SPROUTED METHI SALAD

Salads are the  perfect accompaniment to any meal. Its healthy and refreshing. One among them is my sprouted methi salad which is rich in proteins, vitamin c and many more. Having methi, helps lower cholesterol levels, maintain a healthy metabolism, improve digestion etc etc.

I prepared this when my uncle & family visited my place. They truly loved it. The slight bitterness of sprouted methi and crunchiness of roasted peanuts makes this salad  classic and super sharp tasty one. Those who like the bitter taste, would surly love it.  All measurements can be altered to taste.

INGREDIENTS.

Sprouted methi.

Chopped Onion.

Chopped Tomato.

Roasted peanuts.

Coriander leaves.

Coconut grated.

Green chilli

Jeera.

Salt and Pepper to taste.

NOTE:

For 1 cup of sprouted methi, I took 1/2 of grated coconut, 1 Green chilly and 1/4 tsp of Jeera.

METHOD:

Grind coarsely the coconut , green chilli , jeera and keep aside.

Now combine all the rest of the ingredients and mix it well with coconut mixture at last.

Enjoy!!

PHENORI

Phenori or Chirotis are sweets that are very similar with badushas but not at all similar to the method of making it. These are the crispy layered type mini puries which is either dipped in sugar sypur or just sprinkled with powdered sugar. Phenories can be stored nearly for 15 days in a airtight containers. Its been long time since I have bookmarked this recipe and here finally I made it :) I remember this having on a wedding occasion at bglore where it was served along with badam milk. Waooo that was heavenly. This a must try for sweet lovers ;)

INGREDIENTS.

1/2 Cup Maida.

3 Tsp Ghee.

Pinch of salt.

Rice flour just to sprinkle.

Water as needed.

1/2 Cup Powdered Sugar.

1/2 Tsp Cardamom pd.

Oil for deep fry.

METHOD.

In a bowl, mix maida, salt with 1 tsp of melted ghee. Kned it well adding required amount of water to make a soft dough. Allow the mixture covered and let it rest for about 1/2 hour. Then make atleast 5 balls on this dough. Roll out these into very thin chappaties. Now the fun part. Keep one chappati on a board. Apply ghee and sprinkle some rice flour over. Keep the next chappti on the first one, slightly facing downwards. Make sure it does not cover fully. Repeat the process stack up all 5 chappati. Now roll them like a swiss roll. Slice the roll into 2 inch size piece and slightly press to flatten to make a mini puri. Deep fry them till its cooked on both the sides. As soon as u drop them on a plate, sprinkle with some powdered cardamom sugar and serve.

Enjoy !!

KARIVEPILLAI KOZHUMBU

Karivepillai kozhumbu is a thick, iron rich gravy with several health benefits. I would say this has become our very frequent gravies, easy to prepare and delicious. All my thanks to Raks kitchen for sharing this awesome recipe. I have tired lots an lots of her recipe which ended in a good delicious results most of the time except her badusha. I still admire her perfectly shaped badushas which is very hard for me to do just like hers. Hmmm will keep on tiring ;). U can find the karivepillai kozhumbu recipe link here :)

Enjoy !!

KODUVI BHAJJI

Koduvi are the bitter small leafy vegetable available very rarely in some part of south India at the same time tastes extra delicious and meant to be highly nutritious one.  Its the part of konkani menu for lunch . This was prepared by my mom when I visited mumbai on my last vocation. Depends on seasons, very different from the one we get it from Cochin,  mumbai koduvi's are bitterness and red in colour. This ghassi goes well with kanji and I and my grandpa also prefer them to have it with  curd rice.

INGREDIENTS.

1 Cup Cleaned and Chopped Koduvi.

1/2 Cup Grated Coconut.

1 Green chilly.

2 Red chilly.

Pinch of Turmeric powder.

Tamarind ( Gooseberry size)

Hing

1 Tsp Coconut oil.

Salt to taste.

METHOD.

Grind Coconut with green chilly, red chilly, turmeric pd, tamarind and hing adding little water. Heat a kadai , pour in the coconut masala and bring them to boil. Add the chopped koduvi with salt and sim for 2 to 3 min. Though its a leafy veg its cooks very fast. Before serving drizzle the gravy with coconut oil and serve hot :)

ENJOY

MALABAR CHICKEN BIRIYANI

 I was not able to sit in a place when I had a glance at this site http://www.reciperoll.com/2009/03/chicken-biriyani.html   as I was hunting for some chicken recipe. I was totally admiring the click of the dish that it just made me drool and forcefully took me into my kitchen and thus u can have a snap below ;)

I did it same as per their instruction given without any modification and the final result came out to be extra delicious yummy one pot meal. A big thanks to them to presenting such an awesome meal. Thanks a lot :)