by Priya | Apr 14, 2015 |
Trying to rouse myself from yet another Rip Van Winkle-ish blogging stupor! So much time has passed since I last blogged, and I took motivation from Archana Thomas who posted on FB how she forced herself to get back to her blog – Thank you for the nudge, Arch! I made a recipe that I’ve tried and tested over the past year and I made it for my family when they visited. It was a runaway hit. So I thought I’d add it into the annals of my online cookbook Adai is a quintessential South Indian dish which is made with a combination of dale and rice soaked, ground and then spread out as crepes to be had crisp and brown along with a variety of sides, including avail- a yogurt based veggie stew, milagai podi – a spicy lentil and chili powder jaggery -unrefined sugar and so on! To alleviate the tedium of the process, I put my dry Vitamix grinder to good use and cut the time short by 2-3 hours making it a 5 minute prep process. Taaliyan plz tyvm Recipe Ingredients makes about 16 adais. 1cup white Qunioa1 cup channa dal1cup moog dal (replacing moog dal with urad dal)1/2 cup of rice4 + cups of water (to get the consistency of dosa)2 red chilies1green chiliFresh cilantro choppedFresh Curry leaves1 Grated zucchini (optional)1 large purple onion chopped and sautéedSaltAsafetida (optional)oil to make the flats Method Grind top 4 items in a dry grinder into a coarse powder The chilies should be soaked separately and ground to add to the mix at a later time Add 4 -5...
by Priya | Mar 18, 2014 |
First of, thanks to all my Facebook friends who drooled and went gaga over this dish – that is my best motivation to keep trying new recipes and blogging them I have worked with Spaghetti squash in the past, but once to bake it and one other time to make a halwa, all well before I started writing this blog. However, this unbelievable gem of a veggie went off my radar for a long time. This was one of the easiest recipe decisions to make in so far as keeping the preparation simple yet tasteful. The trick is to allow the squash to shine and be the hero of the dish and not overpower it with too many spices. Add a tsp of coconut oil and fresh grated coconut enhanced the taste of the squash and made for a delectable meal. Without further ado here goes My sweet husband putting in the muscle to unstring the squash And voila Ingredients 1 medium sized squash cut down the middle vertically and spaghetti unstrung from the sides and into a bowl 1/2 cup of fresh frozen grated coconut thawed 2 Tbsp roasted cashews 2-3 finely chopped green chilies (ours were homegrown) 1/tsp of mustard seeds 1/2 tsp of turmeric 1tsp of urad dal 2 tsp of olive oil 1tsp of coconut oil pinch of asafetida 1/3 cup of water Salt to taste 2 tsp juice of freshly squeezed lemon Cilantro for garnish Method Splutter mustards, urad and hing in the said amount of olive oilAdd the chilies and allow them to cook for 30 secs Add the squash noodlesAdd the the water...
by Priya | Feb 16, 2014 |
We all love our cheese! Let’s admit it, unless we have some major allergies to dairy, which often still does not apply to cheese. While being touted as a good source of protein cheese tends to be more of a fat source! Not trying to go all preachy on you since I am as culpable as the next person in liking this darned thing! But new year resolutions kicked in a month later for me and I am trying to be good about what goes into my mouth and into my stomach. I am adhering so far to the NO-Fry February, with which also goes more veggies, less grains and all that jazz. All the recipes that I call my own, is most often just put together! As I have often said, if you put of bunch of things you like together, chances are you will like the outcome of it just as well. And quoting myself again (coz I am so good like that) I also restate that recipes are mere guidelines always subject to personalization. So here is my recipe 1 8x9x4 deep baking dish Makes about 8 generous portions Ingredients About a dozen Baby carrots split length wise1 medium cauliflower cut/snapped into daily big florets1/2 box of baby spinach (about 3 cups)2 zucchinis cut in cubes1 can of Campbell’s low sodium Mushroom soup1can of Campbell’s cream of celery 1cup of shredded cheddar Flavoring Guidelines 2 dry red peppers crushed1tbsp of pesto powderSaltFresh ground pepper Method Set oven to 350 deg FBroil on high the veggies for about 10 minutes or until the tips of the veggies...
by Priya | Jan 29, 2014 |
Ever since I learned how, I have been making these and absolutely LOVE it and make it at least once in 2 weeks – It is healthy, guilt free and what’s more so tasty – dress it up with your favorite nut, some of your favorite cheese and if you want sauce and you’ve got yourself a wholesome no carb meal For making these you need the sharp julienne peeler which will strip you zucchini into thin noodles – be mindful, these instruments are viciously sharp so please use caution while using it How many zucchini’s you use depends on how many people you are making for – I used 3-4 for 4 of us – While stripping, stop when you come to the seedy part of the vegetable. By then it will start breaking anyhow. Instructions Strip, arrange in a baking dish; crumble cheese, sun dried tomatoes and toss in some walnuts, some pepper – Do not salt now or it will become watery … salt before eating. I broiled for 15 -18 minutes or until the cheese has melted – BTW, I used some goat cheese. SO GOOD! Enjoy and...
