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Taste as you Cook: November 2011
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Tuesday, November 29, 2011. Sprouted Moong Dal Parfait. Greengram/Moong/Mung Dal with yogurt makes a great combination.The creamy and soft texture of yogurt compliments the crunchy subtle taste of the sprouted moong dal.Moong dal by itself is very healthy and protein packed,sprouting makes it even more nutritious.Here I made savory parfait using sprouted green whole moong dal and layered it with yogurt. Sending this to CWS-Moong Beans. Peppers give...
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Taste as you Cook: January 2012
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Friday, January 27, 2012. Sambar for Dosas and Idlis. Sambar is a popular accompaniment to the most famous breakfast of Tamilnadu a southern state from India.The famous breakfast being dosas and idlis.If you love lentils and spices you will love this, add it along with some idlis or dosas,it gets even better.Idli,dosa and sambar are all a good balance of protein, carb,fat and are ideal for breakfast. Pressure Cook and Mash the dal. 1/2 cup toor dal.
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Taste as you Cook: May 2012
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Wednesday, May 23, 2012. Quinoa Seasoned with Yogurt. 1 tsp chana dal. 1 serrano pepper chopped fine-deseeded. 1/4 tsp mustard seeds. 1/4 tsp finely chopped ginger. Few Curry and Coriander leaves-optional. 1 1/2 cups Cooked Quinoa. 1 cup Nonfat Yogurt. 10 Raw Cashews freshly roasted-Optional. 1/2 cup Sweet Grapes. 1/4 cup Water add more if needed. To mix:In a bowl add cooked quinoa,grapes,yogurt,water,salt,cashews,seasonings and mix to blend well.
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Taste as you Cook: December 2011
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Sunday, December 25, 2011. Merry Christmas and Seasons Greetings. Seasons Greetings and a Very Merry Christmas. Tuesday, December 20, 2011. Moist,delicious and easy to make,these carrot muffins with coconuts and crunchy walnuts and pecans are perfect for breakfast,brunch or as a snack.It goes well with coffee,tea or your favorite drink.Can be made ahead of time and stores well wrapped and freezed for later use. 1 1/2 cups All Purpose Flour. Snake g...
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Taste as you Cook: October 2011
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Monday, October 31, 2011. Happy Halloween to all the little trick or treaters and also to the elders young at heart.I made these sandwiches for the halloween party.These are great for young kids.No party is fun without any games for the little ones.These sandwiches are perfect for a matching game where they can match the covers for their sandwich. Slices of bread with the sides trimmed. Icing and Chocolate syrup. Wednesday, October 26, 2011. Where ...
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Taste as you Cook: February 2012
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Wednesday, February 29, 2012. Whatever season we may be in fruits are always refreshing to enjoy.To me the melon varieties are the most refreshing with their high water content.Here I have used small cookie cutters to cut out the shapes.Kids can cut them out by themselves with a little help from the elders.Its a fun project to do and makes a great salad for parties. Juice of one lemon. A good spoonful of honey. Few pinches of salt and sugar. Salt a...
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Taste as you Cook: March 2012
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Friday, March 30, 2012. Tomato dal or pappu has always been a favorite in my house.The flavors are enhanced when cooked in an earthen pot and in a wood burning stove.I usually cook the plain dal to a thick consistency and refrigerate ahead of time for these kind of dal preparations.A good source of protein,dals are an absolute comfort food be it with rotis or hot steaming rice. Ingredients - Serves 3. 1 medium onion - chopped finely. As a child my ...
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Taste as you Cook: July 2012
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Sunday, July 29, 2012. 1 cup finely chopped purple cabbage. 2 cups dosa batter. 1/4 cup chopped onions. 2-3 green chillies chopped. 2 tsp chana dal. Soak 3-4 cups Idli Rice to 1 cup whole Urad Dal for 8 hrs.Grind with some salt and store till well fermented. Soak 1 cup whole Urad Dal for 5 hrs.Grind to a smooth fluffy consistency.Add 4 cups Rice Flour to the grounded dal,add salt and mix to blend well.Store to ferment well. Sides to go with this:.
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Taste as you Cook: August 2012
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Friday, August 10, 2012. This popular and easy to make drink is an Indian classic and a staple in restaurant menus.You can make this delicious mango flavored drink with the freshest ingredients at your home for a casual meal or for a party and watch them disappear in delight :-). Ingredients - Makes 3 glasses. 2 cups cubed ripe mango. 3/4th cup cream top whole yogurt. 1/2 cup sugar - ( /- as per the sweetness of the mangoes). Veggies with Brown Rice.
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Taste as you Cook: June 2011
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Taste as you Cook. Flavors of Indian Cuisine and Beyond. Wednesday, June 29, 2011. 2 - 3 serrano chilli - ( /- as per heat). 1 1/2 cup Spinach chopped. 1 1/2 cup cooked toor dal. 1/2 tsp mustard and cumin seeds. Note: Vadagam - 0.5tsp can be used in place of the seeds if available for seasoning and added before blending. Tuesday, June 28, 2011. 1 large onion chopped finely. 2 tomatoes chopped finely. 1 cooked potato cut lengthwise. 1 cauliflower cut into small florets. 1/2 tbsp grated ginger. Heat 1tbsp ...
