Carrot-Cucumber Kosambari

"Carrot-Cucumber Kosambari" is a South-Indian style salad made from cucumber, carrot and seasoned with red chilies, mustard, and asafoetida. 

I have posted recipe for "Kosambari' before. But I did not add seasoning in previous recipe. 

Ingredients

3/4 cup Moong dal, soaked for 3-4 hours

1 Cucumber, finely chopped

2 Carrots, shredded

2 Green Chilies, finely chopped

2 sprig of cilantro

Salt

For seasoning-

2 tsp Oil

1 tsp Mustard seeds

2 Red Chilies

1/4 tsp Asafoetida

1 sprig of Curry leaves

Method

• Soak moong dal in water for 3-4 hours. Drain excess water and wash it in cold water for 2-3 times 
• In a mixing bowl, mix moong dal, cucumber, carrot, chilies, cilantro and adjust salt as per taste
• In a pan, heat oil, add mustard seeds, red chilies, asafoetida and curry leaves. When mustard seeds starts to splutter, pour the seasoning to cucumber and carrots
• Mix well and serve it as a salad or side dish

You may also like--

Kosambari 

Aloo Paratha

Aloo Paratha is a popular  bread recipe in North-Indian Cuisine. It is made from whole wheat flour stuffed with different kinds of vegetable filling. In Aloo paratha, the filling is made from potatoes. 

It is usually served with chilled yogurt or pickles. I have made some variations in my recipe compared to the traditional one. In this recipe- potato and fennel bulb are used in filling and it is served with Pudina-Onion-Tomato chutney. 

Ingredients

4 cups Whole wheat flour

Salt 

Water

For Filling

3 Potatoes

1 Fennel Bulb (optional), finely chopped

1 Onion, finely chopped

1 tsp Ajwain 

1/2 tsp Fennel Seeds

1/2 tsp turmeric powder

1 tsp Red chili powder

1 tsp Coriander powder

Salt

2 tsp Oil

Method

• In a pressure cooker, cook potatoes. After it has cooked peel the potatoes and mash it with a fork or a potato masher
• In a pan, heat oil, add ajwain, fennel seeds, onions and fennel bulb. Saute for 5 minutes until onions and fennel bulb is cooked

• Add turmeric powder, red chili powder and coriander powder. Saute for a minute
• Add mashed potatoes and adjust salt as per taste

• In a mixing bowl, mix wheat flour and salt. Add enough water to knead the dough. the dough should be very soft. Cover the bowl and set aside for 30 minutes

• Now, divide the dough into equal portions and roll each portion into balls

• Take a  paratha ball and roll it into small circular shape. Scoop equal portion of  potato mixture and place it at the center rolled paratha. Cover it the potato mixture and seal it

• Now dust enough wheat flour on stuffed paratha, using a rolling pin, roll it into circular shape. The flat paratha should be thick

• Gently place it on a preheated pan. Roast it evenly on both the side. Add oil/ghee/butter if required 

• Serve hot with pickles , chilled yogurt, chutney or salad

You may also like--

Pudina-Onion-Tomato chutney 

Pudina-Tomato-Onion Chutney

"Pudina-Tomato-Onion Chutney" is a spicy dip made from mint (pudina), tomato and onions. This recipe is extremely flavorful and can be served in small quantities with idly, dosa, pratha, or chapathi.

Ingredients

Small bunch of Mint | Pudina

1 Onion, diced
2 sprigs Green Onions (optional)

1 Tomato, diced

3 Green chilies

2 Cloves of Garlic

4 tsp Grated coconut

1 Tsp Oil

For Seasoning

1 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin Seeds

1 sprig of Curry leaves

Method

• Heat oil in a pan, add garlic and green chilies. Saute for a minute
• Add onions and green onions. Saute until it turns brown

• Add tomatoes and saute until it cooks completely

• Add pudina (mint) and saute until it reduces in size

                            

• Cool the onion-tomato-pudina mixture. In a blender, grind it with coconut and adjust salt as per taste.
• In the same pan, heat oil, add mustard seeds, cumin seeds and curry leaves. Pour chutney and stir for a minute

• Serve with paratha , idly, dosa, chapathi or roti

Tip--

• You can avoid seasoning. This is only optional step. Additionally you can also delete coconut in this recipe if you are calorie conscious 

You may also like--

Coconut Chutney 

Pudina (Mint) Chutney 

Chicken Nugget in Desi Style

"Chicken Nugget in Desi Style" is made from minced chicken breasts along with extremely flavorful condiments like ginger, garlic, pepper, garam masala and ajinomoto. Its an exquisite appetizer!!

Ingredients

250 gms Boneless Chicken, minced

2 cloves of garlic, minced

1 small piece Ginger, minced

1/2 tsp Red Chili powder

1/2 tsp Black pepper powder

1/4 tsp Ajinomoto

Salt

Oil for deep frying

For batter--

1 Egg, beaten

1/2 cup Flour

1/2 cup Breadcrumbs

Method

• In a Mixing bowl, mix chicken with ginger, garlic, red chili powder, black pepper powder, ajinomoto and adjust salt as per taste
• Divide chicken into equal portions. Take each portion and roll it into balls or cylinders. Refrigerate for 30 minutes
• Coat refrigerated chicken balls in flour and dip it in beaten eggs. And then coat it with breadcrumbs
• In a heavy bottom vessel, heat oil for deep frying, gently drop chicken in oil. Fry evenly in medium-low heat setting because breadcrumbs burns fast
• Drain excess oil using absorbent paper
• Serve with tomato ketchup

Tip--

• Since chili powder and pepper is used, it is dark in color. If you don't eat spicy food, then you can eliminate chili powder

Nagdev's Chilly Delight

A party appetizer with magnificent flavors.  This is a popular recipe in my family and also a crowd pleasing appetizer. 

Ingredients

500 gms chicken (with bone or boneless)

1/2 tsp Red Chili Flakes

1/2 tsp Pepper powder

2 sprigs of Curry leaves

2 sprigs of Coriander Leaves

2 sprigs of Mint | Pudina

4 cloves of Garlic, chopped

1 small piece of Ginger, chopped

1 Bell pepper, cut lengthwise

4 tsp Tomato ketchup

6 tsp Oil, divided

Salt

Method

• Marinade chicken with 3 tsp oil, ginger, garlic, pepper powder, chili flakes, coriander, and mint leaves. Refrigerate for 30 minutes
• In a heavy bottom vessel, heat 3 tsp oil, add marinated chicken. Cook in medium-low heat setting for 20 minutes until chicken is completely cooked
• Add bell pepper, tomato ketchup and adjust salt as per taste. In high heat setting fry chicken constantly
• Serve hot. Garnish with coriander leaves if required

Vegetable Upma

Roasted semolina cooked with mixed vegetables and spices. Upma is a easy breakfast recipe and also one pot recipe too!!

Upma is liked by some and disliked by many. During my school days, I remember when someone brings upma for lunch, they call upma as "concrete". And this name - "concrete" is still kept alive.

To make upma, a veggie delight, there are few secret ingredients that I have used to  enhance its flavors.  In this recipe, cashew nuts and ghee are treated as secret ingredient, because I liked the crunchiness of cashew nut and richness of ghee. The recipe is simple, but the flavors are bold and rich.

Ingredients

2 cups Semolina | Rava (Medium rava or Bhansi rava)

1 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Urad Dal

1 tsp Channa Dal

5 Cashew Nuts (optional)

1 small piece ginger, grated

4 Green Chilies, chopped

2 sprigs of Curry leaves

1 Onion,  chopped

1 Carrot, cubed

1 Potato, cubed

1 Bell Pepper, cubed

1/2 tsp Turmeric powder

3/4 tsp Coriander powder

4 tsp Ghee | Clarified Butter

4 sprigs of Cilantro

4 cups of water

Salt

Method

• Heat one tsp of ghee in a heavy bottom vessel. Roast semolina for 3 minutes. keep it aside. 

• In the same pot, heat remaining 3 tsp ghee, add mustard seeds, urad dal, cumin seeds, channa dal, curry leaves, ginger, cashew nut (optional) and green chilies. Saute for few seconds

                             

• Add Onions, carrot, potato and bell pepper. Saute until vegetables are completely cooked

• Add turmeric powder and coriander powder. Saute for a minute
• Add 4 cups of water and adjust salt as per taste. Bring it to boil. Turn to low heat setting

• Now slowly add roasted semolina and stir in one direction without forming lumps. Cover the pot and cook in low heat setting until water is completely absorbed

• Add cilantro. Serve hot

Tip--

• Different vegetables can be used like peas, egg pant, brinjal, tomato, beans or cabbage
• Towards the end, you can add some more ghee to enhance flavor
• Freshly grated coconut can also be added at the end
• Regular oil can be used instead of ghee

You may also like --

Khara Pongal 

Spiced Raw Mango Spaghetti

"Spiced Raw Mango Spaghetti " is a mirror recipe of "Mavinakayi Citranna" or Raw Mango Rice. The only difference between two is usage of spaghetti instead of rice.  "Mavinakayi Citranna" is a simple South-Indian recipe and it is quick and easy to make.

I call this recipe as Indo-Italian cuisine because spaghetti is used. 

This recipe is very helpful for working women, bachelors or at times when food needs to be prepared in large quantities during any function. The base which is "gojju" can be made in advance and it can be stored in an air tight container in refrigerator up to 1 week.

Ingredients

1 pack Angel Hair pasta

1 tsp Mustard seeds

1 tsp Bengal Gram | Channa Dal

5 Green Chilies, finely chopped

1 Raw Mango, peeled and grated

1 Onion, finely chopped

1 Bell Pepper (optional), cut lengthwise

1/2 tsp Turmeric powder

1 cup Freshly grated Coconut

5 sprigs of Cilantro, finely chopped

2 sprigs of Curry Leaves

Salt

5 tsp Oil

Method

• In a pot, boil water. Add a tsp of oil and 1/2 tsp salt and then add angel hair pasta. Cook for 15 minutes and drain. 

• In a heavy bottom vessel, heat oil, add mustard seeds, Bengal gram, green chilies and curry leaves. Saute for few seconds until mustard seeds start to splutter

• Add Onions and bell pepper. Saute until onions and bell peppers are completely cooked about 3-5 minutes. 

• Add turmeric powder and grated raw mango. Fry for 2 minutes

• Add spaghetti, freshly grated coconut, cilantro and adjust salt as per taste

• Stir constantly until all ingredients are mixed together
• serve immediately

Tip--

• If raw mango is not available then lemon can be used
• Different kinds of pasta can be used in this recipe. But I like Angel hair pasta and it turned out to be best