I’m back! after a very long hiatus 😉 I have missed writing at my space so much so that all the new recipes that I tried was itching to be posted here. Many occasions passed by and as always I experimented with new things. These […]
As promised in my previous post I’m posting Tabouleh, the middle eastern particularly Lebanese delicacy that can be consumed as a salad as well as a side dish for Pita bread rolls. Generally Tabouleh is made with fresh parsley, buck wheat/ broken wheat but you can try different variations with Quinoa and beetroot which is very very healthy and filling too. Hummus coupled with tabouleh tastes divine and of course not to miss mentioning the PITA bread 🙂 ok let’s move on to the recipe.
|Parsley, fresh and finely chopped||1 bunch|
|Onions, finely chopped||1 large|
|Tomato, finely diced||2 medium sized|
|Mint leaves, finely chopped||½ cup|
|Bulghar wheat/ buck wheat +water||1 cup +1/2 cup|
|Pepper powder||1 tsp|
|Spice mix||½ tsp|
1. Wash and finely chop the parsley. While you just keep it aside for the water to drain out of parsley, prepare the broken wheat. Heat water in a saucepan, when it comes to a boil add the broken wheat and cook it until it turns soft and absorbs all the water.
2. Now add the broken wheat, onions, tomato, mint leaves and salt. Add a dash of pepper and sprinkle it with some olive oil ( optional). Season it with the dried spice mix. Your tabouleh is all set to be devoured 🙂 Such a healthy option that will make you go lean in a matter of few days 🙂 not kidding!
- Olive oil is optional but nevertheless can be replaced by vegetable/ sunflower oil.
- You can also add finely chopped olives and cucumber to make it more crunchy and tasty
2013 is another dinosaur in the never ending book called Time! 2014 has turned a new leaf and is all set to take us on a fresh batch of a roller coaster ride called Life! Bring it on! 🙂
Beginning the year with a new job on hand after a long hiatus! hoping and praying that it’d be a fruitful addendum to cherish and also remains a memorable one.
I made Paneer Kohlapuri one fine random wintry afternoon when my hands were itching to try something new ( I’d tried this previously only once but that was like 3 months ago) and my salivary glands were craving to devour on a spicy Paneer dish. Yes Kohlapuri as the name suggests this dish is quite spicy but you can make your own modifications by keeping the spice a lil low.
It’s a delectable side dish for naan, roti, chapati, kulcha and also a great accompaniment for jeera rice.
Preparation time- 1 hour
Shelf Life- 1 day
|Paneer, cubed, shallow fried or boiled||200 grams|
|Ginger-garlic paste ( optional)||1 tsp|
|Tomato paste or puree||From 2 tomatoes|
|Dhaniya/ coriander powder||1 tsp|
|Red chilli powder||1 tsp|
|Garam masala||½ tsp|
To roast and grind into a paste
|Pepper corns||½ tsp|
|Sesame seeds||½ tsp|
1. Dry roast the ingredients in the ‘To roast and grind table’ except sesame seeds. Roast until a nice aroma of the dry coconut emanates, take care not to burn. switch off the stove and lastly add sesame seeds. Grind it to a fine paste using very little water.Heat oil in a pan and add jeera, once it starts to splutter add onions and saute till they’re light pink and soft, now throw in the ginger garlic paste and saute until the raw smell goes. Now add the ground mixture and give it a stir.
2. Add in tomato puree and allow it to cook for a minute or two until it starts boiling lightly.
Add in garam masala powder, dhaniya powder, chilli powder and salt. Throw in the paneer, Boil for another minute and switch off the stove. Serve hot with your choice of bread or jeera rice.
- You can add vegetables ( beans, carrot, babycorn, peas and capsicum) if you detest eating paneer.
- After adding the ground paste and tomato puree if you find the gravy to be a little thick you are free to add water but in a very small proportion.
Than’s pretty much it! 🙂 write to me if you have any clarifications.
ಮುಂಜಾವಿನ ಚುಮು ಚುಮು ಚಳಿ ಇರಲಿ..
ಮಧ್ಯಾನದ ಉರಿ ಬಿಸಿಲಿರಲಿ ..
ಮುಸ್ಸಂಜೆಯ ತಂಪಿರಲಿ ..
ಕಷಾಯದ ಇಂಪು ಸದಾ ನಿಮ್ಮ ತನು ಮನವನ್ನು ನವಿರೆರಿಸುತ್ತೈರಲಿ 🙂
The much awaited Kashaya is finally here!! Well, the procedure is actually nothing but a cake walk! but it’s sure to comfort your throat, cough and cold better than any other expectorant 🙂 As mentioned in my earlier post you are free to add Hippali, Jeshta Madhu and dry ginger powder but since it’s availability is limited and exorbitant across geographical barriers I refrained myself from adding them. So here’s your cup of comforting ‘Kashaya’ 🙂
Serves- 2 glasses
Shelf life- 1/2 an hour
|Kashaya Powder||2 tbsp|
|Saffron, optional||2 strands|
1. Boil water in a saucepan and add the Kashaya powder, boil for yet another minute and add milk. Now simmer the flame and add jaggery. Give it a stir until it dissolves.
2. Add a pinch of turmeric and give it another stir and boil. Strain the mixture and transfer it to a glass and add a strand or 2 of saffron. Drink while it’s hot that’s when it actually has an effect on your sore throat.
- After adding turmeric powder you can add dry ginger powder as it gives a ‘kadak’ taste! 🙂
- If you have phlegm and cough it is better to avoid adding milk and have the watery concoction itself as it relieves phlegm easily.
- A teaspoon of sugar can be substituted with jaggery but it’s always better to use jaggery itself.