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.

 

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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.

A South Indian sweet food for divine offerings

This is the period of ‘pongal’ or  ‘sankranti’  in our Hindu religious customs. A full month of worships and prayers remembering the great saintess “Andal” or Goda devi’s devotion and attachment towards God and her contribution towards the spiritual attainment knowledge.

We worship Lord Sri Krishna reciting the hymns created by her for 30 days during this period (16th December to 14th Jan.) and offer a divine food known as Pongal to the god all these days. On some specific days, we have to prepare sweet pongal as the offering along with normal plain pongal.

So, on 31st December, we prepared the sweet pongal recipe as the offering. I wanted to share this dish with you which is sweet, delicate and often topped with a lot of ghee by frying cashew nuts and raisins in that ghee. It will taste so sweet and delicious and full of proteins and energy that you may like to have it often.

chakkara pongali

chakkara pongal or sweet pongal

chakkara pongal recipe preparation

Anybody can prepare this recipe very easily.

The ingredients required are – rice, jaggery (brown sugar), some milk, ghee, broken cashew nuts, raisins, cardamom powder.

Cook the rice in a cooker and add jaggery, milk and some water to it and cook again for some time without lid so as to mix the jaggery entirely into it making it soft. Then, heat the ghee in a small pan and fry the broken cashewnuts and raisins in it and mix it into that cooked preparation along with the cardamom powder. Your chakkara pongal or sweet pongal recipe is now ready for serve.

Some people add a little bit of split green gram (moong dal) while cooking rice for taste. But the green gram is normally added only for preparing plain pongal adding salt which is not sweet and it is to be topped with black pepper powder and cumin seeds only.

This post is posted as a sequence in the tasty thursdays blog event for this week. You can visit the blog event of tasty thursdays 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: Indian Preparation – Steamed Rice Balls known as Modak / Kudumulu / Undrallu

For this week’s “tasty thursdays” event, I would like to share about one dish that is associated with our festival “Ganesh Chauth or Vinayaka Chavithi” that was celebrated on 17/09/2015.

undrallu

This preparation is known as ‘modaka’ in Northern India and as Kudumulu or Undrallu in Andhra Pradesh. This is considered to be the most favorite recipe cherished by Lord Ganesha. That is why he is depicted as carrying a bowl of these round balls in one of his hands.

So, I have prepared these steamed rice balls and offered to Ganesha after the worship on this occasion. These balls are cooked in steam and very simple and healthy.

The ingredients that you need for preparing it are – broken rice, a small quantity of split chickpeas (Bengal gram or chana dal), coconut grated powder and salt and water.

Preparation 

Take the broken rice required quantity into a steam cooker or pressure cooker. I cooked 200 grams for making 10 balls. Add a small quantity of chana dal (split chickpeas) for delicious taste. Then add water to it so that the broken rice gets soaked in it and thin layer of water is left above it. Add salt to taste and put the lid and pressure cook it for 7 to 8 minutes (till you get 2 whistles). Then, allow it to cool and remove it into a plate to mix the coconut powder. Make round balls of it by applying some oil to your hands to make them compressed.

Place the balls in a small container that can be put into a large container for steam cooking. Or you can use the idly plate with idli-cooker for this purpose. Steam cook for 4 to 5 minutes and then remove from flame and serve. I offered them first to God and then, we ate it as our breakfast.

Tasty Thursdays: A soupy dish known as “Sambar”

This week I enjoyed the awesome South Indian side dish “sambar” which is both delicious and spicy.  It can be found at any of the South Indian Restaurants, hotels or food courts. It is a daily food item for most of them. Especially in Tamil Nadu state with its Chennai capital, this is a must dish in their daily menu. They eat meals or any kind of breakfast along with this sambar dish and can not think of any food without sambar. That is the importance of sambar.

sambar

Sambar is prepared by cooking the pulses and vegetables and adding tamarind juice, spice powders into it while cooking. Mostly, the yellow pigeonpea is used for cooking this sambar. You may cook the peas and vegetables separately and then combine before adding tamarind and spice powders.

I generally cook the pigeon peas first in the cooker and then add the minced vegetable pieces, tamarind juice and spice powders along with salt and cook again to form a medium thick soup. Then garnish it with mustard seeds and cumin fried in a little bit oil along with a bit of asafoetida powder and top it with coriander leaves.

Rice food is mixed with this sambar and consumed as the main food for meals. Breakfast items are dipped into this sambar and eaten with a spoon. But, I recommend it as a soup also as it is very rich in proteins and vitamins and provides you instant energy.