Sunday, January 30, 2011

Pomegranate Cucumber Sesame Salad

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Pomegranates are being hailed as a super-food which can protect the heart.

Scientists in Israel have shown that drinking a daily glass of the fruit's juice can reduce the risk of cardiovascular disease.

"Pomegranate juice contains the highest antioxidant capacity compared to other juices, red wine and green tea," said Professor Michael Aviram, who led the team.

This is good news, for antioxidants are the naturally occurring substances in plants that protect the body from free radicals - 'bad' chemicals in the blood.

Free radicals alter cholesterol in a process known as oxidation, which is thought to speed up the hardening of the arteries.

In studies at the Rambam Medical Center in Haifa, the juice of the fruit was found to slow down cholesterol oxidation by almost half, and reduce the retention of LDL.

That is the 'bad' cholesterol which forms atherosclerotic lesions, the fatty deposits which narrow the arteries and lead to heart disease.

"Antioxidants can protect us against the oxidative stress in our industrialised world, such as pollution, chemicals, viruses and bacteria, and consequently cardiovascular diseases and cancer," said Professor Aviram.

Pomegranate Cucumber Sesame Salad

  • 1 cup pomegranate seeds
  • 1 cup chopped cucumber
  • 2 tbsp chopped cabbage
  • 1 tsp toasted sesame seeds
  • 1/4 tsp honey
  • 1/4 tsp lemon juice
  • 1 tsp extra vergin olive oil
  • 1/4 tsp finely chopped green chilli
  • salt to taste

In a bowl add the olive oil,honey, lemon juice, toasted sesame seeds with salt and mix nicely.
Now add the pomegranate, cabbage, cucumber and green chilli.

Toss well and serve chilled.

I am sending this salad to Pia wonderful event : Innovative Salads



Tuesday, January 25, 2011

Mixed Vegetable Paratha

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Stuffed paratha are always special for breakfast or dinner. I love to try new stuffings and recently tried this combination and it came out very well. So here is the recipe

Preparation Time: 20 min
Cooking Time: 30 min
Serves: 6 parathas

  • 2 cups atta
  • 1/4 tsp ajwain
  • 1/2 tsp oil
  • pinch of salt
For stuffing:
  • 1/2 cup chopped onion
  • 1/2 cup grated potato
  • 1/2 cup grated carrot
  • 1/2 cup cooked and mildly crushed green peas
  • 1 cup cauliflower
  • 1/4 cup chopped coriander
  • 2 green chillies finely chopped
  • 1 tbsp oil
  • 1 tsp to shallow fry each paratha
  • 1/2 tsp amchur powder or dry mango powder(optional)
  • salt and pepper to taste
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Cooking Procedure:

Making Dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling

Heat oil in a pan and add onions and green chilli and fry till onion become translucent.

Add all the veggies and fry, cover and let it cook till it becomes soft.Add salt and pepper to taste. Switch off add the chopped coriander and amchur powder and keep aside.

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of mixed veg stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown.

Serve hot with fresh plain yogurt or raita.

Wednesday, January 19, 2011

2 Tier Fresh Vegetable Sandwich

This 2 tier sandwich has a unique flavor as it has ingredients like celery, oregano and olive oil in one tier and a tangy mint chutney to compliment it in another tier.

I prepared this sandwich recently for my hubby and he loved it as it had a lot of flavors embedded in it with a mild crunch to dig your teeth into. I can guarantee this sandwich with its refreshing flavors would win many hearts.!!


For tier 1 filling
  • Sliced Onion
  • Sliced Tomato
  • Sliced Cucumber
  • Sliced Carrot
For mint chutney
  • 1 cup mint leaves
  • 1/4 cup coriander
  • 1 green chilli
  • 1/2 tsp cummin powder
  • 1 tbsp lemon juice
  • salt to taste
For Tier 2 filling
  • 2 tbsp chopped celery
  • 1 tbsp chopped garlic
  • 1/4 cup onion
  • 1/4 cup chopped bell pepper
  • 1/4 chopped tomatoes
  • 1/4 tsp dry oregano
  • 1 tbsp olive oil
  • salt and chilli flakes to taste
  • 2-3 tbsp grated cheese (optional)

Take all the ingredients of chutney and grind to a fine paste and keep aside.

Heat olive oil in a pan and add celerey,garlic,onion till onion becomes translucent.
Then add bell pepper fry for a min then add tomatoes and fry till it becomes soft.
Then add the oregano,salt and chilli flakes. Stir and keep aside.

Toast the middle bread slice and keep aside

(Tier 1)

Take one bread slice apply the chutney and place a couple of slices of tomato, onion, carrot, cucumber and cover with toasted slice.

( Tier 2 )

Now spread the bell pepper mixture on the other side of toasted slice, sprinkle grated cheese and cover with the 3 bread slice.

Toast it on tawa or grill sandwich maker and serve hot with some ketchup.

Note : Toasting the middle slice ensures the crunchiness as your bite through it

Saturday, January 15, 2011

Pongalo Pongal, Wish you all a very happy pongal

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Wish you all a very happy pongal and may every year be filled with prosperity and joy.

As per tradition we prepared pongal , vada with tamarind chutney and radish sambar for breakfast today ... I did not have the time to write the recipes but I am sure all of you would know how to prepare them : )

Thursday, January 13, 2011

Andhra Style Chintapandu Pulihora

Chintapandu (Tamarind) rice is commonly prepared in our household during festival times. This was prepared recently . This version is the traditional andhra style and it has got a nice tangy flavor. It is a tradition to prepare bobbatlu too ( and this is a wonderful combination for festival times). So here is the recipe for tamarind rice andhra style.

  • 1 cup rice
  • a big lemon size tamarind soak in 1 cup water
  • 4 red chillies
  • 1 tbsp channa dal
  • 1 tbsp urad dal
  • 1 tsp musturd seeds
  • 1/8 tsp fenugreek seeds
  • 3 springs curry leaves
  • 1 green chilli
  • 1/8 tsp hing
  • 1/2 tsp turmeric
  • 1 tsp jaggery
  • 1/8 cup oil
  • salt to taste
  • 1 tbsp coriander seeds
  • 1/4 tsp fenugreek seeds

Cooking procedure
Soak the tamarind in warm water for 30 min ,then nicely squeeze and extract the pulp and keep aside

Cook the rice with 2 cups of water and with a 1 tsp oil in pressure cooker for 3 whistles .

Dry roast coriander seeds and methi seeds till a nice aroma came n let it cool after that make a fine powder and keep aside.

Heat oil in a pan add chana dal,urad dal ,mustard seeds ,fenugeerk seeds and when mustard seeds starts to splutter add red chilli,curry leaves,turmeric and hing and stir for 30 sec ,then add tamarind pulp and jaggery and stir n cook till the mixture become a thick and when oil begins to saturate switch off the flame and let it cool.

Mix the above mixture to the rice till it blends nicely with rice ,then mix the coriander ,methi powder nicely ,then cover n keep aside for 30 min before you serve

Note :
  • You can prepare the tamarind paste before ,store in the jar and refregirate it ,use when ever u want .
  • If u add more jaggery then will get the sweeter version of pulihora
  • Adding corander n methi powder will give nice twist to this tangy rice

Monday, January 10, 2011

Beerakaya Dosa With Coconut Chutney

Ridge Gourd vegetable which is known as beerakaya in telegu is used to make a dosa which is very healthy breakfast alternative to regular dosa.Ridge gourd is also known by other names such as loofah, luffa, turai, turiya, tori etc. Originally believed to be originated in the Arabic desserts, this vegetable has spread throughout the world. It is very colorfull and tasty dosa .The preparation process is very simple too. Serves 8-10 dosas


  • 3 cups washed thuroghly and chopped ridge gourd ( peel gives green color )
  • 1 cup moong dal
  • 3 tbsp rice
  • 2 green chilli
  • 1/4 tsp turmeric
  • pinch of hing
  • salt to taste
For toppings
  • 1 cup chopped onions
  • 2 tbsp cumin seeds

Cooking Procedure:

Wash and soak the rice and moong dal for 1/2 hr, then make it into a smooth and fine paste with all the above ingredients.Keep aside.

Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,it should be not too thick nor too thin and about 8 -10 inch diameter

Top it with a sprinkle of chopped onions and cumin seeds.

Add few drops of oil around it and let it cook for a min then flip it n again add few drops of oil. Remove when both sides are properly cooked and looks slightly crispy.

Coconut Chutney
  • 1 cup grated coconut
  • 1/2 cup roasted chickpeas
  • 1 tbsp chopped cilantra
  • 2 green chilli


Grind all the above ingredients to a smooth paste.

For tempering
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1 red chilli
  • 1/4 tsp cumin seeds
  • 1 spring curry leaves
  • pinch of hing

Heat 1 tsp oil add the mustard seeds, once it splutter and rest ingredients and pour on the chutney

Friday, January 7, 2011

Cinnamon Coated Chocochip Cookie

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Hi blog buddies hope you all enjoyed your new year, thank you for all your wishes and bearing my absence ... today my niece Rithika asked me why I was not posting any recipes, she is 7 years old and I realized its time I get back to blogging.

I am dedicating this yummy cinnamon coated chocochip cookie to her.I am sure any kid will enjoy it as they got a nice soft texture and a mild crunchy feel with a yummy flavor, try this and I am sure you would enjoy it too.

Preparation time :15 min
Baking time :15 min
Makes :24 cookie

  • 2 cups all purpose flour
  • 1 cup butter
  • 3/4 superfine sugar
  • 2 tsp orange extract
  • 1/2 cup semisweet chocochip

    For cinnamon coating
  • 2 tbsp superfine sugar
  • 2 tbsp ground cinnamon powder

Baking Procedure

Put the Microwave to convection mode and preheat to 275 F/190 C,line the cookie sheets with parchment paper

Take a bowl and mix butter and sugar nicely, add orange extract then add flour,salt and mix nicely. Then add chocochip and mix till all are blended completely. Keep aside

For coating mix the sugar and cinnamon powder.Keep aside in a plate.

Divide the dough into 24 parts,roll each into a ball,then roll the ball on the cinnamon mixture nicely. And press lightly.

Now lay the cookies on the cookie sheet and bake for 15 min or till golden brown.

Immediately remove from oven and let it cool completely on the cooling rack.

Then store in a air tight container and enjoy your cookies.

Saturday, January 1, 2011

Wish You All A Happy New Year

Hi my dear blog friends ... its 2011 !! and with it comes new hope of a year full of opportunities. It s been almost 8 months I started the blog !! and made so many friends online. I look forward to this year to learn more from you all ...

I am sorry I have been not posting neither commenting to your wonderfull recipes for the past two months as I was in a holiday mood after coming back to India for good ... my home .... I promise to post many super yummy recipes soon ...

Happy New Year to all of you and hope all your dreams come true : )


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