /></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com4tag:blogger.com,1999:blog-3249820076410926849.post-16169083384199024822019-11-11T02:58:00.002-08:002019-11-11T02:58:59.389-08:00GOOSEBERRY RASAM | NELLIKAI RASAM<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvILH9Wfpt4oESlYEImoVWFnMqix-hSHl3whx6RwxgNCK2WxU6T-HKBr4ZPjWSprTj0LSbQqAipiRsFkwaEMgkrlQEbC4xir8fa8VOqUX6rLoBh18YbhjUU_hyUtZofm0tb8LQnQ7ahptw/s1600/rasam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" data-original-height="1600" data-original-width="1228" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvILH9Wfpt4oESlYEImoVWFnMqix-hSHl3whx6RwxgNCK2WxU6T-HKBr4ZPjWSprTj0LSbQqAipiRsFkwaEMgkrlQEbC4xir8fa8VOqUX6rLoBh18YbhjUU_hyUtZofm0tb8LQnQ7ahptw/s320/rasam.jpg" width="245" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Rasam is one comfort food, and trying different variations is one favorite thing these days. This gooseberry rasam is one favorite of mine to drink as soup than mixing it with rice. In this cold weather with extra pepper powder it would taste brilliant.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 - Amla / Gooseberry, chopped finely</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 tsp - Cumin seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 tsp - Peppercorns</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 - Green chillies</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 inch ginger</span><br />
<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></u></b>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add 2 tablespoon water and grind to smooth paste. Mix the paste to 2 cups water, add 1/4 tsp turmeric powder, salt and bring to a gentle boil. Add water, salt as required. Cook in low heat until it begins to start frothy approx 6 -7 minutes.</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For tadka:</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tsp - Ghee</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 tsp - Mustard</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 tsp - Cumin seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Hing</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Curry leaves and Coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Heat ghee in a pan, splutter mustard seeds, cumin seeds, few curry leaves, hing and pour on the rasam. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sprinkle coriander leaves and serve hot, i prefer to drink it as soup.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<br /></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1tag:blogger.com,1999:blog-3249820076410926849.post-78070870251623295502019-10-17T01:29:00.000-07:002019-10-17T01:29:50.285-07:00GOBI PANEER SABZI | LOW CARB MEAL | LCHF<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtPjdOYiAQr7QBfBs-Tb0HdkGig6AV44SGTiYXwcQBpbWbB6Tp1Q6aabUUiDvjDDS14npuRWqdI7Edr-yVi6zscisCRuZq0jCJgTjnyepDvKitXBc3wOdSVUyn-eUMR2Bow8msKp9nfvw/s1600/IMG_20191017_124735_728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtPjdOYiAQr7QBfBs-Tb0HdkGig6AV44SGTiYXwcQBpbWbB6Tp1Q6aabUUiDvjDDS14npuRWqdI7Edr-yVi6zscisCRuZq0jCJgTjnyepDvKitXBc3wOdSVUyn-eUMR2Bow8msKp9nfvw/s320/IMG_20191017_124735_728.jpg" width="287" /></a></div>
<br />
A simple one meal dish Cauliflower Paneer Sabzi made in a quickest version goes well with Indian breads and rice as well.<br />
<br />
<b><u>What you need:</u></b><br />
200 grams - Paneer<br />
2 cups - Cauliflower flrets (steamed)<br />
1 cup - Green capsicum<br />
1 - Tomato<br />
1 tsp - Ginger garlic paste<br />
1/2 tsp - Turmeric powder<br />
1 tsp - Chilli powder<br />
1/2 tsp - Coriander powder<br />
1/2 tsp - Jeera powder<br />
1/2 tsp - Jeera<br />
1 tbsp - Ghee<br />
Salt<br />
<br />
<b><u>How to make:</u></b><br />
Heat ghee in a pan, saute jeera, add ginger garlic paste, spice powders, saute well.<br />
<br />
Add steamed cauliflower florets, salt, mix it cover and cook for 2 minutes.<br />
<br />
Add the capsicum, tomato, mix well, do not overcook. Toss in paneer give a good mix sprinkle fresh coriander and its done.<br />
<br />
* Kasuri methis can be replaced to coriander, paneer can be pan fried and added at the end for better crunchiness.</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com2tag:blogger.com,1999:blog-3249820076410926849.post-72382928686305638192019-09-15T02:04:00.000-07:002019-09-15T02:04:08.190-07:00LAUKI PANEER KOFTA CURRY RECIPE (LOW CARB | LCHF)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLjmv-BEEK8mnRSGG8YuVet-khuQ20WBpyGYgSONgxU8xocpq2hmFnh3kktsSYl4P0MUrExcjP2Y64Y1Agt5zijTf_Rq_enAOsBod2wxmfcKqF_Wq3RbOqOawRrGJnDx1UBoUI9pQca0L/s1600/PhotoGrid_1568535319754-02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1301" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLjmv-BEEK8mnRSGG8YuVet-khuQ20WBpyGYgSONgxU8xocpq2hmFnh3kktsSYl4P0MUrExcjP2Y64Y1Agt5zijTf_Rq_enAOsBod2wxmfcKqF_Wq3RbOqOawRrGJnDx1UBoUI9pQca0L/s640/PhotoGrid_1568535319754-02.jpeg" width="520" /></a></div>
<br />
<br />
RECIPE FOR THE KOFTAS:<br />
1 cup - Paneer, crumbled<br />
1 cup - Bottle gourd, grated and water squeezed off<br />
1/2 cup - Flax meal<br />
2 tsp - Mint + Coriander + Green chilli + Ginger coarse mixture<br />
1/2 tsp - Chilli powder<br />
1/2 tsp - Jeera powder<br />
1/4 tsp - Turmeric powder<br />
Salt<br />
<br />
In a plate add all the ingredients, knead to smooth dough, roll into small balls, refrigerate it and appe pan fry with small amount of oil until crunchy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pMRXVe2arShuShqrLvb_oMao9yZkKBHWWrG5l4N9jCtQXZcl3K-kw0JUuBRhT2RNmrauWjn2tKayBxSdhgC8beicN7dMtpo_8e87gYxIlfiINJGkCmnFVZxLgfwxHVNDcjW66ibaGPzY/s1600/PhotoGrid_1568535405006-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pMRXVe2arShuShqrLvb_oMao9yZkKBHWWrG5l4N9jCtQXZcl3K-kw0JUuBRhT2RNmrauWjn2tKayBxSdhgC8beicN7dMtpo_8e87gYxIlfiINJGkCmnFVZxLgfwxHVNDcjW66ibaGPzY/s400/PhotoGrid_1568535405006-01.jpeg" width="400" /></a></div>
<br />
RECIPE FOR THE CURRY:<br />
2 no's - Tomatoes<br />
2 - Green Chillies<br />
1/2 - Turmeric powder<br />
1/2 - Coriander Powder<br />
1 tsp - Chilli powder<br />
Salt<br />
1 tbsp - Ghee<br />
<br />
Melt ghee, add tomatoes, green chilli, spices, salt, 1/4 cup water and pressure cook for 2 hisses, allow to cool, blend to smooth paste.<br />
<br />
Transfer gravy to the pan, give a gentle boil, then soak koftas into the curry. </div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com2tag:blogger.com,1999:blog-3249820076410926849.post-83967682708814539172019-09-01T07:09:00.000-07:002019-09-01T07:09:41.845-07:00Soya Chunks Green Peas Paneer Sabzi Recipe, Low Carb Indian Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GkAs5tE91WRmqj1WLIlhj_iPoVSLgTjhDG17_hyphenhyphen2RLyZefobHQ9SYG8uBoEDMx15n8LRXC7KIuY2fUpEPxue7B9hmThiUor628j1HlsDpGfC9JRE6N5Nhf-04-aqs4OaucCzEb7fha_R/s1600/keto+sabzi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GkAs5tE91WRmqj1WLIlhj_iPoVSLgTjhDG17_hyphenhyphen2RLyZefobHQ9SYG8uBoEDMx15n8LRXC7KIuY2fUpEPxue7B9hmThiUor628j1HlsDpGfC9JRE6N5Nhf-04-aqs4OaucCzEb7fha_R/s400/keto+sabzi1.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This combination of semi dry sabzi makes a complete meal by it self for weight watchers. Soya chunks are rich in protein for those who depend on vegetarian options for protein soya provide the required nutrition. Green peas can be a given a skip and any other vegetable like cauliflower, broccoli, zucchini or squashes can be added to this sabzi to make it more wholesome. Though dals provide the protein for vegetarians, it comes with more of carb portion, so once in a while soya can be included in place of dals.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">What you need:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Soya chunks - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Fresh green peas - 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Paneer - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tomato - 2 nos, pureed</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ginger - 1 tsp, grated</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Green chilli - 2 nos, slit</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Jeera - 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Red chilli powder - 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Coriander Powder - 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Roasted Jeera powder - 1/2 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Salt as required</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ghee / Butter / Oil - 1 tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">How to make:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cook soya in salted hot water until it fuffs up and drain the water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a pan, melt ghee / butter splutter jeera, add green chillies, ginger, saute it add tomato puree, salt, powders and allow to cook in medium heat until the water evaporates.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add soya chunks, green peas, half cup water mix it and allow to cook for 8 minutes maximum.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mean while toss paneer until crunchy on all sides in ghee and add it before serving to he sabzi.</span></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1tag:blogger.com,1999:blog-3249820076410926849.post-13646313162329315612019-08-10T21:33:00.000-07:002019-08-10T21:33:05.772-07:00LOW CARB MEAL - ROASTED VEGETABLES, PIRI PIRI PANEER, KOKUM SHERBET<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gtpiJFdsAbFclamiBZFfQlJGL_0zkvaYNWE0Sf35tS2PScHUxI4VOB4XDkzhLzT4ZL40yesXjkE-5_BYUfAxCvgK3nreAsoixSnYd_vLmqaZk_eZC6XR1XybqLOUDrsYSZmF4K1drTax/s1600/PhotoGrid_1565456162929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gtpiJFdsAbFclamiBZFfQlJGL_0zkvaYNWE0Sf35tS2PScHUxI4VOB4XDkzhLzT4ZL40yesXjkE-5_BYUfAxCvgK3nreAsoixSnYd_vLmqaZk_eZC6XR1XybqLOUDrsYSZmF4K1drTax/s400/PhotoGrid_1565456162929.jpg" width="267" /></a></div>
<br />
Balsamic Grilled Vegetables, Piri Piri Paneer, Kokum Sherbet makes amazing low carb quick meal for one on a lazy afternoon. Much better choice than ordering food from outside.<br />
<br />
Have used bell pepper, green beans, carrot, onion wedges, mushrooms, tomato for the roasted veggies.<br />
<u><b><br /></b></u>
<u><b>Recipe for Balsamic vegetables</b></u>:<br />
Vegetables - 2 cup<br />
Olive oil - 1 tbsp<br />
Balsamic vinegar - 2 tsp<br />
Sumac powder - 1 tsp<br />
Dried herbs - 1 tsp<br />
Garlic pods - 2<br />
Salt & pepper to taste<br />
<br />
Mix all ingredients in a bowl, toss well and grill in pre heated oven 220 C for 20 - 30 minutes or until desired doneness or can be cast iron pan fried. The slight charring of vegetables makes it taste great.<br />
<br />
<u><b>Recipe for Piri Piri Paneer</b></u> (spice mix from <a href="http://purvasfoodfunda.blogspot.com/2014/11/grilled-paneer-sticks-with-peri-peri.html?m=1" target="_blank">here</a>):<br />
Piri Piri pepper powder / dried chillies - 2 tsp / 10 nos<br />
Cumin seeds - 1tsp<br />
Clove - 5 no's<br />
Black pepper - 1 tsp<br />
Cinnamon stick - 1 inch<br />
Garlic powder - 2 tsp<br />
Bay leaves - 2<br />
Dried oregano - 2 tsp<br />
<br />
Grind above to fine powder. Marinate paneer with required amount of Piri Piri spice mix, a teaspoon oil, salt and grill pan fry it on both sides.<br />
<u><b><br /></b></u>
<u><b>Recipe for Kokum Sherbet</b></u>:<br />
Kokum - 1/2 cup<br />
Roasted jeera powder - 1 tsp<br />
Black salt - 1/2 tsp<br />
Lime juice - 1 tbsp<br />
Jaggery powder - 2 tbsp<br />
<br />
Soak Kokum overnight, blend it to smooth paste, mix jaggery powder to it, mix well, Strain it using a sieve, add cumin powder, black salt, lime juice, thin it with required cold water and serve.<br />
<br />
<br />
<br />
<br /></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com3tag:blogger.com,1999:blog-3249820076410926849.post-1341134804931877742019-08-08T01:26:00.001-07:002019-08-08T01:26:02.305-07:00Chuttaracha Chammanthi Recipe | Roasted Coconut Chutney Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpMRpS3JOVDkiMentRdbUilhtrYM5hFsbpaPLvO-VfqMWyyWLRMlgVeLYJJg4BVn3ay_Yl6lM9zOeQfXggLCjl8QprtQDQjdV7JeNkY3Pap25cqRrGZ-pEk4UARB_E-FCxFug8sgG4kAw/s1600/DSC_6246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1218" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpMRpS3JOVDkiMentRdbUilhtrYM5hFsbpaPLvO-VfqMWyyWLRMlgVeLYJJg4BVn3ay_Yl6lM9zOeQfXggLCjl8QprtQDQjdV7JeNkY3Pap25cqRrGZ-pEk4UARB_E-FCxFug8sgG4kAw/s400/DSC_6246.JPG" width="303" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Kerala dishes are our second favorite menu, they are simple with amazing flavors. Always wanted to try Chuttaracha thengai chammanthi, made this for lunch when a friend had come home. Though not a traditional method but still loved the flavors in this version. Traditionally coconut + red chillies are fire roasted and pulsed in mortal pestle / ammi kallu.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Ingredients :</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coconut - Half broken, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red Chillies - 8 nos</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Small red onion - 4 nos</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger - small piece</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt as required</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45IGvTZ2lY4hm8tspinwp7Ah6jxgOzjf4yo3vZIWslQ4_M6RoWtHMiOTfwfUKiRa_3y9Sq7b57h9StGy3kT59YrU4R37KiMuo09T-z91XuPxjzjKnWvDgyqfcXeQng3IlK9JfJh7OlX_W/s1600/DSC_6248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45IGvTZ2lY4hm8tspinwp7Ah6jxgOzjf4yo3vZIWslQ4_M6RoWtHMiOTfwfUKiRa_3y9Sq7b57h9StGy3kT59YrU4R37KiMuo09T-z91XuPxjzjKnWvDgyqfcXeQng3IlK9JfJh7OlX_W/s400/DSC_6248.JPG" width="263" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dry roast coconut slices until golden brown. Add red chillies at the end and saute it too.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Allow to cool, grind with other ingredients, sprinkle very little water may be a teaspoon or two needed in between grinding to coarse paste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Served it with Rajamudi rice, aviyal, beetroot kari, murungai keerai poriyal, butter milk. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I used byadagi chillies + round chillies hence the dense color.</span></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com0tag:blogger.com,1999:blog-3249820076410926849.post-87453777789265092892019-08-06T01:06:00.000-07:002019-08-06T01:11:08.551-07:00PANEER TIKKI CHAAT | LOW CARB CHAAT RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLKE5Ax8eYebiqWJe5A79uWA-CPX4OZQW0LcFrLLRo-KiBnSWKwNq_JUzm8oHIBqUZ9UHX2DVI84n0Y7X_ndQD4KH-O7xSKLQgpakm6Tk6FKtb-CVYP_Ul7j4pjFRc_JxpYD0iC67QpWg/s1600/paneer+tiiki+chaat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1325" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLKE5Ax8eYebiqWJe5A79uWA-CPX4OZQW0LcFrLLRo-KiBnSWKwNq_JUzm8oHIBqUZ9UHX2DVI84n0Y7X_ndQD4KH-O7xSKLQgpakm6Tk6FKtb-CVYP_Ul7j4pjFRc_JxpYD0iC67QpWg/s400/paneer+tiiki+chaat.jpg" width="330" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Been craving chaat for some time now coz of the good weather in chennai. Paneer tikkis are regular at our place with some extended work on it made into a good chaat. Have useed cooked green moong in this recipe, it can be replaced with any lentils / pulses. Havent used flax meal / pysilium husk which i regularly add for binding in my tikkis, since moong helped in this. Toppings for the chaat are endless, i just used the ones i had in stock.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><u><span style="font-family: "georgia" , "times new roman" , serif;">Paneer Tikkis Recipe</span></u></b><br />
<b><u><span style="font-family: "georgia" , "times new roman" , serif;">Makes 4 pieces</span></u></b><br />
<b><u><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></u></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Crumbled paneer - 2 cups</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cooked green moong, pulsed in a processor or mixer - 1 cup</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Green chillie paste - 1 tsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Coriander + Mint, finely c</span><span style="font-family: "georgia" , "times new roman" , serif;">hopped - 2 tbsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Chilli powder - 1 tsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Coriander powder - 1/2 tsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Roasted jeera powder - 1/2 tsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Garam masala - 1/4 tsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Ghee / Buter / Oil - 2 tbsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><u><span style="font-family: "georgia" , "times new roman" , serif;">Method:</span></u></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">In a bowl add all ingredients except for the ghee / butter, mix well, make into medium sized patties, refrigerate for an hour.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOtT_nKBEnVCw0b8RMXwtdLW9P-06XiXCWS2caQE0OUo7USUoUXVOisd_HWRH5fNCFMiCESsNeQI94SlDU8AFvSC6J7sjcmVrua8xSrKfNllyHXI4ijGIT2EHmWIvuWWo5bML2I1Ty6Xp/s1600/IMG_20190806_123504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOtT_nKBEnVCw0b8RMXwtdLW9P-06XiXCWS2caQE0OUo7USUoUXVOisd_HWRH5fNCFMiCESsNeQI94SlDU8AFvSC6J7sjcmVrua8xSrKfNllyHXI4ijGIT2EHmWIvuWWo5bML2I1Ty6Xp/s320/IMG_20190806_123504.jpg" width="240" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat a tawa, brush with ghee / butter, place the tikkis, cook until it turns golden brown in color on both the sides.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8L8Sh4zjuI9OzW_2tl_rhcavKuVzu5OZUzfXLw80eZJxJ8M9n9jZ0vCBqqdGxwT0yfhb09xaqRpkSx-i49qoEfzyAFMjBf3SwlHF7lUf3Oaztm6eRvrys2eRchkyky0qd3C3yK9RisfRL/s1600/chaat+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1211" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8L8Sh4zjuI9OzW_2tl_rhcavKuVzu5OZUzfXLw80eZJxJ8M9n9jZ0vCBqqdGxwT0yfhb09xaqRpkSx-i49qoEfzyAFMjBf3SwlHF7lUf3Oaztm6eRvrys2eRchkyky0qd3C3yK9RisfRL/s400/chaat+chutney.jpg" width="302" /></span></a></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><u><span style="font-family: "georgia" , "times new roman" , serif;">Reciep for green chutney:</span></u></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Coriander - 1 cup</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Mint - 1/2 cup</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Green chilli - 1</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Jeera powder - 1/4 tsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Yogurt / Curd - 1 tbsp (optional)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Blend all of the above until smooth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><u><span style="font-family: "georgia" , "times new roman" , serif;">Recipe for spicy chutney:</span></u></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Red chillies - 10 nos</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Garlic - 4 pods</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Soak chillis for half hour in water, remove the water and puree chillies first, then add garlic, salt and puree to to smooth paste.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><u><span style="font-family: "georgia" , "times new roman" , serif;">For the paneer tikki chaat</span></u></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">To assemble place tikkis on a plate, drizzle yogurt (if you wish sugar can be added to the yogurt and mixed) drizzle green chutney, spicy chutney, chopped onions, sprinkle chilli powder, roasted jeera powder, black salt, chaat masala, chopped coriander, lime juice and pomegranate pearls at the end and serve immediately.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The tikkis, chutneys can be prepared in advance and stored in refrigerator.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com3tag:blogger.com,1999:blog-3249820076410926849.post-88226802629328416372019-07-08T02:24:00.001-07:002019-07-08T02:24:20.164-07:00LOW CARB MEAL PLATE - Paneer Fingers, Eggplant Dip, Labneh Salad, Amla Lemonade<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBgQSD90ffhUVXisIIiAGVfu7JBlAtr1LXlL4NVKqrjXOIGmse99_Xkk8TmQoxgReysgeYw7ND-NMOtsnB8x9QEe5WYdPLeF3-Yqc_wLWLlIDcXqlweU5vpTYia3PtoFhz7owkGVzE44_/s1600/keto+veg+meal.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBgQSD90ffhUVXisIIiAGVfu7JBlAtr1LXlL4NVKqrjXOIGmse99_Xkk8TmQoxgReysgeYw7ND-NMOtsnB8x9QEe5WYdPLeF3-Yqc_wLWLlIDcXqlweU5vpTYia3PtoFhz7owkGVzE44_/s400/keto+veg+meal.jpeg" width="300" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Low carb Indian meal, easy to cook and makes a well balanced meal.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b style="text-decoration: underline;">Vegetable + Paneer Finger</b> - These paneer vegetable fingers makes amazing snack for kids / meal for dieters. A healthier low carb version made with simple ingredients. Any spices can be added / omitted, cauliflower / broccoli can be replaced with any veggies but it has to be made sure that the veggies are not watery.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 cup - Paneer</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup - Cauliflower</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup - Broccoli</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup - Nuts mix, powdered (almond, walnuts, pumpkin, sunflower seeds)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp - Mint - Coriander - Green chilli - Ginger mixture</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp - Chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp - Jeera powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Boil cauliflower, broccoli until tender and pulse it in a processor. Make paneer and crumble it finely, make nuts mix to a fine powder. </span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYnnsjg-jk4yDG36pHct4p4bncyFGndMFTPyVqURadxG8zU8oinINO3v1hM6tS8pb6ag5muo6MHxaveMkuak4g0x1ka1M_RyHMdhDwaMYcb4OLxy6RxrtOYzFKHMF6xmg4umxbphH6rlY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYnnsjg-jk4yDG36pHct4p4bncyFGndMFTPyVqURadxG8zU8oinINO3v1hM6tS8pb6ag5muo6MHxaveMkuak4g0x1ka1M_RyHMdhDwaMYcb4OLxy6RxrtOYzFKHMF6xmg4umxbphH6rlY/s400/1.jpg" width="400" /></span></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">In a plate add all the prepared ingredients, knead to smooth dough, roll into small fingers, refrigerate it and pan fry with small amount of oil until crunchy on all sides.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b style="text-decoration: underline;">Eggplant Dip</b> - Roasted eggplant served as dipping for paneer fingers. They make great dip for raw veggies / breads as well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 eggplant / big brinjal</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp extra virgin olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 garlic clove / garlic powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp red chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp cumin powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Wash the eggplant, pat it dry and on high flame roast it until all the sides are charred. Cool it, remove the skin and chop it finely.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a mixer / processor add all the other ingredients and pulse it to smooth.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b style="text-decoration: underline;">Labneh Salad</b> - A creamy homemade cheese with full fat greek yogurt, makes a wonderful spread as well as dip.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">200 grams - Greek yogurt </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp - Zatar spice mix</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp - Sumac</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a muslin cloth scoop out the yogurt and allow to drain in fridge for 12 hours minimum.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Transfer the labneh (strained yogurt) to a bowl add the spices, salt and roll into small balls.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Chop cucumber, tomatoes top with crumbled labneh, olive oil lime dressing, salt and serve cold.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Amla Lemonade</span></u></b><br />
<b><u><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></u></b>
<span style="font-family: Georgia, Times New Roman, serif;">Refreshing energizer during hot summer days.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2 nos - Indian Gooseberry / Amla</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 no - lemon juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp - Black Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp - Roasted jeera powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Soaked sabja seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">De seed the amla and chop, grind to a smooth paste, sieve it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add lemon juice, salt, jeera powder, water, mix well and serve.</span></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com2tag:blogger.com,1999:blog-3249820076410926849.post-81659634400321505622019-06-24T01:40:00.000-07:002019-06-24T02:47:33.762-07:00LOW CARB MEAL PLATE - Mix Dal tadka, Zucchini stir fry, Kadai mushroom, Raw mango cucumber salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtU9qWv_9crs0sqA8cwXEnroQPklOMRK-oczRVf-6grLASs662wzqyJaUsMFgo1sXtllWHQrh8y1OGXxidEXC1BYYbHIqyP5voYbaClXj5fOOYGrH-xhfVFns1oWLIdFPZuN6b98oh73eZ/s1600/low+carb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1263" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtU9qWv_9crs0sqA8cwXEnroQPklOMRK-oczRVf-6grLASs662wzqyJaUsMFgo1sXtllWHQrh8y1OGXxidEXC1BYYbHIqyP5voYbaClXj5fOOYGrH-xhfVFns1oWLIdFPZuN6b98oh73eZ/s400/low+carb.jpg" width="341" /></a></div>
<br />
A well portion controlled low carb (since dals are part it will fall under extended low carb) meal plate for lunch. Well balanced Indian meal are nutritious with required protein, fats, carbs, vitamins and minerals in required quantities.<br />
<br />
Mix dal tadka<br />
Zucchini stir fry<br />
Kadai mushroom<br />
Raw mango cucumber salad<br />
<br />
1.<a href="https://www.lifewithspices.com/2015/01/navratan-dal.html" target="_blank">Mix Dal Tadka Recipe</a><br />
It as wholesome, nutritious dish which goes well with Indian breads/ Rice or like a dal shorba for weight watchers jsut like me. For this meal used 4 unpolished dal varieties - yellow moong n green moong, masoor and black urad dal.<br />
<br />
2.Zucchini Stir Fry Recipe<br />
This simple stir fry was mad by sauteing 1/2 tsp of mustard and jeera in 1 tsp of coconut oil, a tsp of chopped greeen chillies, 1/2 tsp of turmeric powder. Add sliced zucchini, salt and slow cooked without covering it for 3 - 4 minutes or until its done. Sprinkled fresh coriander and removed from heat.<br />
<br />
3.<a href="https://www.lifewithspices.com/2014/07/kadai-mushroom.html" target="_blank">Kadai Mushroom</a><br />
This is a spicy curry made with mushrooms and bell peppers. Adding paneer in this would meet the fat in take as well. Roasted and ground fresh spice mix gives in deep flavor to the dry curry.<br />
<br />
4. Raw mango & Cucumber Salad<br />
Sliced raw mangoes and cucumber slices sprinkled with roasted jeera powder, black salt and a small pinch of red chilli powder. Any fresh veggies can be added to this.<br />
<br /></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com0tag:blogger.com,1999:blog-3249820076410926849.post-68496304388517903642019-06-06T00:47:00.001-07:002019-06-06T00:47:20.710-07:00Paneer n Veggies in chilli garlic butter sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXsnRYQhozB2fwFJq0wgYkWJX7iGvQGfh8XPK7FjL3-UyXzQ5zUsl__6Qj91cgN1kzWfzfN0oq6lSbsNpuR94XJiD158ODDYIjEORyC8UWbhi402A6LfYbC2c5uI0XDA9hEPKzrJ0RTze/s1600/IMG_20190606_123013_340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1234" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXsnRYQhozB2fwFJq0wgYkWJX7iGvQGfh8XPK7FjL3-UyXzQ5zUsl__6Qj91cgN1kzWfzfN0oq6lSbsNpuR94XJiD158ODDYIjEORyC8UWbhi402A6LfYbC2c5uI0XDA9hEPKzrJ0RTze/s640/IMG_20190606_123013_340.jpg" width="560" /></a></div>
<br />
Pan Paneer n Veggies in chilli garlic butter sauce.<br />
<br />
Recipe for the above preparation:<br />
Paneer slices<br />
Garlic - 5 pods, finely chopped<br />
Red chilli flakes<br />
Salt<br />
Unsalted butter<br />
Fresh coriander, mint, basil, thyme, rosemary (as per availability use them)<br />
<br />
Season paneer with salt and pepper on both the sides, melt a teaspoon butter in the pan add the paneer slices, cook until both the sides turn crunchy and remove it.<br />
<br />
Melt 2 tbsp butter in the same pan, add garlic, red chilli flakes, fresh herbs and saute until golden brown.<br />
<br />
Toss in the par boiled cauliflower, veggies give a good toss, add in another tsp butter return the paneer and top everything with the sauce.<br />
.<br />
.<br />
*Seasoning of salt, pepper, chilli flakes, herbs all depends on how much quantity we are going to make. So use them as as per your need.<br />
.<br />
* Works better in a non sticking pan.</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com5tag:blogger.com,1999:blog-3249820076410926849.post-30937622129588026112019-05-10T23:48:00.000-07:002019-05-10T23:48:19.080-07:00Baked broccoli tots (keto, paleo, low carb)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE2feYfL9j9qXlFzhJSuCEaZlZIG3wnFEd-_BLhWHziRtXbCyyYMEKiDaQKtTVsreJcGVk89UWl1gJztOdtcVuFqgqe57KwTUeoOr8qkfLihKo6VezZbzoeOIV-e1YdsszBedhv_cwvA6/s1600/IMG_20190509_094147-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE2feYfL9j9qXlFzhJSuCEaZlZIG3wnFEd-_BLhWHziRtXbCyyYMEKiDaQKtTVsreJcGVk89UWl1gJztOdtcVuFqgqe57KwTUeoOr8qkfLihKo6VezZbzoeOIV-e1YdsszBedhv_cwvA6/s400/IMG_20190509_094147-01.jpeg" width="300" /></a></div>
<br />
Baked Broccoli Tots, healthy and quick savory snack.<br />
<br />
What you need:<br />
2 cups - Steamed broccoli florets<br />
1 cup - Paneer<br />
1 tbsp - Psyllium husk (or any flour or almond meal)<br />
1/4 tsp - Garlic powder<br />
2 tbsp - Paste made with coriander, mint, green chillies<br />
Salt<br />
<br />
<br />
<br />
Preheat oven to 200 degrees C.<br />
<br />
In a mixing bowl add finely pulsed broccoli, crumbled paneer all other ingredients and mix well.<br />
<br />
Scoop into small portions roll into tots, refrigerate over night for next day use or refrigerate for an hour before baking.<br />
<br />
Place the tots and bake until crispy, about 25 - 30 minutes.</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com0tag:blogger.com,1999:blog-3249820076410926849.post-15115340052304760282019-05-06T04:43:00.000-07:002019-05-06T04:43:08.333-07:00Savory Granola (Keto, Paleo, low carb)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21-ydwossTVuzK02Md1-aYgEuCNOWkz2xb6AMI843dDjABm4jnegv7wujqVC3gjtKPF3f6-54Xvmgvf4MnPPcHTguQm8-kEJJF3SH8OGzDv8Nu8NhcxsjAM07IRN1ZoYJfStel2xjlOHe/s1600/IMG_20190506_142423-02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21-ydwossTVuzK02Md1-aYgEuCNOWkz2xb6AMI843dDjABm4jnegv7wujqVC3gjtKPF3f6-54Xvmgvf4MnPPcHTguQm8-kEJJF3SH8OGzDv8Nu8NhcxsjAM07IRN1ZoYJfStel2xjlOHe/s400/IMG_20190506_142423-02.jpeg" width="300" /></a></div>
<br />
Savory granola makes the perfect guilt free snacking option and can be topped in soups and salad as well. Recipe to be altered as per need.<br />
<br />
Ingredients:<br />
1 cup - Almonds<br />
1/2 cup - Walnuts<br />
1/4 cup each - Pumpkin seeds, Melon seeds, Hempseeds, Flax seeds<br />
1 tsp - Coconut oil<br />
1/4 tsp - Turmeric powder<br />
1/4 tsp - Pepper powder<br />
1/2 tsp - Chilli powder<br />
Salt to taste<br />
<br />
Slow roast everything in a pan until crunchy cool it completely and store it.<br />
<br />
Topped it on cauliflower salad which was made for our dinner.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4W8uguOWEROSQKYNDY0QxNgYP5IdzmGbU8zgriIvH-al2PCkqnO6oUBMvX9_giifMlsCGm6SAj8wzHqDVhudEBdGLvJZOKBFmqWb3ag-q2nvNqnVzzv12c-mXr28jcGRQrQUldnGa1Sw/s1600/IMG_20190506_142405-01-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4W8uguOWEROSQKYNDY0QxNgYP5IdzmGbU8zgriIvH-al2PCkqnO6oUBMvX9_giifMlsCGm6SAj8wzHqDVhudEBdGLvJZOKBFmqWb3ag-q2nvNqnVzzv12c-mXr28jcGRQrQUldnGa1Sw/s320/IMG_20190506_142405-01-01.jpeg" width="240" /></a></div>
<br /></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com0tag:blogger.com,1999:blog-3249820076410926849.post-57222503716910247402019-05-05T02:06:00.000-07:002019-05-05T02:22:50.860-07:00MUSHROOM PANEER CURRY (KETO, PALEO, LOW CARB)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU4w_iEXq42AHL2CyKEQ60Jo77eiB-qJ_VlzL16WzmCCvTOea3LbKPYSvx2fsFvY2axvPtgWCOcsS-kmMP0bS5Oo2hjvYK0APMxVntunNsAPfCNpoJooyLwWQeeKSjTSiZeOrmwgszSQs/s1600/IMG_20190505_115119-02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU4w_iEXq42AHL2CyKEQ60Jo77eiB-qJ_VlzL16WzmCCvTOea3LbKPYSvx2fsFvY2axvPtgWCOcsS-kmMP0bS5Oo2hjvYK0APMxVntunNsAPfCNpoJooyLwWQeeKSjTSiZeOrmwgszSQs/s640/IMG_20190505_115119-02.jpeg" width="480" /></a></div>
A creamy gravy made with goodness of almond. Without hiking the calories with the cream.<br />
<br />
<u>What you need:</u><br />
Onion - 1<br />
Tomato - 1<br />
Ginger – 1 inch<br />
Garlic - 2 pods<br />
Red chilli powder - 1 tsp<br />
Coriander + Jeera powder - ½ tsp each<br />
Ghee - 3 tbsp<br />
Paneer - 200 grams<br />
Mushroom - 1 packet<br />
Salt - 1 tsp<br />
Almonds - 5 (powdered)<br />
Kasuri methi - 1 tsp<br />
Coriander<br />
<br />
<u>Method:</u><br />
In a pan add 2 tbsp ghee, chopped onion tomato, ginger, garlic, spice powders and saute until mushy.<br />
<br />
Once the mixture cools, grind to a smooth paste.<br />
<br />
In the same pan add another tablespoon ghee saute mushrooms until crunchy and then paneer, add the paste, 1/4 cup water, almond powder, salt and cook in lowest heat for 2 minutes.<br />
<br />
Before switching off add kasuri methi and fresh coriander.<br />
<br /></div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1tag:blogger.com,1999:blog-3249820076410926849.post-4957751655176005962019-03-11T22:54:00.001-07:002019-03-11T22:54:37.421-07:00Ragi Granola, guilt free breakfast!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDjz8SsOm2GYVqu0FqBiKFvJrqmxYwqclkJTPvvxoqkWCerQb76CcT5IcLzDXjymDZcvDD6fBcI9WLEOvDnx0IvbgzydXPlSNfDN4rcfv5etks8hhrWJ__EjHlBKVWSe5vto2ES0a-Z9C/s1600/PhotoGrid_1552364943655-02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1196" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDjz8SsOm2GYVqu0FqBiKFvJrqmxYwqclkJTPvvxoqkWCerQb76CcT5IcLzDXjymDZcvDD6fBcI9WLEOvDnx0IvbgzydXPlSNfDN4rcfv5etks8hhrWJ__EjHlBKVWSe5vto2ES0a-Z9C/s400/PhotoGrid_1552364943655-02.jpeg" width="298" /></a></div>
<div>
<br /></div>
<div>
Homemade Ragi Granola, an inexpensive and totally guilt free indulgence for picky eaters. Lots of hidden sugars are in store bought expensive granolas which would not meet the nutritional requirements. Added unsweetened cocoa powder and cinnamon to it for extra flavor.</div>
<div>
<br /></div>
<div>
Served this granola with matcha flavored greek yogurt, watermelon cubes, strawberries for breakfast.</div>
<div>
<br /></div>
<div>
<b><u>What you need</u></b>:</div>
<div>
Ragi Flakes - 2 cups</div>
<div>
Dessicated Coconut - 1 cup</div>
<div>
Almonds - 1/2 cup</div>
<div>
Walnuts - 1/4 cup</div>
<div>
Pumpkin seeds - 1/4 cup</div>
<div>
Sunflower seeds - 1/4 cup</div>
<div>
Chia seeds - 1/4 cup</div>
<div>
Raisins - few</div>
<div>
Unsweetened cocoa powder - 1 tbsp</div>
<div>
Cinnamon powder - 1 tsp</div>
<div>
Coconut oil - 2 tbsp</div>
<div>
Salt - fat pinch</div>
<div>
<br /></div>
<div>
<b><u>How to make</u></b>:</div>
<div>
Heat oil in a pan, toss in ragi flakes with coconut until crunchy, remove it add the nuts and seeds toss until crunchy. Mix all in the same pan add raisins, cocoa, cinnamon powder, salt give a good mix in low heat, cool it and store it.</div>
<div>
<br /></div>
<div>
This could be baked as well but takes longer time and need to be watchful with nuts and seeds, so pan works easier.</div>
<div>
<br /></div>
<div>
Ragi flakes can be replaced with any millet flakes (resembles thin poha) easily available in stores selling Organic produces. </div>
<div>
<br /></div>
<div>
Almonds, walnuts can be chopped and used in the recipe.</div>
<div>
<br /></div>
<div>
Dried fruits can be used in ample as well if it's to be made especially for kids </div>
</div>
Lifewithspiceshttp://www.blogger.com/profile/03944401899505225927noreply@blogger.com1