Showing posts with label Accompaniment. Show all posts
Showing posts with label Accompaniment. Show all posts

Khamang Kakdi

By    6:30 AM // 1 comment
“Khamang Kakdi”, is a simple Maharashtrian salad made with cucumbers. Fresh crunchy cucumbers are tossed with peanuts, coconut, lemon juice, green chilies, salt, sugar, coriander leaves and later dressed in a warm tempering. Tempering makes this salad truly delicious and flavorful as suggested by the name. You can enjoy it as side dish to your main meal or snack on this refreshing salad in between your meals.



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Apple Salad / Raita

By    5:57 PM // 1 comment
The first time I tasted an apple raita was prepared by my Sister in law during one of our vacations. She had used red apples, it tasted so nice that I immediately noted down its recipe in my mind when she told me orally. Inspite of memorizing it and with a note to myself to try her recipe, I was not able to make this salad after our return for some or the other reason. After few days, the dish was out of my mind and forgotten  completely. I was reminded of it once again when I came across a salad recipe in the book "The Konkani Saraswat Cuisine" using Green apples. I immediately bookmarked it and decided to try it. I got my grey cells working trying to remember the recipe that was given by my SIL. A healthy salad, enriched with sweetness and tangyness, you will love those crunchy bites mixed with raisin bites. Since then I have been preparing it but was unable to click any photos. Last week, HD bought some red and green apples and suggested me to prepare it as an accompaniment to the green peas pulao that I had planned. Immediately I agreed and clicked some photos too. Below I have shared the recipe inspired by my SIL and from Asha aunty's book. Do try and leave your feedback.




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Peanut Garlic Chutney

By    8:55 AM // 2 comments
No South Indian breakfast menu would be complete without inclusion of coconut chutney. But then sometimes situations arise when coconut is out of stock and sometimes you just want to reduce the coconut intake. Try below chutney recipe which can also be a great accompaniment to South Indian breakfast and tiffin menu. This chutney is an all time favourite at my place. Kids eat extra idlis/ dosas when they are served this chutney. 


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Carrot Koshimbir/ Carrot salad

By    9:29 AM // 2 comments
Koshimbir is the word in Konkani [as well as Marathi] which means salad prepared from veggies. Here I have used carrots to make the salad. You may replace carrots with either of these veggies - beetroot, cucumber, radish. An easy dish tempered with few ingredients, it can be prepared in very less time [except for the veggie grating part]. Serves as an accompaniment to main meals or you can just snack on a bowl of this vibrant salad in between your meals.




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Spring Onion Chutney

By    8:59 PM // No comments
With a plan to make spring onion parathas, I proceeded to make the dough. When the dough was resting assembled the ingredients to prepare green chutney as an accompaniment to parathas. And this time I took the idea which I remember seeing on you tube, to use spring onions while making the chutney. I utilized the remaining stalks of spring onion and finished it off which if not done, would have wilted in the fridge [Happens with me most of the times]. Glad that it tasted well with parathas. 

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Dates Pickle/Chutney

By    8:49 AM // 4 comments
Met one of my friend (F) (who also follows this blog) in a community gathering. After we exchanged pleasantries, the discussion lead to blog and its recipes which happens most of the times with my other friends these days ;).
F: What's up next on the blog?
Me: Lots in draft, yet to finalize what's next
F: I tried few recipes and loved them. Green Gram Dhokla was a hit during my party.
Me: *** Happy Happy Smiles *** [I like to hear such feedback that boosts my confidence]

 After the initial compliment, she came up with her suggestion

 F: Vhanni [Being younger she calls me vhanni in konkani], would like to see more recipes for souls like us who are not sweet lovers, most of the recipes that you have posted belong to sweet category 
Me: [Chuckling ] blame that sweet tooth of mine. I get tempted to try out sweet/ desert recipes as soon as I see them
F: *** Smiles ***
Me: ok let me know what u expect more
F: May be some instant pickles

 The above conversation left me wondering and thinking why I didn't post any recipe on pickles yet. Probably because its always a bottled pickle bought from stores when need arises. With a wish to fullfill her request asap I went in search of pickle recipe prepared from DATES :P  [why dates because I had bought them to prepare a cake and now that I have a suggestion here the cake preparation took a back seat scheduled for a later period]

 Below is the recipe I tried ... inspired from Shireen's space Ruchik Randhap. I have tried few more recipes like soya granules subzi, mix veg pulao, carrot garlic chutney, and my family enjoyed all of those dishes. So I was sure that Shireen' recipe for this dish would also be a hit.  Don't know what to name this dish - pickle or chutney, I would include it under accompaniment. Shireen named the dish as chutney as she had added water. I have totally excluded water from this recipe, you may add if you want it to be paste like consistency. 




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Avocado Hummus On Crackers

By    9:53 AM // No comments
I [infact we all at our place] just like hummus and it was only few months back when I finally succeeded in making this favorite dish at home. You can read about that recipe here. For me hummus is a low caloric, nutritious and a highly satiating snack. I love it for the countless ways we can use it in any kind of meal. There are n number of ways to flavor the basic recipe. Today I am posting a version of hummus that's been flavored with avocado. In a way you can say this is milan of hummus and guacomole ;). I topped it on crackers garnished with cherry tomatoes and mint leaves and served them as a tea time snack !




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Karathey Kismuri

By    4:51 PM // No comments
Today's recipe includes bittergourd as the main ingredient. The name itself suggest the taste of this veggie, yes its bitter and many of you may not be liking it .... So are you trying to skip this page or go to some other recipe ... WAIT ... Believe me, this is a must try recipe and you will instantly fall in love with the crunchy not so bitter taste of this vegetable. The traditional recipe calls in for deep frying, but I follow the method of shallow frying obviously for health reasons.  Karathe is konkani word for bittergourd and kismuri means dry dish or salad type served as side dish. I love eating this dish just as it is or mixed with plain hot rice. 




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Potato Onion Salad/ Raita

By    5:40 PM // No comments
Summer is approaching. Not a favourite season for most of them with the mercury rising higher, but then the season brings along with it school vacations and people take advantage of these holidays to visit the beaches, spend more time outdoors and enjoy various sports. In such a scenario, precautions should be taken before the rising temperatures create problems such as dehydration, sunstrokes, etc.

 It is very essential to keep the body cool and prevent such episodes by drinking plenty of water, juices, buttermilk, lassis and eating more fresh fruits, salads, curds. The best way is to include various salads/ raitas in our daily menu. I prefer to add curds in these salad/raita recipes which surely helps to have a cooler effect on our body. Today, I am posting a simple and refreshing salad recipe.



 Ingredients

 Potato [Boiled peeled and diced] 4 medium sized
Onion one medium sized chopped 
Curd/Yoghurt
Green chillies 1-2 finely minced
Asafoetida a pinch [optional]
Coriander leaves finely chopped
Mint leaves [optional]
Salt to taste

 Method:

 Mix boiled potatoes with chopped onions, minced green chillies, curd, asafoetida, finely chopped coriander leaves and mint leaves. Add salt to taste. 

 Yummy potato onion salad/raita is ready.

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Hummus bi tahina

By    11:47 PM // 2 comments
Hummus /Hummus bitahini, a popular middle eastern dish is served with khuboos or pita bread. This dish is popular around the globe and served as a dip or appetizer as part of an Arabic mezze. There are many different flavors that you can add to the basic hummus recipe such as avocado, roasted red pepper, roasted beet, squash, etc. 

 Many recipes mention about mixing all the ingredients and blending it into smooth paste. I did it but somehow was not happy with the end result,,,it lacked the creamy texture as well as the taste. I googled to find more about ways to make a creamy hummus and the recipe at VegWeb was more convincing explaining the trick to make a creamy texture hummus. The clue was "Tahini" which adds flavor and texture to the hummus. The trick was emulsifying tahini with water based liquid or lemon juice before adding other ingredients. 

Ingredients

 Chickpeas 1 can [400 gms]
Tahina paste 1/4 cup , I used store-bought [you can prepare the same at home by mixing roasted sesame seeds, olive oil and salt]
Lemon juice 2 tbsp
Water 2 tbsp
Garlic roasted  4 cloves - chopped
Olive oil 2 tbsp +more for drizzle
Chopped tomatoes for garnish
Chopped parsley for garnish
salt to taste



 Method:

 Mix tahini and lemon juice in a blender [step of emulsifying the tahini]. Blend it for about a minute or until tahini becomes fluffy and creamy. Add chopped garlic and puree until smooth. 

 Open the can of chickpeas, drain and rinse them off in water. Peel the chickpeas and add them part by part in blender and continue to blend it to smooth puree. You can add little water if the mixture looks dry. Add olive oil and salt to taste. Blend it till you get the desired taste and texture for hummus. 

 Spoon out the hummus on to the serving plate. Drizzle olive oil over it. Garnish with sliced olives, chopped tomatoes and parsley leaves. Sprinkle some cumin powder and red chilly powder/ paprika powder if you prefer spicier hummus. Serve it with pita bread, carrot cucumber sticks or chips. Optionally you can garnish it with toasted sesame seeds and whole chickpeas. 


Happy cooking !!!

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Avalo Murabbah [Indian Gooseberry Jam]

By    10:37 PM // No comments
Avalo also known by names such as amla/ nellikai/amalkai is an excellent source of Vitamin C and known as best natural herb in ayurvedic medicine having many health benefits. It has been used in variety of recipes like jams, chutneys and pickles.

 The post today is about preparation of jam from this fruit which is known as Avale murrabbo/ Amla murabbah. It is very delicious and can be used as an accompaniment with bread, chappatis or idli dosas.

Ingredients

 Avalo /Indian gooseberries
Sugar
Water
Saffron few strands
Cardamom powder

 Method:

 Wash and grate avalo and discard the seeds.
Measure the amount of grated avalo, place it in a pan and cook it with little water [quantity of water enough to immerse the grated avalo] for 7-8 minutes. Keep it stirring continuously on low flame. 

 Once they get cooked and become soft, add in sugar [quanity equal to the grated amla]. Stir it nicely to cook further. Add some saffron strands to a tbsp of warm sugar syrup and later add it to the mixture. Allow the mixture to cook further till the sugar reaches single or double string conistency as per your preference.

 Switch off the flame and add powdered cardamom. Mix well and keep it aside to cool. Store in sterilized glass jar/ bottle and refrigerate it. You can serve it with chappatis, dosas or spread on a slice of bread, idlis.

 Happy cooking !
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