Burnt Garlic & Small onion , Broccoli & Dill Leaves Soup

I participated in Care N Cure  bites Breast  cancer awareness contest held on Dubai 31.10.2019 at  Zayed happiness Caravan

 Healthy Rich Protein Rajma Salad, Healthy Burnt Garlic Soup and Rajma Cutlet Care N Cure Breast Cancer Awareness Event Held on 31.10.2019 by CBJ

Ingredients

For tempering

Garlic – 10 pod
Small onion – 8 nos
Coriander leaves – one tbspn (for good flavor)
Dill leaves – one tbpsn
Palak  – ½ cup
Chopped Green chilli – small one cm size ( for flavor)
Broccoli – 5 florets
Baby corn – 2 nos or fresh corn
Black pepper/salt – to taste
Butter – 2 teaspoon

Vegetable stock – 600 ml

vegetable stock ingredients:
Water – 800 ml
Grated carrot – ½ cup
Grated cabbage – ¼  cup
Celery  -  one stalk
Parsley  - 1/4 cup
Spring onion – 1 stick 
Onion  – medium one no ( whole black pepper – 5 nos ,coarsely ground coriander seeds ¼  tspn,turmeric powder ¼ tspn,bay leaf-1 no, )

Method for preparing stock

Step -1
Add above all  mentioned stalk ingredients, and cook it till water reduce to  ¼  remove and strain it and use for soup instead of adding water.

Method for preparing soup
Burn the garlic directly in the   gas stove and chops it very thinly.Chop small onion and green chilies.
Wash and cut all the greens and vegetables keep  it aside.

Step - 2

 Now heat the butter  and add chopped garlic, small onion, green chilli  and all greens & vegetables and sauté for 2 to 3 minutes and cook for  5 minutes then  add vegetable stock and cook for  5 minutes.
Cool and blend it  in a blender coarsely  ,now take a pan  add one teaspoon butter add this soup and  bring it  to boil for  5 minutes. Add required  amount of  pepper powder and salt and mix it well  now the soup is ready.  Transfer the soup into a serving bowl.
Garnish  with roasted garlic and parsley.

Salad ,Cutlet Soup 

vegetarian Recipes main hero of the Ingredients in my recipes Rajma / Red Bean/ 

#faradeepa,

Backed Pumpkin Cauliflower and Beans Tikka Roll

I am sending this recipe to MBF challenge event which is started by Big sweet tooth , Rafeeda ( Muslim food bloggers Post)
We are posting every month , to busy work some month challenges are missing. so I choose October month Simple sandwich.

December 2018 – Cooking from Cuisine: Iran - percian Kotlet
January 2019 – Trying from a blog: Afelia’s Kitchen  - Gurur handesh 
February 2019 –  Cooking with ingredient: Pomegranate ( Pomegranate Sweet corn salad)
March 2019 – Your favorite Mom food ( Mutton Semiya)
April 2019 –  Healthy Munchie Bites (holiday special) - Cooking with out fire Goji berry dates bite
May 2019 –  Soups for Ramadan
June 2019 – Break because of Ramadan
July 2019 – Thirst Quenchers
August and September break
October 2019 – Simple Sandwiches

Backed Pumpkin Cauliflower and Beans Tikka Roll


Ingredients


100 Gram yellow pumpkin
50 gram cauliflower
25 gram beans
1/2 Tspn Lemon Juice
1 Tbspn Shan Tikka Masala
1/2 Tsp Kashmiri Red Chilli Powder
1/2 Tspn Garlic Powder
1 tspn oil / butter
4 wheat flour paratha
4 Tspn Bbq Sauce
4 Tspn Tomato Ketchup
3 tbsp coriander leaves
2 tbsp Thinly Sliced onion
2 tbsp thinly sliced tomato
Method
Wash And Cut The pumpkin to squre shape,clean the cauliflower florets and beans
cut the beans into one inch size.
In a pyrex bowl add pumpkin, cauliflower and beans Apply All The Masala mix it well,lemon juice And add oil/butter Marinate 10
Preheat oven to 180 degree, 20 minutes keep the bowl safely,Grill the vegetables to 30 minutes, first bake 15 minutes,after 15 minutes,safely remove the veggie bowl out side and shake it well add Now arranging roll in a plate place the wheat paratha,Spread,BBQ Sauce,
Place The baked Pumpkin Cauliflower and beans Tikka Sprinkle Ketchup And roll itlitter butter,again back to the oven baked it another 15 minutes.
Now Baked Pumpkin Tika Wheat Paratha Roll Is Ready. Repeat the same rest of Wheat parathas.
veg, wraps and Roll, sandwich,

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How to Make Ladies Finger Moor Kuzambu - Video Recipe

How to Make Ladies Finger Moor Kuzambu - Video Recipe

jaleela''s cookery video

INGREDIENTS:
Laban (butter milk)   400 ml – 2 pkt ( or ) curd 200 ml
In 1 tsp oil roast and grind
Cumin seeds – 1 tspn
Green chilly –2 nos
Grated coconut – 1 tbsp
Channa dhall – (kadalai paruppu) – 1 tsp
Rice – 1 tspn
Methi seeds – 5 nos
For tempering:
Oil – 1 tspn
Cumin seeds – 1 tspn
Mustard seeds – 1 tspn
Garlic – 2 nos (chopped)
Curry leaves – few nos
Asofoetida - little
Method:
Soak the rice and channa dhall for 20 mins., wash and cut ladies finger into one inch sizes and fry it in a oil and keep aside
Fry above said ingredients in one tspn oil and leave it to cool and grind as a    smooth paste.         
With that paste add one glass of water and boil it in low flame for 5 mins.
Add laban (moor) and curd mix and fried ladies fingers.
Finally temper the above said ingredients and add to kuzhambu.
Serve with white steamed rice and ladies finger dhall poriyal or beetroot poriyal.

 NOTE:
If you use curd add 2 cups of water and make the butter milk.

Moor kuzambu
#summerrecipe
ladies ginger moor kuzambu/Bindy moor kuzambu/Side dish for plain rice

Moor kuzambu
#summerrecipe,Sidedish,summer treat,How to prepare Moor kuzambu?

Potato Peas Masala

Bhaji is a dish,  with  It is a traditional breakfast dish in South India and  North India.. Most of  Indians   prefer  to have puri bhaji  for breakfast, for healthy version we can have with chapathi too.

(forgot to  post this recipe, old post in my draft (8 th may 2015)

How to make easy Potato peas masala without red chilli


Ingredients

10 Minutues pressure cooker recipe

Potato 200 gram
carrot - 25 gram
peas - 25 gram
chopped green chilli - 3 nos
salt - to taste
onion thinly sliced length wise - 2 no big

for tempering

oil - 4 tspn
mustard seeds - 1/2 tspn
channa dal - 1/2 tspn
curry leaves - few
grated or finely chopped ginger - 1/2 tspn
water - 1/2 glass

Method

wash and cut potato and carrots in to small cubes.

In a cooker add oil,mustard seeds, channa dal, curry leaves, onion ,   saute well till onion turns pink.
add all the veggies (potato, carrot,peas) toss well.

add green chilli, grated ginger,turmeric powder and salt toss well.

add 1/2 glass water and close the cooker lid and leave 3 whistle and switch off the flame.

after pressure releases open cooker lid and slightly mash it and cook for 2 minutes.
potato peas bhaji is ready to serve with chappathi,puri, roti and paratha.

very simple and easy side dish for morning or evening tiffin.
 tag:Puri bhaji(potato)  recipe/potato for puri/Aloo Bhaji

Panch Phoron with Stir Fry Okra/bindi

Panch Phoron with Stir Fry Okra/bindi

Serves 1 person

Ingredients

Ladies Finger (okra/Bindi) – 150 gram

gingely oil  or olive oil – 2 tspn
panch phoran (najela(kalonji) seeds, methi seeds, mustard seeds, fennel seeds, cumin seeds) – ½ tspn
onion  - 1 no chopped
green chilli - 1 chopped
ginger grated – ¼ tspn

Garlic – 1 tspn chopped

Masalas  (red chilli powder , coriander powder, turmeric powder) each ¼ tspn

Lemon juice – few drops

Method

 Wash okra and cut into 1 cm size.
 In a wide pan add gingelly oil and temper with panch phoran mix and add onion, green chilli, ginger and garlic sauté for 5 minutes.

add okra and masalas  sauté well and cook for two minutes 
Finally sprinkle lemon juice and mix well . Remove from the heat. Transfer okra into serving bowl.

My Notes: I usually use kalonji in making poori chapattis...its a cure for all diseases..
you can mix this ingredients given in(panch phoron mix) and store in a air tight container and can be used in your cooking.

Tag: Spice mix, Panch phoran, Bengali Masala, Porial Recipes, Dry veggie fry,Paleo Diet Recipes
Veg Paleo,

Turmeric Root Dosa - Manjal Dosa

Colourful Medicated Turmeric root Dosa.

Recipe Source: Chandra Padmanabhan's Turmeric Dosa.  I picked this recipe from  Priya Srinivasan Blog


Ingredients

Crispy Turmeric Root Dosa

Ingredients
Raw rice 1 ½   cup

Idli rice – ½  cups
urad dal – ½ cup
methi seeds/fenugreek seeds 1/2 tspn
grated fresh  turmeric root – 1 inch piece
Salt to taste

gingly oil or ghee - required qty

Method 

1.  Wash and soak rice and dal separately. Soak the fenugreek seeds along with urad dal. Let this soak for 3 hours. 

2.  Drain the water from urad dal and methi seeds grind smooth batter and remove the batter to a clean bowl

3.  Now drain the water from rice and turmeric root and grind smooth batter.

4.  Remove the rice batter and mix both batter together

5.  Let the batter sit overnight or at least 6-8 hours to ferment. Add salt to the batter and mix well. Heat a flat tava/dosa pan,

6.  Rub with litter onion and oil pour a ladle of batter in the center of tawa and spread it slowly thin big circle, drop the gingely oil or ghee around the dosa let it cook medium flame till  it becomes golden brown ( top portion should cook completely) fold half to dosa and remove from pan. Serve with your choice of side dish.

Note :In this dosa priya used idli rice , i used here both raw rice and idli rice.

Turmeric Root 

Turmeric is used for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiation treatment, and fatigue.

This recipe goes to Srivalli's cookng from cookbook challenge  May 2017

Hot and sour soup

 Recipe Source :  Tarla Dalal (from street food cook book)

Soups are good for health. Very comfortable  diet for all age group.

Hot and sour Vegetable soup

Oil – 2 tbspn

Garlic – 1 tbspn

Cabbage – ½  cup

Carrot  - ½ cup

Spring onion – 1/4 cup

Cauliflower - - ½ cup

 Vinegar – 2 tbspn

Soya sauce - - 1 tbspn

Chilli sauce – 1 tbspn

Pepper

Salt

 A pinch of MSG (Mono sodium glutamate – optional

For serving

Chillies with vinegar

Soya sauce

Chilli sauce

Corn flour  -  3 tbspn dissolved in ½ cup of water

Heat oil and add garlic sauté on high flame for few seconds

Add cabbage carrot cauliflower spring onion for few minutes

Add 4 cups of water add chilli sauce, soya sauce, vinegar salt and pepper

Mix well simmers for 2 minutes

Add cornflour mix well simmer for two minutes the soup thickens, while stirring occasionally

Pour equal portion of bowls serve immediately serve immediately with chilli sauce, soy sauce. And chillis in vinegar

sending this recipe to Srivallli 's  cooking from cookbook challenge April 2017

Restaurant style Hot and Sour Vegetable Soup, Cabbage,Carrot, cauliflower

Panch Poran Veggie Stir Fry - Paleo Diet Recipes

 பாஞ்ச் போரன் மிக்ஸட் வெஜ்ஜி ஸ்டிர் ஃப்ரை

Panch Phoron with Stir Fry Vegetables

Ingredients
Cauliflower 
Brocolli
Carrot
Red Capsicum
All together - Half Kg
for tempering
gingely oil 
panch phoran (najela(kalonji) seeds, methi seeds, mustard seeds, fennel seeds, cumin seeds)
whole red chilli
green chilli - 1 chopped
curry leaves few

Method

 Wash and cut all the vegetables .strain the water
 In a wide pan add gingelly oil and temper with above ingredients along with panch phoran mix,  add vegetables and saute well 
Simmer the stove and let the veggies cook well.
Add little ghee for flavor...

...

My Notes: I usually use kalonji in making poori chapattis...its a cure for all diseases..
you can mix this ingredients given in(panch phoron mix) and store in a air tight container and can be used in your cooking.

Tag: Spice mix, Panch phoran, Bengali Masala, Porial Recipes, Dry veggie fry,Paleo Diet Recipes
Veg Paleo,

Paleo Diet Meal - Boiled Veggie Stir Fry & King Fish Fry

Paleo Lunch Menu

King Fish Fry

Boiled veggie Stir Fry

Cucumber Salad

Boiled  veggie stir fry

Ingredients

biringal

carrot

zucchini

drumstick

chow chow

 altogether 200 gram

pepper pwd - half tspn

salt - half tsp

lemon juice - 1 tspn

 Curry Leaves - few

Cumin seeds - 1/2 tspn

Extra Virgin coconut oil - 1 tbspn 

Method

Wash and cut the vegetables and then boil with little water & salt. In a wide pan add coconut oil and temper it with cumin and curry leaves add boiled vegetables and sauté well sprinkle with lemon juice and pepper transfer it to a serving bowl! 

Eat this with some soup. Very easy meal for paleo.

King fish fry

Ingredients

200 gram - king fish

1 tsp - Blk pepper and chilli powder

Salt - half tspn

lemon juice - 1 tbspn

gg paste - half tspn

coconut oil - fry frying

Method

Wash and add above masala to fish marinate for 15 minutes.

Heat the pan add coconut oil and keep the flame on medium fire, fry the fish both sides until golden brown.

Eat the veggie and fish fry with cucumber salad as a dinner for paleo diet.

Paleo Lunch Menu

King Fish Fry

Boiled veggie Stir Fry

Cucumber Salad

Cucumber salad

Cut cucumber into round shape sprinkle with salt, pepper & lemon juice.

Recently I have started Paleo diet. I got  very good result  , now I reduced 7 kg weight in three months. I will post some of recipes one by one here later