TOMATO KOKUM PICKLE


As tomatoes are in abundance this season , I thought to make tomato pickle.

But, this time tamarind was out,and kokum (garcinia cambogia)was in.

RAW TOMATO PICKLE – This is my link to another tomato pickle with raw green tomato.

The recipe today, is with the luscious red tomatoes.

Pointing to few benefits of the key ingredients

Tomato-A non starchy vegetable with low calories,is a poweful blood purifier,with a

good source of VitaminC,antioxidants,and potassium.

Garcinia cambogia/Kokum-Antibacterial,improves digestion,fat burning properties.

To the recipe

INGREDIENTS

1 kg tomatoes

few cloves of peeled garlic

2-3 tblsp of red chilli powder

10-15 pieces of kokum

2 tsp roasted fengreek powder (to be added finally only)

2 tsp.roasted cummin powder

1 tsp coarsely ground pepper

2-3 tblsp jaggery

3/4 -1 cup gingelly oil/sesame oil

For tempering

1/2 tsp.mustard seeds

1/2 tsp fenugreek seeds

few curry leaves

METHOD

Wash and cut tomato into quarters .Wash the kokum pieces.

Now soak the cut tomatoes,kokum pieces, rock salt( enough water to submerge) for

minimum 8 hours or overnight.

Then drain off the water, and grind to a coarse paste.

Heat 1/4 cup oil,and add the ground paste with the rest of the spices,1/2 cup of drained

water, except jaggery ,fenugreek powder and tempering ingredients.

Allow to cook till thick and add jaggery (jaggery alkalises  the acid in tomatoes).

Heat remaining oil in another pan,add tempering ingredients,and pour over the tomato.

Add fenugreek powder ,mix and allow to cool .

Store in sterilised glass jars.

 

 

 

 

RAGI ‘N’ NUTS LADOO


Ragi ,Finger millet,or Kurakkan is  one nutritious flour which can be consumed in many

ways.It is widely used in porridges,desserts,baking,drink and many more breakfast

dishes.

This millet rich in fibre ,calcium ,good carbs,and Vitamin D is good for weight loss and

diabetes.Even though it has a bland taste it is highly beneficial for those with Vitamin D

deficiency and diabetes.In early times people included this daily in their diets in the

form of light porridges,and drinks.Only few homes in South India follow to consume

daily now. Lifestyle nowadays has paved the way for growing diseases,so it’s advisable to

create the habit of consuming daily this wonder millet in some form .

A light roasting before adding to recipes will enhace the taste.So today my recipe to

share is a healthy and tasty for all ages.

INGREDIENTS

1 cup ragi flour

1 cup treacle or melted jaggery

1/4 cups peanuts dry roasted

1/2 cup almonds powdered coarsely

3/4 tsp.cardamon powder

4 tblsp ghee

1/4 tsp dry ginger powder (optional)

a pinch of salt.

METHOD

Roast the flour in half of the ghee till hot (not burnt).

Mix in the rest of the ingredients and form ladoos.

GOOSEBERRY/AMLA PUDDING


This is a healthy dessert innovation,and sure treat for those who love the fruit.It is rich in vitamin C and loaded with nutrients and antioxidants.

This has the texture of a mousse and butterscotch pudding,and can be served with cream and roasted nuts.

Let’s get into the recipe right way,so do try this unique recipe and let me know your comments.

INGREDIENTS

200-250 gm gooseberry or amla

100 gm sugar

4 egg yolks

4 egg whites

1 cup cream (whipped )

3 tsp.gelatine mixed in a little water.

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METHOD

Cook the berries with sugar till soft.Deseed and grind into a fine pulp.

Beat the yolks,add cream and pulp and heat just till it’s warm.Add melted gelatine and remove from fire.

Beat egg whites to a stiff froth and fold into the amla mix and allow to set in the refrigerator.

Could be served with nuts,or chocolate drizzle.

As a variation this dessert can be used as filling for tarts too.

EGG ‘N’ KALE BRUSCHETTA


A quick breakfast or a snack and a tasty one is everyone’s relief and delight ,especially

during wild summer mornings.When it is bread ,the toasted aroma stirs  up your taste

buds even more.This is one recipe which is easy,crunchy,healthy and tasty.

Vegans can opt for cottage cheese or paneer and substitute for egg.

Kale can be replaced with spinach or any of your favourite greens.

For the simply crunch recipe now…

INGREDIENTS

4-5 hard boiled eggs grated or mashed

2 leaves of kale cut fine

2 green chillies cut fine (you may use more if you like it hotter)

1 small onion chopped fine

1 tomato chopped fine

3 tblsp.butter (room temperature)

pepper and salt to taste

grated cheese to sprinkle on top (optional)

1 sliced loaf of bread(brown or white)

METHOD

Mix in the veggies and butter into the grated egg ,and mix well.

Add salt and pepper to taste.

Apply the paste on the bread and arrange on a baking tray.

If you are adding cheese ,you can sprinkle after arranging.

Bake in a hot oven (200 degrees) for 10 minutes.

Serve hot.

Note :Cut the bread into any shapes you like.

           You can make grilled sandwiches too.

 

 

 

 

ORANGE N HORSE GRAM RASAM


Rainy days,monsoon times call for comfort foods like hot steaming rasam with rice ….I

thought to share with you all today an awesome orange rasam recipe loaded with

Vitamin C.

I used the tropical Kamala orange,you can use any orange.This is a combination with

horsegram which is good for fat loss,and a good source of energy.Horsegram rasam is

considered to be a good remedy for cough and colds too.It is also a good relief for those

with arthritis….and many more benefits if you search.So let’s move on to this simple and

easy recipe.

INGREDIENTS

Extract of one orange

1 tblsp.peppercorns

2 tblsp.horsegram or Kollu

1 tsp cummin seeds

1 tsp.coriander seeds

8-9 pips of garlic

1 -2 dry chillies

1/2 a tomato

1/4 tsp.asafoetida

Curry leaves

1/4 tsp.turmeric

light tamarind water 2-3 cups

salt to taste.

1/4 tsp.mustard

1/4 tsp.methi

2 red chillies

2 tsp.oil

METHOD

Grind the bold listed coarsely and set aside.

Heat oil ,add asafoetida,curry leaves,mustard,chillies,and methi and sauté for a minute.

Next add the ground mixture and sauté for a further two minutes.Add 1/2 cup water and

boil for 5-10 minutes.Next Add tamarind water and allow to reach a boil.Add salt to

taste.Add orange juice and remove from fire.Serve hot with plain or steamed rice.

HORSE GRAM LIME RASAM- click on for lime and horsegram rasam

WHEAT FLOUR PIZZA WITH CAPSICUM SAUCE


This pizza is made with wheat flour ,and no tomato sauce added .I just made a

tangy capsicum sweet sauce(red peppers only).You could add slices of tomato if you

like,or serve with tomato sauce if you like.We had it tomato free.Vegetables can be your

choice.Well,i added only cucumber and some thin green capsicum slices .

The preparation of the dough had a slight change(my twist).Let’s get into the recipe.

Ingredients for the dough

250 gms wheat flour

1/2 cup white flour (you can opt out if you like)

2 tblsp.milk powder or 1/2 cup warm milk

1 egg yolk

2 tsp.active yeast

3 tblsp.olive oil.

1 tblsp.sugar.

1/2 tp.baking soda.

1-2 tp.salt

curd to apply on dough.

Method

Mix in the yeast to 1/2 cup lukewarm water.Sprinkle sugar on top,cover and allow to

rise.Once you see active fermentation,add in to the flour with the rest of the ingredients

and bind to a soft dough.Apply curd on the dough .Cover and allow to double in size.

Once it has doubled roll out into pizza shapes you like.Place on greased trays,cover till

you make the sauce.

For the red pepper sauce

3-4 red capsicum cut and seeds removed.

1 inch ginger

4 pips garlic

1 tsp.chilli paste.

1 tsp.kashmiri chilli powder

2 tblsp.vinegar

3-4 tblsp.of jaggery or sugar(preferably brown)

salt to taste.

Method 

Grind all the ingredients together .Cook on a slow flame till you get a thick saucy texture.

For the cheese sauce.

2 cups milk

2 tblsp cornflour

1 tsp.black pepper powder

1/2 cup cheddar cheese grated.

salt to taste

Method

Make a thick flowing paste with cornflour and milk.Heat the rest of the milk,simmer and

add the cornflour mixture preventing lumps.Next add the rest of the ingredients and

cook for 2-3 minutes.It will look like custard.Set aside.

For the topping

Thin slices of cucumber,green and yellow capsicum rings.

tomato slices (optional)

1 cup mozzarella cheese or plain cheese grated .(optional)

Assembling

Apply the prepared capsicum sauce on the prepared dough(if the dough has risen

up.punch it down flat.)Arrange the cucumber and capsicum slices.Drizzle the cheese

sauce.Add mozarella cheese and bake in a hot oven (200 degrees for 10 minutes per

pizza).

Pan pizza also can be made with this dough,as this dough has a nice texture (soft inside

and crispier on the crust.

Note: Olives and herbs can be added as per your choice.

Herbs can be added to the dough too.

INNOVATE AND ENJOY!

 

 

 

CHOW CHOW CHUTNEY


Chow chow a pear shaped vegetable/fruit ,belonging to the gourd category along with

melons cucumbers and squash is rich in vitamin C and is a good coolant for summer.You

could cook with dal ,make avial,or make pies like apple,or pear pie.Iv posted  a chow

chow recipe along with other chutneys before and here’s the link to it. HEALTHY

VEGETABLE CHUTNEYS

Today i want to share another version of chow chow chutney.

INGREDIENTS

1 big chow chow (150-200 gm)

2 tblsp.ulundu (urad dal)

few curry leaves

2 tblsp.coriander

2 tsp black cummin seeds or the normal cummin seeds

tamarind (half the size of a lemon)

5-6 pips of garlic

10-12 dry chillies (reduce if you like)

salt to taste.

juice of 1 lime

1/2 -1 tsp sugar/jaggery/honey

1-2 tblsp.gingelly oil.

METHOD

Peel the chow chow and cut into tiny cubes.Heat the oil ,and add the cut chow

chow,curryleaves,garlic to it and fry till you see the vegetable turning light brown at the

edges Transfer to a plate.In the same pan,roast the rest of  the ingredients till you see the

urad dal turning brown.Remove from heat,and powder this first.Add the fried chow

chow to the powder and grind again to a coarse or fine paste.Add lime juice , sugar and

salt to taste.

Can be served with iddli,dosai,vada,bajji,or used like a dip for fries.

PANEER KOFTA IN SPINACH


This recipe is a healthy dish,and eyecatching dish ,which can be served with rotis or

pulaos.Summer calls for inclusion of fruits and veggies,and this one undoubtedly is the

best dish to serve for lunch or dinner.(vegan lovers)

So,now let’s get into the recipe.

INGREDIENTS

For the kofta

1 packet paneer(200gm)

2-3 potatoes boiled and mashed lightly

2-3 green chillies finely chopped

1 tsp.pepper powder

1/2 tsp cummin seed powder

1/4 cup cashew ground coarse(optional)

1 tsp.ginger paste.

1 tblsp.flour

salt to taste

oil to fry

METHOD

Grate the paneer and mix the rest of the ingredients ,and bind well.Make koftas and deep

fry in oil till golden brown and set aside.

 

For the spinach or palak gravy.

INGREDIENTS

100-150 gm palak or spinach leaves

2 green chillies

2 dry chillies

1-2 onions chopped fine

7-8 cloves peeled garlic

1/2 tsp.grated nutmeg

1 tsp.garam masala powder

1 tsp cummin seed powder

1 piece cinammon

1 tsp.honey

1 small tomato (for the color)

1/2 red/yellow capsicum (julienned)

1/2 tsp.red chilli powder /flakes.

juice of 1 lime.

salt to taste

2 tbsp.oil/butter

METHOD

There are two methods you could prepare the spinach puree.

1.Blanch the spinach in boiling water for 5 mins,then immedietely plunge into cold water

and drain , blend into puree and use.

2.Saute the leaves directly in oil with garlic,green chillies,cummin seeds ,blend well and use

If you have opted for the no.1. method grind the garlic,green chillies,and cummin seed

with the palak,and set aside.

Heat 2 tblsp.oil ,add the onions with the cinnamon ,and dry chillies and saute till brown.

Next add the rest of the ingredients with the puree and cook on a low flame ,till partially

thick.Add the fried balls and simmer for 2-3 minutes.You could add fresh cream if you

like while serving

 

 

 

 

 

 

RACATO CHUTNEY


Well ,well …This is my title to this chutney ,as this comprises of three veggies,and i didn’t

want a long title for this simple recipe.The culinary world today ,mostly renames old

traditional dishes,anew .When we really peek into you will know it’s the dish you already

know.So i think you will accept my title ..Radish for the first two letters has amazing

benefits for weight loss,urinary and kidney disorders ,and regulating insulin levels,and

many more benefits.Carrot for the next two letters,rich in vitamin A,C&K and many more

nutrients,is considered good for eyes,good source of antioxidant agents,and also regulates

sugar levels.Tomato for the last two,which can be categorised into a fruit or vegetable too

has amazing benefits like the radish and carrot.These three vegetables are very good if

taken raw like salads or juices…I think i’l get into the recipe now.

INGREDIENTS

1 radish peeled and cut into small pieces

1 carrot cut into pieces

2 tomatoes roughly chopped

4-5 pips garlic

small piece ginger

1-2 chilli powder

salt to taste

small piece of jaggery.

2 tblsp.ghee/oil

METHOD

Heat oil and roast the radish and carrot well.When its half done,add the tomatoes and the

salt.Remove from fire when the tomatoes start shrinking.Grind to a paste with chilli

powder.cook again for 2-3 minutes with the honey.Those who love to temper can do so.

Can be served with dosai,iddli or chappathi.

 

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LEMINT ALMOND MUFFINS


Lemint is lemon and mint ..(before you start to get confused).Well, i was beginning on

lemon and almond muffins,then my innovation lights turned  on ,and my attention drew

to the mint leaves in the kitchen .I love Mint coolers(lime juice with mint),and the picture

of mint leaves  in the drink ,drove me to innovate this awesome recipe.So let’s get into

the recipe.

INGREDIENTS

8 oz /2 cups coarsely ground almonds

1/2 cup flour

1 cup sugar

grated rind of 1 lemon

juice of 1 lemon

2 eggs

1/4 cup chopped mint leaves.

1 tsp.baking powder

METHOD

Add almonds.and flour in a bowl,with the rind,sugar mint and baking powder .

Beat eggs with the lemon juice and add to the flour mixture.If the mixture is too thick add

a little milk or water.Pour into muffin moulds and bake in a moderate oven (180 degrees

for 25-30 minutes).