Bok choy Garlic stir fry

As I have mentioned on my previous post that I am big fan of half fried veggies, herez the next with Bok Choy which is filled with full of fiber, vitamins and minerals. I was lucky enough to get baby bok choy😀Its another wise known as "Chinese Cabbage".This can be eaten raw as well and most offen these are added in soups but I prefer simple Stir fry 😋It light, crunchy and got a mild flavour.

INGREDIENTS

1 Bok Choy 

10 Crushed Garlic cloves

1 tsp Dark Soya sause

1 tsp Black Pepper

Pinch of Oregano

Salt to taste.

Roasted White sesame seeds (optional) for garnish

Butter

METHOD

Trim off the ends. Rinse the bok choy under running water. Slice them in halve lengthwise or remove the individual leaves and rinse. Patch it dry.

Heat butter in a non stick pan. Add garlic and fry them till golden brown. Add in the bok choy and stir fry for few sec. Then add soya sause, salt and black pepper, and roast them until the stalks turns half tender and also till the sause glazes the greens. Lastly sprinkle some oregano and transfer into a serving bowl or a platter. Garnish with roasted white sesame if needed.

ENJOY!!

BANANA STEM SALAD

Banana stem or the flower stalk are very high in fibre and rich in potassium. These have the crispy texture with mild bitter flavour. Adding banana stem to our daily diet helps us to stay fit and healthy. It cleanses the digestive system, promotes weight loss, treating kidney stones, manages cholesterol, BP and keeps many diseases at bay. The juices works well on acidity conditions as it has a soothing effect on the stomach. 
Now coming back with my amma's recipe, I have prepared a healthy and yummy Banana stem salad in coconut gravy which can be served as a side dish along with a simple meal or with chappati. The interesting thing is therez no cooking process in this :) Just add up all the ingredients one by one and serve.

TIPS: The cut pieces of the stem oxidizes and changes colour so inorder to prevent this, keep the pieces immersed in water with a tsp of curd mix.

INGREDIENTS
1 Cup Chopped Banana stem
1 Small Onion
2 Green chillies
2 tsp Grated Ginger
Salt to taste
Coriander leaves for garnish

INGREDIENTS FOR COCONUT MASALA
1/2 Cup Fresh Grated Coconut
2 Roasted Dry Red chilly
1 tsp Roasted Coriander seeds
1 tsp Mustard seeds.
1/2 Tsp Tamarind Extract
Water as per needed for grinding

NOTE : Adding Tadka is optional. If needed, then heat coconut oil and add mustard seeds, jeera and curry leaves and pour it on the salad at the end.

METHOD
Grind the ingredients given above for the coconut masala and keep it aside. Make a slit on the banana stem and remove the porous outer layer. Sometimes you may need to discard 2 or 3 layers until you reach the hard and firm inner layer. Now slice the stem into circles. While cutting you will get lots of thread like fibers. Just pull them off and discard them. Now chop those circles into small pieces and put them into curd water. ( Before adding it into the dish, make sure to drain the water and then clean them again with normal water for 2 times & then add it)
In a serving bowl, add the drained banana stem pieces, chopped onion, green chilly, grated ginger and salt. Mix them well followed by the coconut paste. Add water only in needed. Garnish with coriander leaves and serve :)

ENJOY!!

BEETROOT KOSAMBARI

Beetroot is not only colourful but also a healthy vegetable which has its own sweetness. This is one of the best and superb salad for the dieters. This salad should be served as soon as its prepared as beets loses its nutrition when kept for the long time.The same salad can also be prepared replacing with radish or carrots. Adding roasted peanuts will give you a nice crunch and looks tempting too.

INGREDIENTS

1 Cup Grated Beets

1/2 Cup Grated Carrots.

1/4 Cup Soaked Moong dal.

1 Chopped Onion.

1 Tbsp Grated Ginger.

2 Tsp Lime juice.

Salt to taste.

Coriander leaves for garnish.

INGREDIENTS FOR GRINDING

1/2 Cup Grated Coconut

2 Green chilly

Few Curry leaves

1 tsp Jeera.

METHOD.

Mix all the grated veggies in a big mixing bowl . Then coarsely grind coconut, green chilly, curry leaves and jeera. Mix the grind ed mixture into the mixing bowl and mix well. Add lime juice and season with salt. Garnish with coriander leaves and serve.

Enjoy!!

PALAK EGG SALAD

A chunky refreshing spinach and egg salad with a dressing of simple mayonnaise is just perfect. Its creamy, classic and delicious that anyone can have as a snack or appetizer. The key ingredient is the greens which I adore to add into my bowl with a dash of Italian seasoning or simple with salt and pepper. Though its a salad, any veggies or fruits or nuts can be added as it tastes heavenly. Do add Walnuts and Peanuts for crunchy salad. You would just love the bites.

INGREDIENTS

2 Hard boiled Eggs.

1 Cup Chopped Palak leaves or Baby spinach.

1/2 Cup Steamed Carrots and Potatoes.

5 Plus Tbsp of Mayonnaise. (more or less according to ur taste)

1/2 tsp of Italian seasoning. ( optional )

Salt and Pepper to taste.

Chopped Walnuts.

METHOD

Chop the eggs into small pieces. Roughly chop palak leaves.

In a mixing bowl add eggs, spinach, steamed veggies followed by mayonnaise. Mix it well with a sprinkle of salt and pepper or Italian seasoning or herbs. At the time of serving top it up with nuts.

Enjoy!!

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!!

VEGETABLE FRUIT SALAD

Salad are always a healthy, quickest food that can be done at home any time. And theres no limitation for that as well. Here I tried a combination of both veggie and fruits salad which ended into a delicious tasty evening snack. The salad was quiet filling and taste was sweet, sour, tangy and spicy. Do try adding some sprouts, boiled chickpeas, and some dry fruits. That works good with this. To them more attractive I ended up garnishing with a touch of chaat and sev. I served with hard boiled eggs as we love having it with salads. Do try this wholesome nutritious meal. Ingredients that I added are as below -

INGREDIENTS.

1 Onions.

2 Tomato.

1/2 Cucumber.

Grated Carrots.

Grated Cabbage.

1 Apple.

2 Banana.

Black seedless grapes.

Roasted Peanuts.

Salt to taste.

Pepper to taste.

Pinch of Chaat Masala.

Sev for garnish.

METHOD.

Chop and grate both veggie and fruits and mix them into a bowl along with roasted peanuts.

Make sure as soon as you drop chopped apples, add lime juice to retain its colour. Season them with salt and pepper.

Before serving garnish with sev and a pinch of chaat masala on top.

Serve chill.

Enjoy!!

VEGGIE EGG SALAD

This is the best salad I have ever tasted and y not when its prepared by loving hubby? As I have mentioned before, whenever he finds free time, hez surly in hunt of unique recipe and currently he had prepared this salad adding eggs as a main ingredients. This salad is the mixture of fresh veggies marinated with 1 of our favourite item mayonnaise and then make it extra special on each bite adding the crunchess flavour of roasted peanuts. No exact measurment needed, as anything can be added more or less whatever you need. It can be varied according to ones taste.

INGREDIENTS.

Boiled eggs -2

Mayonnaies - 2 tbsp.

Onions.

Tomato.

Cucumber.

Grated Carrots.

Grated Cabbage.

Roasted Peanuts.

Salt and pepper to taste.

(Additional veggies can alos be added like lettuce , radish , fresh corn kernels , coloured bell peppers , also sprouts)

METHOD

Chop the veggie into small size and eggs into a big chunks. Season veggies with salt and pepper. At the time of serving add mayonnies and then eggs. This makes the salad dry and avoid excess of water.

Garnish with roasted peanuts and serve chill.

Enjoy!!

UR RECIPE

Here comes few recipe that I tried with inspiration from my blogger's site. I truly enjoyed making all your recipes and end result came out soo tasty.

ALASANDA VADA.

I was wondering whats this alasanda means? Later came to know they are the fritters made with black eyed pea the one, I didnt like as a child and now was tempted to try vada made out of it. Oh boy, her pictures were just enough to push me into making them the awsome recipe. It was just delicious and enjoyed having it with a cup of coffee. I got this recipe from ''MAHANANDI'S BLOG''.

[Changes I made - I added 2 tbsp of Rice flour to the batter. This prevents oily vada's.]

CHICKPEAS SALAD.

Friends, this is the must recipe to try. This is one of the simplest and very flavorful healthy snack. Thesedays whenever I prepare something with chickpeas, I just keep it aside few of them for salad. No measurment nothing, as you can add more or less whatever you need. To make it more attractive and colourful, fruits or any type of veggie can be added. I adopted this recipe from one of my friend ''JAYA'S BLOG''

[Changes I made - I added grated carrots]

This salad goes to ''15 MINUTES COOKING'' HOSTED BY MAHIMA''

FISH MASALA FRY.

No words to express about this unique fish fry. This was heavenly. My hubby selected this recipe and he was very much tempted to try out, when he had a glance at ''SHILPA'S BLOG''. The very next day we got fish and had a nice time having that spicy delectable fish fry. We prepared this continuosly for 2 days. Still feel like having it. This is also somthing different fish fry I have ever tried. You can notice, the cooking process she have mentioned to add water sounds really interesting. Also she has described 3 masala's for the marination. In that we tried the 1st one. Came out dam good. I can say, I could have only this for dinner everday.


[Changes - I used Pomfret fish and in masala, did not add coriander seeds. One more thing, in this recipe not even a touch of oil is used but my hubby added a drop of coconut oil for the extra flavour.]

Thanks everyone for this unique recipes. I truly appreciate.

Enjoy!!

ROASTED BRUSSELS SPROUTS

Brussels was somthing interesting that I wanted to try for long. Most of the time I was away from brussels because that was quiet expensive. But I wanted to know what it tastes like so took some. I adapted this roasted recipe from ''Barefoot Contessa'' Food network. It tastes good just like mini cabbages. When I had a bite, it was just crispy on onside and tender inside. Also I liked the crunchy flavour just the way I like them all on my baked recipe. I served them with carrots , green bellpeppers and boiled eggs. It is a perfect healthy snack too.

INGREDIENTS

5 Brussels sprouts.

1 tbs Oil.

Salt and pepper to taste.

1 tsp Lemon juice.

METHOD.

Preheat oven to 350 F.

Cut off the ends of brussels and remove the outer leaves. If its too big, cut them into 2 halves.

In a bowl, add the brussels, salt and pepper and keep them for 15 min.

Transfer them to a aluminium sheet and roast them for 30 min or until the outer skin turns crisp. Then turn them on another side and roast them till the brussels turns brown.

Place them on a plate and drizzle with lime juice.

Serve hot with other veggie.

Enjoy!!

BOONDI RAITA

Raitas are the salad with the combination of yogurt and raw vegetables. Boondies are the tiny little gram flour fried dumplings which is served as snack as well as in raitas. This is the excellent side dish that goes well with spicy biriyani or pulao or any flavoured rice item and also with the chappaties too. Readymade boondies are available in super markets but I always prefer fresh homemade boodies. To make the boondi raita even more healthier, these fried boodies are soaked in water and hence the excess oil is drained off. But here I just added the boondies just before serving because I love them to have crispy.




INGREDIENTS FOR BOONDI.

1/2 Cup Gram flour.

Water as per required.

Pinch of baking soda.

Salt to taste.

Oil for deep frying.

METHOD.

Mix gramflour, salt, baking soda in a bowl with required amount of water. The consistency of the batter should be light enough.


Heat oil in a pan. Holding the large slotted spoon above the pan, pour the batter at the time into the oil carefully. They will froth in the hot oil, then rise to the surface. Fry till its done and place them on tissue to absorb excess oil.

Boondies are ready to serve.

INGREDIENTS FOR RAITA.

Boondi as per required.

1 Cup Yogurt.

1/4 Cup Milk.

1/4 tsp Red chilli powder.

Salt to taste.

GARNISH.

1 tbsp Chopped Coriander leaves.

2 tbsp Boodies.

METHOD.

Beat the yogurt and milk to get smooth consistency. Add salt, and chilli powder. Mix well.

Add boondi and mix well jsut before the serving.

Finally garnish with coriander leaves and some more boondies.

AWARDS TIME.

CURRY LEAF AND SIREESHA has honoured my blog presenting me a new ''BUTTERFLY AWARD''. Isn't that pretty? Thanks a lot to both of you.





The rules of the blog:


Put the logo on your blog.

Add a link to the person who awarded you.

Nominate 10 other blogs. Add links to those blogs on yours, and leave a message for your nominees on their blogs.

I would love to nominate:

RANJI , ASHA , UMA , BHARATHY , YASMEEN , LAVANYA ,

SIG , JAISHREE , ANUDIVYA , SUKANYA RAMKUMAR.

Congratulation.

Enjoy !!

RIDGE GOURD CRISP AND BWP SALAD.

I love ridge gourd right from my childhood when my mom used to prepare this when am back from school. It goes well with rice as well as a snack item too. We konkani's call it as ''GHOSALE BALLUK''. I know it sounds different. This is simple and quick snack. Its crispy when its eaten hot.

INGREDIENTS.

1 Ridge gourd.

1/2 cup Rice flour.

Salt to taste.

Oil for deep fry.

METHOD.

Peel out the outside skin. Wash it and drain them. Cut into round thin pieces. Apply salt and keep it aside.

In a plate spread riceflour. Take out each pieces and cover them with riceflour all around pressing slightly.

Heat oil in a pan. Drop the piece one by one carefully. Cook till its slight brown.

Serve hot.

DIFFRENT NOTE.

You all must be wondering whats BWP salad is?. Its nothing but ''BROKEN WHEAT POMEGRANATE SALAD''. My friend JAYA has suggested one healthy diet salad which I would like to contribute on behalf of her to ''DIET FOOD EVENT'' HOSTED BY DIVYA. It is equal to full meal and she used to have it in her daily diet. Thanks for the lovly entry jaya and you have presented very well.

INGREDIENTS.

1 cup Broken wheat.

1/2 cup Peanuts.

1 Vegetable soup cube / maggi tastemaker.

1 Pomegranate.

1/2 cup Mint or coriander leaves.

1 tbs Lime juice.

2 tbs Extra virgin olive oil.

2 tbs Chopped onions.(Optional).

Salt and pepper to taste.

For non veggie people, boiled shredded chicken can be added. This makes them perfect.

METHOD.

Soak broken wheat for 2 to 3 hours. Drain and spread on a paper towel to get rid of the water.

Peanuts should be roasted without adding oil.

Mix all the above and tasty healthy salad is ready.

Enjoy!!