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It’s a great way to increase your intake of raw vegetables without getting cooked. But kids make faces when they told to eat raw vegetables. I just added few simple steps to make more interesting Carrot Sabji/ Carrot Salad. This tip works for children and adults too. One can eat one full bowl in one go. It will go well with chapati/Indian Bread, Rice and even as a healthy snack at 4 pm in the office time.
Ingredients:
- Carrot 2 shredded
- 2 to 3 Green chili (chop them as big pieces )
- Salt to taste
- Lemon Juice - 1 tsp
- Fresh Coriander Leaves (for garnishing)
For Seasoning:
- Mustard seeds
- Urud Dal /White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- Hing/Asafoetida
- Oil
Method:
1. Peel and then grate the carrots in a large bowl. I used baby carrots so i blended it.
2. Add the chopped green chilies, salt, lemon juice and add the seasoning on top and mix well.
3. Garnish with fresh coriander leaves.
That’s it simple and easy and yummy tasty salad is ready in 2 mins.
Variations: You can add garlic cloves crushed and mix it with olive oil to get another version of taste.
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From brinjal/Eggplant you can make many delicious dishes and curries. This sabji is one among them. Brinjal Fry is not only easy to prepare and it does not require any other complex cooking techniques. The simple yet aromatic seasoning of sauteed cumin, mustard, kalonji seeds / black cumin, curry leaves and fresh coriander leaves makes it simply irresistible.
Ingredients:
- Brinjal - 5 to 6 Nos
- Mustard Seeds - 1 tsp
- Urud Dal / White gram split - 1/2 tsp
- Kalonji seeds/Nigella Sativa/Black Cumin seeds - 2 tsp
- Curry Leaves - Few
- Turmeric powder - 1 tsp
- Red Chilli Powder - 3 tsp
- Coriander seeds Powder - 1 tsp
- Cumin seeds Powder - 1/2 tsp
- Hing / Asafoetida - 1/4 tsp
- Salt to Taste
- Oil
Method:
Step 01) Nicely clean and wash the brinjal and slice them into 3 to 4 pieces
Step 02) Put a reasonable sized heavy bottom pan on the range and heat oil.
Step 03) Add the seasoning seeds and allow them to splutter.
Step 04) Add the brinjal/eggplant and fry them nicely in slow heat
Step 05) Once the brinjals are half fried add turmeric powder, red chilli powder, coriander seeds powder, cumin seeds powder, salt and Hing/Asafoetida and mix well and cook till brinjals are tender
Serving: Serve with roti and it goes very well with Curd Rice too.
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Here comes Kadalai Paruppu Sundal as Prasadam / Nivedyam for Navratri Recipes.
“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign.
Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in
Tamil language. If i try to translate Sundal in English, i would like to put it
in the category of Salad. Salad means ready-to-eat dish. Though
many salads use raw ingredients, some use cooked ingredients like sundal
varieties.
Ingredients:
- Kadalai Paruppu / Chana Dal / Split Black Chickpeas - 1/2 cup (grown in Indian subcontinent- Available in
Indian Store)
- Coconut Scraped - 2 tbsp
- Turmeric - 1/2 tsp
- Salt to Taste
For Seasoning:
- Mustard Seeds - 2 tsp
- Red Chili/ Green Chili - 2 nos.
- Curry Leaves Few
- Ginger Paste - 1 tsp (optional)
For Garnishing:
- Fresh Coriander Leaves - 2 tbsp
- Lemon Juice - 1 tsp
Time Required: 10 mins.
Method:
Step 01) Wash the chana dal and soak it in 2 cups of water for 1 hr then in a safe microwave bowl cook them for 6 mins. Or you can cook in pressure cooker or heavy bottom pan
Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add green chili followed by curry leaves.
Step 03) Add chana dal, turmeric (you can add turmeric while cooking the chana dal ) salt and coconut and saute it for about 2 minutes. Turn off the flame and for garnishing add coriander leaves and lemon juice
Serving: Serve as Prasadam.
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As Navratri Festival is approaching thought to share some Sundal recipes as Prasadam/Niveydam.
“Prasadam” means an edible food that is first
offered to a God/deity and then distributed in his/her name to
followers/others as good sign.
Lentils,
pulses and sprouts stir fry sabji’s /side dishes are called as
"Sundal" in Tamil language. If i try to translate Sundal in English,
i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though
many salads use raw ingredients, some use cooked ingredients like sundal
varieties.
Ingredients:
- Pasi Paruppu / Moong Dal / Yellow Split Peas- 1/2 cup
- Coconut scraped - 2 tbsp
- Turmeric / Haldi - 1/2 tsp
- Salt to Taste
For Seasoning:
- Mustard Seeds - 2 tsp
- Red Chili/ Green Chili - 2 nos.
- Curry Leaves Few
- Ginger Paste- 1 tsp (optional)
For Garnishing:
- Fresh Coriander Leaves - 2 tbsp
- Lemon Juice - 1 tsp
Cooking Time Required: 10 mins.
Method:
Step 01) Cook the moong dal in pressure cooker for 1 whistle or in heavy bottom pan, always keep eye on them and stir in between else it will get burnt. Moong dal should not be over cooked nor hard to chew. To simplify the process i followed the microwave method. i.e. Wash the moong dal and soak it in 2 cups of water for 1 hr then in a safe microwave bowl cook them for 6 mins. You can choose any suitable option to you.
Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add red chili followed by curry leaves
Step 03) Add moong dal, turmeric ( you can add turmeric while cooking the moong dal ) salt and coconut and saute it for about 2 minutes. Turn off the flame and for garnishing add coriander leaves and lemon juice
Here is the video version of Recipe:
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This is one more simple and flavorful very tasty sabzi and perfect for Curd Rice & Rasam Rice. In language of Hindi all dry side dishes are called as Sabzi and in language of Tamil called as "Poriyal"
Ingredients:
- 1 Cup Chopped Fresh string /green Beans
- 3 to 4 Green Chillies
- 1 tbsp Coconut grated
- 1/4 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal / Split White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- A pinch of asafoetida/Hing
- Salt to taste
- Oil
Time Required: 15 mins.
Method:
Step 01) Wash and chop the fresh green beans into small pieces
Step 02) Pressure cook the beans with 1/2 of cup of water for 1 whistles.
Step 03) Blend the grated coconut and green chilies and keep it aside.
Step 04) Heat oil in a pan, add seasoning seeds allow them to splutter.
Step 05) Add boiled beans, salt, turmeric and hing/ asafoetida mix well and saute for 2 minutes
.
Step 06) Add the above blended mixture and mix well.
Step 07) Adjust the salt if any.
Serving: Serve with Curd Rice or Rasam rice or even with steamed plain rice.
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