Cheese Poppers

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Cheese Poppers in English

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Cauliflower Cutlet Recipe

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oats kanji - Diabetic Recipes

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Vermicelles de légumes au millet French

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Mochai Payiru sundal Butter Beans Sundal / Navarathiri Recipes

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Kathrikkai Pulippu Koottu (Brinjal pulippu kootu)

Kathrikkai Pulippu Koottu (Brinjal pulippu kootu)

Ingredients

• Brinjal (kathrikkai) - 1/2 kg [violet colored]
• Jackfruit seed (Palaa pazham kottai) - 10
• Bengal gram (kadalai paruppu) - 1/2 cup (100 gm)
• Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)
• Asafoetida - 1/4 teaspoon
• Tamarind (puli) - size of lemon
• Salt  - 1 and 1/2 tablespoon

Ingredients for grinding

• Coriander seeds (Dhaniya) - 2 tablespoon
• Bengal gram (Kadalai paruppu) - 2 tablespoon
• Asafoetida - a small pinch
• Dry Red chilly - 6
• Grated Coconut - 1/4 cup
• Sunflower oil - 1 tablespoon

Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
Roast them till they turn brownish red
Put them in a mixer grinder container
Add the coconut, half a tumbler of water and grind nicely

Preparation

• Cook thoor dhal and keep it ready
• Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
• Chop brinjal in to medium size pieces
• Remove the top skin of jackfruit seed
• Cut each jackfruit seed into 2 pieces
• Heat 2 tumblers of water in a vessel along with chopped brinjal, bengal gram and jackfruit seed
• Wait till the brinjal is half boiled
• Add tamarind water
• Add salt
• Heat for 10 minutes
• Add the grinded ingredients
• Heat for 5 minutes
• Add the cooked thoor dhal
• Heat for 5 to 10 minutes
• Turn off the stove
• In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
• Allow mustard to burst
• Add the mustard and curry leaves in the koottu

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How To Eat Salad Every Day And Like It!

How To Eat Salad Every Day And Like It!


“How To Eat Salad Every Day And Like It!” could also be called “My FAVORITE Salads {a.k.a. the Fritos Every Day Diet}.” Many of you have commented on my daily salads that I share on Snapchat and Instagram, and you asked for a post sharing tips for making the daily salad happen.
Today I’m sharing all of my favorite salad toppings, fillings, and more in one giant blog post. I promise you now, that if you give it a try, this just might rock your salad eating world. For the fun of it, I made you a video to show how I do this. Check it out!

While I’d like to say that I’ve always been a fan of salad, that hasn’t always been true. I’ve always tried to love eating salad, but unless I went to the trouble of making a really great salad (something that often felt like a whole lot of effort in the past), it was hard to get excited about eating a salad most days.

That all changed when I topped my salad with a handful of Fritos for the first time. I know, that sounds completely ridiculous, but I’m telling you now that Fritos are a salad game changer. Not only does that simple corn chip add great salty flavor and crunch to any salad, the Frito fits perfectly on a fork, it is bite-size, and it’s a fun way to tell all the greens that there is more to the salad life than just vegetables.

Still not convinced? I can’t even tell you how many people have snapped me pictures of their salads with Fritos on top while laughing and telling me that I’m to blame for their new found love of salads + Fritos. I swear that there really is no better way to top a salad.

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There are countless ways to make a killer salad completely your own, so I’m sharing some of my favorites today. The key for me is to prep all the greens and the vegetables for the salads about once a week; I typically do this on Sunday. It takes me about 30-45 minutes, but in the end, I have lunches made for the week and that keeps my healthy eating on track without having to fuss with it during the week.

I use 6 large containers that I line with a paper towel. The paper towel absorbs moisture and as a result, the greens and other vegetables will stay fresh longer. (I use these containers and these containers to store the prepped salads.)

TO MAKE AHEAD:
 (any combination of the below ingredients will keep nicely for several days in the refrigerator)

chopped greens: typically a mix of romaine, spring mix, spinach, arugula, or butter lettuce (rarely all of them, just whichever ones I have on hand at the time)

tomatoes: sliced or chopped

cucumber: sliced or chopped (I often remove the seeds, but it isn’t required)

corn: canned, frozen, or fresh

bell peppers: sliced thin or chopped small

red onions: sliced thin

green onions: sliced thin

The proteins can be made just for the salads or simply be saved as leftovers from dinners through the week. Anytime we grill steak or chicken I thinly slice the leftovers and save them for my salads. I like to cook a couple pounds of ground beef or ground turkey seasoned generously with Mexican seasoning mix (store-bought taco seasoning works great too) and then portion it into 1/2 cup servings and freeze it to use as needed. Anytime I make pulled pork, I portion the leftover pork into individual containers and freeze them to be reheated for salads.

PROTEINS:
ground beef or ground turkey: cooked and seasoned generously with Mexican spices or taco seasoning

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taco meat: with black beans and corn

pulled pork or carnitas: shredded and chopped bite-size

cooked or roasted chicken: shredded or diced

ham: diced

hard boiled eggs: chopped

canned tuna fish: drained well

cooked shrimp or fish

beans: black, kidney, or pinto beans

TOPPINGS:
cheese: shredded, diced, or crumbled

avocado: sliced or diced

fruits: diced apples or pears, orange slices, fresh berries

plenty of crunch: croutons, tortilla chips, or my personal favorite Fritos

fresh lime

salt and pepper

salad dressing of your choice: Italian, Poppyseed, White Balsamic Vinaigrette, and the absolute BEST Homemade Ranch Dressing are a few of our favorites.



WHEN READY TO SERVE:
Warm the protein and chop it bite-size, if needed. Add the protein to the per-made salad greens and vegetables. Add the toppings of your choice, although Fritos are never optional. Squeeze lime generously over the salad, sprinkle with salt and pepper. Or toss with your favorite salad dressing.

Ingredients

VEGETABLE OPTIONS:
(ANY COMBINATION OF THE BELOW INGREDIENTS WILL KEEP NICELY FOR SEVERAL DAYS IN THE REFRIGERATOR)
chopped greens: typically a mix of romaine, spring mix, spinach, arugula, or butter lettuce (rarely all of them, just whichever ones I have on hand at the time)
tomatoes: sliced or chopped
cucumber: sliced or chopped (I often remove the seeds, but it isn’t required)
corn: canned, frozen, or fresh
bell peppers: sliced thin or chopped small
red onions: sliced thin
green onions: sliced thin

PROTEIN OPTIONS:
ground beef or ground turkey: cooked and seasoned generously with Mexican spices or taco seasoning
taco meat with black beans and corn
pulled pork or carnitas: shredded and chopped bite-size
cooked or roasted chicken: shredded or diced
ham: diced
hard boiled eggs: chopped
canned tuna fish: drained well
cooked shrimp or fish
beans: black, kidney, or pinto beans

TOPPING OPTIONS:
cheese: shredded, diced, or crumbled
avocado: sliced or diced
fruits: diced apples or pears, orange slices, fresh berries
plenty of crunch: croutons, tortilla chips, or my personal favorite Fritos
fresh lime
salt and pepper

salad dressing of your choice: Italian, Poppyseed, White Balsamic Vinaigrette, and the absolute BEST Homemade Ranch Dressing are a few of our favorites.

INSTRUCTIONS

Prep the vegetables and place in serving size containers. (I use these containers and these containers to store prepped salads. Add a paper towel to each box to help the produce last longer. Place in the refrigerator until ready to eat.

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WHEN READY TO EAT:

Warm the protein of your choice and chop bite-size, if needed. Add the protein to the pre-made salad greens and vegetables. Add the toppings of your choice. Squeeze lime generously over the salad, sprinkle with salt and pepper. Or toss with your favorite salad dressing. Enjoy!

NOTES

Try topping your salads with these combinations:

Carnitas (or pulled pork), avocado, cotija cheese, lime, salt, and pepper

Grilled chicken, bacon, hard-boiled egg, cheddar cheese, ranch dressing

Chicken, berries, feta cheese, almonds or walnuts, poppyseed dressing

Tuna fish, strawberries, avocado, lime, salt, and pepper

Chicken or bacon, red grapes, shaved parmesan cheese, candied walnuts, white balsamic dressing

Taco meat, beans, corn, avocado, shredded Mexican cheese blend, lime, salt, pepper

* don’t forget to add plenty of crunch to each salad!

If you enjoyed this post, I’d be very grateful if you’d help it spread by sharing it to a friend, or sharing it on Pinterest. Thank you!

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Bulgur Khichdi Recipe / healthy lunch recipes / healthy grains recipes

Bulgur Khichdi Recipe
 Prep Time : 10 mins
 Cook Time : 15 mins
 Serves: 1
 Recipe Category: Lunch-Bulgur Recipes

Ingredients needed

•    Bulgur -1/2 cup
•    Moong dal - 1/4 cup (split yellow ones)
•    Onion -1
•    Tomato -1
•    Green chilli -1
•    Ginger -1 inch piece finely chopped
•    Turmeric powder -1/4 tsp
•    Sambar powder -1/2 tsp (optional)
•    Salt needed
•    Ghee/clarified butter -1 tsp

  For the seasoning

•    Oil - 1 1/2 - 2 tbsp
•    Mustard seeds -3/4 tsp
•    Cumin seeds -3/4 tsp
•    Hing - a pinch
•    Curry leaves - a sprig

   For garnishing

   Coriander leaves - 1 tbsp finely chopped


Before proceeding let me make it clear - though bulgur and cracked wheat are from wheat, there is difference in processing. Bulgur is made from precooked wheat berries, so all you have to do is to pour hot boiling water to it whereas cracked wheat (samba godhumai) has to be cooked like rice.

Preparation

• Place bulgur in a bowl and pour 1 cup of boiling to it. Close it and let it sit for 20 minutes.
• Wash dal and soak it in hot water for 10-15 minutes.
• In the mean time, we will prepare the vegetables. Cut onion, tomato, ginger and green chilli finely.
• Method
• Heat oil in a pan or small cooker, add mustard seeds, cumin seeds, when it sizzles, add hing, onion, green chilli, ginger and curry leaves.
• Saute until onions turn transparent. Then add finely chopped tomatoes, turmeric powder, sambar powder.
• Saute for 3-4 minutes and then add soaked dal, salt needed and a cup of water.
• Pressure cook for 2-3 whistles or you can cook in a pan but will take a longer time. When pressure subisdes, open the cooker, mash the dal slightly and add the soaked bulgur along with the water if any.
• Mix well and simmer for 3-4 minutes. Drizzle a tsp of ghee and garnish with finely chopped coriander leaves.
• Serve piping hot bulgur khichdi with raitha or pickle or potato chips.

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Bulgur Biryani

Bulgur Biryani
 Prep Time : 10 mins
 Cook Time : 10 mins
 Serves:  1
 Recipe Category: Lunch-Bulgur Wheat

   Ingredients needed

•    Bulgur - 1/2 cup
•    Water - 1 cup
•    Salt needed
•    Onion - 1/2 cup thinly sliced
•    Green Chilli - 1 slit
•    Ginger garlic paste - 3/4 tsp
•    Tomato puree - 1/4 cup
•    Carrot - 1/3 cup grated
•    Coriander leaves - 2 tbsp finely chopped
•    Mint leaves - fistful (chopped)

   Spice Powder

•    Turmeric powder - 1/4 tsp
•    Coriander powder - 1 tsp
•    Chilli powder - 1/2 tsp
•    Biryani masala powder - 1 tsp (available ready made)

  For the seasoning

•    Oil - 1 -1 1/2 tbsp
•    Bay leaf - 1
•    Cloves - 2
•    Cinnamon - 1 inch piece

   For Garnishing

•    Coriander leaves - 1-2 tbsp finely chopped

Preparation

• Bring 1 cup of water to rolling boil with a little salt. Pour it over the bulgur, stir and keep it covered. Let it sit for 15-20 minutes. It gets cooked as it is already pre-cooked. Drain off excess water, fluff it with a fork and keep it ready.
• Cut onions lengthwise and keep it aside. Blend 1 raw tomato and keep it ready.
• Method
• Heat oil in a pan, add bay leaf, cinnamon, cloves and saute for a few seconds.
• Add thinly sliced onions, green chillies and saute until onions turn transparent.
• Add ginger garlic paste and saute for a few more minutes. Then add tomato puree.
• Add grated carrot, turmeric powder, coriander powder, chilli powder, biryani masala powder and salt needed
• Cook for a few minutes until the raw flavor of the tomato and the spice powder goes.
• Add coriander and mint leaves, mix well and cook for a further 2-3 minutes.
• Add cooked bulgur, mix well to coat the masala and cook covered for another 2 minutes.
• Remove from heat, garnish with finely chopped coriander leaves and serve hot with salad or any raitha of your choice.

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Bulgur with Peas and Mint

Bulgur with Peas and Mint
 Prep Time : 5 mins
 Cook Time : 20 mins
 Serves: 1
 Recipe Category: Lunch-Bulgur


   Ingredients needed

•    Bulgur Wheat- 1/2 cup
•    Water - 1 cup
•    Onion - 1 medium size
•    Green chilli - 2 slit
•    Ginger garlic paste - 3/4 tsp
•    Fresh or frozen Peas - 1/3 cup
•    Fresh Mint leaves - fistful
•    Fresh Coriander leaves - fistful

   For the seasoning

•    Oil - 1 1/2 tbsp
•    Bay leaf - 1
•    Cloves - 2
•    Cinnamon - 1 inch piece

   For garnishing

   Pecans or mixed seeds


Preparation

• Finely chop onions and par boil peas (if using fresh ones) with a little salt.
• Bring 1 cup of water to rolling boil, remove from heat and add bulgur to it with 1/4 tsp of salt. Stir, cover and let it stand for 20 minutes. Drain any excess liquid, fluff it with a fork and keep it aside.
• Method
• In a pan, heat oil, add bay leaf, cloves and cinnamon. Saute for a few seconds and add finely chopped onions.
• Saute until onions turn transparent. Add green chillies, ginger garlic paste and saute until the raw flavor goes.
• Add peas, coriander leaves, mint leaves, salt needed and cook for 3-4 minutes.
• Add the cooked bulgur, mix well and cook for another 2 minutes. To make it more nutritious, I have topped it with chopped pecans. You can also top it with mixed seeds. That's it. Filling, nutritious and delicious bulgur peas pilaf is ready.
• Enjoy it with onion raitha or cucumber raita or carrot raita.

More Bulgur Recipes

Tabbouleh Salad

Bulgur Wheat Pulao

Bulgur wheat Khichdi

Bulgur Vegetable Biryani

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Bulgur Wheat Upma

Bulgur Wheat Upma
 Prep Time : 10 mins
 Cook Time : 15 mins
 Serves:1
 Recipe Category: Upma-Breakfast-Dinner

Ingredients needed

•    Onion - 1 big
•    Green Chillies - 1-2
•    Ginger - 1 inch piece
•    Beans - 4-5
•    Carrot - 1
•    Capsicum -1 small
•    Bulgur wheat - 1/2 cup
•    Salt to taste

For the seasoning

•    Oil - 1 tbsp
•    Mustard seeds - 1 tsp
•    Urad dal - 1 tsp
•    Red Chillies - 2
•    Hing - a pinch
•    Curry leaves - a spring

Preparation

• Wash and cut all the vegetables into small pieces and keep it ready.Wash and place bulgur in a bowl. 
• Add a little salt (1/4 tsp) and a cup of boiling water to the bulgur. Mix it well and keep covered. Let it sit for 15-20 minutes.
• After 20 minutes, the bulgur would have absorbed all the water.Drain excess water if any. Fluff it with a fork and keep aside.
• Method
• Heat oil in a pan, add mustard seeds, when it splutter, add urad dal, red chillies, hing and curry leaves.
• When dal turns golden brown, add finely chopped onions, green chilli and ginger.
• When onion turns transparent, add the vegetables (except capsicum), needed salt and cook covered on medium heat. Sprinkle water if required. Stir in between for even cooking.
• Once the vegetables are cooked, add the capsicum and cook for a few more minutes.
• Add the bulgur, mix well and cook covered for 3-4 minutes.
• Garnish with coriander leaves and serve hot.

 

Bulgur Wheat Recipes and Cracked Wheat Recipes.

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How to Prepare Rasam Powder Home made

How to Prepare Rasam Powder Home made

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Karunguruvai Dosai

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Mudakathan Keerai Thuvayal

Mudakathan Keerai Thuvayal  for Joint Pain

It is used to treat joint pain, body pain and hand leg pain. Improve body resistance. 

Ingredients
 

• Mudakathan Keerai
• Coriander Leaves
• Pepper 1/4 tsp
• Curry leaves
• Urad dhal 2 tsp
• Red chillies 5 nos
• Asafoetida 1/4tsp
• Garlic 4
• Ghee 1 tsp
• Tamarind (Optional)
• Salt to taste

Method :

• Heat the pan and roast all ingredients except Mudakathan Keerai in a little oil
• Fry the leaves of Mudakathan in ghee
• Mix altogether and grind to a smooth paste.

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Egg Paratha

Egg Paratha

Easy breakfast, U can prepare this for your kids lunch box. Or make it often for their after school snack.

To make egg paratha, you can use ready paratha, roti or frozen paratha as well.


Ingredients

½ cup wheat flour / atta

warm water as needed

oil as needed

2 eggs

1 small onion

1 green chili chopped (optional)

large pinch of pepper powder

turmeric as needed

salt to taste

coriander leaves few finely chopped

2 to 3 tbsp. finely chopped capsicum or carrot

Instructions

Knead wheat flour with just enough warm water.

Add few drops of oil and knead again to make soft pliable dough.

Cover and set aside for at least 20 minutes.

Sprinkle flour on the rolling area and roll the paratha.

Heat a tawa or griddle until hot.

Place the paratha and cook till golden spots appear on both the sides.

Prepare eggs.

Chop veggies finely.

Break egg to a bowl, add veggies, salt, pepper powder and turmeric.

Beat everything well until frothy.

Heat the same pan with little oil, pour the egg and allow to cook on a medium flame.

When the egg is almost cooked and little gooey on top, then place the paratha and press it gently.

Flip and cook on the other side as well and cook till the egg is done on the edges as well.

Serve egg paratha with chutney.

Related Articles :)

Breakfast Recipes
Green Peas Khichdi

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Mudakathan Keerai Dosai

Mudakathan keerai is a type of Mooligai which is used in Tamil maruthuvam. 

Mudakathan Keerai Botanical Name: Balloon Vine leaves know as  Cardiospermum halicababum

Mudakathan Keerai English Name: Indravalli, it is derived from Sanskrit name

Mudakathan Keerai Health Benefits: Mudakathan Keerai is a climber plant. The plant can not stay erect it need support from other plant to grow up. It s very effective in curing joint pains. It has anti-inflammatory properties and is a rich source of antioxidants. It is widely used in Siddha medicine to cure joint pain.

The benefits of mudakathan keerai are more and we can add this in our daily diet. Now a days, you get this keerai in the market.

Learn how to make Mudakathan Keerai Dosai . The dosa prepared with mudakathan keerai is super soft and delicious.

Prep Time : 40 mins

Cook Time : less than 5 mins-per dosa

Ingredients needed

Mudakathan Keerai -1 cup firmly packed
Raw rice (pacharisi) - 3/4 cup
Par Boiled rice (pulungal arisi) - 3/4 cup
Whole Urad dal - 1/2 cup
Fenugreek seeds -3/4 tsp
Salt needed
Oil for making dosas (sesame seed oil preferable)

Preparation

Wash and soak both the rice, urad dal and fenugreek seeds together for 4 hours.

Take the leaves alone from the creeper, wash it well and keep it ready.

Grind rice, dal and fenugreek seeds to a smooth paste adding little water from time to time. The consistency should be that of dosa batter consistency. Add the mudakathan leaves also in the end and grind it to a smooth paste. The batter will be in a lovely light green color.

Alternatively if you have idli dosa batter, then grind 1 cup tightly packed mudakathan keerai to a smooth paste, mix it with 6 cups of dosa or idli batter well. Add a tsp of crushed cumin seeds and use that batter to make mudakathan keerai dosa. Adjust salt as needed.

Method

Heat a tawa, pour a ladle of batter in the center and spread it in a circular motion. You can make thick dosas like uthapam or thin dosa with this batter.

Drizzle a tsp of oil around the dosa, once the edges starts lifting up, flip it over to the other side and drizzle another 1/2 tsp of oil.

Once cooked, remove from tawa and serve hot with any chutney of your choice. 

Health Benefits Of Mudakathan Keerai 
Mudakathan Keerai Dosai 
Mudakathan Keerai Dosai in Hindi

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Aviyal

Aviyal is the one of the main recipe for all vegetarian feast.  Each region has their own method of preparation..


Ingredients

Chena - Elephant Yam- 150 gms
 
Drumsticks - 50 gms
 
Vellarikka - Cucumber-100 gms
 
Padavalanga-Snake gourd-50 gms
 
Achinga Payar-Long beans-25 gms
 
Raw Mango-50 gms - thin slices -20 gms
 
Cocunut- Half cocunut grated -200 gms
 
Jeerakam ( cummin) half teaspon
 
Curry Neem leaf- 2 stems
 
Coconut oil - 15 ml
 
Green Chilli - 2- cut into 2 long pieces
 
Red chilli powder- Quarter Teaspoon
 
Salt- as needed
 
Turmeric powder-half teaspoon
 
Directions
Cut the vegetable in to 1 and half inch size.

Take a Vessel and cook the Chena for 20 minutes in half cup of water with Red chilli powder and turmeric powder. Add other vegetable and cook for another 10 minutes. Add Salt, Green Chillies and Mango pieces. Keep the flame low until the vegetables are cooked.

Grind the half portion of the coconut for 15 seconds ( 1st coconut mix) and add to it and mix well.. do no smash the vegetable and cook for 3 minutes..

Grind the remaining coconut and jeera (second coconut mix )with 20 ml water.  Put off the fire. Add the coconut jeera mix and Curry leaves and mix well

Pour the coconut oil on the top and keep the lid closed for half an hour. 

The color of the Aviyal turns into yellow. The thick dry gravy should be well covered on the vegetable.

The gravy should not be too liquid. Those who are using Curd instead of Mango, can add at the end before adding the Second Coconut mix.

For Tamarind users, extract the juice of tamarind with little water and add before adding the first Coconut mix.

Vegetables like Carrot, Raw banana etc.. can also be added as per the availability..

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