Saturday, March 19, 2016

LIFE IS FULL OF COLORS, LIFE IS ABUNDANT, LIFE IS LIKE HOLI

Tried and tasted by Nivedita
Hi All,
Thank you guys for being with me here though I did not post anything in the whole year. Love you all. 

MARCH is Special month for me for many reasons. First is, its the month I am born ;-) . I love March because it is the season for Mangoes. In my husband's family ,10 of us celebrate our birthday :-). March 1st starts with my Sis-in-law's son"s birthday and March 30th ends with my daughter's birthday.
And I started blogging on March 12, 2009.

Another most favorite reason is its the month where we celebrate the  festival of colors HOLI. Yes!!! this post is all about HOLI. I want to thank Jagruti for inviting me to share about this festival and how do I celebrate my Holi.
Here is the link for Jagruti's space to read about other friends who has shared about their celebration and their view about Holi
http://www.jcookingodyssey.com/2016/03/channar-puli-paneer-gulab-jamun.html


only few photos of my Holi celebrations. 


Holi is the only festival I celebrate with all my tann, mann and dhan :-) ;-)
Though there are so many stories behind this festival and many religious beliefs and customs to follow,  I believe life is like this festival. Its full of all types of colors. All emotions we feel represent each color. And I love all the colors of  life which allows me to enjoy this life every moment.
Coming to the HOLI day. My day starts early with making breakfast and lunch ready and keep it aside so that once we come back after playing, the food should be ready. I can play without any tension. Till two years back, mom was there with us on this day and two maids were there to help mom to make special Holi food. I was not worried, but now as I am alone here, I had to prepare and keep. And  its not only  me, my friends bring their food and keep it in my house. We all play and come back to our house and enjoy the food together. We all go in our bikes in a group and visit almost all the nearby areas. Stopping wherever people are playing,  playing with them, screaming with joy. I am out of the world on that day. Sometimes I keep on shouting "happy new year" , "happy birthday" some irrelevant wishes and dance on the road with friends and kids. People think I have taken Bhaang!!!
After playing, taking bath, we all gather in our house, have the food and drinks and it goes till 6 pm.
Puran poli is must on that day in North Karnataka.
Just to give a twist, I am linking my old recipe of

Biscuit Poli for Holi. 

Its different from traditional Puran poli.
(http://niveditaskitchen.blogspot.in/2010/03/biscuit-poli-for-holi.html)

  


HOLI HAI BHAI HOLI HAI, BURA NA MAANO HOLI HAI :-)

Waiting for this year HOLI. Its only a week ahead, already planned for the day.

My next posts will be on "My journey of thirteen days on raw food diet"

Keep Smiling,


Sunday, March 15, 2015

Mangalore Buns Recipe~ Karnataka Special | How to Make Mangalore Buns | Indian Cooking Challenge - March

Tried and tasted by Nivedita
Hi All,
How is everyone?? Hope all is well. Feeling shy to start writing a post here. Its exactly one year that I posted a recipe in my blog. I know you all love me and welcome me back with your arms wide open and support me the way you did always. When I thought of returning back  first thing came in my mind was Srivalli"s Indian Cooking Challenge.



So here I am with you guys, with the simplest yet tastiest Mangalore Sweet Buns which is the challenge for the month of March 2015.




Though I tried it in restaurants and my mom used to make it often, I never thought of trying it at home, The simple reason is its Maida and sugar and Fried....

But when I saw it in challenge, it was an opportunity for me to try it and taste it.
Valli has followed the recipe from  This.. its from www.chefandherkitchen.com.
Please visit Valli

I have not changed any thing, so just posting the photos. 
We all enjoyed it with hot cup of coffee. I hope you all will also enjoy it. 
And its a great food to take with you while travelling.

Thanks for visiting me again and pleeeze your comments are highly appreciated..
I am waiting..

Keep Smiling,

Friday, March 28, 2014

VEGETABLE MASALA SANDWICH for PPCS (FOOD REMAKE)

Tried and tasted by Nivedita
Hi All,
PARTY TIME FOLKS. Copying or imitating is easy and legal :-), I am here with a simplest snack of any time of the day. SANDWICH. I think Sandwich is the only food which has most of the variations of filling. You can fill any thing in between those square slices, have it just like that or toast it, roast it... Tastes awesome.


Today I am here with the healthy sandwich. Its VEGETABLE MASALA SANDWICH   which I have copied from my this month's partner Manjula Kanted of http://www.desifiesta.com/
Though I knew it before but was lazy to try it, Thanks to Manjula and Jagruti for giving me this opportunity to try this yummy sandwich. Its easy for those whose kids don't like vegetables.
The filling is a veg masala which we make for Pav bhaji. Make the bhaji thick and fill it in between white, brown or any bread slices.
We had it toasted in a toaster, my hubby had it plane only with butter,
It was really tasty and filling.




I am a good follower and a real copy cat ;-), followed her recipe exactly to the point. Visit her page for detailed recipe.







Keep Smiling,

Thursday, March 20, 2014

WAR WITH RAW ~ ASH GOURD SALAD FOR ENFF

Tried and tasted by Nivedita
 Hi All,
Are you thinking I have gone RAW? ;-), But when I think of Nutritious food, only raw food comes in my mind. Its natural and its directly prepared by God. Am I right?
Today I am introducing you our king of raw food, King of Vegetables; ASH GOURD. Don't get confused with Aishwarya Rai Bachhan. I am talking about Natural beautiful vegetable.
Enough of jokes now.
I never knew the benefits about this veggie, I always saw this was used during poojas at home especially on house warming day. And I really thought that only Brahmins(or who comes for doing puja)  should eat it. That is how it was, after puja they used to take it home.
Only after I joined SSY course, I realized the importance of its benefits. From then, it has become a part of my menu in some or the other way. I wait to use this in my preparation
I make juice with it, I make salad with it, I add it in sambhar, I make ash gourd fry.... The list goes on.
But,
Taking it in the morning in the form of  juice  by adding the equal quantity of water to it is the best for many healthy reasons. Season it with very little salt and pepper(optional). (This and beetroot juice are too potent to be taken alone and need to be diluted with equal quantity of water)

I have a 2 page notes on its benefits which I took it during my course.
I tried to find out the benefits of this from net, because its the evidence to prove my love for this veggie.




Coming to today's recipe,
Its simple, easy and healthy and NUTRITIOUS. So what are you waiting for?
Ingredients:
Ash gourd - 1 cup, cleaned, peeled, de seeded
Cucumber - 1 small, cleaned and peeled
Fresh yogurt or curds - 1 cup
Salt to taste
Pepper powder - 1 tsp or chopped 

For temepering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
a dash of hing
Curry leaves few
Urad dal - 1 tsp(optional)
Red dry chilly - 1 cut into small pieces




Method:
  • Take one cup ash gourd. Either grate it or churn it in a mixer just for half a minute. I prefer the latter one.
  • Keep it aside.
  • Cut the cucumber in to small cubes.
  • Take yogurt in a serving bowl. Add salt and pepper to it. Mix well. Add the ash gourd and cucumber. Mix well and refrigerate for some time(if you have)
  • Till that,
  • heat oil in a small pan.
  • Add the mustard seeds and allow to splutter.
  • Add urad dal and allow to change the color.
  • Add curry leaves, hind and red dry chilly.
  • Remove from the heat and allow it to cool.
  • Add it to the ready salad.
  • Serve cold with chapati or rice.

  • The other day I had it with khara pongal :-)
WILL COME WITH DIFFERENT NUTRITIOUS FOOD IN THE NEXT POST FOR THIS EVENT. (THIS TIME NOT RAW FOR SURE)







Keep Smiling,

Saturday, March 15, 2014

JAGGERY MUSTARD INSTANT MANGO PICKLE ~MAHARASHTRA SPECIAL FOR ICC, FEBRUARY

Tried and tasted by Nivedita
Hi All,
How are you all? I am happy to be again in Indian Cooking Challenge this month. And I am happy to take this challenge because I need to use mangoes and that too are from our trees. Its always a very happy feeling to use the vegetables, fruits grown from our backyard. Now a days, I use raw mangoes in everything. In rice, chutney, curry, upma, thalipeeth... list goes on.

And now Srivalli"s challenge. 
She has followed Varada's recipe which is really just perfect for this season. Its sweet, its sour, its tangy and it has the fresh taste of fresh mustard seeds... Ohh! I really loved it. Thanks to Valli and Varada. The color of the dish itself drives you crazy!!

Visit VALLI'S PAGE TO SEE HER VERSION INSTANT MANGO PICKLE


Ingredients:
Raw mango - 1/4 kg
Part I~
Mustard seeds(small and red ones) - 1/2 cup
Methi seeds - 1/2 tsp
Haldi- 1 tbsp
Red chilli powder - 1/4 cup(color should be strong)
Jaggery - 3/4 cup(original recipe has 1cup)
Salt - 1/2 cup
water - 1/2 cup or less, (add little first)












For tempering
Oil -1/2 cup(I have used ground nut oil)
Mustard seeds -1/2 tsp
Haldi -1/2 tbsp
HIng -1/2 tsp



Method:
Wash and peel the mangoes.
Deseed and cut into small cubes(smaller the better)
or
grate it into a pulp.(I liked the cubes)
Heat oil in a kadai.
Add the mustard seeds, allow to splutter.
Add haldi and hing.
Remove from the fire and allow it to cool fully.

Mix all the ingredients under part one and turn into fine paste.
Add this to the mango cubes. Mix well.
Pour the tempered oil.
Mix well, adjust the seasoning.
Enjoy this super duper pickle for breakfast, lunch, dinner.... or in between as a snack with bread or biscuit or chips...




Keep Smiling,

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