Saturday, March 29, 2008

Fruit Mocktail/Lemonade

Fruit Mocktail/Lemonade

Its hard to make my kids eat or drink once if they say no, its amazing how they taste and palette changes everyday, one day its their best favorite food in the whole world and the next day they refuse to even look at it. one day we buy Pears and the next day they refuse to eat and such is the case that made me invent this recipe. Lemonade is always a favorite so I mixed in remaining fruits like green Apple, Pear and Banana and wallah a fruit lemonade/mocktail was invented.I found this to be a great way to mask the fruit.


Ingredients
1/2 can of frozen lemonade concentrate
fruits of your choice I used ( Green apple and Golden Pears)
1 cup of Ice cubes
and Banana's for Garnish.

Process
1. Cut Pears and Apples into cubes
2. Puree Pears, Apples,ice cubes and Lemonade concentrate in a blender
3. to the above add a 2 cups of water and strain through a fine sieve
4. Add chopped Banana's as topping and serve

Kids love it and I got my way to giving them fruit. This entry goes to dear Raaga for AFAM this months theme being Pears.

Wednesday, March 26, 2008

Sprouted Moong Dal Chaat/Sabji/wrap

Sprouted Moong Dal Wrap/Chaat/Sabji

I was prompted to make this dish with the abundant availability of sprouted beans in desi/Chinese stores. Sprouted beans as we know is always considered very very healthy especially for vegetarians whose source of protein is legumes and beans.
This dish can double as a sabji,chaat/snack or wrap it in a roti/Tortialla.Its extremely simple with few ingredients and very quick to make.


Ingredients
2 cups sprouted moong dal

1 tbsp oil/ few sprays of Pam

a pinch of red chili flakes

1 tsp amchoor powder

1 tsp Chaat masala

Juice of half a lemon

a small pinch black salt



Process

1. Heat a tbsp of oil in a pan, when hot add red chili flakes and sprouted Moong.

2. Add about 1/2 a cup of water and cook covered for about 2-3 minutes or until Moong turn tender

3. Once its cooked to tender, add amchoor, chaat masala,black salt and toss well.

4. Sprinkle with lemon juice and remove from heat.


Eat this hot as a chaat snack or make a wrap in a flavored tortilla like tomato/jalapeno add some salad dressing and roll into a wrap, or eat as Sabji with roti's.


With spring fever around ,this would be an excellent brunch before you hit the trails. This is my entry for Mansi dears WBB- Balanced Break event.

Tuesday, March 11, 2008

Chinese String Beans

Chinese String Beans
As a vegetarian I find myself having very limited choices when it comes to Chinese
Non-tofu dishes that are available in the restaurants, I love Chinese food but my choices are pretty standard when ever it comes to ordering either is Garlic Eggplant or Chinese String beans, both of which I love, sweet and spicy at the same time with a side of sticky Jasmine rice.
Today’s recipe comes very close to the restaurant version in terms of taste, I am also a huge Trader’s Joe fan, something about the store make it very earthy and the various options of food choices make it even more exciting. I especially love their chocolate truffles and Gelato hmmm to die for. I recently brought few sauces for my Chinese cooking and I must say I was impressed, brought Peanut sauce and Teriyaki sauce both organic with no meat products.




Ingredients

1 bunch of Chinese String Bean (boiled to tender)

1 ½ table spoon of Red chili flakes

2 tbsp garlic thinly sliced

2 tbsp ginger finely sliced vertical

3 tbsp peanut sauce

3 tbsp Teriyaki sauce

2 tbsp sesame oil/ginger oil/regular oil

Salt (according to taste, teriyaki sauce has a good amount of salt)




Process

1. Heat sesame oil /ginger oil/regular oil in a wok or pan

2. add garlic, ginger and red chili flakes and salt

3. fry till garlic is slightly toasted

4. add peanut and teriyaki sauce and mix well

5. to the above add boiled string bean and toss to coat the bean with sauce well

6. Fry for 2-3 minutes and remove from heat

7. garnish with green onions


Serve hot with sticky rice . This makes one complete dish with or without rice.The best part of using these ready made sauce is it gets the flavors right without overpowering any one ingredient.

Thursday, March 6, 2008

Nutty Rice Pudding -Arusuvai Friendship Chain

Nutty Rice Pudding -Arusuvai Friendship Chain


Excited was I when I got a box from Deepa as a part of Arusuvai Friendship chain initiated by Lakshmi ,Bhags and Bharathy. From the time Deepa sent an email about posting I looked forward to my snail mail everyday and there it was a box along with a beautiful card with Deepa’s note and a mix of wonderful nuts, chocolate and caramel morsels.
Added to this Deepa did shower me with the following award. A little about the award
"“Nice Matters Award is for those blogger who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.” "



Its only fair that I pass on this on to the nicest people I met personally from the blogosphere, my friends from the bay area and also to my dearest friend Rina,TC, Ash, Revathi, Mythreye, TasteTinkerer and AK.
I still need to come up with a recipe to use the morsels but I did put all the nuts to work with Nutty Rice Pudding. Rice pudding tasted extra special may be because of love it came with.

Ingredients

1 cup rice boiled
1 pint whole milk
2 cups of mixed nuts chopped ( I soaked the nut in hot water for 2 hrs and peeled the almond skin and chopped into small chunks)
2-3 elaichi finely powered
½ cup sugar
1 tbsp ghee
½ can condense milk

Process


Boil rice in pressure cooker
Heat a tbsp of ghee in a pan add nuts and fry for a minute, then add boiled rice
Add milk, elachi and sugar to the above.
Allow it to boil on slow for about 10-15 minutes, mixing continually
Add condensed milk and mix once again





I know this is loaded with calories but once in a while its good to indulge in pure bliss. Keeping the chain alive I would like to pass this on to Mishmash ,Shankari, Ramya and Mansi.
Thanks again Deepa for the wonderful gift.


Sunday, March 2, 2008

Lemon Daal (Nimmakayi Kattu)

Lemon Dal (NimmaKaya Kattu)
There are some foods which give you instant gratification when eaten, food that satisfies our soul and makes you full and remind you of home Nimmakaya Kattu is one of them for me. This is prepared usually during the night because its very light and helps with digestion. Eaten usually with hot rice and ghee makes you one step closer to heaven. This can be eaten with roti's too make a light tasty daal.Best part of this Dal/(Kattu as called in Telugu ) is takes less then the time to cook rice.Perfect for weekdays dinners.
Today's Lemon Daal is made freshly from Lemons from my backyard,noting like the scent of fresh lemon, the essential oil from the lemon leaves has such a clean and fresh feeling to it. Citrus to me always comes synonymous to clean. Today's recipe is my contribution to JFI -Lemon, hosted by dear Coffee of The Spice Cafe.
Ingredients (makes to feed about 6 )
1/2 cup of Moong Dal
juice of 3 lemon
1 tbsp ginger garlic paste
Haldi/Turmeric
Salt according to taste
For Seasoning/Tadhka
1/2 tbsp Mustard seeds
1/2 tbsp Jeera
1/2 tbsp Urad Dal
a pinch of hing
8-10 kadi Patta (Curry leaves)
1 tbsp ghee (optionally oil)
Process
1. Pressure cook moong dal until soft, once cold mash into a fine paste add salt and make into a dal like consistency
2. squeeze juice of 3 Lemons, add salt and Haldi and leave aside.
3.Heat a pan add mashed Moong allow it boil for 3 minutes, to the boiled moong add the above lemon juice and allow to boil for 2-3 minutes.
4. Heat a tbsp of ghee, add all the ingredients for tadhka and when mustard seeds start to splutter add to boiled moong dal. Mix well and allow to cook for another 2-3 minutes.
Serve hot with rice or roti's.



 
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