Tasty Thursdays: Vegetable Pasta Salad recipe

Vegetable pasta salad

Vegetable pasta salad is a great dish which can be taken as a starter before meals or even as a substitute for whole meal or as snacks in between meals. It is a multi-purpose recipe containing many nutrients based on the ingredients you add.

I like this very much for my evening times. I take it as a light snacks in a very limited quantity at evening times to fill the gap between lunch and dinner. No tea or coffee is required with it. And it is very healthy too.

Preparation tips:-

  • Cut 3 or 4 varieties of green vegetables like bell pepper, tomato, carrot, beans, peas, cucumber, broccoli,green onions, legumes – all cut into small thin pieces; and saute them using refined oil or cheese and spices including salt according to your tastes.
  • Boil water and add macaroni and / or noodle pieces (broken into small pieces) and cook them for 5 minutes in it.
  • Add the cooked macaroni / noodles into the sauted vegetable mix and mix them well on heat for one minute or lesser time.
  • Now, your vegetable pasta is ready for serve. You can add some vinegar and tomato sauce also if you like before serving.

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This post is in response to the tasty thursdays blogging event sponsored by Razel. You can view the original and others’ responses at this link.

 

A healthy breakfast known as “pesarattu”

A good flavoured, tasty breakfast is all that you would like at the start of a new delightful day to keep yourself in good mood throughout the day.

And here is a spicy and healthy breakfast that can make your day.

It is known as “pesarattu” in Southern India, prepared from green grams (mung bean). It may be also referred to as ‘mung bean dosa’.

pesarattu

Pesarattu served with chutney and dilute curry

It is available in most of the South Indian hotels at early morning and at evening times also as snacks. You can prepare it at home very easily.

  • Soak moong bean for 12 hours in water. (you may soak it in the evening and prepare it next morning).
  • Wash the mung and put it into your grinding jar of the mixie.
  • Add salt, green chillies and ginger according to your likes to spice up the recipe.
  • Then, grind it adding water until it becomes soft paste.
  • Now, heat the pan (take the flat surfaced pan preferably non-stick pan).
  • Add one spoon oil to the heated pan and spread the mung bean paste on it with a ladle to make a round shaped recipe as in the above image.
  • Fry the recipe till it becomes brownish in colour and turn it to the other side and again fry for some seconds. You may sprinkle some more oil around it to prevent from burning. The other side should not become brownish. It will remain green.
  • Now, your “pesarattu” (mung bean dosa) is ready for eating.
  • Serve it hot and along with some chutney or any side dish as per your tastes. Some people eat it with honey or sugar also.
  • In the restaurants, it is served along with another dish known as upma. It is treated as best combination for breakfast by many people. But, I prefer simple pesarattu without  combing it with upma and even I do not need any chutney,etc. along with it.

This recipe is posted in response to the tasty thursdays blog event for this week.

Tasty Gujarati Dhokla recipe

On this Christmas eve, we had a special recipe known as “Dhokla” which is a very popular Gujarati recipe and is available at the Bikanerwala sweet shops and restaurants.

This recipe is a mixture of both sweet and savoury tastes and so can be liked by all people equally. Very delicious in flavour and tastes.

Dhokla

Dhokla recipe

How to prepare Dhokla recipe:

  • Take 2 cups of chickpea flour (known as besan) and one cup yogurt and mix it well into paste with warm water
  • Add salt also while mixing the batter and a bit of baking soda for fermenting.
  • Then leave it to ferment for 5 to 6 hours or you may keep the batter ready before going to bed at night and prepare the dish next morning.
  • Take a steam cooker and place the batter on a plate or bowl to be put into the cooker on an elevated stand. Now cook the recipe in the steam for 10 minutes and turn off the flame or knob.
  • Allow it cool and then cut into pieces.
  • Heat a little oil in a pan and fry some mustard seeds and / or cumin seeds and add the pieces into it and mix well for a minute. You may add some chilli-ginger paste,coriander powder, turmeric powder and a little bit of sugar also while mixing in the heated pan. This will spice up it.
  • Then serve the pieces in small plates garnished with coriander leaves and if you like some coconut scrape also.
  • Some people serve it with tomato chutney and coriander leaves chutney as side dishes.

I hope all of you will taste this and experience the delicious taste of it. This post is in response to this week’s tasty thursdays post at this link

A spicy, delicious food known as “aloo paratha”

This is one of the famous Indian food dish available in almost all restaurants and is a continental cuisine. Known as ‘aloo paratha’, this is widely eaten for breakfast and even in place of meals. Aloo paratha is a filled in recipe with cooked potatoes filled inside the oil baked wheat rotis.

aloo paratha

Aloo paratha

Preparation tips:

  • Cook the potatoes in a cooker and remove the skins after cooling.
  • Spice up the potato mash by frying minced pieces of onions, a little bit ginger, green chilly, pepper powder, coriander powder and turmeric powder in a pan with a little bit of oil and mix the potato mash into it. Add some coriander leaves and minced green onion leaves or garlic leaves to make it superb.
  • Now, prepare the wheat flour dough and make small balls of it to be rolled on a wooden or steel board to flatten and spread the balls into rotis of big size. You need to make larger balls than normally used in preparing ordinary rotis.
  • Now, put the mixture of potato mash in the center of the flattened roti and fold it all sides and again roll it with the roller stick to flatten into a round shape. Take care that the potato mixture does not pop up while rolling it.
  • Heat a plain, flat pan and bake the filled paratha on it spreading a little oil on the pan. Bake both sides applying oil again. It needs only a little bit of oil to bake it.
  • The baked paratha will be brownish or lightly reddish on both sides as shown in the image.
  • Prepare as many parathas as required in this way and serve them hot with sauce or jam. You can eat without any sauce or jam also as it is already spiced up.

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This post is in response to the tasty thursdays weekly blogging event sponsored by Razel. You can view the posts of all participants on her blog at this link.

Tasty Thursdays – A popular nutritious and energetic drink known as “Lassi”

Lassi is a nutrient rich, healthy drink made from fermented milk or yogurt, native to India. Punjab is considered as the original birthplace for this great drink

But, Varanasi is famous for Lassi. Whoever visits Varanasi will definitely taste the famous Lassi of Varanasi lanes. I have enjoyed this great drink during my stay of 2 complete decades in Northern India.

We, Accountants of Cement Corporation, used to attend Board meetings of the company along with Auditors in Varanasi 5 star hotels. Each trip used to be for 3 days and daily, we used to go into the narrow lanes of Godowlia, a famous center in Varanasi, to enjoy the lassi.

pudina lassi

Pudina lassi

You can make many varieties of lassi. Sweet lassi is made adding sugar or honey. Salt lassi is made by adding salt (either normal salt or black salt). Different tastes of spices are added to prepare spicy lassi like pepper, cardamom, mint leaves, cumin seeds ( green or black), etc. The lassi featured in above image is made of mint leaves also known as pudina.

To view many more tasty thursday recipes from other writers, click at this link.

Tasty Thursdays – A special South Indian dish known as ‘challa pulusu’ | ‘majjiga pulusu’ or “kadhi” in Hindi

This is a very rare recipe mostly home to Andhra Pradesh. It is a kind of soup prepared with sour yogurt and chickpea flour adding vegetables. A different version without vegetables prepared by Punjabis, Rajasthanis and Hindi people is known as  kadhi.

The vegetables added are mostly bottle gourd, tomato, lady’s finger (bhindi), brinjal, spinach, etc. These are popular vegetables added to majjiga pulusu recipe.

majjiga pulusu

majjiga pulusu

It is very easy to prepare this “majjiga pulusu” or “kadhi”.

Take any vegetable from above list and cut into large pieces. You can add 2, 3 varieties of vegetables also for delicious taste. Mostly people add tomato with one more vegetable, but not with spinach.

Then cook these pieces along with some green chillies in a diluted tamarind juice till they cook soft.

Meanwhile prepare the yogurt, chickpea flour mix. For this, you need to use sour yogurt diluted by adding water. Mix one tablespoon of chickpea flour into the yogurt for serving to 4 people.

Then, grind some mustard seeds adding little bit of water to make a thick paste.

Add this paste into the yogurt mix.

Now, add the cooked vegetables into this yogurt mix. Add salt, turmeric powder for good colour and some coriander leaves.

Then, cook this mixture again for some minutes (5 minutes or so) on medium flame till it boils and begins to rise above before spilling out. Now, remove it from flame.

Top it with some mustard seeds and asafoetida powder fried in a little bit of oil.

Now, your majjiga pulusu recipe is ready for serve.

You can eat it with rice or with rotis or you may swallow it with a spoon in a bowl without any main dish.

For more tasty thursday blogging event recipes click this link.

Tasty Thursdays – “Puri” An Indian food that can be served either as meal or breakfast

“Puri” (both u and i spelled short) is a very important item of food both in Northern India and Southern India. It is consumed either for a full meal or as a breakfast (tiffin) item as per needs and circumstances. If served as meals, some side dishes like potato, onion mixed curry or any other soft curry is served along with it. For breakfast, you can serve with soft curry or chutney.

Puri is available at all hotels, restaurants and at any eatery on the roadsides of all places. It is much popular and comparatively cheap also so as to be afforded easily by any common man.

Puri with potato curry

Puri with potato curry

It is very easy to prepare puri:

Mix wheat flour with water and knead into a solid, soft dough. You may add some salt and pepper powder for taste while mixing. After kneading for 5 minutes, make small balls of it. Then flatten the balls into round shapes using the roti maker or wooden/ steel board and rolling rod known as chakla-belan.

Heat oil in a deep frying pan or bowl. Then put the flattened / rolled items into the oil and deep fry them one at a time. The puri will swell into round ball shapes when fried both sides evenly without burning. It will take a fraction of minute to fry each puri like this.

Now, serve these puris with the curry or chutney or both.

Some people like the puris without curry and chutney. They eat them with sugar. Or, you can eat them as it is without any side dish if you add more pepper powder and sufficient salt. So, your work will be much more simple.

This post is in response to the tasty thursdays weekly event organized by Razel at this link.