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Fennel Elephant yam Roast/ Senai kizhangu Roast/ Suran Roast

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 ElephantYamRoast3Elephant yam grilled perfectly to a golden color in south Indian style for a delightful side

Elephant foot yam, the name looks different right?. It is called so because the larger tuber resembles an elephant foot. It is also called as suran and senai kizhangu in Hindi and Tamil. This vegetable is good for health as contains large amount of carbs used for vital energy, lowers bad cholesterol, and lowers blood pressure. My mom does this in a different style by chopping them finely, boiling with turmeric powder, and pan roast with oil. Or She even slice them thinly, marinate, fry it deep. It is called Yam chips J Obviously all these takes a lot of oil :D! So I always prepare yam this way, if it is tasty and healthy this way, why not be healthy 😉 I made this with some caramelized shallot dal, rasam and curd rice.



My other favorite dry side dishes: Carrot stir fry, Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry,Bitter gourd stir fry, okra/ladys finger stir fry, raw banana stir fry

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Fennel Elephant yam Roast/ Senai kizhangu Roast/ Suran Roast
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Elephant yam/ senaikizhangu – ½, peeled and sliced ~ 2 cups
  • Turmeric powder – ½ tsp
  • Tamarind pulp – 1 tbsp (soaking a small tamarind in water and extracting the juice out of it)
  • Chilli powder – 2 tsp
  • Fennel seeds – 2 tsp, blend it or use mortar & pestle.
  • Coriander powder – 1 tsp
  • Gram flour – 1 tbsp
  • Oil – 2 tbsp
  • Curry leaves – 1 sprig
  • Salt – to taste
Instructions
  1. Take a pan, add the sliced yam with tamarind water, turmeric powder and salt. Boil it for around 7-10 minutes in medium flame till its boiled but not mushy. It should be in the same shape.

  2. Drain and add the Fennel seeds powder, chilli powder, coriander powder, gram flour, curry leaves and salt (if needed). Combine well.

  3. Heat a pan ( like dosa pan or a non-stick pan) , drizzle over some oil, arrange the yam pieces and cook in medium flame until it has golden brown spots on one side. Flip and cook the other side similarly.
  4. Cook in batches if you have more.
Notes
1. Do not make the slice too thick then it won’t cook inside properly.
2. You can also deep fry them rather by doing them on pan. But obviously this is healthy.
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Taste Great with Rice and Mor Buttermilk Rasam/ three lentil dal/ sambar/ curd rice

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Potato Korma

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A rich coconut based vegan stew to go sides with flatbreads. Easy and Exotic!

This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style potato Korma made with coconut, poppy seeds, cashews and green chilies. We always make kurma at our home always as a side dish for naan, paratha, roti, parotta, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is! I always make mixed vegetable kurma and this time I wanted to make potato only kurma. It is even more flavorful with the potato texture. I literally licked my plate when I was done. It was perfect. I always try to make classic Indian recipes with my own touch. I am not sure if this is the classic recipe followed by people for years, but my recipe was totally perfect with no single drawback. Try it and let me know 🙂 I always like to make curries at home, they make our home smell with aroma 🙂 and gravies are great for rice or rotis, dosa, breads and what not? 🙂  Feel free to add whatever vegetables you would like!

 PotatoKurma-12

Last two weeks was super busy with work at office, home, and then the food bloggers of Canada Conference FBC2015 held at Montreal. We had a really fun time and also very informative as  we had sessions on SEO for blogging, “Taking a leap” talk from Ricardo, Copyright and giveaways information sessions and of course great FOOD!!! 🙂

GIVEAWAY

And we have a giveaway this time, I received a Sabatier 6-inch cleaver in around September to review and I waited so long to post this review is because I wanted to use it for few days to see how it works. I haven’t used cleaver before much, I am not sure how this works with meat. It is surely great for meat lovers chopping.  I tried this for my vegetables to chop big vegetables, chop finely the herbs, smash garlic cloves, and move the vegetables with the knife. It is not really heavy but not too light and it is perfectly sharpened. I would surely ask you to be careful with the knife as it is really sharp. The only thing I was not comfortable about the knife is that I was chopping for some time and the handle made me tired and uncomfortable. But I guess it is always the case with most cleavers.

 

The great news today is that SABATIER  is offering readers of Relishthebite the chance to win a 6-inch cleaver Knife (Similar to the one in the picture I have shown below). The giveaway is open to all residents of Canada (Including Quebec) only. (Apologies to my other country readers)

To enter, just leave a comment below answering the question – “Do you like Indian food? If so, which one? :)”

  1. Visit RelishthebiteFacebook page, like it  also!
  2. Follow Relishthebite on Twitter page.
  3. The giveaway closes at 23:59 November 14th , 2015

a Rafflecopter giveaway

 The lucky winner will be chosen by Raffle copter and I will notify that person by email. The winner will have 48 hours to respond and provide me their mailing address and phone number (No post office box numbers, please, for delivery purposes).

Also please note, by entering the giveaway and should you win, you are providing consent for me to give your mailing address and phone number to Sabatier.

Disclaimer: I was given this beautiful Sabatier knife to try and review. However, all opinions are my own as always.

PotatoKurma-11

4.7 from 10 reviews
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Potato Korma + Sabatier Knife GIVEAWAY
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Potatoes – 3, large, washed, peeled and cubed and keep it in water
  • Cumin seeds – 1 tsp
  • Onion – 1 , finely chopped (large), ~ 1 cup
  • Tomato – 1.5, finely chopped ~ ¾ cup
  • Ginger – garlic paste – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt – to taste
  • Coriander leaves – for garnish
  • Cooking oil – 1 tbsp

    To blend:
  • Coconut – 3 tbsp (fresh/ desiccated)
  • Poppy seeds – ½ tsp (khus-khus)
  • Fennel seeds – ¾ tsp
  • Garlic – 3
  • Cashew nuts – 6
  • Green chillies – 3
  • Bay leaf – 1
  • Cardamom – 2
  • Cloves – 2
  • Cinnamon – ½ inch piece
Instructions
  1. Blend everything under “to blend” and keep it aside.
  2. Take a pan with oil in medium heat; add some cumin seeds, when it changes color, add the onions with little salt and sauté until transparent.

  3. Add in the ginger garlic paste and sauté for a minute. Then add tomatoes, turmeric powder, red chilli powder, coriander powder and sauté till it becomes soft and mushy and oozes some oil out.

  4. Now add the cubed potatoes and sauté them on medium heat for 2-3 minutes.
  5. Reduce heat, and Add 1.5 cups of water, add salt adjusting per your taste (remember potatoes need more salt than any veggie) and cook covered on medium – low flame for 6-8 minutes. Remember to look in the middle because you don’t want them to be mushy.

  6. Add the ground paste when it has some water left inside the pan, combine and close the lid for 2-3 minutes.

  7. Remove lid and simmer till you get the desired gravy consistency which is not very dry or very much liquidy.
  8. Garnish with fresh coriander leaves and serve with hot rice or rotis.
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Taste great with hot naan, paratha or plain rice, ghee rice, peas pulao, vegetable biryani.

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Drumstick Masala/ Murungakkai Masala

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Drumstickcurry-9A south Indian vegan gourmet stir fry made with simple ingredients.

Drumstick/ Moringa/ Murungakkai is a long, green slender vegetable which is commonly found in Indian shops. The flower, the leaves and the whole vegetable is edible and it is been in south Indian for years. When you cook the whole vegetable by boiling in a curry, it remains particularly high in vitamin C (which may be degraded variably by cooking). And also it is a good source of  potassium, dietary fiber and magnesium. The leaves can be used like any other green leaves (like spinach). When you cook the vegetable, chop the ends and trash it. Cut the vegetable, cook them and when you eat it, chew the entire piece, extract pulp and juice while chewing, omitting the fibrous part.  Or you can boil them, use the inside juicy pulpy part in your cooking directly. Let me know if you have questions. The vegetable as a whole is very flavorful, tasty, gives great aroma and you can use them in your favorite part of curry. I made this with as a side dish for rasam and dal. I usually don’t get them anywhere near, have to travel bit to get it in Indian store. Once my sister gave it to me from Toronto and I made this. It’s been really long since I made these, but posting it for you 🙂 as I really don’t want to miss this delicious healthy Indian stir fry.




For Other Indian Stir fry recipes : Carrot stir fry, Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry, Bitter gourd stir fry, okra/ladys finger stir fry.

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5.0 from 2 reviews
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Drumstick Masala/ Murungakkai Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Oil – 2 tsp
  • Cinnamon – 1/ 2 inch piece, 1
  • Cloves – 2
  • Cardamom – 2
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Drumstick – 4
  • Garlic – 3 chopped
  • Big Onion – 1 finely chopped
  • Tomato – 1 small, finely chopped
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Jaggery – a pinch
  • Salt – to taste

    To grind:
  • Coconut – 2 tbsp, grated
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 3
  • Ginger – 1 inch
Instructions
  1. Trim the ends of the drumstick, cut it into 1.5 inch long and set aside.
  2. Grind the ingredients under “to grind”. And set aside.

  3. Heat oil in medium heat, add cinnamon, cloves, cardamom and sauté for few seconds. Then add the mustard seeds, when it crackles, add the curry leaves and sauté well.

  4. Now add the garlic, onions, little salt and fry till golden brown. Add tomato and turmeric powder, and sauté well till it becomes soft and pulpy.

  5. Add drumstick, red chilli powder, coriander powder, little salt, ½ cup of water and cover and cook for few minutes until the drumstick turns tender. It took around 8 mins.(medium to low heat).

  6. When it cooked soft and has little water left inside, add the blended paste, jaggery and with little water if it is already dry. Or just add the blended paste with no water. (check salt at this stage)
  7. Let it cook till it becomes semi dry. Switch it off and garnish with some chopped coriander leaves.
Notes
1. You can replace with red chilli powder with coriander powder.
2. You can cook little more and make it super dry, it totally depends on the consistency you want.
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Serve it with some rice and dal/rasam/sambar.

Mini Paneer/Tofu Corn Sandwich

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Another quick 10 minute sandwich for breakfast 🙂 . Do not skip breakfast!

You think you don’t have enough time to make Breakfast? Most of our mornings goes by rushing that we tend to skip Breakfast.



This is one of my favorite sandwiches and I made a mini one with it. My sister loves paneer and I made this for her :)! Easy, quick and tasty one. Takes about 10 minutes to get ready and are super fresh and delicious. Bored with your toast? Spread this delicious homemade paneer tofu mix sauce on your bread and enjoy! This bread toast is easy to fix up with less effort for kids. You can sandwich them between tortilla or roti/naan .

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You can even make this as full sandwich rather than mini sandwiches. We can even have this as an appetizer, snack, pot luck party dish. Sanwiches always in my favorite food list for my mornings. If I am bored with oats, I just go and make my own spread sandwich :)!

Other favorite similar recipes: Breakfast recipes under 20 Minutes, Paneer Recipe collection.



Vegan note: Replace Paneer with tofu.

PaneerSandwich-10

5.0 from 1 reviews
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Mini Paneer/Tofu Corn Sandwich
Author: 
Recipe type: Appetizer
Cuisine: Indian
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • Paneer/ Firm tofu – ½ cup crumbled
  • Corn (frozen) – ¼ cup
  • Big onion – ½ finely chopped
  • Ginger Garlic paste – ½ tsp
  • Green chilli – 1, finely chopped
  • Capsicum/ Bell Pepper – 2 tbsp, finely chopped
  • Tomato ketchup – 2 tsp
  • Red chilli powder – ½ tsp
  • Chaat masala – 1 tsp
  • Garam Masala Powder – ¼ tsp
  • Coriander leaves – 1 tbsp finely chopped
  • Salt – to taste
  • Oil – 2 tsp
Instructions
  1. Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
  2. Add capsicum and sauté for a minute, then add chilli powder, garam masala powder, tomato sauce and salt. I would give a quick stir, it should not be too dry or too saucy.

  3. Then add corn and paneer/tofu crumble. Mix well.
  4. Cook for a minute, garnish with coriander leaves and switch off.

  5. Toast the bread (with little butter or plain) on both sides. Chop the sides, cut them into mini sizes, Spread the filling on the top side, chop and squeeze some lime juice to garnish. Close the sandwich and fix a tooth pick to it.
Notes
1. I used frozen corn, you can use fresh corn , boil for few minutes, dry and keep it.
2. Replace corn with any veggies like peas or carrot.
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Insanely Delicious Lamb & Chicken Recipes

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 Lamb&chicken

For my lamb & chicken recipe lovers 🙂 here is the collection!  I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.


Lamb/ Mutton Recipes:  People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked. For every 500g of meat, a rough guide to cook your lamb in oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat. Spicy Honey Rack of Lamb Rackoflamb-9 This oven roasted elegant rack of lamb is quick to make, juicy and will impress anyone! Recipe is here. Restaurant Style Lamb Biryani LAmbBiryani-5 Rich and delicious biryani made with lamb. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here. Lamb Spinach Curry/ Saag Gosht

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Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.Recipe is here.

Kadai Gosht/ Lamb Curry

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Kadai Ghost is one of the famous dish from mughlai. This dish is also called as “karahi ghost”. They are named as kadai ghost as they are traditionally prepared in “kadai” (Indian pot). They have even biryani using this recipe. The name looks complicated but the recipe is very simple to make. Recipe is here.

Ambur Mutton Biryani


 Amburbiryani Ambur biryani is one of the south-Indian special biryani recipes. Perfecr for guest or Sunday lunch! Recipe is here. Lamb pepper curry roast LambRoast-2 Imagine yourself in India right away with this piquant lamb curry! Recipe is here. Mutton Sukka/ Goat CUrry MuttonSukkaRelishthebiteName It is a lip smacking mutton recipe with a palatable flavor of fresh peppercorns and garlic in every piece.Recipe is here.

Hyderabadi Lamb Biryani

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A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves. Recipe is here.

Lamb Shami Kabab 

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Soft, spicy, flavorful little treats for appetizers packed full of goodness! Perfect for winter! 🙂 I am sure this is one of the finger food that is finger licking good. Recipe is here.

Lamb Vindaloo

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A Classic Indian spicy thick curry made with lamb meat in vinegar and spices! Recipe is here.

Chicken Recipes: I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. :) we have thousands of recipes to try in every cuisine.  :) few comfort foods are the ones I try always. But these days, I am trying to even change that.

Coconut Butter Chicken Roast chickenroast-2_relishthebite Chicken is marinated & cooked with the coconut and butter till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.Recipe is here.

Spicy Chicken Roast

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An Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.Recipe is here.

Chicken Dum Biryani Restaurant Style

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Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here.

Pepper Chicken Curry/ Kozhi Milagu Curry

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Made with freshly grounded whole black pepper and Fennel seeds with a hand full of curry leaves.Recipe is here.

Spicy Chicken stir fry Egg noodles

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This dish is sneakily easy. 30 minutes to finish :) and you are done :) you can use any vegetable that gets wasted in your refrigerator.Recipe is here. Chicken 65 Chicken65 This is one of the best things that you can do with chicken   I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.Recipe is here. Sweet and Spicy Garlic Chicken Drumsticks Sweetandspicychicken-13 It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.Recipe is here.  Enjoy!!!! 🙂  

Chicken Drumstick Masala

ChickenDrumstickMAsala

Spice coated chicken cooked and slow roasted in the hot pan scraping up the juices. Recipe is here.

Home Style Spicy Chicken Dry Roast

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Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom. Recipe is here.

Healthy Mexican Corn quinoa Casserole + Corning Ware Giveaway

by 48 Comments

Casserole-9-2It has all of the flavors you love in traditional Mexican food, but is much healthier! And I have a giveaway this time for you :)!

A very healthy comfort food to satisfy your craving.This combination makes the dish juicy and crunchy. This dish is very healthy and also palatable. They look beautiful when you plate them. I always love Mexican food. Burritos, tostadas, taco ..enchiladas. You can always do your own taco plate with the veggies/meat you have at home. Just top it with some spices and colourful veggies to make it vibrant. Becaise I love Mexican food, this casserole hits all of the right spot for me. The spice level wzas perfect to me, if you think it is more, just reduce!

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This delicious casserole is purely vegetarian and healthy! You can layer this in the pan like the way you want, avoid quinoa or avoid tacos. You can have them without tacos or just place over tacos after its cooked, garnish and enjoy it as for Tuesday tacos.I wanted to make this totally a healthy vegetarian guilt free food!  I just mixed everything together and bake it, how simple it is  right. You can even avoid the onion sauté and just mix everything in a bowl and bake it straight!

My other favorite mexican recipes : Roasted Cauliflower tacos with cilantro lime creama, Mexican mini mushroom quesadilla.

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GIVEAWAY: 

The great news today is that CW by Corningware is offering readers of Relishthebite the chance to win a 2.5 Quart Vermillion Baker (Similar to Red one in the four piece picture- Retail Value $21.99). The giveaway is open to all residents of Canada (Including Quebec) only. ( sorry to my other country readers)

  1. To enter, just leave a comment below, answering the question: What is the recipe you would love to make in this 2.5 Quart Baker?
  2. Visit Relishthebite Facebook page, like it 🙂 also!
  3. Follow Relishthebite on Twitter page.

The giveaway closes at 23:59 October 20th, 2015

The lucky winner will be chosen by Raffle copter and I will notify that person by email. The winner will have 48 hours to respond and provide me their mailing address and phone number (No post office box numbers, please, for delivery purposes).

Also please note, by entering the giveaway and should you win, you are providing consent for me to give your mailing address and phone number to Corningware.

a Rafflecopter giveaway

IMG_1582

5.0 from 6 reviews
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Healthy Mexican Corn quinoa Casserole + Corning Ware Giveaway
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Bell Pepper – 2 , chopped
  • Garlic – 4, finely chopped
  • Jalepeno – 1, chopped finely
  • Onion – 1, chopped finely
  • Frozen corn – 2 cups
  • Chilli powder – 2 tsp
  • Cumin powder – 2 tsp
  • Cheese – 2 cups, grated (Mexican blend or some mozzarella & cheddar mix)
  • Wheat / corn tortilla – 6
  • Quinoa – 2 cups, cooked
  • Refried beans (I used small red kidney beans ) – 1 can ( which means cooked)
  • Red Enchilada sauce – 1 cup
  • Oil – 2 tsp
  • Salt to taste
  • Cilantro/Guacamole/ Avacado/sour cream/ green onions – for garnish
  • Lime juice – 1 tbsp
Instructions
  1. Preparations: Cook 1 cup of quinoa in 3 cups of water according to package instructions, set aside. Lightly oil the baking dish.
  2. In a skillet, add little oil, add the onion, pepper, jalapeno, garlic, little pepper and sauté them for few minutes.

  3. Meanwhile, preheat oven to 375 degrees F.
  4. Then now to the skillet, add the corn, beans, enchilada sauce, chilli powder, 2 tbsp of water, salt to taste and cumin powder. Keep sautéing till the raw smell leaves for 2 minutes.

  5. Then add the quinoa to the skillet, mix and switch off.
  6. Now take the oil greased baking dish, just spread little enchilada sauce, then place half of the tortillas ( I cut them into half), cooked veggies, 1 cup of cheese, then again rest of the tortilla, cooked veggies, rest of the cheese and squeezed some lime on top.

  7. Bake it by covering with foil for 15-20 minutes. Remove it when the sauce is bubbling and the cheese is melted.
  8. Garnish with some sour cream/ yogurt and green onions/ cilantro on top.
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Disclaimer: World Kitchen sponsored this post, I was given this beautiful four-piece set of Corningware baking dishes to try and I’ve been compensated monetarily for this recipe. However, all opinions are my own as always.

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CLIF Organic Trail Mix bar Review

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cliforganicBars have been a part of my daily life for almost two years now. I love to have it whenever I work out. It surely helps me to work out more. And I have heard from my friends and family that they prefer these too. So when I received these new CLIF Organic Trail Mix Bars, I was super excited to try them. These bars are totally organic, great source of fiber, healthy, vegan, vegetarian and are gluten free. 🙂 Cool, right?

The flavors of the new CLIF Organic Trail Mix Bars are:

  • Coconut Almond Peanut
  • Dark Chocolate Peanut Butter
  • Dark Chocolate Cherry Almond
  • Dark Chocolate Almond Sea Salt
  • Dark Chocolate Pomegranate Raspberry

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I liked the way they have that large pieces of nuts and chocolates. Personally, I totally love the dark chocolate pomegranate raspberry in all of that and found it healthier than others. And the other dark chocolate bars were in my travel kit always, easy for on the go snack. And coconut almond peanut was like a dessert to me which was perfect that was not super sweet but perfect for a good dessert. Their retail price is around $1.99 and can be found in most major grocery stores and natural food stores such as Loblaws, Whole Foods, Sobeys, Wal-Mart, Longos, Safeway, Thrifty Foods, Save on Foods, Federated Coop, Calgary Coop, IGA, Costco, Shoppers Drug Mart, London Drugs, Rexall, Jean Coutu, most airports, Mac’s, Couche-Tard, Shell, Canadian Tire, 7 Eleven, Moutain Equipment Coop, Running Room, Sport Chek, Amazon.ca, Spud.ca. More details here.

I have tried CLIF bars before but when I knew this is organic, I wanted to try it :)! It was very tasty. Most bars had choc chunks 😉 so obvious that it is tasty.  These are different from Original Clif bars, it has way more fibre and less carbs and also it is higher in fat which is the only negative I would say. But few tasty things are worth the fat 😉 I think!

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I always recommend Bars to people even though they are higher in sugar because it keeps us energetic. So these bars are great-tasting crunchy snack, organic, vegan, vegetarian, nutritious, gluten free and I totally recommend these bars for a try! 🙂 Those have an active lifestyle, these bars are ideal for them.

 

Disclaimer: CLIF bar provided me with my 10 CLIF Organic Trail Mix Bars for sampling and review purposes.  I’m not being paid, and CLIF Bar has not reviewed this post prior to publication. However all opinions are my own as always. 

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Whole Green lentil recipe/ Punjabi Sabut Moong Dal Recipe

by 10 Comments

GreenMoongdal

Insanely delicious & addictive Indian classic dal. Perfect for weeknight! So easy & healthy, no more takeaway!

It’s an authentic culinary dish from North Indian cuisine. It has only a handful of ingredients but yet the flavor and the spices with the fragrance ghee make the dish finger licking good for all seasons. I make dal always at least once in a week. But I really do not take pictures of it as it will be very late for me for have the food. I always feel it is delicious and perfect comfort food. And also healthy. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week atleast. I usually make them on a weekday because it just takes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want.

You can have this as soup. This dal taste great with plain rice and some papad/veggies stir fry or paratha & some salad.


Vegan Note: use any oil in this recipe instead of ghee. 



My other Favorite Dal/ Lentil recipes: Dal with caramelized shallots, Lasooni Dal Tadka/ Garlic Tempered Lentils, Trevti dal/ Three Lentil dal, Gujarati Surati dal/ Peanut Tomato Lentil Recipe, Chana dal Paratha/ stuffed Lentil Paratha, Tomato dal Rasam/ Tomato Soup,Indian Style Lentils/ South Indian sambar, Bisibelabath/Hot spicy lentil Rice, crunchy lentil nuggets/Uppu seedai,spinach with lentils/ Keerai Moolagootal.



GreenMoongdal

4.8 from 6 reviews
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Whole Green lentil recipe/ Punjabi Sabut Moong Dal Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Green Moong Dal – 1 cup
  • • Tomatoes – 2 medium sized, chopped
  • • Onions – 1 medium sized, chopped
  • • Green Chilli – 1, chopped
  • • Garlic – 5, finely chopped
  • • Ginger – ½ inch, finely chopped
  • • Red chili powder – 1 tsp
  • • Turmeric powder – ¼ tsp
  • • Cumin powder – ½ tsp
  • • Garam Masala – 1 tsp
  • • Jaggery – ½ tbsp
  • • Lemon juice – ½ tbsp
  • • Dry Methi leaves – 1 tsp
  • • Coriander leaves – to garnish
  • • Salt – 2 tbsp

    For Tempering:
  • • Mustard seeds – ½ tsp
  • • Dry Red chillies – 3, broken
  • • Asafoetida – a pinch
  • • Curry leaves – 1 sprig
Instructions
  1. Rinse lentils and soak for an hour. And keep it in pressure cooker with tomatoes, onions, garlic, ginger, green chilles, turmeric powder with 3.5 -4 cups of water for 7-8 whistles in medium heat .
  2. Mash the lentils using a wooden spoon or a masher to a smooth mixture.
  3. Add the ½ tsp red chilli powder, cumin powder, garam masala and salt to the dal.
  4. Bring the dal to boil in medium-low heat for 5 minutes and add jaggery and methi leaves to it in this step. If you find the consistency to the dal becomes thick, add more water. If you think it’s too liquidy, boil it for few more minutes.
  5. It’s time to temper by heating oil or ghee in a pan, then add the mustard seeds, ½ tsp of red chilli powder and then when its pops, add the asafetida, curry leaves and red chillies. Fry for a few seconds but don’t burn it.
  6. Pour the tempering on top of dal. And squeeze some lemon juice and stir with the seasonings. Garnish with coriander leaves.
Notes
1. If you think it’s too spicy, you can reduce the green chillies.
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GreenMoongdal

Spicy Tomato Chutney/ Thakkali Thokku

by 2 Comments

tomatothokku-7Tangy & Spicy tomato chutney with Indian spices using the freshest tomatoes. And it is an excellent side for many recipes. Store and enjoy it for 2- 3 weeks!

Whenever I leave from India, my mother used to make some homemade recipes that I can preserve for a month or two.  She used to make some coriander thokku, curry leaves thokku, tomato thokku, pulikachal, pickles and so on. So I thought of preparing some now and give it to my sister when I am planning to meet her next week. Following my Mom in cooking I guess 🙂 I don’t know how much my nephew would love this ;)! He is just 2 years 🙂

tomatothokku-10

I really love using my freezer to preserve food. I love these homemade chutney or sauce and they are always a great savior when it comes to weekdays. I am alright cooking on weekends, but on a weekday I get so tired that most of the days I tend to make recipes under 30 minutes, finish and sleep. You can also use these for travel, it will not get spoiled easily for a long travel. For this recipe, try to use ripe tomatoes. And adding sugar or jaggery enhances the flavor and helps in balancing out the acidity.


You can use them as a dip and it also taste great with paratha, bajji, curd rice or mix it with plain rice and its heaven on earth!



tomatothokku-12




5.0 from 1 reviews
Print
Spicy Tomato Chutney/ Thakkali Thokku
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 50 minutes
 
Ingredients
  • Onion – 1 (medium), finely chopped
  • Tomatoes – 5 (medium), chopped
  • Garlic – 10 (medium sized cloves), chopped finely
  • Ginger – 3 inch, grated
  • Curry Leaves – 1 sprig
  • Asafoetida/ Hing – 2 tsp
  • Red Chilli (whole) – 2, broken
  • Salt – to taste
  • Turmeric powder – 1 tsp
  • Red Chilli powder – 2 tbsp
  • Fenugreek seeds powder – 1 tsp
  • Jaggery – 1 inch
  • Gingelly Oil – 3- 4 tbsp
Instructions
  1. Heat a pan with oil in medium flame and crackle the mustard seeds. Then add the broken red chilli, asafetida, curry leaves, ginger and garlic. Sauté till they change color slightly.
  2. Add the onions with a pinch of salt and sauté till they become translucent.

  3. Add the chopped tomatoes at this stage and cook it till it becomes mushy. Stir it occasionally.
  4. Add the red chilly powder, turmeric powder, fenugreek seeds powder with 2 tsp of oil again. Sauté till the raw smell leaves. Add 3 tbsp of water with jaggery and allow it to boil for few minutes in medium to low flame.

  5. It will start to ooze out oil in the sides at a stage and will become a thick paste. It takes about 20-30 minutes for this process.
  6. Switch off and cool it completely.
  7. Store it in an air tight container for 2- 3 weeks in the refrigerator.
Notes
1. we really need the amount of oil in the recipe to make the recipe if you want to store it.
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 tomatothokku-13





Paneer (Indian Cheese) & Tofu Recipe Collection

by 4 Comments

 PaneerTofuRecipes

Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. When there is guest over and I wanted to do vegetarian dishes, I will make it a point to do atleast one paneer dish . It goes well with any kind of pulao, jeera rice, naan,roti or any kind of bread you fancy.   Tofu(bean curd) made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a healthy version of paneer and very amenable, versatile ingredient and a very light version to be paired with sesame, cucumber, capsicum, coconut, garlic and it add a lot of flavors.   Vegan note: Replace paneer with tofu, ghee/butter with oil and cream with yogurt.


    My other collection Recipes: Breakfast in 20 Minutes or less, Biryani Collection recipes, Garlic based Recipes, Mouthwatering Vegetarian Potato Recipes, Dinner recipes in 30 minutes or less.

  1. Pepper Paneer Do pyaza

 

paneerpyaaz-8 Paneer or cottage cheese cooked in a rich, creamy and mildly spiced onion based gravy. Recipe is here.

 

  1. Spicy Garlic Tofu in 10 minutes

 

  TOFU-3 Truly fancy, delicious, restaurant style, vegan dish in 10 minutes. This is a recipe which will come to your rescue when you haven’t planned a meal on a week day. Recipe is here. 



 


 


    



    



    

  1. Malai Methi Paneer
    2. 



 


  Malaimethipaneer1 This dish is made of beautiful capsicums, methi leaves and of course paneer. Recipe is here. 


 


    



    



    

  1. Palak Paneer/Spinach with Indian Cheese
    2. 



 


   






PalakPaneer-7name 



Delicious creamy Indian spinach with cubes of cheese – takes only 30 minutes to make. Recipe is here.


 


    

  1. Cashew Paneer
    2. 



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Fried cashew and paneer pieces simmered in rich and creamy tomato cashew gravy!Recipe is here.


    

  1. Matar Paneer/ Paneer Peas Masala
    2. 



PaneerMatarMasalafinal1








Pan fried paneer with peas and spices in rich cashewnut gravy.Recipe is here. 


    



    

  1. Paneer Makhanwala
    2. 



 


Paneer_Makhanwala_Relishthebite_name1 Paneer cubes in a buttery nutty creamy tangy flavor. It is a rich dish with really tasty ingredients. Recipe is here. 


    



    

  1. Paneer Biryani
    2. 



 


paneerbiryaniname This is a treat for the vegetarians. Aromatic and flavorful one pot meal!Recipe is here. 


    



    

  1. Mint & Tofu Whole Wheat Paratha
    2. 



 


Tofu_Paratha_name It’s a whole wheat bread stuffed with mint and tofu. Recipe is here. 


    



    

  1. Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce
    2. 



 


Dumplings-18 It’s a whole wheat bread stuffed with mint and tofu. Recipe is here. 


    



    

  1. How to make Paneer or Cottage Cheese at home / Homemade Paneer Recipe
    2. 



 


Homemade Paneer1 I like making paneer at home. But sometimes i do buy them outside if I am very indolent. But I am sure home-made paneer is more hygienic and it saves a lot of money as well.  Paneer is the star ingredient in some of my favourite north Indian dishes. You need very few ingredients to make paneer at home. if you have milk, lemon juice, pan, strainer and some cheesecloth/normal cloth, you can have fresh paneer cheese at home.Recipe is here. 


    



    

  1. Red Thai Tofu Curry
    2. 



 


Thairedcurry-12 [Read more…]


Lamb Spinach Curry/ Saag Gosht


 by  4 Comments 
LAmbSpinach Curry-12Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.


I made this long back and never got some time to post it, thought would post it this week. I made this for my friends who gave a visit to my place. It is a classic lamb spinach curry. One of my friends before few months asked me to try the combination of lamb and spinach as she heard that it is one of the ultimate combo. I tried it and I totally agree, the whole house was full of beautiful aroma and that spinach gave the lamb a perfect taste. And there is no cream, milk or anything to this. It is just so simple to make that you would make this even on a weekday and you can make your week more happening! 🙂


Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton. When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, ghee rice, rasam/sambar, or roti,naan, paratha, parotta.


I make different styles of lamb each time and I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on preparing the same one.  We have thousands of recipes to try in every cuisine.    I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful. The authentic method of preparing this recipe is by pureeing spinach, but I liked to make it this way.


I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.


Other favorite Lamb/Mutton Recipes:  Restaurant style lamb biryani, Lamb pepper curry Roast, Kadai Ghost/Lamb Curry, Spicy Honey Garlic Rack of lamb, Mutton sukka, Ambur Mutton Biryani.


Other favorite spinach recipes: Palak paneer/ spinach paneer curry, Spinach peach balsamic salad, saag aloo capsicum/ spinach potato pepper curry, spinach garlic curry, spinach with lentils/keerai moolaigootal, Pasta baked in spinach creamy rose sauce.


LAmbSpinach Curry-11


  
 
 
 
5.0 from 1 reviews
 
 
 
 Print 
 
Lamb Spinach Curry/ Saag Gosht
 
 
 
 Author: 
 
 Recipe type: Main
 
 Cuisine: Indian
 
 
 
 Prep time:   
 
 Cook time:   
 
 Total time:   
 
 
 
 Serves: 3 cups
 
 
 
 
 
Ingredients
 
     
  • Lamb – 500g, cleaned and cut into small pieces ( I used shoulder)
    •  
  • Oil – 3 tbsp
    •  
  • Mustard seeds – ½ tsp
    •  
  • Cumin seeds/ Jeera – 1 tsp
    •  
  • Red Chilli – 2, broken
    •  
  • Curry leaves – 1 sprig
    •  
  • Onions & shallots (mixed)– 2 cups, chopped finely
    •  
  • Tomatoes – 1 cup, chopped finely
    •  
  • Green chillies – 2, chopped finely
    •  
  • Garlic – 6, chopped finely
    •  
  • Ginger – 1 inch, chopped finely
    •  
  • Turmeric powder – 2 tsp
    •  
  • Chilli powder – 1 ½ tbsp
    •  
  • Coriander powder – 1 tbsp
    •  
  • Cumin powder – 1 tbsp
    •  
  • Spinach – 2 cups, chopped ( can add pureed spinach too)
    •  
  • Sugar – a pinch
    •  
  • Lime juice – 2 tsp
    •  
  • Coriander leaves – to garnish
    •  
  • Salt – to taste
    •  
 
 
 
 
Instructions
 
     
  1. In a cooker, add the lamb, 1 tsp of turmeric powder,little salt and water just to cover the lamb and not more. Close the pressure cooker, keep it in medium flame for 5-6 whistles till lamb is cooked well. Switch off and keep it aside. You can just cook the lamb with some more water in medium-low flame covered for 35-40 minutes if you don’t have pressure cooker.
    2.  
  2. In a pan, heat oil and add mustard seeds. When it crackles, add cumin seeds and red chillies, curry leaves, when it changes color, add the onions, green chillies garlic, ginger ,little salt and sauté till golden brown.
     
    3.  
  3. Now add the tomatoes, 1 tsp of turmeric powder and fry till it is mushy.
    4.  
  4. Add the chilli powder, coriander powder and cumin powder. Saute them till they ooze out some oil on sides. Then add the spinach, lime juice, sugar and mix well for few seconds. (lime juice helps in absorption of iron from spinach).
     
    5.  
  5. Add the cooked lamb with ¾ cup of water (use the broth from the cooked lamb). Mix well and let all the mixture get cooked together till they leave some oil on top and let the water evaporate. Do not cover it (Spinach will lose its color). Check salt at this stage and add it if needed.
     
    6.  
  6. Finally garnish with coriander leaves and serve with hot rice.
    7.  
 
 
 
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 LAmbSpinach Curry-9


2 Minute Chocolate Peanut Butter Crumb Mug Cake


 by  13 Comments 
reese chocolate mug cake-2


Moist chocolatey cake topped with chocolate cinnamon streusel in just 2 minutes. The quickest way to treat yourself! It’s only one serving size with no eggs. Drizzle some of your favorite syrup if you really want to but the crumb is just enough to cover. It has chocolate and peanut Butter! DOUBLE Yum! Right 🙂


reese chocolate mug cake-11


I have been experimenting with different mug cakes ever since I heard about them before two years. It’s so quick that I don’t click pictures most of the time. And my recent creation is this chocolate peanut butter mug cake. This is one of the ideas that popped into my head when Hersey’s sent me these two lovely jars of peanut butter chocolate spread. Yes, you are reading that right. 🙂 It is Hershey’s Reese peanut butter chocolate spread. It was in United States and now in Canada too. I had lot of ideas when I received it but I wanted to try something quick and tasty recipe only. I believe that quick recipes are what all we need in this busy life. I tried not digging into the jar because I want to try some great recipes 😉 I would surely spoon in otherwise 😀 if you know me. You can also try this recipe with plain chocolate or peanut butter spread. I always like to have mug cakes for breakfast with some milk or coffee. You can have it 🙂 even as a snack 😉 and actually you don’t need a reason to have this 😀 !


Vegan note: Replace the yogurt with soy milk or coconut milk.


reese chocolate mug cake-4


  
 
 
 
5.0 from 1 reviews
 
 
 
 Print 
 
2 Minutes Chocolate Peanut Butter Crumb Mug Cake
 
 
 
 Author: 
 
 Recipe type: Breakfast
 
 
 
 Prep time:   
 
 Cook time:   
 
 Total time:   
 
 
 
 Serves: 1 Mug cake
 
 
 
 
 
Ingredients
 
     
  • Vegetable oil – 3 tbsp.
    •  
  • Granulated sugar – 2 tbsp
    •  
  • Vanilla extract – ⅛ tsp
    •  
  • Chocolate Peanut Butter – 2 tbsp
    •  
  • Yogurt – 2 tbsp
    •  
  • All-purpose flour – 3 tbsp
    •  
  • Baking soda – ⅛ tsp
    •  
  • Cinnamon – ½ tsp
    •  
  • Salt – a pinch
    •  

  •  
    Streusel:
    •  
  • Ground cinnamon – ⅛ tsp
    •  
  • Light or dark brown sugar – 1 tbsp
    •  
  • Semi-sweet chocolate chips – 1 tbsp
    •  
 
 
 
 
Instructions
 
     
  1. Make the streusel by combining all the streusel ingredients into a small bowl.
    2.  
  2. In a mug, add vegetable oil, sugar and mix well. Then add the vanilla extract, the star ingredient “chocolate peanut butter”, yogurt and mix well.
    3.  
  3. Now add the flour, cinnamon, baking soda, salt to it. Mix all well.
    4.  
  4. Top it with the streusel.
    5.  
  5. Microwave for 2 minutes on high. Start checking from 1 minute 20 seconds. Mine was done exactly at 1 Minute 30 seconds. Even keeping in microwave for long can turn it rubbery.
    6.  
 
 
 
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Disclaimer: This post has been sponsored by the Hershey’s Canada and I have been compensated monetarily! However all opinions are my own as always.


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