Need a Break !!!

Hey Friends.... It's Vacation time for me.... yippieee.... so I won't be able to blog for 10 days. Catch you all after a refreshing break !!!!  :)

zucchini Curry

Ingredients:

• Zucchini - 2
• Onion - 1 small
• Tomato - 1
• Cumin Seeds - 1/4 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala - 1/2 tsp
• Red Chili Powder - to taste
• Kasoori Methi - 1 tsp
• Salt - to taste
• Oil - 1 tbsp
• Water - 1 cup

Directions:

• Heat oil in a pan, sizzle cumin seeds.
• Add sliced onions. Saute till golden.
• Add chopped tomato. Cook till tender.
• Add garam masala, turmeric, chili powder.
• Add chopped zucchini and water. Add salt.
• Cook covered till zucchini is done and the gravy comes together.
• Crush kasoori methi in between your palms and add it to the curry. Cook for another 1 minute and turn off the heat.
• Serve with rice or chapati.

Variation:

• You can add other veggies  to the curry, like potato or carrots.
• You can make it in pressure cooker till 1 whistle .
• You can substitute kasoori methi with chopped cilantro.

Beetroot Paratha

Beetroot Paratha was again an invention to get beetroot into my little picky eater. She would never eat if I made beetroot curry, but enjoy eating this red paratha, as she calls it.
Why would I ever tell her that what she was eating with joy was beetroot. ~ hahaha ( evil laughter )
Well as they say, " Ignorance is Bliss "
I am happy that she is eating beetroot, She is happy that she got an interesting colored paratha instead of the regular boring paratha !!  Happy Ending :))
It doesn't take much of an effort. Just grate beetroot and mix it with the regular flour and make chapatis the way it is usually made.

Ingredients:

• Whole Wheat Flour - 2 cups
• Grated Beetroot - 1 cup
• Warm Water  - 1 cup approx
• Salt - to taste
• Chopped Green Chillies - 1 ( optional )
• Ajwain ( Carom Seeds ) - 1/4 tsp

Directions:

• In a mixing bowl, add wheat flour , grated beetroot, ajwain, chillies and salt. Avoid chillies when making for kids.
• Add water slowly to knead the dough till all the dough comes together.
• Rest the dough for half an hour.
• Make balls of equal size from the dough.
• Roll them into round parathas.
• Pre heat the tawa and layout this paratha on the hot tawa.
• Roast these parathas by applying ghee on both sides.
• Remove from the pan when both sides are cooked.
• Serve with boondi raita, any curry, pickle and salad.

Cabbage Soup

This is a nutritious, low calorie soup which is very easy to make. Weight watchers would love it.

Ingredients:

• Shredded Cabbage - 5 cups
• Onion - 1 small
• Tomato - 1 medium
• Garlic - 1-2 cloves
• Water - 2 cups
• Salt -to taste
• Pepper Powder - to taste
• Butter - optional

Directions:

• In a deep sauce pan, boil cabbage, chopped tomato , chopped onion, garlic with water.
• Simmer for 10-15 minutes. Turn off the heat and let it cool.
• Blend till smooth.
• strain it back into the pan and heat again.
• Add more water if required. Add salt to taste.
• If the soup is too watery, add half a tsp of corn flour paste. ( optional )
• Cook till the required consistency is reached.
• Serve in a bowl. Add pepper powder to taste.
• Add just a little , say 1/4th tsp of butter in a bowl of soup to enhance the taste. It is optional though.
• Have it hot on a cold day :)

Prevent Fruits and Vegetables from Oxidation

When few fruits and vegetables are cut and exposed to air, they oxidize due to which discoloration occurs. To prevent them from oxidation, you can follow one of the following tips as soon as you cut them.

• When cutting raw banana( plantain ), potato or eggplant, soak them in water to avoid discoloration.
• Similarly, to prevent apples, bananas or peaches from browning, add lemon juice.
• Cover the cut fruits or vegetables tightly with plastic food wrap or ziplock covers.
• Cook the vegetables as soon as you cut them; the heat would stop them from oxidation.

If you know of any other tip, please mention in the comment section.

Turnip Greens Poriyal

Ingredients:

• Turnip Greens - 1 bunch
• Onions - 2 small
• Garlic - 3 cloves
• Grated Coconut - 2-3 tbsp
• Whole Red Chillies - 2
• Mustard Seeds - 1/4 tsp
• Urad Dal - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Asafoetida - a pinch
• Salt -to taste
• Curry Leaves - a few
• Oil - 2 tbsp

Directions:

• Wash and clean the leaves properly.
• Trim the hard stems and discard. Chop the leaves finely.
• Heat oil in a pan and splutter mustard seeds. Add urad dal and let them turn reddish.
• Add hing ( asafoetida ) , red chillies, chopped garlic and curry leaves.
• Add finely chopped onions and saute till translucent. Add turmeric powder.
• Add chopped turnip greens and a little salt.
• Cook on medium heat for around 5 minutes.
• Add grated coconut and mix well.. Cook for another couple of minutes.
• Serve as side dish with dal and rice.

Bachali Kura Pappu

Bachali kura (Malabar Spinach) cooked with split red gram.


Ingredients :

• Bachali Kura Leaves - 1 bunch
• Toor Dal - 1 cup
• Tomatoes - 2 medium
• Tamarind Extract - 1 tbsp
• Garlic - 2 cloves
• Mustard Seeds - 1/4 tsp
• Whole Red Chillies - 2
• Asafoetida - a pinch
• Turmeric Powder - 1/4 tsp
• Curry Leaves - 1 spring
• Salt - to taste
• Red Chili Powder - to taste
• Ghee - 1 tbsp

Directions:

• Remove and discard the hard stems of the bachali kura. Wash and chop the leaves.
• In a pressure cooker, take toor dal, chopped leaves, diced tomatoes, turmeric powder and cook with sufficient water till 3 whistles or till dal is cooked.
• Let the pressure release by itself before you open the pressure cooker.
• The dal now needs tempering.
• In a small pan, heat ghee, splutter mustard seeds. Add red chillies, crushed garlic, curry leaves, asafoetida, tamarind extract. Cook for a minute. Turn off the heat, add red chili powder.
• Pour this over the dal. Add salt and give it a good mix.
• Serve hot with plain steamed rice or roti.