Strawberry-Banana Smoothie

When the banana's turn black in colour,i generally peel off its skin and freeze it for my smoothies.As this is the season for strawberries,i even freeze these strawberries as they get spoilt very soon.This is a quick and easy smoothie which can be prepared with these frozen fruits any time as it is so handy.

And this goes to FIC(Event)-PINK/ROSE by priya of priyaeasyntastyrecipes.

Ingredients:
1 Big Cup frozen Strawberries
2 small frozen (peeled)yelakki banana(or 1 normal banana)
1/2 cup yoghurt
1 cup milk
2 tbsp almonds blanched(optional)
3 tbsp honey
1 tsp sugar
3 mint leaves

Method:
Blend the strawberries,banana's with sugar in a mixie,be sure your mixie can handle these frozen fruits.Add yoghurt,milk,honey,almonds,mint and blend it into a nice pouring consistency smoothie.Serve it in a tall glass.
If you want to use fresh strawberries and banana's,add ice cubes while blending the smoothie.

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Beans-Carrot Stir-fry (Palya)

It is a simple and tasty palya which can be prepared in a couple of minutes.This is served as a side dish for rice.
Ingredients:
1 cup chopped beans
1/2 cup diced carrot
1/2 cup fresh grated coconut(or 2 tbsp grated dry coconut)
2 whole red chillies
1 tsp green chilli paste
1 tbsp chana dal
1 tsp urad dal
1/2 tsp jeera
1/2 tsp mustard seeds
8-10 curry leaves
1/2 lemon squeezed
salt

Method:
Pressure cook beans and carrot for 1-2 whistles(or microwave on high for 4-5 mins).
Heat a spoon of oil in pan,crackle mustard seeds,jeera,fry chana dal,urad dal,red chillies,curry leaves,green chilli paste and fry for a minute.Add cooked vegetables,salt and stir fry for 2-3 mins,add grated coconut and lemon juice and give a stir,remove it.
Serve it with rice,any dal and papad.

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Alu Mutter

This gravy can be prepared with the simple ingredients and vegetables we have at home.It does not require any prior preparation.

Ingredients:
3 Big Alu,diced into small cubes
1 cup fresh/frozen peas
1 Onion sliced
2 Tomatoes chopped
1/4 cup cream(or 1/2 cup milk)
1 tbsp Ginger-Garlic paste
1 tsp red chilli powder
1 tsp corriander powder
1/2 tsp jeera powder
1/2 tsp Garam masala
1/2 tsp amchur powder
2 tbsp chopped corriander
1/2 tsp jeera
salt
oil

Method:
Fry onions in a pan until pink,add chopped tomatoes to it and fry until its forms a thick pulp,cool it and grind it into a smooth puree.
Fry diced alu until crisp and remove it aside..
In a pan heat oil,crackle jeera,fry the Ginger-garlic paste,peas until it changes the colour.Add the ground pureeto it and fry until oil leaves from the edges,add all the masala powder's,salt and fry for a minute,add cream or milk and cook for a couple of minutes and remove it from fire.
Garnish it with chopped corriander and cream.
Serve hot with Roti/Naan/Phulka/Chapathy.

Note:

• Avoid cream/milk in the recipe for a Vegan version.

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Tofu Stir fry/Chilli Tofu

Tofu is an alternative for paneer.Though its a compromise in taste to use tofu instead of paneer,it is more prefered by me because of the low calorie content and i prepare mostly chinese dishes with Tofu.So many recipes for chinese cooking calls for either fish sauce or oyster sauce,which i wont use as i am a vegetarian.But we get the unique taste of any dish if we use the proper ingredients required to prepare it.I got a tip from a cooking show for replacing Fish sauce,but i was still not sure of any other alternative for oyster sauce(Fish sauce can be replaced by adding soya sauce and vinegar in equal quantities).Recently during my shopping i saw Ching's All-in-one stir fry sauce and it suits my requirements perfectly and then i bought it.I had a block of Tofu lying in the fridge which was about to expire in a couple of days.So i thought of preparing some thing with Tofu using my recent buy All-in-one sauce.I regularly watch Kylie Kwong's show but never noted any recipe as its purely non-vegetarian.With my enough knowledge of chinese cooking i wanted to try this stir fry recalling the steps of her cooking,and believe me...the All-in-one sauce has done its magic,it added a new flavour and taste to the dish which we can empty the plate at one go...

Ingredients:
1 Block of firm Tofu
1 red bell pepper
1 yellow bell pepper
1 capsicum
1 onion
2-3 fresh red chillies
1 tbsp finely chopped garlic
2 tbsp onion(or spring onion white part) finely chopped
1 bunch spring onions finely chopped
1 tbsp Ching's All-in-one sauce(vegetarian oyster sauce)
1/2 tsp soya sauce
1/2 tsp sugar
2-3 tbsp sesame oil
salt

Method:
Cut Tofu into cubes and place it on the tissue paper for 15- 20 mins to remove extra water.On a shallow pan fry fry Tofu until golden colour(use less oil)chop the bell peppers,capsicum and onion into 1" cubes.
In a wok,on a high flame heat the sesame oil and fry garlic and finely chopped onion until crisp,add chopped red chillies and fry for a minute.Add the chopped bell peppers,capsicum and onion and stir fry for 2-3 mins.Add fried Tofu,All-in-one sauce,soya sauce,salt and toss it until everything is mixed well and cook on high for 2-3 mins.
Remove and serve hot with the spring onions on top.
This goes well with chinese fried rice or as a starter.

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Broccoli Soup

We started giving more preference to salads and soups for dinner these days.So i started preparing different types of soups.I have written this recipe from a tv show,i modified the recipe to suit according to our taste.
Ingredients:
1 Medium size Broccoli(cut into florets)
1 Big Alu(potato),finely diced cubes
4 tbsp Onion finely chopped
3 garlic pods finely chopped
1 tbsp Curd(dahi)
1 tbsp Olive oil(or butter)
1 small processed cheese block(optional)
1/2 cup milk
1/ 2 tsp black pepper
salt

Method:
Fry the potato cubes in oil until its golden colour and crisp,remove it and drain it on the kitchen tissue.
In a pan heat olive oil,fry onion and garlic until it chnages its colour,add broccoli florets and fry for 3-4 mins.Add water to it and cook until soft.Cool the mixture and add dahi,cheese to it and grind it to a smooth puree,add milk and salt and heat it on the stove for 1 boil.
Mix pepper powder according to your taste.
Serve hot with fried potato cubes on top of it.

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Wheat-Jowar Salad

This is the most healthy way of eating the grains like wheat, jowar n Bajra. Last time when my parents visited us, she has brought all these grains, Brown rice and Red rice .I did not understand why she has brought all these grains, but later when she prepared the sprouts out of it and made this salad I was surprised with the outcome taste of the salad and it tastes better than the regular moong sprouts.Even my husband who does not like sprouts also liked the taste of this salad. From then I started preparing this very healthy salad frequently.
I am sending this to JFI-Wheat hosted by Roma of Roma's Space.

Ingredients:

1 cup Wheat grains
1 cup Jowar grains
1 cup Bajra grains
1 Big Red onion finely chopped
2 Big ripen Tomatoes finely chopped
4 tbsp Bell peppers(red/yellow) diced small and blanched
2 tbsp finely chopped Corriander
Salt

For the Dressing:

1 lemon squeezed
2 tsp Olive oil
½ tsp green chilli paste
1 garlic clove grated
½ tsp sugar
salt

Method:

Soak the grains for 6 – 8 hrs,drain the water,cover and keep over night until the sprouts are formed(or prepare it in the sprouts maker).Pressure cook it with enough water and salt for 3 whistles and simmer it for 20 mins.As these grains are hard,it will be cooked well if it is cooked for long.Remove and drain water.It is good to eat like this as well.

Prepare the dressing by mixing all the ingredients required for it.

Mix the cooked sprouts with the chopped bell peppers,onions,tomatoes,coriander and dressing and serve it immediately.

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Tomato bath/ Tomato rice

Ingredients:
1 cup Regular rice/Basmati rice
2 onions sliced
3 Big ripen tomatoes
1/2 cup fresh/frozen peas
1 tbsp Ginger-Garlic paste
1 tbsp Corriander seeds/dhaniya
5 red chillies
3-4 byadige red chillies(these give the extra red colour)
1 tbsp soamph/fennel seeds(adds a nice aroma)
2 tsp grated dry coconut(optional)
5 kaju/cashews
1 bay leaf
3 cloves
2 green cardamom
1 tsp chopped corriander
salt
oil

Method:
soak red chillies,byadige red chillies,soamph,dhaniya in water for 1/2 hr and grind it to a smooth paste.
Wash the rice and soak in water for 10 -15 minutes
In cooker heat the oil,fry cloves,cardamom and bay leaf add thinly sliced onions and fry til its pink in colour,add ginger-garlic paste,peas and fry,add tomatoes and cook until it forms a thick pulpy mixture and add the ground paste,salt,rice and fry for 2 minutes,add 2 cups of water to the mixture and pressure cook for 2-3 whistles.
Garnish with fried kaju and green corriander.

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Methi Dal / Methi Kura Pappu...truely Andhra Style!!

Can you guess from whom did I learn this dal ???....... hmmm..I learnt this dal from my sweet brother..:)....He claims that he is a super chef at our home and of course few of his dishes even got appreciation from his in-laws,especially his so called khara bath has a huge fan following in my family.Even my husband is a big fan of his khara bath and whenever I prepare it he always compares with my brother's khara bath as a standard.Even though I folllow the same procedure I could not reach the same standard level.Hope so I will also achieve that perfection and post the recipe soon on my blog.
Coming back to the dal,he has learnt this from his friends during his bachelor life.We all know that Andhra is famous for dals,pacchadi,stir fry and rasam.The preparation of dal in Andhra is quite different from other places,they mash the dal completely after it is cooked which gives a very nice texture and even the flavors blend well when made like this.The best way to eat the Andhra style dals is to mix the dal with hot piping rice and a liberal dose of ghee and with the accompaniments like alu fry or fryums,it tastes the best and just out of the world.I liked the way my brother prepared this dal and we started following the same procedure from then.Here in this recipe I have pressure cooked everything along with dal but my mom used to fry all the other ingredients like onions,tomato and methi leaves in oil and then add to the dal and pressure cook it,you can follow any of these ways as both taste equally delicious.

Ingredients:
1 onion finely chopped
1 tbsp tamarind pulp(extracted using hot/warm water)
1 tbsp chana dal
1 tsp red chilli powder
1 tsp dhaniya powder(coriander seeds powder)
pinch of turmeric
4 tbsp oil
salt

To cook in pressure cooker:
1 cup Toor dal
1 1/2 cups chopped methi leaves
2 tomatoes finely chopped
3 green chillies
3 garlic cloves
pinch of turmeric

for Tadka:
1 tsp mustard seeds
1/2 tsp jeera
2 garlic pods (slightly mashed)
1-2 whole red chillies
1 tsp ghee

Method:

• Pressure cook dal,methi,tomato,chillies,garlic and turmeric for 3 to 4 whistles.Mash the dal completely to a puree kind of consistency and keep aside.
• In oil fry chana dal until red,add finely chopped onions and fry until its completely soft.
• Add the cooked dal and give a good stir and then add tamarind pulp,red chilli powder,turmeric,dhaniya powder,salt and enough water for the desired consistency and simmer it for 10 mins.
• In a Tadka pan,heat ghee crackle mustard seeds,jeera,red chillies,garlic pods and fry until garlic changes its colour and add this tadka to the cooked dal.

Serve it hot with rice,ghee and pickle/avakaaya or alu fry.

Note:

• Avoid ghee and use while tempering in the recipe for a Vegan version.

Thinking what is paratha doing in this post??
It is so simple,I prepared this paratha with the left over methi dal.Just mix up the left over with wheat flour and adjust the spice level, you will have easy peasy delicious parathas ready in no time.

Ingredients:
Left over dal
salt
wheat flour
red chilli powder
chaat masala

Method:
Mix everything according to your taste and make paratha's and fry the paratha on both sides.

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Coconut Shavige/Coconut Rice Noodles

These are traditionally prepared with the fresh akki shavige(rice noodles) prepared at home.But right now i do not have a shavige maker with me..and i really doubt whether i would be able to prepare even if i have. [:)].and the best alternative for me is to use the readily available rice noodles.Even though it is a compromise in taste but its a very good alternative when one does not have time to prepare akki shavige at home.The whole process takes less than 15 mins with the readily available rice noodles.


Ingredients:
1 pack(200gms) Rice noodles(i used mtr) or freshly pressed akki shavige/rice noodles
3/4 cup grated coconut
2 tbsp chopped cashews
5-6 red chillies
10 curry leaves
1 tsp pepper corns
1 tbsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1 lemon squeezed
2 tbsp oil
salt

Method:
Prepare the rice noodles as per the instructions on the pack.Just add rice noodles to the boiling water(with salt) and cook for 6-7 mins and drain it,run through cold water.
Pound the pepper corns in a mortar n pestle coarsely.
In a big kadai heat oil and crackle mustard seeds,chana dal,urad dal and cashew pieces and fry until its slight red in colour add redchillies,pounded pepper corns and curry leaves and fry for a minute.
Add the grated coconut and fry for a minute and add ricenoodles,salt and lemon juice and give a good stir and take off from the stove.
Serve hot.

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Chana dal vada /Masala vada

One can find this snack in any tea stall all over south india.This is a very easy and simple south indian snack which can be made with the basic ingredients at home.This goes well in lunch or snack or even breakfast.
Ingredients:
1 Big cup Chana dal
1 onion,finely chopped
4-5 green chillies finely chopped or 1 tsp green chilli paste
2 tbsp chopped corriander
2 tbsp chopped mint(optional)
1 tbsp chopped curry leaves
1 tbsp ginger finely chopped
salt
oil(for deep frying)

Method:
Soak dal for 3-4 hrs or overnight.Drain the water from the dal and grind it to a coarse paste in whipper mode(do not add water).
Add finely chopped onions,green chillies,corriander,mint,curry leaves,ginger and salt to it and just run once in mixie(whipper mode,do not run much).
Take a small portion of the mixture and pat it into a round shaped vada on a greased palm(greased milk covers work best for this) and deep fry in oil until golden in colour.
(If you like you can sprinkle sesame seeds on the vada and pat it again before frying)

Serve hot with green chutney/coconut chutney or tomato sauce.

I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

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