Punjabi-styled pickle

     Well, this post is most special to me, because this is my first achaar/pickle post.  All thanks to my dear potluck partner, Shoba from Foodmazaa.

With an hot mid-summer,  it is true that we always look upon to chilled beverages, but this pickle, I must say, is an all-weather-dish.  Especially to all savoury-lovers, this is an real treat.  The choice of spice mix is perfect, as it infused the smell of mesmerizing achaar, and to top that, you are making this with vegetables - puts forth an healthy option, isn't it?  

Yes, yes, I know... my time off is exceeding between posts -  nowadays, I am struggling to catch upon my usual routine, with my daughter shifted to another school, that includes odd sets of timings.  I, have hardly tried anything, but, I promise to be back in lane soon, keep in touch, guys :)

Healthy Sprouts salad

   Diwali is over and many are finding way to de-tox.  So am I here posting an healthy salad that you can munch at noon, evening snack or along with dinner, as an accompaniment.  This salad is made with sprouts which additionally supports the motive.  I, have topped them with few walnuts too!  Best part is with least additional time, with very few spices they go great on taste too!

 

Preparation time: 10 minutes

Serves: 2

 

Ingredients required:

• 1 cup mixed sprouts, steam-cooked for five minutes
• 2 tbspn finely chopped onion
• 2 tbspn finely chopped tomatos (de-seeded)
• 1 tbspn finely chopped coriander leaves
• 2 whole shelled walnuts (which is later de-shelled and broken into tiny pieces)
• Pinch of salt
• 1/2 tsp black pepper powder

Method

Mix all and serve.  Make sure you don't add more walnuts, because adding more will cause an bitter taste to salad. If you prefer to do so, then deskin them and add.  Also walnuts are best preferred, because almonds gives an 'too much crunchy effect' to salad. 

 

 

Happy cooking!!!

 

Cabbage rolls

Hi, cabbage rolls belong to pondicherry cuisine, indo-french  fusion food.  Traditionally, cabbage leaves are cooked in hot water, filling with unusual stuffing of cooked rice, minced meat, beef or pork along with selected seasonings.  You can also update it with grated steamed vegetables or scrambled eggs... So, off to recipe

Ingredients required

• Cabbage-one large sized
• Cloves- as needed

For the stuffing

• 2 tsp of cooked rice
• 1 egg
• 4 tsp grated carrot
• 2 tsp finely chopped beans
• 2 tsp finely chopped cabbage
• 1/2 tsp jeera powder(optional)
• 1/4 tsp salt
• 1/4 tsp soy sauce

Method

Very carefully peel 4-5outermost layers of cabbage.  Take those layers and boil them in hot water for ten minutes.

In meantime, heat tawa, add carrot, beans and cabbage.  Saute them with jeera powder, salt.  

Make one corner and break an egg.  Scramble the eggs and at the sametime, mix it with carrot-beans duo alternatively

When completely mixed, add rice and soy sauce.  Your filling is now ready

Take steamed cabbage layers, place stuffing and fold into four.  Traditionally they use toothpicks to hold the stuffing, here i inserted cloves.

Yeah, pinned it up with two cloves...

Beautiful cabbage rolls is now ready... u can add it up in ur favourite soups, or in noodles.  Also can be had raw with vegetable salad platter.  Wanna know how i ate??   Have patience and scroll below :)

I just tawa-fried the rolls till they turned golden brown (by adding 1/2 tsp of oil) and had with schezwan sauce.... it was very yummy indeed!!!!

Hmmm.... yummy n delecious tooooo