HCF: August 2013

Friday, August 30, 2013

Cabbage and Carrot Sambharo / Quick Stir fry of Cabbage and Carrot

Sambharo is nothing more then a vegetables sautéed in oil with mustard seeds, green chilies, turmeric powder. You can serve it as a side dish or make it a warm salad or filler for sandwich too. You can use all kinds of vegetables combination, carrots and green capsicum , green papaya and chilies, red cabbage and beets but my favorite is famous Guajarati dish, which has cabbage, carrot and green mango. You can substitute green mangoes with vinegar or lime juice.

Ingredients :

1 cup of cabbage long thin slices
1 carrot chopped
1 tsp finely chopped green mangoes
2 tsp oil
1/2 tsp mustard seeds
1 tsp turmeric powder
Pinch of hing
salt to taste
few curry leaves
2 green chilies long slices
few long stripes of ginger

Method:
Cut all the vegetables and keep it aside.
Heat a pan and add oil in it. Add mustard seeds and curry leaves.
When its crackle add green chilies and ginger in it.
Add cabbage and carrot, mango and turmeric.
Stir fry on high heat and keep stirring. Just cook for two minutes and turn off the gas.

You want the veggies crunchy.
Serve hot with any gravy dish , roti and raita.

Soumya's page and Simply Tadka

Avika's page and Gayathri's page

Indrani's Page

Sara's corner and gujaratizaika.

Amrita's page
.Hetal's event
Soumya's blog and Priya's blog
Pari's Event
cutchikitchen.com
thelady8home.com
zestysouthindiankitchen

Wednesday, August 28, 2013

Bhindi Do Pyaza / Okra with double onions

This is a very famous Punjabi dish. Okra with the double the amount of onions which is the translation of the dish. So When you are making this dish you have to make double the amount of the white or red or yellow your preferable onions in this dish. I used white onions. I like to cut okra for this in long match stick sizes so it looks good and with that you can cut onions also same way.

Ingredients :

2 cups of cut okra match stick sizes
2 big onions match stick size chopped
1 tsp. turmeric powder
1 tsp. jeera (cumin seeds)
1 tsp. nigella seeds (kalonji)
1 tsp. red chili powder
1 tsp. garam masala powder
salt as per taste
2 green chilies matchstick chopped
1 tsp. Amchur powder or chat masala as per your wish
3 tsp. of oil (depend upon the quantity adjust oil , this needs little more oil)
chopped coriander leaves for garnish

Method:

Heat a oil in wide pan. Add cumin and kalonji in it. Allow the seeds to crackle.
Then add onions and green chilies in it. And cook till onions are tender.
Add the okra and all the spices and cook without covering the lid on medium flame till bhindi is done.
When its done, sprinkle some coriander leaves and serve hot with fukla rotis, dal , rice and cucumber raita.

priyaeasyntastyrecipes. and tiffincarrierantiques.

Soumya's page and Simply Tadka

Avika's page and Gayathri's page

Indrani's Page

Sara's corner and gujaratizaika.

Amrita's page
.Hetal's event
Soumya's blog and Priya's blog
Pari's Event
cutchikitchen.com
thelady8home.com
zestysouthindiankitchen

Monday, August 26, 2013

Orzo Salad

Orzo is a rice shaped pasta which takes very less time to cook and its perfect on a hot summery day to eat it with fresh summer vegetables and drizzle olive oil and balsamic vinegar and you have perfect plate of salad. Possibilities are endless as what goes in to this salad. Add your favorite vegetables, cooked chicken or any other protein, fresh or dried herbs or even your favorite dressing home made or store brought. I add it what I had it at that time but still it was so filling and light salad.

Ingredients:

1 packet orzo ( 7 oz.)
3 shallots chopped
1 red capsicum chopped
1 red tomato chopped or you can use cheery tomatoes
half green capsicum chopped
1 cucumber chopped
1/4 cup cooked chickpeas
Few black olives
1/4 cup pine nuts
1/4 cup EVOO (Extra virgin olive oil)
as per taste balsamic vinegar
salt and pepper to taste
as per taste fresh or dried basil, parsley

Method:

Cook orzo as per package instruction. Mostly it will take only 7 minutes to cook.
Once cook drain it and spread it in big bowl so it come to room temperature.
Mean time cut all the vegetables and mix it in one bowl.
Once orzo is cool, add those vegetables and nuts and chick peas.
Add olive oil, balsamic vinegar , salt , pepper , herbs and mix it.
Check for the seasoning. You can add lime juice along with it too.

Serve it at room temperature along with fresh juice. I had it mine on hot day with cold mango lassi.

eat your veg and banger and mash - Healthy snacks

Avika's page and Gayathri's page

Indrani's Page

Sara's corner and gujaratizaika.

Amrita's page
http://cutchikitchen.com/100th_Post_GiveAway.html
http://www.thelady8home.com/2013/08/23/weekend-gala-dinner-extravaganza/

gujaratizaika.

Amrita's page and jcookingodyssey.
PJ's event and Sandhya's event
May 2014: Cooking with Herbs Recipe Challenge - Join in NOW!
No Croutons Required Soup and Salad Challenge - March 2015 | Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles and Jacqueline's blog

Saturday, August 24, 2013

Chocolate Chip Muffins

Chocolate Chip Muffins are classic muffins. In this one, you can add chocolate chips inside the better and for more chocolate sprinkle some on top before baking too. I am sure kids or adults no one can resists these small beauties. Enjoy them with hot cup of tea or coffee or cold cup of milk.

Ingredients :

2 cups all-purpose flour

¾ cup granulated sugar

1 Tbsp baking powder

½ tsp salt

1¼ cups whole milk

2 large eggs, beaten

4 Tbsp butter (½ stick), melted

1 tsp pure vanilla extract

1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling

Method:

Preheat oven to 350° F.

Combine the flour, baking powder, sugar and salt in a large bowl.

Combine the milk and the melted butter, then add the beaten eggs and whisk or stir until fully mixed.

Thoroughly grease and flour a muffin pan. You could also use a nonstick silicone muffin pan, or just line the muffin pan with paper muffin liners, which work really well.

Add the liquid ingredients to the dry ones and mix no more than ten seconds.
It's okay for the batter to be visibly lumpy, but it's extremely important not to over mix the batter.

Gently fold 1 cup of chocolate chips into the batter using a rubber spatula.

Carefully spoon the batter into your prepared muffin pan.

Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.

Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.