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,

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

Mangalore Buns Recipe~ Karnataka Special | How to Make Mangalore Buns | Indian Cooking Challenge - March and Pratibha"s website for the detailed recipe.

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,

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.

Sending to Jagruti's Potluck party 

Keep Smiling,

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.

http://smartwaytohealth.blogspot.in/2013/08/ash-gourd.html

http://www.vegrecipes4u.com/health-benefits-of-ash-gourd-winter-melon.html

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)

Linking it to Eat Nutritious, Feel fabulous 

Keep Smiling,

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,

SWEET N SPICY RED MASALA POHA FOR PPCS

Tried and tasted by Nivedita

Hi All,

I have posted my recipes in PPCS  in a particular manner. I started with soup, pickle, chutney, side dish, main dish, rice and dessert. Actually I had planned to post some healthy cookies I made last month. Unfortunately, I lost the photos from my camera. And now I don't have time to bake again and click, I thought of bringing some snack to  Potluck Party, Cyber Style party. Hope you all do not mind and enjoy it.

And even Juice is pending in the menu. I will bring it in coming months.

Poha is very common in breakfast menu in South India and Maharashtra. I am not sure about other parts of India. Poha is prepared in different ways at different places and is enjoyed as an evening snack too. Its a quick snack for unexpected guests. Its filling also.

Here, I am  giving a simple but different recipe which is normally prepared by local Brahmins here in our North Karnataka. They call it as Gojjavalakki. They crush the poha.

Mine is little altered as they do not add onion but I love it in poha. Thats why I can't call it gojjavalakki and hence named it as Masala Poha.

Don't go for the color in my photo as my camera is a very normal one, and sometimes I can not get the proper color. But this poha turns out red as I am using red chilli powder, jaggery and tamarind paste.

You can check my MIX VEG POHA which is very common way of making in our side.

Coming to today's recipe:

It serves 2

Ingredients:

Thick poha(Thick flattened rice) - 1 1/4 cup

Water to soak the poha

Oil - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - tsp
Urad dal - 2 tsp

Hing - 1/4 tsp

Onion - 1  big, finely chopped

Green chilli - 1 small finely chopped

Curry leaves - few, finely chopped

Red chilli powder - 2 tsp

Bisi bele bath powder or Rasam powder - 2 tsp

Jaggery - 2 tbsp

Tamarind paste - 1 tbsp

Fresh coconut - grated (2 tbsp)

Marination:

{to add to Soaked Poha(this gives extra taste to your poha as the poha absorbs salt and sugar taste)}

Salt to taste

Sugar - 1 tsp

Lime juice - 1 tsp

Puthani powdered - 1 tbsp(optional)

Fresh coriander - 2 tbsp finely chopped

to Garnish(optional)

Fresh coriander - 1 tbsp, finely chopped,

Fresh coconut - grated, 1 tbsp

Method:

First soak the poha in little water. I just put it in a colander and sprinkle the water and keep it like that for 5 minutes.

When done, Add all the ingredients under marination and mix well.

Keep it aside.

Heat oil in a wide thick kadai.

Add mustard seeds and wait them to splutter.
Add the urad dal and wait till changes to golden color

Add the cumin seeds, curry leaves and onion and green chilli

Fry till onion turns pink.

Go on adding all other ingredients one by one, just stirring each time you add one.

Mix well and cook for 3 minutes. Or cover and cook for 2 minutes. Be careful not to burn it.

Add the marinated poha and mix really well.

Adjust the seasoning.

Garnish with fresh coriander and Coconut. Serve hot.

Linking it to 

Potluck party, Cyber style! - Fun and the Challeng... 

Keep Smiling,

CRISPY POTATO HEARTS FOR PPCS (FOOD REMAKE)

Tried and tasted by Nivedita

Hi All,

How are you dearies? Hope all is well at your end. 

Started my post like a letter :-), This month I got the perfect recipe from our group., February is the month of Love... and I got to make these lovely potato hearts.

A very simple, easy, quick but the yummiest snack for everyone.

I am not giving the details of the recipe here. Please visit Mon's PAGE to get the recipe.

My kids loved this chat and already ordered me to make again this Sunday :-)

Sending this to Jagruti's 

Keep Smiling,

GO NUTS!!! A WAR WITH RAW for ENFF event ~ GROUNDNUT JUICE

Tried and tasted by Nivedita

Hi All,

Confused with the title of the post? Yes, I am right when I have written WAR with RAW.  My blog has always had a war with raw food. This is a war of love for your body, your health and your life. Today I am going to share my thoughts, my experience with the raw food and few excerpts from GURUJI SHRI RISHI PRABHAKARJI's talks which are published in the book 'NUTRITION PACKED AMRUT AAHAR', "a cook book of uncooked food" by SHEHNAZ A THANAWALA.

Again confused?

Let me start it again. I came in contact with SSY(SIDDHA SAMADHI YOGA) course around 15 years back. And that changed my life. The way of thinking towards everything on this Earth changed, I started thinking positive. My stage fear disappeared. I became more friendly with everyone. It was a new life for me. I don't want to talk more about myself as we are here to talk about food.

The main thing changed was the food habit. I realised the importance of RAW food.

As the years went,though it was not possible for me to follow it 100%, but I always preferred having raw food everyday and whenever possible. Once a year, I stay on raw food for continuous 13 days which helps me to reduce my weight and cleanse the body.

{Now, whatever I am writing below are the answers from Pujya Guruji:

1.What is RAW food?

• Any natural food item which is not cooked or processed by heat can be called raw(or uncooked) food.

2.Is it difficult to digest RAW food?

• Not at all, actually it is easier to digest raw food (takes only 13 hours to digest) than cooked food which takes 24 hours to digest and Non Veg which takes about 72 hours.

3.Are all the raw foods are good to eat?

• NO, not necessarily so, It is the amount again how much we take and how we take it.

4.How much quantity of raw food one should eat?

• Normally  healthy people should have about 50% to 70% of their total daily food as raw food. But, for someone who wants to start newly, has to increase the quantity slowly from 20%.

One can do a 'raw food fasting; once a month where you can have 100% raw food or juices on that day.

5.Will the RAW food make me weak?

• No, in fact you can be strong and healthy. Initially people may have a diarrhoea or constipation as the body needs time to get adjusted.

6.Can one cure the ailments and diseased by having this Amrut Ahar or RAW food?

• Yes, many have succeeded. Chronic diseases can be effectively controlled by proper diet.

But, take care to consult proper teachers before you start it as a regular intake, considering your food allergies, the diseases you have.}

*****While I am typing this, I got the sad news that  Pujya Guruji Rishi Prabhakar has left for his heavenly abode leaving us to spread his worldly message.******

I don't know what inspired me to write about him in today's post or how it came in my mind that I should write about the raw food and him. May his soul rest in peace. I am sure that he is always there for us in our heart.

This post is dedicated to him.

Coming back to today's post,

Yes, I am following this diet with the Pranayam and the meditation I learnt during the course and It has helped me to overcome many diseases, mentally and physically.

I agree that it was not possible for me to follow it 100% as I take non vegetarian food and normal cooked food on daily basis, but YES, the RAW FOOD has always helped me to keep my health under control.

I have already posted many raw food recipes in my blog. You can click salad parade  to get the recipes and few more in my archived posts.

           Today's recipe is a unique one which I have taken from the same book. I always enjoy this juice which is very healthy and can have at breakfast.

Its groundnut juice. Surprised? Groundnut and juice?

I will come to the nutrition facts about peanuts.

It is full of proteins. Actually contains more protein than meat, about tow and a half times more than eggs and far more than any other vegetable food except Soya bean and yeast. BUT, its best to eat ground nut after it has been SOAKED OVERNIGHT.

Peanuts or groundnuts are rich in proteins and packed with essential nutrients like vitamin A, vitamin E, magnesium, zinc, iron, and dietary fibres. Peanuts provide optimum health benefits and are excellent energy boosters. 
click the LINK for more details.

And Jaggery  is loaded with nutrients such as calcium, iron, potassium, zinc, magnesium and phosphorous. Jaggery is often known as a cleansing agent because it helps to get rid of unwanted particles from the respiratory tract, lungs, food pipe, stomach and intestines. Extremely rich in iron, jaggery is advised to all those who have a low level of haemoglobin in their blood and are anaemic.

click the LINK  for more details.

Try to have it once or twice a week. As for every thing, even this has little side effect which is negligible.It is allergic to many.

If you are having first time, then may be you will get acidity, but don't worry if its not severe. 

To make one glass of juice:

Ingredients:

Groundnuts -20 soaked overnight

Banana or Chikoo or apple or dates or any two or one(choice is your)-1/2 cup

Jaggery to taste or 1 tbsp

Powdered cardamom powder - 1/2 tsp

Method:

Blend all in a mixer till smooth paste.

Add the water to bring it to the consistency of a milk.

Serve immediately.

Linking it to Eat Nutritious, Feel fabulous 

Keep Smiling,

GATHIYA ~ GUJARATI SPECIAL FOR ICC, JANUARY

Tried and tasted by Nivedita

Hi All,

How are you? Seeing me in Indian Cooking Challenge after 6 months. NO excuses, but really missed all the challenges. 

Hope you all are not Katti with me. 

Srivalli"s ideas are always very unique and she chooses the challenges very 

challengingly :-)

This time it is easier one, but again depends on the quantity of the baking soda 

and the time you roast it.

Srivalli has followed her friend Vaishali's recipe. 

And even my experience is same like Valli's. my dough also got stuck though I added water. And it was very hard to press, I had to call my daughter as my hands are not that strong to press. (got some problem)

And even I did not had mould for gathiya, I had this long strip one so thought of using it,

Whats there in shape??? right?

And I added some pepper powder to give a spicy taste, it was really good.

I used only 1/4th of the quantity as I already had a big packet of ready gathiya (ready made).

So, here goes my pictures for the challenge for the month of January 

which is Gujarati Special Gathiya. 

Here is the  original link from Valli's space:

Gathiya ~ Gujarati Special | How to Make Gathiya | Indian Cooking Challenge - January

AN EVENING TREAT TO MY SELF.

Keep Smiling,

PARLE - G KHEER FOR PPCS

Tried and tasted by Nivedita

Hi All,

Sorry for not participating in the event in the last two months.Health was  a priority.
I always loved Parle-G biscuits, and who won't love these oldest sweetest biscuits. When I was young and not well, I always demanded Parle G because I knew this is the time to convince my mother and enjoy my biscuits dipped in coffee or tea. And I love that cute boy on the wrapper, I am sure you all too love him. 
Today I am here with a sweet using my favorite biscuit,which tastes good when eaten hot and tastes heaven when eaten cold.

I am talking about Kheer. I love kheer (again same slogan). I can have anything sweet. O K, leave me here only.

Coming to the recipe,

This is little different but very easy. You don't have anything and have very little time for an unexpected guest. And you really want to serve a better food with a great dessert. Your search ends here...

Ingredients:

Milk - 1/2 litre or 500 ml

Sugar - 3/4 cup or less(ask your tongue for it :-)  )

Parle G Biscuit - 8 to 10

Cardamom - 2, powdered

Ghee - 1 tsp

Method: 

• Boil the milk in a thick bottomed pan. 
• Once done, add sugar and keep on a low flame. 
• Boil it for at least 20 minutes, the milk will reduce to 3/4.
• Crush the biscuits and add it to the milk, 
• Stir and cook it for some more time(around 10 minutes).
• Be careful not to leave it alone, or it will burn at the bottom.
• Now add the cardamom powder and ghee.
• Mix well. Boil for few more minutes.
• Remove from fire and allow it to cool. 
• Have it warm or keep it in the fridge, have it chilled.

Linking it to 

Potluck party, Cyber style! - Fun and the Challeng... 

Keep Smiling,