Veg. Tom Yum Soup

 

           This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves and lemon grass thrown in for some lemony flavor. You can go ahead and add many more veggies, pasta and boiled grains for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. 

• 1/2 cup long beans, cut into 1" thick pieces
• 1/2 cup carrots, cut into 1" thick pieces
• 1/2 cup broccoli florets
• 2-3 tbsp. tom yum paste
• 5-6 kaffir lime leaves
• 2 lemon grass stack, crushed
• 1/2 cup noodles
• salt to taste
• 1/2 cup Enoki mushrooms
• 1/2 cup white part of the spring onion, cut into 1" pieces
• 1 spring onion (green portion) sliced

          Add the tom yum paste, salt to taste, kaffir lime leaves and lemon grass to a litre of water and mix well. Bring it to a boil. 

          Add the long beans, carrots, broccoli and noodles. Simmer for 2 minutes. Then add the mushroom and the white part of the spring onion. Simmer further for a minute more. 

          Switch off the frame and garnish with chopped spring onion. Serve in individual bowls for a healthy light meal along with some grilled delicacies.

Echore Kasundi /Echorer Dum (Raw Jackfruit Dum - Bong style)

 

           Check out this traditional & an irresistible Bong delicacy of Raw Jackfruit  cooked in a dum style. This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. You just need to mix up all the ingredients and cook to perfection. Add the kasundi and coriander leaves to the end product and enjoy it with hot steamed rice or chapatti / paratha. So check out the step by step pictorial recipe to prepare this classic treat.

               Kasundi or mustard sauce is a part of Bengali cuisine. It is used in cooking various veg. and non-veg. dishes. It is also used as a dip for fried snacks. It is easily available in stores and is a must have condiment in my refrigerator. It has a very pungent flavor and is used in moderation for beginners. 

               If kasundi is unavailable, then go ahead and blend 1 tbsp. soaked mustard seeds along with 2 green chilies and a pinch of salt and proceed with the recipe. 

               I always opt for this simple recipe whenever I need something quick and this particular dish does not take too long to cook. This is an absolutely quick fix weekend lunch menu for your entire family. In fact, it is a great party recipe when you have guests around.

• 500 gms. Echore (Raw Jackfruit), diced
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 2-3 tbsp. mustard oil
• 1-2 tbsp. kasundi (bottled mustard paste)
• 1 tbsp. coriander leaves, chopped

          Into a kadai / wok, add all the above mentioned ingredients (except kasundi & coriander leaves) and mix well so that the jackfruit is well coated with all the spices. 

          Cover and simmer on a low flame. Sprinkle some water and stir at intervals till the jackfruit turns tender. 

          Switch off the flame and add the kasundi and coriander leaves. Give it a gentle mix and serve with steamed rice or chapati / paratha. 

Into a kadai / wok, add all the above mentioned ingredients (except kasundi & coriander leaves).

Mix well so that the jackfruit is well coated with all the spices. Cover & simmer on a low flame. Sprinkle some water & stir at intervals till the jackfruit turns tender. 

                       Add kasundi & coriander leaves. Give it a gentle mix.

                        Serve with steamed rice or chapati / paratha. 

Red Dragon Fruit Shrikhand

 

          How about some sweet indulgence? So let me share a yummy Shrikhand recipe made of Dragon Fruit. It makes for a perfect summer treat. This is an extremely easy recipe. Be sure to have this visually appealing dessert chilled for a divine experience.

            I simply love to dig into this melt-in-the-mouth delicacy. If you are a Dragon Fruit lover, you will simply love this dessert. Garnish with some cubed Dragon fruit  and chopped pistachios. Voila!! You have a yummy fuss-free healthy dessert in a jiffy. Enjoy as and when desired or as an after-meal dessert.

      

          Shrikhand is a rich and creamy traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the original version. 

         However, I gave a healthy twist to this no-cook dessert by adding some reduced Dragon Fruit puree and it turned out simply yummy. This way you can make the best use of any leftover fruits by dishing out this easy to prepare dessert. 

           I flavored it with cardamom powder. You may add rose or kewra water if you wish. This healthy dessert is an ideal party recipe or can be prepared for any festive occasion. It can also be enjoyed as an after meal dessert. Choice is yours. So check out the step by step pictorial recipe to prepare this healthy summer treat. 

• 2 cups yoghurt
• 1 Red Dragon Fruit, pureed
• 2-3 tbsp. sugar
• 1/4 tsp. cardamom powder
• 1 tsp. chopped pistachios
• few chopped Dragon fruit cubes
• a sprig of mint

          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

          Transfer the Dragon Fruit puree to a pan. Add sugar and simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

         In a bowl, take the hung yoghurt, reduced Dragon Fruit and cardamom powder, Whisk well till smooth and refrigerate till serving time.

         Garnish with cubed Dragon fruit chopped pistachios and mint. Relish as an after meal dessert or anytime you desire.

  

Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

                Transfer the hung yoghurt into a mixing bowl & keep aside. 

Transfer the Dragon Fruit puree to a pan along. Add sugar & simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

To the hung yoghurt, add the reduced Dragon Fruit & cardamom powder.

              Whisk well till smooth & refrigerate till serving time.

        Garnish with cubed Dragon fruit chopped pistachios & mint. 

          Relish as an after meal dessert or anytime you desire.

Foxtail Millet Gongura Rice (Sorrel Leaves Millet Rice - Andhra / Telangana style)

 

           Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of  FOXTAIL MILLET GONGURA RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, this diabetic friendly dish can be served for breakfast, lunch / dinner, evening snack or as a lunch box meal. So it is a great option to use up any leftover cooked millet. Enjoy just as it is or with pickle or papad for a comforting meal.

          Gongura (Sorrel Leaves) is widely used in many ways in Andhra / Telangana cuisine. The leaves are naturally sour in taste and it is also used to make pickles, dal, chutney and non-veg. dishes. So check out the step by step pictorial recipe to prepare this wholesome one pot dish. 

         Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal when you run out off time or when you have those hungry pangs. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, chips, papad or fryums.

Spice powder - 

2 tbsp. sesame seeds

1 tbsp. coriander seeds

1 tbsp. chana dal

1 tsp. urad dal

1/2 tsp. fenugreek seeds

3-4 dry red chilies

Other Ingredients - 

• 1/2 cup Foxtail Millet, Soaked for 1-2 hours
• handful of gongura leaves, washed, drained and finely chopped
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 whole dry red chilies
• 1/4 tsp. asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1-2 green chilies, slit
• 2 tbsp. roasted peanuts / cashew nuts
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Pressure cook the soaked Foxtail Millet in 1 cup water for 3-4 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

          Dry roast all the dry spices till you get a nice aroma. Set aside to cool and then grind into a smooth powder. Keep aside. 

          Wash, drain and finely chop the gongura leaves. Keep aside. 

           Heat oil in a pan and temper with red chilies, cumin seeds and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Sauté for a few seconds.

          Now add the chopped gongura leaves, turmeric powder and salt. Mix well and sauté till it is wilted and the moisture has evaporated.

          Next add 2 tbsp. of the spice powder, peanuts and the cooked millet. Stir fry for 2-3 minutes on a medium flame till the millet is well coated with the masala. 

          Garnish with coriander leaves and enjoy just as it or with pickle and papad for a comforting meal. 

Dry roast all the dry spices till you get a nice aroma. Set aside to cool & then grind into a smooth powder. Keep aside. 

                    Wash and drain the gongura leaves.

                      Finely chop them  and keep aside. 

Heat oil in & temper with red chilies, cumin seeds & mustard seeds. 

After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies & curry leaves.

Add the chopped gongura leaves, turmeric powder & salt. Mix well & sauté till it is wilted & the moisture has evaporated.

Add 2 tbsp. of the spice powder, peanuts & the cooked millet. Stir fry for 2-3 minutes on a medium flame till the millet is well coated with the masala. 

                          Garnish with coriander leaves.

       Enjoy just as it or with pickle & papad for a comforting meal. 

Mango Pudding

 

               If you are a mango lover like me, then do try this extremely easy recipe of Mango Pudding. You will simply love it. I added jaggery instead of sugar / condensed milk to give a healthy twist. They are a perfect summer dessert. Serve them chilled with all the toppings. 

              This is a super easy and a yummy fuss-free dessert, where very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder and saffron. So check out my version of this yummy Pudding prepared with mango, jaggery and corn flour. It tastes simply awesome and mouth watering. So check out the step by step pictorial recipe to prepare this healthy summer treat.

          

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this comforting dessert. 

             It is a perfect party recipe and can also be served during festive or any special occasions. 

             I simply love to dig into this light and melt-in-the-mouth chilled summer treat. . Make full use of the mango season and prepare in large batches to be devoured as and when you feel like. 

• 1 mango, roughly chopped
• 1/4 cup jaggery powder
• 1/4 cup cornflour
• 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• 1/4 tsp. cardamom powder
• 2-3 tbsp. ghee
• 1 tsp. chopped pistachios
• few mango cubes, chopped pistachios & dry rose petals to garnish

          Blend the mango, jaggery, corn flour and water into a smooth batter like consistency. 

          Transfer the contents to a pan. Add the saffron water, cardamom powder and the chopped pistachios. Simmer on a low flame by stirring continuously. 

          Add a tsp. of ghee at intervals and cook till the pudding leaves the sides of the pan. 

          Transfer to silicone molds and set aside to cool down. Then refrigerate for an hour. 

          Garnish with mango cubes, pistachios and dry rose petals. Enjoy this amazing chilled pudding as an after-meal dessert or as and when desired. 

Blend the mango, jaggery, corn flour & water into a smooth puree. Transfer the contents to a pan. 

Add the saffron water, cardamom powder & chopped pistachios. Simmer on a low flame by stirring continuously. 

                          Add a tsp. of ghee at intervals.

                       Cook till the pudding leaves the sides of the pan. 

Transfer to silicone moulds & set aside to cool down. Then refrigerate for an hour. 

                    Garnish with mango cubes, pistachios and dry rose petals. 

Enjoy this amazing chilled pudding as an after-meal dessert or as & when desired. 

Gongura Rice / Pulihora (Gongura / Red Sorrel Leaves Rice - Andhra / Telangana style)

 

           Gongura Rice / Pulihora is a traditional and a very popular Andhra / Telangana cuisine. It is also known as Gongura Puliyodharai. A great way to use up any leftover rice is to prepare this simple and yummy dish. It is a spicy and tangy fried rice prepared with sorrel leaves that are naturally sour in taste. 

          This dish can be relished for breakfast and a quick brunch / lunch. Very easy to prepare, it is also a perfect lunch box meal or a picnic meal that can be served as it is or with some chips, papad or fryums. 

          Gongura is widely used in many ways in Andhra / Telangana cuisine. The leaves are tangy in taste and it is used to make pickles, dal, chutney and non-veg. dishes. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

          

Spice powder - 

2 tbsp. sesame seeds

1 tbsp. coriander seeds

1 tbsp. chana dal

1 tsp. urad dal

1/2 tsp. fenugreek seeds

3-4 dry red chilies

Other Ingredients - 

• 2 cups cooked rice
• handful of gongura leaves, washed, drained and finely chopped
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 whole dry red chilies
• 1/4 tsp. asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1-2 green chilies, slit
• 2 tbsp. roasted peanuts / cashew nuts
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Dry roast all the dry spices till you get a nice aroma. Set aside to cool and then grind into a smooth powder. Keep aside. 

          Wash, drain and finely chop the gongura leaves. Keep aside. 

           Heat oil in a pan and temper with red chilies, cumin seeds and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Sauté for a few seconds.

          Now add the chopped gongura leaves, turmeric powder and salt. Mix well and sauté till it is wilted and the moisture has evaporated.

          Next add 2 tbsp. of the spice powder, peanuts and the cooked rice. Stir fry for 2-3 minutes on a medium flame till the rice is well coated with the masala. 

          Garnish with coriander leaves and enjoy just as it or with pickle and papad for a comforting meal. 

Dry roast all the dry spices till you get a nice aroma. Set aside to cool & then grind into a smooth powder. Keep aside. 

                    Wash and drain the gongura leaves. 

                     Chop them finely and Keep aside. 

        Heat oil & temper with red chilies, cumin seeds & mustard seeds. 

After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies & curry leaves. Sauté for a few seconds.

Add the chopped gongura leaves, turmeric powder & salt. Mix well & sauté till it is wilted & the moisture has evaporated.

Add the spice powder, peanuts & the cooked rice. Stir fry for 2-3 minutes till the rice is well coated with the masala. 

                        Garnish with coriander leaves.

              Enjoy just as it is or with pickle & papad for a comforting meal.