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Chilly Ginger Pickle

May 3, 2016, 11:30 am
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BM # 64
Week : 1, Day;1
Theme: Preserves and Pickles

Chilly Ginger pickle is a zero oil pickle. It has just chillies, ginger , lemon and salt.
It is a pickle which has an amazing flavor and is enjoyed with Cholas,Daals. The ginger turns pink after salt and lemon juice are added. The pickle needs to mature for a couple of days, but trust me the lemon juice instantly gets both the flavors of chilly as well as ginger right on day one. I have to hide the pickle so that nobody finishes the juice before its mature.

After the pickle has matured ( let me tell you while writing this my mouth is watering ) the juice still gets over the fastest, as everyone loves to add it over Daals and Cholas. I love to make this pickle with spicy green chillies, but you can use any you feel like. The recipe is super super simple and the outcome super super delicious.

Chilly Ginger Pickle

Ingredients
Green chillies, washed and slit
Ginger julienne
Salt to taste
Lemon juice

Method
Put chillies, ginger julienne, salt in a jar .
Mix well.
Top the jar with lemon juice, enough juice so that everything is soaked in.
Seal and hide for two days.
Enjoy.

Note : You can choose your own proportion of chillies and ginger, only ensure the juice should cover them.



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Stuffed Banarasi Red Chilly Pickle

May 4, 2016, 11:30 am
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BM # 64
Week : 1 , Day: 3
Theme: Pickles and Preserves
Cuisine : Uttar Praesh

For the last day under Pickles and Preserves I have made my mom's special stuffed Red Chilly Pickle. When mom used to cook and make pickles this one was a hit.She stopped entering the kitchen long ago and is no more interested , with her age she has very simple food habits and says has forgotten everything. Well she might have , but she has a book where she has noted all she used to cook. Since everything was hap hazard, she took time and made a fresh book and gifted me. I was truly touched by this gesture. While she cooked my son always used to ask her to make this pickle and this year when she was here he again asked her to make. We knew her answer, I don't remember. I smiled and got her book and there was this recipe that we wanted.

This pickle is a Banaras speciality and is best enjoyed with Daal Rice, mathi or pooris.

Since the red chilly is available only for a short time in winters, one should pick it at the right time making sure to buy light weight chillies, else they would be full of seeds. After stuffing and placing the chillies in the jar, one can fill the jar with oil. That is what most people do, but I filled just 3/4 of the jar. The oil is actually a waste, unless one uses that oil for adding in to various snacks, like Mathri. The only drawback of less oil was that I had to rotate and shake the jar upside down more often . I had left the jar on the kitchen counter and would turn it upside down every now and then. So you can decide , though the left over oil has a wonderful aroma and flavor. I could just spread it over my bread slice. Anyway here is a pickle which is very close to my heart. Enjoy.




Stuffed Red Chilly Pickle

Ingredients
500 gms red chillies

Stuffing
100 gms mustard, powdered
100 gms roasted cumin seeds, powdered
50 gms dry mango powder
50 gms fennel seeds, powdered
4 -6 tsp salt (to taste)
2 cups mustard oil

Method
Wash the red chillies and wipe them dry.
Make a slit , making sure you keep them intact.
Do not trim the heads.
Mix all spices for stuffing with about half cup mustard oil.
If you feel the mix is dry you can add more oil.
Check the spices , specially salt.
It should be just right, as the chillies do not require too much salt.
Stuff the chillies and place them in a jar.
Pour rest of the mustard oil in the jar.
Close the lid tightly and shake the pickle at least once a day , probably more if you can.
The pickle will be ready in a weeks time and will last you for a couple of years.


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Burmese Pyazo

May 9, 2016, 11:30 am
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BM # 64
Week :2, Day : 1
Theme: Brunch ideas for Kids



We are in the second week of this marathon and for this week I have chosen to cook Brunch Ideas for Kids. For the very first day I have a Burmese dish. This is a complete meal, very healthy and equally delicious. This is one meal which is made quite often in our house. Don't get put off by the long ingredient list, it's not that tedious. Well though it is a little time consuming, but totally worth it.




Burmese Pyazo


Wadas
Ingredients
2 cups Chana dal
2 onions
8-10 green chilly
Salt to taste
Oil for frying

Curry
4 potatoes, boiled
11/2 cups black Chana , boiled
2 large coconuts
2 sticks cinnamon
1 tsp plain flour
2 tbsp Besan
11/2 tsp red chilly powder
2 tsp ghee
Salt to taste


Spice powder
15 dry red chillies
10-12 cloves
4 sticks cinnamon
3 tbsp coriander seeds
6 bay leaves

For serving
11/2 cups potato wafers, crushed
2 onions (optional)

Method
Wadas
Soak the dal overnight.
Add the green chillies and grind the dal coarsely.
Add onions and salt.
Shape into wadas.
Deep fry till golden.

Curry
Cut the potatoes into cubes.
Grate the coconut add 6 cups water and allow to stand for a while.
Blend and strain to get coconut milk.
Heat ghee and fry cinnamon and cloves.
Add the potatoes,black Chana, coconut milk, flour, Besan, Chilli powder and salt.
Boil for 20 minutes.

Spice powder
Roast the spices and powder.

How to serve
Place the wada into a bowl.
Pour the boiling curry over the wada.
Add the chutneys.
Sprinkle crushed wafers , onions and spice powder.


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Garlic Bread with Wedges

May 10, 2016, 11:30 am
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BM # 64
Week :2 , Day : 2
Theme: Brunch ideas for Kids
For the second day with Brunch Ideas I have Kids favorite, garlic bread and wedges. These days life has become simple and the supermarkets stock the wedges in the freezer section, but trust me nothing like home made wedges. Garlic Bread is so simple that even a kid can make it, provided the garlic butter is ready.




Wedges
Ingredients
Potatoes,cut into wedges.boiled to 50%
1 tsp oil
Salt and pepper to taste
Juice of one lemon
2 tsp chick pea flour

Method
Boil the wedges to 50 % in salted water.
Drain and pat dry on a kitchen towel.
Mix oil, lemon juice, pepper and chick pea flour in another bowl.
Mix in the wedges.
The wedges will be slightly coated with the mixture.
Sprinkle some crushed cornflakes.
Mix gently.
Deep fry till tender and crisp.

Garlic Bread
Cut slices from a loaf or use regular bread slice.
Apply garlic butter and toast the bread in the oven till crisp.

I served these with Blue Lagoon to make it a complete brunch.


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Spinach and Peanut Dhokla / Spinach and Peanut steamed Lentil Cakes

May 11, 2016, 11:30 am
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BM # 64
Week :2, Day : 3
Theme: Brunch ideas for Kids

Our family is a great fan of Dhoklas and I keep trying different version of these steamed cakes. Yes this is my post for Day 3 under Brunch Ideas.Since the Dhoklas have rice and dal both I wanted to make them healthier, so added some greens and peanuts, this gave them added nutrition and of course a beautiful color combination. When ever I cook i remember my moms words, she always says the food should always have a good color combination, it makes it very pleasing.even a menu should be planned in such a manner that the table should have all colors , that will automatically make it a balanced meal. Anyway let's come to these Dhoklas.


Spinach and Peanut Dhokla

Ingredients
2 cups rice
1 cup mixed lentils
( Bengal gram . Pigeon pea, split black gram )
1/4 cup curd
1 tsp chilly ginger garlic paste
Pinch turmeric
2 tbsp oil
Salt to taste
1 sachet ENO

11/2 cups spinach, chopped and slightly wilted
1/2 cup roasted peanuts, coarsely ground

Method
Wash and soak rice and lentils overnight.
Grind them to a fine paste.
Add curd and leave to ferment for 3-5 hours , depending on the temperature.
Add turmeric, chilly ginger garlic paste, oil and salt to taste,
Mix well.
Heat a steamer with enough water.
Grease a tray and place it in the steamer.
Add ENO and quickly mix the batter,
Por immediately in the tray.
Close the lid and steam for 7-8 minutes.
Open the lid spread a layer of spinach and another layer of peanuts.
Sprinkle salt and Chaat masala.
Cover the lid and steam for another 5-7 minutes
Remove the tray from steamer, let cool slightly.
Cut into pieces .

Temper with mustard and sesame seeds.

The spinach can be used raw also, it shall cook since we are steaming again. It really doesn't require much time.
The peanuts become slightly soggy and taste a little like boiled peanuts, you could add these at the time of serving if you prefer that crunch.

Check out some more Dhoklas here.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64



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Mattar ki Kachori

May 16, 2016, 11:30 am
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BM # 64
Week :3, Day : 1
Theme: Wheat Recipes

We begin the third week of this marathon and for this week I have chosen to cook Wheat Based recipes. Wheat is the main produce of our country and its the staple of North Indians. Living in Gujarat I see that the Gujjus also need rotli, a very thin chapati, they want baakhris and pooris and parathas . Yes, the minute one says wheat recipe, the first thing to mind is a chapati. But I am posting a Mattar ki Kachori today. 

Mattar ki Kachori is normally made with all purpose flour , but in a family like ours using all purpose flour and then frying, it would be a complete failure. There would be absolutely no takers, so I made the Kachori with wheat flour and fried them.One healthy ingredient. 

The Kachori is adapted from the Gujju Lilva ni Kachori, which is made with fresh pigeon pea, I used fresh green peas instead.


Mattar ki Kachori

Ingredients
500 gms fresh green peas
1 tbsp oil
1/8 tsp carom seeds
Pinch asafoetida
1/2 tsp Garam masala
1 tsp lemon juice
1 tbsp ginger chilly paste
Fresh coriander leaves
Salt to taste

For the crust
300 gms wheat flour
1 tbsp ghee
Salt to taste

Method

Stuffing
Crush the peas in a chilly cutter, we want them coarse.
Else you could boil the peas and crush them.
Heat oil.
Add asafoetida and carom seeds.
Immediately add the crushed peas and the spices including salt.
Add lemon juice and coriander leaves.
Mix well , cook for a couple of minutes, till the peas do not have a raw smell.
Cool the stuffing and then use.

Crust
Add salt and ghee to the flour.
Rub and mix till resembles bread crumbs.
Add water slowly and bind to a semi soft dough.
Pinch out small balls and roll.
Place the stuffing and bring together the edges.
Secure them tightly, so as to seal the Kachori.
Make with rest of the dough.
Deep fry the Kachoris till golden and crisp.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64











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    Methi Poori / Fenugreek Bread

    May 17, 2016, 11:30 am
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    BM # 64
    Week :3, Day : 2
    Theme: Wheat Recipes

    I am working on Wheat Recipes for this week and after posting a Mattar ki Kachori, today I have Methi Poori. These Pooris are made with fresh fenugreek, but if you can't get it you could soak Kasoori Methi for a while and use in the similar way.

    The pooris are delicious and can be enjoyed without any accompaniment, but curd and pickle both go well with these pooris.


    Methi Poori

    Ingredients
    11/2 cups wheat flour
    1/2 bunch methi leaves, washed , finely chopped
    1-2 green chilly finely chopped
    1/4 tsp carom seeds
    2 tbsp oil
    1 tbsp curd
    1/8 tsp turmeric powder.
    Salt to taste

    Method
    Apply salt to methi leaves, mix well and leave them for about 10-15 minutes.
    Squeeze out the water .
    Mix all ingredients and bind the dough using water.
    Pinch out small balls, roll them in a 4-6 " disc.
    Deep fry to a golden.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64


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    Gur aur Til ki Roti / Jaggery and Sesame Bread

    May 18, 2016, 11:30 am
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    BM # 64 
    Week :3, Day : 3 
    Theme: Wheat Recipes

    When it comes to shifting houses it can be really sad. Eight years back when we shifted from row houses to a bunglow, I was sad. Sad because I would be leaving my friends. Living in the same town one can always meet, but it is not the same. Ours was a group of three friends, a Maharashtrian , a Bengali and me , a Sindhi. All three foodies ! Unfortunately I was not blogging then. Anyway it was a couple of weeks back that we all decided to meet and these Gur aur Til rotis were made by the Maharashtrian friend. They were so delicious that I had to capture them and save on my blog. I would have made them myself, but my friends say , ''It is our blog as well, so what we cook can surely be posted !'' It is surely a blessing to have such wonderful friends.

    Coming to these rotis, they are stuffed with jaggery, and the reason for adding the pounded sesame is to bind the mix well, else the jaggery will ooze out of the parathas .

    Gur aur Til ki Roti
    Ingredients
    2 cups whole wheat flour
    1 tbsp oil
    Warm water to knead the dough

    Method
    Add oil to the flour and bind the dough with warm water.
    Cover and keep aside for 15 minutes.
    Apply oil and knead again.

    Stuffing Ingredients
    1/2 cup grated jaggery
    5-6 toasted sesame seeds, slightly pounded or pulsed in a mixer
    1/4 tsp Cardamon powder

    Method
    Grate the jaggery.
    Add pounded sesame seeds and Cardamon powder.
    Mix well.

    Stuffing and Cooking the roti
    Pinch out small balls from the dough.
    Roll to a 6"disc.
    Place the stuffing ball inside and bring the edges to the centre to seal.
    Flatten the ball , dust. It lightly and roll back to 6" disc.
    Cook on a griddle smearing it with ghee,flip over and cook again in the similar manner.
    Serve hot from tava or make and keep.



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    The Blue Lagoon

    May 23, 2016, 11:30 am
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    BM # 64
    Week : 4 , Day : 1
    Theme: Summer Coolers

    We are in the last week of BM # 64 and for this week I have chosen Summer coolers.

    The very first day I have a pretty looking drink called The Blue Lagoon. I have used coconut water and blue curaçao syrup. Blue curaçao is a popular ingredient in many drinks. Traditionally it is a liqueur distilled from orange peel, sometimes with an addition of the curaçao or lemon fruit. I remember this color always attracted me and found it very pretty. We can dilute the syrup with orange juice or simple tonic water but I like the combination of fresh coconut water, it makes it healthy as well as pretty.

    Recipe ? Do we need?


    The Blue Lagoon

    Ingredients
    Blue curaçao syrup
    Coconut water
    Mint leaves

    Method
    Chill the coconut water.
    Pour about 2 tbsp syrup in a glass.
    Top with coconut water.
    Stir.
    Add mint leaves for garnish .
    Serve chilled.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

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    Lychee and Mango Burst

    May 24, 2016, 11:30 am
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    BM # 64
    Week :4, Day : 2
    Theme: Summer Coolers

    Summer is the season when we get all my favorite fruits. Lychees and mangoes both are my favorite, so decided to whip up a lovely drink with both the flavors for the last day of BM 64 under Summer Coolers.

    Again a very simple drink , where I have some mango balls dunked in lychee juice. While drinking you shall get the lychee pieces and at the same time get mango pieces. Definitely a treat.I love fizzy drinks , and find club soda to be the best for fizz. Water could be added , I am sure it shall taste equally good, but I am a fizz lover so I have used Club soda.

    Make sure you chill all the fruits., chill the glass too. In fact any drink served in a chilled glass has a better effect and taste.


    Lychee and Mango Burst

    Ingredients
    1/2 cup lychees ( pitted )
    1 mango
    Club soda

    Method
    Crush the lychees, do not puree.
    Take a tiny scooper, scoop out mango balls.
    Pour the lychee pulp in a chilled glass.
    Add mango balls.
    Top with club soda.



    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

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    Orange and Kiwi Delight

    May 25, 2016, 11:30 am
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    BM # 64
    Week: 3, Day : 2
    Theme: Summer Coolers

    For the second day under Summer Coolers, I have a very refreshing tangy drink made with orange and kiwi. This is one awesome combination. I remember Kamallika fixing me a similar drink for our BM 50 celebrations. The drink was so refreshing and had such a wonderful flavor that I had to come home and make. Well this has been in my drafts ever since but trust me it is one of the most refreshing drinks.



    Kiwi and Orange Delight

    Ingredients
    1 kiwi
    2 tbsp orange crush
    Club soda
    Orange peel for garnish

    Method
    Blend the kiwi into a smooth paste.
    Chill it.
    Pour orange crush in a glass.
    Add the kiwi puree.
    Top with club soda.
    Stir.
    Garnish with orange peel.
    Serve chilled.

     


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64


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    Strawberry Slush

    June 2, 2016, 11:30 am
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    BM # 65
    Week: 1, Day : 1
    Theme: Summer Coolers

    Summers here in Ahmadabad are killing, you actually need to vacate your frig and make place...make place for yourself ! The temperature has soared up to 48 degrees and standing next to a gas stove is like burning yourself, I just hate to get in the kitchen. Salads, summer coolers are the best at this time. So for this week I have a few summer coolers for you.

    For the first day it is a strawberry slush. I had some strawberry pulp stored in my deep freeze , so it was done in a jiffy. Normally I used to add ice and pulp to the blender, but this time since I had the ice shaving machine, I shaved some ice, added sugar and the pulp, gave it a quick pulse, poured into a glass with some fresh basil leaves. It is such a soothing and refreshing drink and you will love it for sure. Do we need a recipe, no actually not but let me tell you how I made...


    Strawberry Slush

    Ingredients
    1 cup shaved ice
    1/4 cup chilled water
    1 tbsp sugar, powdered
    2 tbsp strawberry preserve
    Basil leaves

    Method
    Except for basil leaves, put the rest of ingredients in a blender and give it a quick pulse.
    Pour into a glass and garnish with basil leaves.
    Enjoy.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65

    This post also goes to PJ who is hosting Kid's Delight this month.





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    Strawberry Lollies

    June 3, 2016, 11:30 am
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    BM # 65
    Week: 1, Day : 2
    Theme: Summer Coolers

    For Day 2 under summer coolers I have Strawberry Lollies. I made these with the ready strawberry syrup that I had. The syrup just had strawberry flavoring and some edible color. I normally stock a lot of such sharbats , squashes and crushes. They come in really handy during these prickly hot summers.

    Since my grand kids were here they enjoyed all these treats.

    Strawberry Lollies
    Ingredients
    Strawberry syrup
    Water

    Method
    Mix the strawberry syrup and water, check for sweetness.
    Pour these into lolly moulds.
    Freeze for a couple of hours.
    Enjoy.



    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65
    This post also goes to PJ who is hosting Kid's Delight this month.




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    Paani Poori Lollies

    June 4, 2016, 11:30 am
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    BM # 65
    Week: 1, Day : 3
    Theme: Summer Coolers

    You all know my love for Paani Poori. I need it at least twice a week. I love to try different versions of this awesome street food. During the previous marathons I have made paani Poori with different flavored waters too. This time I made regular water and I had some leftover water. Normally I hate to waste, specially this spicy water. I just drink it up the next day, but this time I decided to freeze it and make a lolly out of it. Since the water was quite spicy I thought it would be interesting to finish it up with some sweet Meethi chutney.

    So here is how I made these Lollies


    What you need

    How to go about
    Mix the water very well , and pour in the lolly mould.
    Place them in a freezer for 20 minutes, remove and blend for a few seconds.
    Pour it back in the lolly mould and this time freeze till almost done.
    Add two teaspoons of the sweet chutney and refreeze , till completely frozen .
    Enjoy.

    The idea behind freezing and pulsing is to blend back all the spices, else they just settle at the bottom.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65

    This post also goes to PJ who is hosting Kid's Delight this month.




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    Foetaa / Fresh Garbanzo Beans

    June 9, 2016, 11:30 am
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    BM # 65
    Week: 2, Day : 3
    Theme: One veggie cooked in 3 ways

    We are into the second week of BM 65 and for this week I will be cooking one vegetable in three styles.I have chosen to cook Choliya or the fresh green garbanzo or hare channe. While I lived in Delhi we called these Choliya, here they call it Leela channa and the Sindhis call it Saava Foetaa. Saava implies to the green color. The names might be different but for sure these are considered among exotic veggies and are pretty expensive.

    I go back some 40 years back when I was a teenager, my dad used to get bushes of these Choliya , and my granny used to pluck out each pod from it. It was a tedious job , but she never grumbled and after removing the pods she would cook them. The method is simple and these tastes awesome and are terribly addictive. I would say total time pass. The new generation would love to eat but who has the time to peel each pod and eat...no patience ! Right? 

    For today it is my granny's recipe, cooked by mom while she was here in winters. Here is how they are made..


    These are the bushes and each pod has to be separated.




    The pods are roasted in a iron kadai , sold as street food.



    Foetaa


    Ingredients
    Whole pods of Choliya

    Method
    Wash the Choliya .
    Heat a pressure cooker, add a tsp of ghee.
    Add the washed pods, sprinkle some salt.
    Add a few teaspoons of water and pressure cook for one or two whistle.
    Switch off the flame and let the pressure drop.
    Open the cooker, remove the pods with a slotted spoon.
    Sprinkle dry mango powder and red chilly powder.
    Enjoy !


    Well how does a person eat these?
    Some people, like me do not have the patience to peel the cooked pod and eat, so I eat the pod as it is, the peel of the pod has a wonderful flavor.You then spit out the dry peel. There is some water in these pods and it is a treat enjoying it. Well , some people peel the pods and then eat, some take the whole pod , hold it at the end and then just pull it two get both the peel flavor from pod as well as the bean inside.






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    Hare Chane ki Sabzi

    June 10, 2016, 11:30 am
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    BM # 65
    Week: 2, Day : 2
    Theme: One veggie cooked in 3 ways



    For the second day with cooking one vegetable in three ways I have a simple yet flavorful curry made from these fresh green Channa. The green Channa is a winter supply and I have this post from my drafts. Since I made it in winters I served this with rice and radish and chilly ginger pickle, which are a winter specialty too. These Channa are made in a typical Punjabi style.



    Hare Chane ki Sabzi

    Ingredients
    1 cup fresh green channa
    2 onions, finely chopped
    2 flakes garlic
    A small piece ginger
    2 tomatoes
    1/2 tsp red chilly powder
    1/4 tsp turmeric powder
    1/2 tsp coriander powder
    1/8 tsp Garam masala
    Salt to taste

    Method
    Heat 2-4 tsp oil in a pressure cooker.
    Add the onions , garlic and ginger.
    Cook till the onions turn pink.
    Add tomatoes.
    Simmer the gas and cook till soft and mushy.
    Switch off the gas and let the mix cool.
    Blend this mixture to a smooth paste and return back to the pressure cooker.
    Add all dry spices and the Channa.
    Cook for a while till all the moisture has dried up.
    Add water and check consistency.
    Pressure cook for 2-3 whistles.
    Serve hot with rice.


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    Idli with Fresh Garbanzo Beans

    June 11, 2016, 11:30 am
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    BM # 65
    Week: 2, Day : 3
    Theme: One veggie cooked in 3 ways

    I have been cooking with Fresh Garbazo beans since the last two days.These greens have a wonderful taste and one can eat them right out of the pod. anyway today I have made a Rawa Idli  with these beans, let me tell you how...


    Idli with Fresh Garbanzo Beans

    Ingredients
    1 cup sooji
    1 cup curd
    1/2 cup fresh garbanzo beans 
    1 green chilly, crushed
    1 tsp ginger paste
    1 tbsp oil
    1/2 sachet ENO
    Salt to taste

    Method
    Mix sooji and curd .
    Pulse the beans for a couple of minute , they should be coarsely ground.
    Add crushed beans, ginger paste and green chilly.
    Heat oil.
    Add salt and enough water to make a semi soft batter.
    Let rest for 15 minutes.
    Place a pot of water to boil.
    Add ENO to the batter and mix well, it will become bubbly.
    Immediately pour the batter in a greased idli mould and place it to steam.
    These should cook in about 10-12 minutes.
    Check by inserting a knife, it should come out clean.
    Once done, let cool for 2-3 minutes.







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    Cabbage Salad

    June 16, 2016, 11:30 am
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    BM # 65
    Week: 3, Day : 1
    Theme: Soups and Salads

    The theme for this week is Soups and Salads. Since I am not a soup person, I shall be making salads for all three days. Fortunately I had all three salads in my drafts, to tell you the truth except for a dish or two I have been using my drafts since the Mega Marathon. This folder will soon exhaust as I am not doing much these days. Coming back to salads this is a salad which is on the lines of The Thai Papaya Salad, but with cabbage. The taste is awesome and it will surely be a hit. Check out.


    Cabbage salad

    Ingredients
    2 cups finely chopped cabbage
    1tbsp carrots, grated
    1 tbsp onion, sliced
    1 tbsp capsicum, thinly sliced
    1 tbsp French beans, sliced
    1/4 cup peanuts, toasted and coarsely ground
    1 tbsp pumpkin seeds
    2 green chilly, pounded
    1 tbsp vinegar
    1/2 tbsp sugar
    1/2 tbsp soy sauce
    Salt to taste
    Tomato and coriander for garnishing
    Method
    Mix all ingredients , except the peanuts.
    Place in the frig for at least half hour for the flavors to infuse.
    Garnish and top with crushed peanuts.


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    Watermelon Feta Salad

    June 17, 2016, 11:30 am
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    BM # 65
    Week: 3, Day : 2
    Theme: Soups and Salads

    Next in the series of salads I have a very very refreshing salad, just right for the weather. In this peak summer chilled watermelon just soothes you . A salad with watermelon, Feta cheese, fresh basil leaves and olives is sure to win many hearts. You could use any proportion of these, depending on your taste and preference, just make sure that the salad is really nice and chilled.




    Water melon Feta salad

    Ingredients
    Watermelon, cubed
    Feta cheese, cubed
    Olives
    Basil leaves, roughly torn or as it is
    Salt to taste
    Pinch sugar

    Method
    Mix all ingredients, chill the salad and serve.







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    Tomato Basil and Cheese Salad

    June 18, 2016, 11:30 am
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    BM # 65
    Week: 3, Day : 3
    Theme: Soups and Salads


    For the third day under salads I have a salad with cherry tomatoes and fresh mozzarella. This is a salad that my son made and we all loved it. The combination of basil, fresh mozzarella is absolutely awesome and the slightly tarty cherry tomatoes just enhances the taste. This kind of salad would be just a perfect for any kind of party.Again there is no recipe for this salad, adjust all ingredients according to your taste.

    The ingredients going in are...

    Tomato Cheese Salad

    Ingredients
    Cherry tomatoes
    Fresh mozzarella
    Basil
    Olive oil
    Balsamic vinegar
    Black pepper
    Salt to taste

    Method
    Combine all ingredients and adjust the seasonings according to taste.
    Chill the salad before serving.




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